1 tbsp Black Pepper
4 tbsp Butter
1 cup Kosher Salt
1 tbsp Parsley, Minced Fresh
1 Tomahawk Ribeye
½ cup White Miso
Few things in life are more satisfying than grabbing a tomahawk ribeye steak by the bone handle and taking a big, heroic bite out of the meat. There’s something primal in it. So why not indulge yourself and try it out next time you’re craving a steak? This recipe uses a reverse sear to ensure that you’re cooking the thick ribeye cut to the perfect internal temperature. With a cast iron skillet, you can also have that delicious, salty charred exterior as well.
To achieve a reverse sear, cook the meat low and slow until it reaches 5 degrees below your desired internal temperature. Then turn up the heat on your grill, place the steak in a cast iron skillet with butter, and sear the outside until it is charred to perfection.
Making miso salt is super easy. All you need is a food processor and a silpat.
On a sheet pan lined with a silpat , spread the miso out into a thin layer and place in your oven on the lowest temperature setting to dry the miso. Once completely dry break apart and add to a food processor with the kosher salt and process until you have a miso salt blend. Salt will last indefinitely in a sealed container.
Pair with a Blonde Ale or a Cabernet for a refreshing drink.