The Ultimate TOMAHAWK STEAK Sauce?

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tomahawk

steak

and today we want to make a

sauce

that really does it justice why am I here? Why am I the one who cooks this? I think we were both about to ask the same question, yes it was a very good question, yes if you are grilling a

steak

for me there is really only one option and that is chimichurri, it is a very simple

sauce

but it is very difficult do it right at the beginning. barry is going to chop some herbs yes chef james thanks now in any normal world we would love to travel to south america or have a chimichurri expert come to us to show us how to make a fantastic really traditional chimichurri something that is not happening right now , so instead, many of you have been very helpful on Instagram with tips and comments that give us a lot of knowledge, including the origins of chimichurri.

The chef man 29 commented that chimichurri sauce was invented by an Irishman named Jimmy McCurry in the 19th century where he was traveling. He fought for the independence of Guess Where Argentina, but as his name was so difficult for the people of Argentina to pronounce, they originally just said Jimmy Sauce to make it easier, this eventually changed to Chimichurri, which was his way of pronouncing his name. inventor, on the contrary. the artist chef said that it is a false etymology and a common mistake, yes it is Argentinian, but as Argentina and all other South American countries are very Spanish, this term chimichurri is connected with the chimichurri of the Basque region, which means a mixture of all in no particular order, in other words.

We had mixed feedback on this, I think, I think, I think I believe the latter. Well, if you have more information about the history of chimichurri, comment below, let us know that one of the main things that came out of this was that number one. you should never make it with chimichurri, don't worry, it's okay, it's for blending, oh, so always chop it, don't blend it, and as a chef, I would add to that, make sure you have a really super sharp knife so you don't like bruise the herbs, you just chop them very, very finely, very well, so baz is chopping oregano and parsley much more parsley than oregano.

I think parsley is a pretty well-known addition to chimichurri and it makes comments about oregano and I think that that's a great addition is traditional, very traditional, so what I have to say about this is that everyone seems to have a different recipe. I think a lot of people commented saying that it's like one of those recipes for which everyone has their own. which means two things: either you can't do it wrong or you can't do it right. It looks pretty good now. Are you happy with it? I think it's okay, pour it into a bowl right away.

You already know how fresh and vibrant this sauce is. Just from the smell of that too, that's what you need with a beautiful

tomahawk

steak, so the next step is to finely chop the garlic and according to a recent chef tip that I love, James is to use a grater and you don't do it. You even have to peel the garlic, just rub it directly on the grater which is a great tip and a perfect puree comes out. Throw it in and the next thing is to cut a chili into very fine cubes and remove the seeds, and it will be very clean because it is You will look very good when you get really very small chili cubes.

You can see it? I can't, but I can see the concentration. He's trying his hardest, like we can't deny it, man. You've done it, you've done it. a chimichurri, throw it in, man, it's all chopped, now you have olive oil and red wine vinegar, this is where you need to get the balance right, okay, so they are weighed, but it will depend on your personal preference. to the amount you use and especially the amount of vinegar to everything else you use, I mean, you're already done, you're already bored, so I'm going to keep the proportions the same, oh, that's the tone coming here, where from is that coming?

Stop shaking, what's happening? Here, what is happening? What's that really nice goodness that was a real smoothie? Okay, right, seasoning, peps, peps, um, I don't think I need pets, no, I think I think it's all oh, oh, I don't want to be that guy, but I'm doming. 18 said yes, a lot of parsley, yes, a lot of olive oil, yes, a little garlic, yes, salt and pepper, oh okay, we can do peps just a little bit because you already have chili and garlic, which is adding a bit. of happy heat yes, when I say a little I mean a little, okay, sorry, not carbonara, what taste test am I referring to, oh, what are you trying? garlic, it's fresh, it has a slight sting, good night, I think we're making more sizzle, oh that's good, so heavy, it's actually partially a parsley hurricane, I'll probably take the rest of the vinegar and probably most of the oil , I think it's maybe a little bit herbaceous at the moment in terms of proportion, it's not really a sauce, it's delicious. although isn't it?

Yes, it looks a little more like some kind of sauce or dressing, right, it's missing something inexplicable. Is it steak? Maybe it's steak. That's exactly what I was about to say. Missing steak? We also have a comment. that says let it sit for a while so the flavors come together so true and then put it on absolutely everything with the grill marks so I think we'll leave it until the steak is done and then see if it needs any adjustments that means mate. We are here, let's make a tomahawk. I love the confidence that this man exudes.

Usually in this kitchen he's lost, but with that in front of him, it's suddenly true. He is the main man. It's all about the sauce. The steak is the accompaniment. No one ever said it's a rib eye, which means it has tons of fat marbled through the meat, we're going to want that fat to break down and become juicy, so we're going to want to cook it over medium heat to make that happen. . It's oil, salt and pepper all over the steak and then in a very hot pan, oh, it's hot, that's hot, jay, about a second ago you had this, no, you don't have this, no, I have this, I have Are you are you sure you have this?

Don't worry, it's a side dish, so it will go that way for two to three minutes. I'll flip it for two to three minutes and then we'll rotate it about 90 degrees. for two to three minutes, flip it for two to three minutes, and then put it in the oven for five to seven minutes or until it reaches an internal temperature of 55 degrees, it smells a little burnt, oh my goodness, I know I'm pretty nervous and relax, I have it all. time, so using the ten and two technique, we should get cross stripes, those grill lines will mean it's better cooked and they'll give it grooves for our sauce to stick to, oh how pretty, like a waffle, while that It's there, should we try it? a little more chimichurri, let's see if the flavors have developed, yes, good word, good word, I think we're there, I think we're done, time has made all the difference, okay, now it has a kick that now It's vinegar, garlic, slightly cold, that's good, that's the one, okay, let's not touch, are you happy with our progress so far?

Yes, strong sauce and an attractive steak. Are you going to do something? Yes Yes Yes. Another suggestion was to roast pineapple and put chimichurri on top, so that's what we're going to do. I have another pan preheating and in the meantime I'm going to cut a pineapple into quarters, so you don't really need to do anything, it'll just go ahead and then we'll take it out, cut it into smaller pieces and throw it away. on the chimichurri, I don't think I've ever had it before, that's it, I've separated the chimichurri, the pineapple will go in there and then we can serve both dishes, James, that's crazy, well you did it too, but come on. look, take a moment to appreciate that that's a lot of money, what a feast, staff, you're happy with how it's cooked.

It looks medium to me, the fat seems to have been lost, it looks juicy, I think it's perfect, it's so good, I think it's great. that the outside has all that char because it goes perfectly with the sauce it almost sounds weird it almost cleans the steak and with the char on the outside the danger can be quite bitter with the freshness and the garlic nature of that sauce it evens out There are so many things that a sauce can add to a steak in a strange way. The juice from the steak added to the sauce has improved the sauce.

I know we don't know if it's completely traditional, but I think we can all agree it's great, James, let's move on. Don't tell me, this is how exciting it is, yes it's pretty good, I have to try it, like just going on a journey, sweet charred pineapple, salty feta cheese and then the sauce adds an extra level of freshness and warmth from the raw. garlic and chili, I've never had something like a combination before, obviously the pineapple adds sweetness to the dish but it makes for a tasty salad and it's super refreshing, it goes well with the steak, I've learned that it's worth the time even if It's just a really simple sauce or recipe, it's worth taking that extra time to chop the herbs very finely, get the chili right, and get the balance right because a simple sauce can enhance something much more expensive.

I love it. In fact, we spent all of our time really focusing on the sauce instead of the steak. I've never done it when cooking, it's something I've always included in what we've thought about, which is probably unfair. In general, it's like the What brings the dish together and in the kitchen, like the sauce, it's usually the next most important person, like it can be, yeah, well guys, how did we do with making a chimichurri? Do you agree or disagree with the things we say? on it and how we did it, plus what other major sauce we should tackle next with what dish comment below and we'll try to perfect it next time.

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