Wagyu Recipe

Bring to room temperature

Remove the tomahawk from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels.

Season

Generously season all surfaces of the steak with 2 tablespoons kosher salt and 1 tablespoon freshly ground black pepper, pressing the seasoning into the meat.

Sear and roast

Preheat oven to 375°F (190°C). Heat a large cast-iron skillet over high heat until very hot. Add 2 tablespoons neutral oil and sear the tomahawk 2–3 minutes per side (including the edges) until a deep brown crust forms. Reduce heat to medium, add 3 tablespoons unsalted butter, smashed garlic cloves and thyme sprigs. Tilt the pan and spoon the melted butter and aromatics over the steak for 1–2 minutes to baste.

Finish in oven

Transfer the skillet to the preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare (about 20–30 minutes depending on thickness). Use an instant-read thermometer in the thickest part, away from bone. Remove from oven and transfer steak to a cutting board; tent loosely with foil and rest 12–15 minutes. Finish with a squeeze of lemon or lime and a sprinkle of coarse sea salt before slicing.

Slice

Carve the tomahawk against the grain into 1/4–1/2-inch slices. Keep warm while finishing the sides.

Boil: Place the baby potatoes in a pot of cold salted water (1 tablespoon kosher salt). Bring to a boil and simmer until fork-tender, 12–15 minutes. Drain and let steam-dry for 2–3 minutes.

Smash: Preheat oven to 450°F (230°C). On a rimmed baking sheet, arrange the potatoes spaced apart. Using the bottom of a sturdy glass or a potato masher, gently press each potato to flatten to about 1/2-inch thickness but keeping it intact.

Season and roast: Drizzle 3 tablespoons olive oil over the smashed potatoes, sprinkle with 1 teaspoon smoked paprika and 1/2 teaspoon freshly ground black pepper. Roast 20–25 minutes until edges are deeply golden and crisp. Remove and toss with chopped parsley and adjust salt to taste.

Sauté aromatics: In a medium skillet over medium heat, warm 2 tablespoons lard or oil. Add 1/2 chopped yellow onion and sauté until translucent, about 5 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Mash and simmer: Add 2 cups cooked pinto beans, 1/2 cup stock, 1/2 teaspoon ground cumin and 3/4 teaspoon salt. Use a potato masher or immersion blender to mash the beans to your desired consistency, adding stock as needed to reach a creamy texture. Cook, stirring, until heated through and thickened about 5–7 minutes. Keep warm.

Cook chiles: In a small skillet over medium-high heat, warm 2 tablespoons vegetable oil. Add 6 whole jalapeños or serranos and sear, turning occasionally, until blistered and charred in spots and softened, about 6–8 minutes. Remove to a plate and sprinkle with 1/2 teaspoon kosher salt and serve with lime wedges. These should be blistered but still hold shape.

Prepare shrimp and vegetables: Pat 12 shrimp dry and toss with 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried oregano and 1/2 teaspoon salt. In a medium skillet over medium-high heat, add the shrimp and cook until pink and opaque, about 1–2 minutes per side. Remove shrimp and keep warm. In the same skillet, add the thinly sliced 1/4 onion and 1/4 red bell pepper and sauté 3–4 minutes until softened. Add back the shrimp and stir in 1/2 cup shredded cheese and 1/2 chopped tomato; stir until the cheese melts and coats the mixture. Keep warm.

Warm tortillas: Warm 6 corn tortillas on a dry skillet or comal until pliable and lightly charred.

Assemble tacos: Spoon a layer of warm refritos onto each tortilla (optional), top with the shrimp-governador mixture, garnish with a little chopped cilantro and an extra squeeze of lime.

Plate components: On a large serving board or platter, arrange sliced tomahawk steak as the centerpiece. Spoon generous dollops of refritos alongside. Place a pile of crispy smashed potatoes near the steak. Arrange chiles toreados and a small stack of taco gobernador tacos (2 tacos per person) on the side.

Garnish and serve: Scatter chopped cilantro over the potatoes and refritos as desired. Serve immediately while steak is warm, with additional lime wedges and coarse sea salt on the side.