Grilled Wagyu Tomahawk with Salsa Chimichurri

• Pat tomahawk steak dry with paper towel. Just before grilling, liberally season with salt and pepper.
• To cook steak, use either the classic or reverse-sear method.

Classic

• Wrap the bone in aluminum foil so it does not burn. Sear steak in a hot, oiled skillet, preferably cast iron, then transfer to the oven and roast for about 5 to 10 minutes at 425 degrees F.

Reverse Sear

• The reverse-sear method involves cooking low and slow in the oven at 250 or 300 degrees F, until the meat reaches an internal temperature of 100 degrees F. Then sear in a hot, oiled skillet, preferably cast iron, on the stove top.
• For either method, use a meat thermometer. Remove from heat and allow to rest until meat reaches desired temperature: 125 degrees F for rare, 135 for medium-rare, or 145 for medium. Allow steak to rest 5 to 10 minutes before slicing and serving.
• Finish with salt flakes and slice against the grain. Serve with garlic, sprigs of rosemary, and salsa chimichurri (recipe below). Pair with Palmaz Vineyard’s Brasas cabernet.

For salsa chimichurri

• Wash and de-stem parsley and cilantro. Place minced garlic, parsley, and cilantro in food processor. While processor is running, add olive oil in a drizzle. Turn off and add cumin, balsamic vinegar, and crushed red pepper. Adjust seasonings and salt to taste.