The Bentley Of Steaks Grilled Tomahawk Chop With Red Kale, Grilled Peaches & Orzo

Tomahawk Chop 

Marbling 

I am not one that is an automobile enthusiast and that doesn't mean that I am anti car, it simply means that I really don't get into cars at all. As long as it can get you from point a to b without breaking down I would say that the car, no matter what type, is doing its' job! This notion is fine! At least it is until a Bentley New Continental GTC comes floating down the street. Talk about losing my religion!! This is the king of all indulgences to me, the "cobra head" front seats have the option of having a neck warmer just so that you can rock the convertible all year long. It also comes with 8 speakers and 15GB storage for your music among a host of other features more stunning than that. Man, that car can get it!!!!!

In the world of beef, the premium line would be steak, with the Filet Mignon gathering most of the attention as the Cadillac of Steaks. Well, if the Filet Mignon can be seen as such; then the Tomahawk is surely the Bentley of Steaks. The Tomahawk gets its' name from the fact that it is shaped like the Native American tool of the same name. This work of art is has marbling that is unmatched, size that can feed 4-6 people and the ability to Wow simply by cooking and carving.


On the menu today : Roasted Tomahawk Steak, Red Dandelion Greens with Grilled Peaches & Orzo

Roasted Tomahawk 

Orzo, Grilled White Peaches, Red Dandelion Greens & Red Onions

When you pick out a quality steak there's no need to add a lot of other things to it to enhance flavor. A quality steak can stand alone in taste and presentation as there is not a lot do outside of seasoning, cooking and plating it. This steak has perfect marbling and need no marinade at all, in fact the only seasoning that I will add is salt with a bit of cracked pepper and of course butter with a touch of garlic to give it a good crust.

For the Tomahawk we will need the following: 

• Tomahawk Steak (1.5 - 2 lbs feeds 4-6 pp)
• Garlic (1 Tbs)
• Olive Oil (1 Tbs)
• Butter (2 Tbs)
• Coarse Salt (1 Tbs)
• Cracked Pepper (dash)

Crusty 

Take the olive oil and rub a bit on the steak then add the salt. Place the remainder of the olive oil in a heated skillet with the butter and then the garlic allowing it to brown slightly and removing to set aside for later use. Add the steak to the heated pan allowing it to sear on Hi for 5 minutes without moving at all. I can't express enough, how important it is for you to let the steak stay untouched for 4 minutes on Hi (this will create a perfect crust as seen above). Once that is done flip the steak and place in an oven preheated to 425 degrees for 5 -10 minutes depending upon your desired level of doneness. (It's a thick cut of meat so don't worry it would take 20 minutes to over cook this monster) Once you have reached your level of doneness, allow the steak to sit on a cutting board for 5 minutes before cutting. 

Done Oh So Right.......

The "Hawk" can stand on its' own and needs very little to accompany it. I stayed away from potatoes because the steak is already decadent enough and need something light and less intimidating. I chose Orzo, Red Dandelion Greens and Grilled White Peaches. The Orzo is light and the Dandelions are bitter and the addition of the grilled white peaches and red onions add sweetness and smokiness to the dish that really rounds it out quite well.

White Peaches

Grilled Onions & Dandelion Greens

Red Dandelion Greens 

For the Orzo we will need the following:

• Orzo (16 oz)
• Red Onion (1 each)
• White Peaches (4-5 each)
• Red Dandelion Greens (2 Bunches)
• Olive Oil (1/4 cup)
• Tarragon (5 stems)
• White Balsamic Vinegar (2 Tbs)
• Salt & Pepper (tt)

Cook the orzo in accordance with the instructions on the box. Meanwhile make the dressing by adding the olive oil, vinegar, salt & pepper and the chopped tarragon together and pouring over the orzo once done. Peel and slice the onions and peel and cut the peached into halves (for easier grilling). Once done cut down and add them to the salad. Finally clean, cut and saute the greens and add them to the salad as well. Add salt and pepper to taste...

Great Pasta