Platinum Ranch Wagyu Tomahawk Recipe

Remove the tomahawk from the refrigerator 60–90 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Generously season all exposed meat with kosher salt and freshly ground black pepper. Press the seasoning so it adheres.

Preheat oven to 375°F (190°C). Heat a large heavy ovenproof skillet or cast‑iron pan over high heat until just smoking. Add neutral oil and swirl to coat.

Sear the tomahawk 2–3 minutes per side, including the edges, until a deep mahogany crust forms. Use tongs to hold and sear the bone edge for 30–45 seconds so it browns evenly.

Add 3 tablespoons unsalted butter, crushed garlic cloves and thyme sprigs to the pan. Tilt the pan and baste the steak with the melted butter for 30 seconds.

Transfer the skillet to the preheated oven and roast until the internal temperature reaches 120–125°F (49–52°C) for medium‑rare (about 12–20 minutes, depending on thickness). Use an instant‑read thermometer in the thickest part of the meat, away from bone.

Remove steak from oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes; the temperature will rise a few degrees to reach target doneness.

After resting, slice the tomahawk against the grain into 3/4‑inch thick slices or present as whole; reserve any pan juices for the jus or finishing.

Place peeled, cubed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a gentle boil over medium‑high heat.

Cook until potatoes are very tender when pierced with a knife, about 15–18 minutes. Drain thoroughly in a colander and return to the warm pot for 1 minute to dry off excess moisture.

Warm the heavy cream in a small saucepan until very warm but not boiling. Keep the cold cubed butter and cream cheese ready.

Pass the potatoes through a ricer or food mill into a clean bowl for the smoothest texture. Alternatively, use a handheld mixer on low or an immersion blender for a slightly rustic purée (avoid over‑mixing to prevent gluey texture).

Gradually incorporate the warm cream and then the cold butter cubes, folding gently until the purée is silky. Add cream cheese if using, season with salt and white/black pepper to taste. Keep warm until plating.

In a small bowl, combine the softened unsalted butter with the black truffle paste (or grated truffle), chopped chives and 1 teaspoon salt. Mix thoroughly until evenly incorporated.

Spoon the truffle butter onto a sheet of plastic wrap, form into a small log if desired, and chill until firm. Alternatively, keep at room temperature for immediate finishing.

When serving, place a pat of truffle butter on each steak slice or melt a small amount and spoon over the sliced meat.

Trim woody ends from the asparagus. Toss spears with olive oil, salt and pepper to coat evenly.

Heat a large heavy skillet or grill pan over high heat until very hot. Add asparagus in a single layer and char, turning occasionally, until blistered and tender‑crisp, about 5–7 minutes depending on thickness.

Finish with a squeeze of lemon if using and keep warm for plating.

Preheat oven to 425°F (220°C). Place beef bones/short rib bones on a roasting pan and roast until well browned, 30–40 minutes, turning once. Transfer bones to a large stockpot or keep roasting pan for deglazing.

If using the roasting pan, place it over medium heat on the stovetop. Add tomato paste to the pan and cook, stirring, until caramelized and a deep brown color develops, about 2–3 minutes.

Deglaze the roasting pan with red wine, scraping up browned bits. Reduce wine by half over medium heat.

Add roasted bones (and any vegetables) to a stockpot, add the reduced wine, chopped carrot, onion, celery, bay leaf and thyme. Pour in beef stock to cover (about 3 cups) and bring to a simmer.

Simmer gently, uncovered, for 45–60 minutes to concentrate flavors. Skim any fat or scum from the surface periodically.

Strain the jus through a fine‑mesh sieve or cheesecloth into a clean saucepan, pressing on solids to extract flavor. Return to a low simmer and reduce to the desired intensity (about 10–15 minutes).

Mount the jus with 1 tablespoon cold unsalted butter off the heat, whisking until glossy. Adjust seasoning with salt and pepper.

Keep warm until plating; if too thick, thin with a splash of warm beef stock.