36oz Westholme Wagyu Tomahawk Recipe
bone marrow chimichurri
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Ingredients
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For the Wagyu Tomahawk
For the Bone Marrow Chimichurri
Method
Preparing the Wagyu Tomahawk
- 1
Season the Steak
Remove the Westholme Wagyu Tomahawk steak from the refrigerator and allow it to reach room temperature for about 30-45 minutes. Generously season the steak with salt and freshly ground black pepper on both sides.
- 2
Preheat the Grill
Preheat your grill to high heat, about 450-500°F (230-260°C). If using charcoal, ensure the coals are glowing red and covered with white ash.
- 3
- 4
Rest the Steak
Once cooked to your liking, remove the steak from the grill and let it rest on a cutting board for at least 10-15 minutes before slicing.
Making the Bone Marrow Chimichurri
- 5
Roast the Bone Marrow
Preheat your oven to 450°F (232°C). Place the bone marrow on a baking sheet and roast for about 15-20 minutes, until the marrow is soft and starts to bubble.
- 6
Mix the Chimichurri
In a bowl, combine the roasted bone marrow, finely chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Mix well until all ingredients are combined.
- 7
Season the Chimichurri
Taste the chimichurri and adjust seasoning with salt and black pepper to taste. If desired, add more vinegar for acidity.
