Wagyu Recipe

Temper and season

Remove the tomahawk wagyu from the refrigerator 1 hour before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels. Generously season all sides with the 2 tbs kosher salt and 1 tbs black pepper, pressing the seasoning into the meat.

Sear and roast (reverse-sear method)

Preheat oven to 275°F (135°C). Place the seasoned steak on a wire rack over a sheet pan and roast in the oven until internal temperature reaches about 115–120°F (46–49°C) for medium-rare final doneness (this can take 30–50 minutes depending on thickness). Meanwhile, heat a large heavy skillet (cast iron preferred) over high heat until smoking. Add 1–2 tbs neutral oil. Sear the tomahawk 1–2 minutes per side, including the bone and edges, to develop a deep brown crust. Reduce heat to medium, add the 3 tbs butter, crushed garlic, and herb sprigs. Tilt the pan and spoon butter over the steak (baste) for 1–2 minutes, monitoring crust. If oven-roast step already brought steak to 115–120°F, finish searing only to develop crust; otherwise sear then transfer back to oven to reach desired final temp (125–130°F for medium-rare). Let rest uncovered on a cutting board for 10–15 minutes; reserve pan juices for serving if desired.

Slice and finish

After resting, slice the tomahawk against the grain into 1/4–1/2 inch thick slices. Sprinkle flaky sea salt lightly over slices and garnish with chopped cilantro and lime wedges for squeezing at the table.

Place potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, about 15–18 minutes depending on size. Drain well and let steam-dry for 2 minutes.

Preheat oven to 450°F (230°C). Line a sheet pan with parchment or lightly oil. Using a spatula or potato masher, gently press each potato to flatten to about 1/2 inch thick. Arrange smashed potatoes on the pan. Drizzle with 3 tbs olive oil and sprinkle 1 tsp kosher salt and 1 tsp black pepper evenly.

Roast in the oven until edges are deep golden and very crispy, about 25–30 minutes, flipping once halfway through to brown both sides. Remove from oven, toss with chopped parsley and optional grated Parmesan. Keep warm until serving alongside steak.

Heat 2 tbs lard or oil in a medium skillet over medium heat. Add the finely chopped half onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the drained pinto beans, cumin, and 0.25 cup reserved bean liquid (or water). Cook, stirring and slightly crushing beans with a spatula or potato masher until thick and creamy but not dry, about 6–8 minutes. Season with 0.75 tsp salt and adjust to taste. For smoother beans, pulse briefly in an immersion blender or food processor with a splash of liquid, then return to pan to warm. Keep warm for plating.

Heat a heavy skillet or small cast iron pan over high heat until very hot. Add 2 tbs vegetable oil and swirl. Add whole jalapeños/serranos and sear, turning occasionally, until blistered, charred in spots, and softened but still holding shape, about 5–7 minutes total (they should blister and pop). Transfer to a bowl and toss with 1 tsp lime juice and 0.5 tsp coarse sea salt. Serve alongside steak so diners can add a spicy smoky bite.

Pat shrimp dry and season with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbs olive oil and 2 tbs butter in a skillet over medium-high heat. Add minced garlic and chopped onion and sweat until translucent, about 2 minutes.

Add diced tomato and achiote paste (or smoked paprika) and cook 1–2 minutes to meld flavors. Add shrimp and sauté until just cooked through and opaque, about 2–3 minutes depending on size. Stir in chopped cilantro and lime juice. Taste and adjust seasoning.

Lower heat to medium-low. Fold in the 1 cup shredded Mexican melting cheese until melted and coating the shrimp (if needed, cover briefly to help cheese melt). Keep warm.

Warm corn tortillas in a dry skillet or wrapped in a towel in the oven. To assemble tacos gobernador, spoon shrimp and melted cheese onto warm tortillas and serve alongside slices of tomahawk and refritos, or offer as an accompaniment so guests can build tacos.

Arrange sliced tomahawk on a large board or platter. Place a mound of refritos in a small bowl or smear on the plate, a pile of crispy smashed potatoes, a small bowl or pile of chiles toreados, and a stack of warmed tortillas with the taco gobernador shrimp nearby. Sprinkle flaky sea salt on steak slices and a bit of chopped cilantro over potatoes and beans. Serve lime wedges for squeezing and enjoy family-style.