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Ribeye Tomahawk Steak With Bone Marrow & Garlic Herb Chimichurri!! A thick-cut tomahawk coated with Worcestershire sauce as a binder and seasoned with flaky sea salt. The bone marrow was seasoned with Worcestershire sauce, salt and pepper. Both went on the Kamado for an indirect cook until the steak reached 45°C internal temperature. Then I fired up the Kamado and seared the tomahawk hard over high heat, building a deep crust until 52°C internal temperature. Garlic Herb Sauce! • Fresh parsley •
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The secret to this juicy steak starts before it hits the skillet Ingredients: One fourteen-ounce steak Olive oil Five peeled garlic cloves Half a medium onion, sliced Three small potatoes Two tomatoes, cut in half Salt Ground black pepper Garlic powder Onion powder Preparation Time: Marinate for at least four hours in the refrigerator. Fry until your preferred doneness.
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