Wagyu Beef Tomahawk Steak with Smoky Red Pepper Compound Butter and Chimichurri

Medium

Servings 3-4

INGREDIENTS

1 Red Bell Pepper
1½ cups Unsalted Butter (12 oz/ 3 sticks), at room temperature
2 tsp Aji Molido or Chili de Arbol
1 tsp Crushed Red Pepper Flake
1 tsp Dried Oregano
1 cup Parsley, finely chopped
5 Garlic Cloves, finely minced
⅓ cup Red Wine Vinegar
4 Tbsp (2 oz) Champagne Vinegar (or substitute with additional red wine vinegar)
½ cup Neutral Oil
½ cup Olive Oil

For the Steak:

Remove the defrosted steak from the fridge at least 1 hour prior to cooking and bring it to room temperature; this ensures the meat will cook evenly.
Preheat the oven to 375°F.
Pat your steak dry, and generously season all sides of the meat with salt and pepper.
Heat a large cast iron griddle or pan over high heat until very hot. Add the steak to the pan and sear for 3-4 minutes per side, or until a golden brown crust forms on each side of the meat.
Transfer the steak to the preheated oven, and cook until desired doneness – a medium-rare steak will take approximately 30 minutes for a 2-2.5”-thick steak. To determine desired doneness, test the meat with a meat thermometer: for rare steaks you will want an internal temperature of 125-130°F, for medium-rare 130-135°F, for medium 140-145°F, and for medium-well 145-150°F.
Once cooked to your desired doneness, remove the steak from the oven, top with the compound butter (recipe included), and allow the steak to rest for 15 minutes before slicing and serving.

For the Smoky Red Pepper compound butter:

To roast your pepper: place the pepper on a foil-lined baking sheet, and set the oven to broil. Broil the pepper for 3-4 minutes, or until blackened. Remove from the oven, flip over the pepper, and broil on the opposite side for 3-4 minutes, or until the pepper is blackened on both sides and is tender all the way through. Alternatively, if using a gas stove, set a burner to high heat, and using tongs char the pepper on all sides over the burner. Once charred, wrap the pepper in the foil, allow it to steam, and continue to soften for 15-20 minutes. Once cool, peel and remove the seeds from the pepper. Dice the roasted pepper.
To the bowl of a food processor, add the room temperature butter, diced roasted pepper, salt, and paprika. Pulse until well-combined; the butter should have a reddish tint, and you will be able to see flecks of red pepper.
Lay out a piece of parchment paper or plastic wrap, at least 12” long. Transfer the butter onto the center of the parchment, and carefully form it into a log shape. Wrap up the cylinder of butter, and twist the ends to seal. Refrigerate for at least 2 hours prior to using; compound butter also freezes well, and can be made up to 3 months in advance of using. When ready to use, slice rounds of butter as needed.

For the Chimichurri:

In a mixing bowl, combine the salt, chili, red pepper flake, paprika, oregano, and black pepper. Stir to combine.
Add the chopped parsley and minced garlic, and keep stirring as you slowly drizzle in the red wine vinegar, and then the champagne vinegar.
Continue to stir and drizzle in the oil until everything is combined.
Serve immediately, or for better flavor, let the chimichurri rest overnight.