La Bistecca “tomahawk” Recipe
1kg dry-aged black angus ribeye, marsala jus
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Ingredients
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Meat
Sauce
Method
Preparation
Season the Ribeye
Take the dry-aged black angus ribeye tomahawk and season generously with salt and black pepper on both sides. Let it rest at room temperature for about 30 minutes.
Prepare the Marsala Jus
In a saucepan over medium heat, combine the Marsala wine and beef stock. Bring to a boil and then reduce to a simmer. Allow it to reduce by half, which should take about 15-20 minutes.
Cooking
Finish Cooking
Reduce the heat to medium and continue cooking the ribeye for an additional 10-15 minutes, or until it reaches your desired doneness. Use a meat thermometer for accuracy.
Rest the Meat
Remove the ribeye from the heat and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute.
Finish the Jus
Once the jus has reduced, stir in the butter until melted and smooth. Adjust seasoning with salt and pepper to taste.
Serving
Plate the Dish
Slice the tomahawk ribeye and arrange on a serving platter. Drizzle the Marsala jus over the meat and serve immediately.