Roasted asparagus, Tomahawk steak reverse seared in bacon fat, roasted lemon parmesan asparagus, polenta with portobello and cream, and local southern oregon blue cheese.
by saltwaterdrip
Roasted asparagus, Tomahawk steak reverse seared in bacon fat, roasted lemon parmesan asparagus, polenta with portobello and cream, and local southern oregon blue cheese.
by saltwaterdrip
5 Comments
With pao de queijo
The way you’ve got this plated makes the steak and almost off the plate potato seem like an afterthought. Just my opinion, though I’d still eat it. Edit: steak looks a little over too, but that could be down to personal preference. I’m a medium guy on fatty cuts.
The meat was cooked in the bacon fat until 125 but after rest parts of it were solid medium. The parts I showed were definitely medium rate with a beautiful red, but I suck at photography. I agree with you about the pão and steak, what would you have done? Should the meat be the focal point?
Maybe just me, but if your going to use a Tomahawk steak shouldn’t the bone be a part of the plating? Otherwise why not save a little and just use a deboned rib-eye?
[removed]