Tomatador Tomahawk Steak with Black & Bleu Sauce
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Category
Difficult
Cuisine
Modern American
Servings
2-4 servings
Prep Time
4 hours
Cook Time
20 minutes
Chef Tony goes big with a sous-vide tomahawk steak generously seasoned with our Tomatador blend and a rich and funky (in a good way) Black & Bleu sauce.
Our Tomatador blend features classic Spanish-inspired flavors of rich tomato, smoky paprika, a zing of vinegar, and mild herbs mix to create an ultra-versatile blend with fresh flavor and Mediterranean spices.
Author:Chef Tony Reed
Ingredients
-
3 lb Tomahawk Coarse Kosher Salt to taste
-
2 Tbsp Olive Oil
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1/4 cup (or to taste) Spiceology Tomatador Blend
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1 pint Heavy Whipping Cream
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10 oz Bleu Cheese Crumbles
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2–3 Tbsp Spiceology Black & Bleu Blend
Steak
Cheese Sauce
Directions
Pat your steak dry and then season with salt all the way around the steak.
Apply olive oil around the steak thoroughly, then rub the tomahawk with Spiceology Tomatador blend.
Vacuum seal your tomahawk and sous vide for 4 hours at 119 degrees F.
Once there’s an hour left in the sous vide you’ll want to start your grill (500-600 degrees F), and shorter to steak finish time if you have a gas grill.
Sear your steaks on the grill for 2 minutes each side (you’ll want to get your steak to 130 degrees internally then remove from heat and allow to rest for 15-20 minutes.
While your steak is resting, in a small pan bring your heavy cream to a simmer then slowly add bleu cheese in until it’s melted. Add Spiceology Black & Bleu blend and serve over sliced steak. Goes great with potatoes and carrots.
