24K Gold Steak
By: Jack Mancuso
When there’s a very special occasion coming, nothing says “I appreciate you” more than a 24K Gold Steak. Gold is the color of good fortune, achievement, success, and illumination (like the sun). This is NOT an inexpensive meal, but it certainly makes for a grand presentation. When I cook, I enjoy joy testing out new things, and for this recipe, Gold Flake was it.
What is a Tomahawk Ribeye?
Don’t be fooled by the name. The Tomahawk is ribeye through and through. The difference is leaving in about 5” of bone and cleaning it off for a handle. Tomahawks are also about 2” thick, weighing in the range of 3 pounds. It’s a meat lover’s dream.
24K Gold Steak Ingredients
- 1 Tomahawk ribeye (feeds 2-4 people, depending on size)
- Extra Virgin Olive Oil
- Cuso’s BBQ Rub (your favorite)
- Cuso’s Dirt® Barbecue Rub R
- Edible gold leaf
24K Gold Steak Instructions
- Set your smoker to 225F
- Cover the Tomahawk steak with olive oil.
- Sprinkle both sides with Cuso’s BBQ Rub
- Add Cuso’s Dirt® Barbecue Rub R on the steak’s edges
- Smoke over indirect heat until the internal temperature is 135F
- Get a skillet really hot
- Sear the steak on both sides to get a golden brown crust
- Cover in edible gold leaf (this has the additional benefit of letting the steak rest)
- Using a Chef’s Knife, cut into single servings.
PitMaster’s Memo: All that Glitters
Edible gold leaf is a way of making food look “rich.” You can find it at the supermarket (you’ll want sheets, not flakes). As you might imagine, it’s a little pricy. Thankfully, they have an indefinite shelf life.
When using gold leaf, take it slow and be gentle. The sheets tear easily. Tweezers are your best friend. Edible gold leaf has no taste whatsoever. It’s only used for appearance’s sake.
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From the Bar
Sparkling fruit juice (lemon is great)