Tomahawk Ribeye with Rosemary Goat Cheese Butter and Bacon Brussels Sprouts
- 1 Tomahawk Ribeye
- 1 lb Brussels Sprouts, sliced or shredded
- 1 small Onion, chopped small
- 1 Shallot, chopped small
- 5 Garlic Cloves, chopped
- 3 Bacon Slices
- 1 tbsp Butter
- 2 oz Goat Cheese
- 1 tsp Dry Rosemary
Reverse Sear Steak:
- Preheat oven to 250*. (1)
- Salt the steak very heavily, and season with pepper. Place steak onto a wire rack inside of a baking sheet, insert probe thermometer, and place into oven.
- Cook until 5 degrees below desired internal temp, then remove. (2)
- Brush melted butter onto exterior of steak and apply one more light dusting of salt and pepper. Sear steak on a hot charcoal grill 45 seconds to 1 min per side, making sure to also sear the fatty edges. (3)
- Let the steak rest for 5-10 minutes, slice, and serve.
Bacon Brussels Sprouts:
- Chop ends off sprouts and remove a couple layers of the exterior leaves until only good pieces are left. Shred in a food processor. Alternatively, cut the sprouts in half, then slice by hand into thin pieces. (4)
- Cook bacon in a non-stick pan until very crispy. Remove from pan onto paper towels to blot excess fat.
- Add onion, garlic, and shallots to the bacon fat, and season with a touch of salt and pepper. Cook for 3-5 minutes on medium to begin sweating.
- Increase heat to med-high, add sprouts, and season lightly with salt and pepper. Keep stirring every minute or two and cook down until sprouts are cooked and soft, ~15 minutes. (5)
- Break apart 2 of the bacon slices and mix into the finished dish. Serve with bits of the remaining bacon slice over the top.
Rosemary Goat Cheese Butter
- Add goat cheese and butter to a bowl and leave on the counter to bring to room temp. Smush the dried rosemary in your palm with your fingers to break it up into smaller bits, add to cheese and butter mixture, and season with salt and pepper. Mix to fully combine and put back into fridge if not using immediately. (6)
- You can do this reverse sear method in any device that can keep and hold ~250 degrees, such as a Traeger, Green Egg, or a traditional grill. The oven is the easiest to start up and to keep an eye on for most people.
- My guideline for a finished steak is 125-130* for med-rare, 135-140* for medium, 145-150* for med-well. With a reverse sear the meat isn’t going to keep cooking once it’s out of the oven or off the grill like a normal steak that’s been cooking at a higher heat for much longer, so I tend towards taking it off only 5 degrees below target temp. The searing process does introduce a very high heat to the meat.
- That’s how I seared this particular steak. I’ve seared on a Baking Steel Griddle before, and also in cast iron, stainless steel, and carbon steel pans. It’s all your preference, although with a fatty steak I do like natural wood because it gets a certain char that you can’t replicate with the other methods. Also, with a Tomahawk steak and a large bone, it’s going to be hard to do in a normal pan with sides.
- The key to this dish is getting the Brussels Sprouts out of their usual shape and into something much more like shredded cabbage would be for a cole slaw, albeit on a smaller scale. I’ve done all the chopping by hand before and I will be honest, it takes a while. Using a food processor or even a mandolin (only would recommend if you have a hand guard to use because they’re so small) will save you a lot of time and work.
- You can stop here, when the sprouts are still mostly green but fully cooked, and have a good dish. Alternatively, you can keep cooking another 15 minutes or so and bring out all the best flavor they have to offer. The dish won’t look appealing (I’ll attach a pic at the end here) but you’ll be hard pressed to find a Brussels Sprouts dish that’s better tasting.
- You can put the mixture into plastic wrap and roll it into a log, like butter. Then when you go to serve you can just chop off slices and top your steak, much like a pat of butter on pancakes. With a steak like this that’s pre-cut due to its thickness, I prefer leaving it in a more natural state at room temp and just having it off to the side. For personal steaks, I love putting it on top directly after it’s finished cooking, and letting the heat of the steak slowly melt it as its resting.