Wagyu Recipe

Bring to room temperature & season

Remove the tomahawk steak from the refrigerator 1 hour before cooking to come to near room temperature. Pat dry thoroughly with paper towels. Generously season both sides and the exposed bone with 2 tablespoons kosher salt and 2 teaspoons freshly ground black pepper; press the seasoning into the meat.

Preheat oven and heavy pan

Preheat oven to 375°F (190°C). Place a heavy cast-iron skillet or ovenproof pan on the stovetop over medium-high heat for several minutes until very hot.

Sear the steak

Add 2 tablespoons neutral oil to the hot pan and swirl. Sear the steak 2–3 minutes per side, including the edges, until a deep brown crust forms. Use tongs to hold the bone and sear the exposed bone briefly (30–45 seconds) to color it.

Finish in oven with butter baste

Reduce heat slightly, add 3 tablespoons butter, smashed garlic cloves, and thyme to the pan. Spoon the melted butter over the steak continually for 1 minute, then transfer the skillet to the preheated oven. Roast until internal temperature reaches 125°F (52°C) for medium-rare (about 8–15 minutes depending on thickness). Check with an instant-read thermometer inserted into the thickest part.

Rest & slice

Remove steak from oven, transfer to a cutting board, and tent loosely with foil. Rest 15–20 minutes to allow juices to redistribute. Slice against the grain into 1/4–1/2-inch slices and serve with any accumulated juices spooned over.

Boil potatoes: Place baby potatoes in a pot and cover with cold water; add 1 tablespoon kosher salt. Bring to a boil, reduce to a simmer, and cook until fork-tender, about 12–15 minutes depending on size. Drain and let steam-dry for 2–3 minutes.

Preheat oven and prepare baking sheet: Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it. Place potatoes spaced apart.

Smash and season: Use the bottom of a glass or a potato masher to gently flatten each potato to about 1/2-inch thickness. Drizzle with 3 tablespoons olive oil, sprinkle with 1 teaspoon black pepper and additional salt to taste.

Roast until crispy: Roast in the hot oven 20–25 minutes until edges are deeply golden and crisp, flipping once halfway through. In the last 2 minutes, add 1 tablespoon butter and let it melt over potatoes for gloss and flavor.

Finish and garnish: Remove from oven, sprinkle with chopped parsley, adjust salt if needed, and keep warm until serving.

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

Mash and fry beans: Add the drained pinto beans, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt. Stir to combine, then add 1/2 cup water or bean liquid. Using a potato masher or the back of a spoon, mash the beans in the skillet to your desired texture while cooking for 5–8 minutes to thicken and develop flavor.

Adjust and finish: If the beans are too thick, add additional water a tablespoon at a time. Taste and adjust salt. Fold in 1/4 cup queso fresco or shredded cheddar if desired for creaminess. Keep warm for service.

Char the chiles: Heat a large cast-iron skillet or griddle over high heat until shimmering. Add 2 teaspoons vegetable oil and place poblanos or anaheim chiles directly on the hot surface. Allow them to blister and blacken on all sides, turning with tongs; this should take 6–10 minutes total.

Finish and season: Once blistered, remove to a cutting board. Optionally peel and remove seeds for milder flavor or leave whole. Slice into strips or serve whole. Sprinkle with 1/4 teaspoon salt and serve with lime wedges to squeeze over.

Prep and heat tortillas: Warm the corn tortillas in a dry skillet over medium heat until pliable, stacking and wrapping in a clean towel to keep warm.

Sauté vegetables: In a skillet over medium-high heat, add 1 tablespoon butter and 1 teaspoon olive oil. Add the sliced poblano (or bell) and sliced onion and sauté until softened and beginning to caramelize, about 4–5 minutes. Add the minced garlic and cook 30 seconds.

Cook shrimp: Add the shrimp to the skillet, sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon dried oregano. Cook shrimp 1–2 minutes per side until opaque and just cooked through. Stir in the diced tomato and cook 1 minute to warm.

Assemble Gobernador: Reduce heat to low. Stir in the shredded melting cheese until just melted and coats the shrimp and vegetables. Fold in chopped cilantro. Taste and adjust seasoning. Spoon the filling onto warm corn tortillas (about 1.5–2 tablespoons filling per taco).

Serve with lime wedges and extra cilantro.