STEAKHOUSE NIGHT!!!
One of my favorite things about my channel and my website, is that I can show my community how they can still enjoy the finer things in life, without sacrificing budget. This recipe is a prime example of that!
Fleming’s Steakhouse was founded by Bill Allen and Paul Fleming (also of P. F. Chang’s and Pei Wei). Their vision was to create a unique steakhouse experience with an emphasis on generous hospitality, an inviting atmosphere and the finest aged USDA Prime beef.
The first Fleming’s Steakhouse opened in Newport Beach, California in 1998. The restaurant quickly became a favorite among locals and celebrities alike. In fact, it was not uncommon to see Hollywood stars such as Clint Eastwood and Arnold Schwarzenegger dining at Fleming’s.
The menu at Fleming’s Steakhouse is all about steak. The signature dish is the 35 oz. Tomahawk Cowboy Ribeye. This massive steak is served with a Béarnaise Butter that melts in your mouth. Why do they call it a Tomahawk Steak, you ask? Because of how the steak is cut in the “frenching” style. Frenching means trimming the bone of meat and fat to the point where it looks like a handle. This gives the steak its signature flavor and unique look, which resembles a Native American tomahawk axe (hence the name). And the reason for the high cost? Because the cuts are large, require extra processing and are usually very high quality cuts.
The 35 oz. Tomahawk Cowboy Ribeye with a Béarnaise Butter is a masterpiece of beef and served with Fleming’s Potatoes, Ruth’s Chris Chop Salad and Berries & Sweet Cream, puts the upscale Steakhouse restaurant on your dinner table and saves your bank account. Grab a nice bottle of Red.
Ingredients
- 35 oz. Tomahawk (bone-in) Steak
- 1 stick unsalted butter, very softened.
- 4 TBL fresh tarragon, chopped
- 4 TBL shallot, minced
- 2 TBL dry, white wine
- 2 TBL white wine vinegar
- Large pinch of kosher salt
- Cracked black pepper
- Canola oil (see below for other oils)
Instructions
Compound Butter Instructions:
In a small saucepan, on a low heat, melt 1 TBL of the butter. Sauté the shallot until fragrant and softened. Add the wine and the vinegar and allow to cook out of the shallots, completely (until the pan is virtually dry). Transfer the shallots into a mixing bowl and refrigerate for 5-10 minutes to cool down. Once cooled, add the shallots to the remaining softened butter. Add the tarragon and a large pinch of kosher salt and mix well.
Tomahawk Instructions:
Preheat oven to 500 degrees. Rub canola oil on both sides of the Tomahawk and season liberally with Kosher salt and cracked black pepper (both sides). Do NOT use EVOO, because EVOO does not have a high enough smoking point for the searing and finishing of the steak. You can use avocado, almond, grapeseed, peanut, safflower, and sesame oils, however.
Sear the steak in a very large cast iron pan on the highest heat setting. Sear both sides until a dark crust forms on the steak. Do not move the steak around in the pan to allow for the crust to form. Once the crust forms, drain off any oil in the pan and put entire pan into the 500-degree oven to finish.
Using a meat thermometer inserted into the center of the steak:
Rare 120-130 degrees
Med Rare 130-135 degrees
Med 135-145 degrees
Med Well 145-155 degrees
Once the steak is to the desired temperature, remove from the oven and allow to rest for 5-10 minutes before slicing. Top with the Béarnaise butter.
FULL VIDEO TUTORIAL
