Tomahawk Ribeye with Mushroom Goat Cheese Sauce
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Visually, the Tomahawk ribeye with mushroom goat cheese sauce is delightful. The steak alone often elicits “wows” from guests and family alike. When properly handled and presented mindfully, you’ll be drooling long before service.
My recipe takes the LINK Tomahawk ribeye to a new level by using sous vide. Yep, it’s fancy but worthwhile. A beautiful cut of meat deserves a little tender romancing.
What is Sous Vide?
Sous vide cooking provides precise temperature control that you cannot get in other cooking methods. Because the sous vide bag exposes the steak on all sides, you are ensured of consistent results. Additionally, you lose no juices. They stay inside the sous vide bag, keeping the meat moist.
What’s the best part? You set it up and let it go. Sous Vide methods do not require constant monitoring.
What is a Tomahawk Ribeye?
Basically, what you have here is a ribeye steak with the bone remaining intact. Tomahawk steak has great marbling, and the impressive size means COME HUNGRY!
Ingredients for Tomahawk Ribeye with Mushroom Goat Cheese Sauce
- Cuso’s Dirt BBQ Rub
- Cuso’s Lemon Pepper BBQ Rub
- 2 cups Morel mushrooms
- 1 tsp. Fresh thyme
- 1 pint of Heavy cream
- 1 cup Goat cheese
- 1 cup Chicken broth
- Salt & pepper
- Chives (garnish)
Instructions For Tomahawk Ribeye with Mushroom Goat Cheese Sauce
- Sous vide the steak at 125F for 24 hours
- Remove from the bag
- Dust the steak liberally with the Cuso Dirt Rub
- Sear in an iron pan on the grill (225) for 2 minutes on each side
- Rest the steak, and keep the juices in the pan
- Rinse your morel mushrooms before sauteing
- Cook the morels until they look slightly clear (about 4 minutes)
- Add a sprinkle of Lemon Pepper rub, thyme, goat cheese, chicken broth, salt, and pepper.
- Stir until thickened
- Pour generous portions over the steak, followed by chives, before serving. Alternatively, you could set it up inside cups for dipping.
PitMaster’s Memo: The Morel of the Story
If you’re unfamiliar with morel mushrooms, you’re in for a surprise. Where some mushroom varieties seem slimy, morels have a meaty texture. Better still, they are rich in zinc, iron, magnesium, and potassium. Flavor-wise you’ll find the earth and nutty, with the darker morels carrying a hint of smokiness.
Sides
- Smoked whole potatoes with butter
- Beer battered vegetables
- Couscous
- Roasted asparagus with black garlic and feta crumbles
- Cheesy herb rolls
- Stir-fry snow peas
- Brussels sprouts with balsamic and honey
From the Bar
- Cabernet Sauvignon
- Zinfandel
- Indian pale ale
- Smoked porter
- Whisky sour
- Sidecar
- Cranberry sparkling water
- Lemon-limeade
