For today's cook I'm taking these two beautiful tomahawk steaks and
transforming them into the most incredible steak you've ever seen in
your life. Making something like this is an experience that your family members
will never forget and I hope you enjoy it so let's do it.
And these are the star of the show. It is a one and a half inch wagyu tomahawk
steak. This is a marbling score three and then intramuscular fat is just
something incredible. First thing we need to do is cook them up, and I started by
seasoning them with salt, freshly ground black pepper and garlic powder. Since
this is a big piece of meat it is important to season it well be sure to
do both sides. To make sure your steak is seasoned all the way through it is best
to leave it brining at least for two hours. But now it's time to cook them I
will be cooking them into a reach an internal temperature of a hundred and
twenty degrees Fahrenheit which is rare. And to make sure I keep them rare I'll
be using my wireless thermometer. But now I say it is enough talking and it is
time to grill this beautiful steak. So let's do it!
And this is what you're looking for, It is rare and exactly what we need for
it. The next step is to chop them up and get them ready. When doing so you want to
avoid connective tissue and also any unwanted fat. Remember this is a Wagyu
steak there's already enough intramuscular fat so big chunks of fat
will be unpleasant when you're taking that amazing bite.
And here we have the bone.
The bone will do two things; give a nice presentation and second because the
bone is standing upright that bone marrow will float into the heavens
tomahawk. Once I cleaned up the bone completely this is what it looks like.
And here's our filling we start off with our steak.
This is catupiry it is a special type of cheese that we have in Brazil and if
you're not able to find it in your grocery store you're able to find it
online. Since catupiry is kind of thick I'm also using a spread cheese and
Mexican crema is perfect for it. Remember exact amount in ingredients always on
the description down below. Then I threw in a little bit of chives seasoned it
well with salt, freshly ground black pepper mix it well and my filing was
done.
To start the assembling I first rolled up some saran wrap.
Then I added half of my filling got my bone put it in the middle and started
wrapping it. I'm looking for the classic coxinha look and all you have to do is
mold it with your hand. You can even make a ball out of it it is up to you but
this is the classic look we use in Brazil. After shaping it I decided to tie
it with butchers twine. And once I was done this is what they look like.
Because this thing is so big if I leave it like this it will be too flat on the bottom
and that's not what I want I wanted to have a nice round shape. But luckily I
was able to find the perfect bowl for it. This will give a nice shape and keep it
standing upright. As I'm putting it on the freezer to firm up. I'll be leaving
it in the freezer for 1 and 1/2 hour to make sure that they stay nice and firm.
And now it's time to get into our dough. Remember exact amount and ingredients
always in the description down below. I started by adding beef broth, followed by
a whole stick of butter and Creme de Leite. Remember everything will be down in
the description for you to follow. Under medium-high heat combine all the
ingredients together, then season it well with salt and freshly ground black
pepper. Now to one of the most crucial parts; adding your flour. There is no
exact amount of flour you gotta add it until you have a nice consistency. Your
dough should not be sticking to the pan and it should also not be dry remember
to add little by little because you can always add but you can never take it out.
As you're adding flour it is important to keep everything under low heat.
Now all there's left to do is mix it well until you have no more lumps together
and you get the consistency you're looking for. Once your dough has reached
this consistency throw in two egg yolks mix it well and your dough is done!
You should be left with a nice smooth dough. Now there's left to do is put it
together. And I started out with some saran wrap, throw in my dough and flatten
it all out. Took out my tomahawk out of the freezer and it was nice and firm. Now
it's pretty straightforward all you have to do is the same process you did
previously which is combine everything together into that wonderful shape we're
looking for. As I was closing it I had quite a bit of excess on the edges so I
decided to remove them if not you're just gonna be taking a big bite of the dough.
But now all you have to do is close it all up and tie it together. And in the
end I was left with two beautifully shaped heavens tomahawk.
To ensure that they'll stay together and not fall apart on me I decided to freeze
them for an additional hour. Once that was done I quickly removed the saran
wrap and checked this out! That my friends is getting me excited.
If you skip the process of freezing at first they would completely fall apart
on you. Now all there's left to do is add some breading and that is pretty standard
stuff. We got our egg wash, panko bread crumbs and flour. We coat them nicely
with flour first, be sure to remove all the excess, dump them into the egg yolk
and finish it off with the panko bread crumbs. This is a messy job make sure you
do not get small bowls like me. Get larger ones it's much easier. But once I
was done this is what they look like.
I'm going to be deep-frying them at 350 degrees Fahrenheit. I'll be using this to
lower them down into the oil this will ensure that they don't break apart on me.
Once they're done frying I'm also going to be cooking them in indirect heat to
make sure that the core temperatures heats up. But now I say it is enough
talking and it is time to cook some amazing heavens tomahawk. So let's do it!
All right everybody have our beautiful creation here. What do you think Angel?
I'm excited. Give me five. This one getting me super pumped everybody. Last time we did
heaven's chicken. Yea I can see. But it was chicken and it was amazing.
Here we got, I don't even know what I'm gonna call this but. Heaven's steak!
It looks like a heaven's steak to me. Heaven's beef, heaven's steak. Heavens tomahawk my friend.
Heaven's tomahawk. Look at this I can't wait to try it it is
enough talking. I can't wait to find out. We have another one saved in here
and we have this one. I say we go for this one yeah. Let's go. Okay let's get it out.
Oh my God the smell! Oh my God it smells like heaven!
I got a little pizza slice here, you see this? Oh nice.
Cheers! Cheers everybody.
Okay it's beyond heaven. Beyond heaven like all the
way beyond heaven. This one deserves some silence and take another bite yea.
that is one of the best things I've ever eaten in my life.
It's creamy. Super creamy. You still
taste the steak there is the beef flavor in there. Not overcook whatsoever it's so
soft and tender. The crust the flavor of the crust. I like that you
chopped it up into like little fine pieces. Yeah of course I think if we
would have just made a whole steak this experience would have been completely
different the cheese were probably ooze all out. I was afraid that when I put it
on the barbecue it was just gonna completely fall apart because you want
to warm the core the core is hot and it didn't fall completely apart. You make
this for your family I'm telling you right now it's gonna be. Game over!
Not only a showstopper but they're gonna love it when they try it.
I hope we explained it well how it actually tastes. You can taste everything
that went in, you can taste the dough .Yeah. you can taste the cheese. Yeap. The steak, it's
awesome. I urge you to give it a try you blew it out of the park this time. This one might
be the best cook of 2019. I think so normally you watch me and I never finish
it Angel don't finish I'm finishing before you. Normally I'm the one that
cleans the plate. Yeah and he leaves a little bit by the end of the video. But this
time he beat me. Plate clean enough said nothing else to say yeah. You're gonna
lick the plate too? Maybe
I think you got the point everybody
I really hope you give this a try it is a little bit of work it's totally worth
it. One big piece look at that me and Angel already ate it twice, and still
good enough amount that I'll probably finish this between me and you both can
still share this with the family. I really hope you give it a try. If you
do give it a try make sure you take a picture and Instagram me. I want to see
your creation. It is absolutely worth it for a holiday doing this for the
holidays. Anyway guys I hope you enjoyed this video, if you do enjoyed this video
make sure to give it a thumbs up. If you're not a subscriber be sure to
subscribe for future videos. Remember if you are interested in anything I use,
everything is always on the description down below. Thank you so much for
watching and as you can see I'm going for seconds you've never seen that on
camera that tells you everything you need to know. Agree? You a slowpoke!
I already went for seconds. See you on the next one everybody. Take care bye bye