CÔTE DE BOEUF (tomahawk), reverse seared on an offset smoker. Chimichurri and airfryer chips. ASMR.

CÔTE DE BOEUF (tomahawk steak), reverse seared on an offset smoker. Chimichurri and airfryer chips. My first attempt at ASMR sounds style video.

RUB RECIPE / PROPORTIONS:
2 tablespoons black pepper
1 teaspoon each: dried onion and garlic granules

CHIMICHURRI RECIPE:
I very much “eyeball” it, but aiming for:
½ cup chopped parsley
3 cloves of garlic
2 small chillies
A teaspoon of each: pepper and oregano
Salt to taste
Just slightly less than ½ olive oil
2-3 tablespoons red wine vinegar, to taste.

AIR FRYER CHIPS
Cut potatoes to desired size (I leave the skin on), soak for 30-60 minutes to get rid of some starch, then sprinkle some semolina and salt and coat with sunflower oil. Air fry at 200C for 20-25 minutes, depending on your air fryer and desired crispiness.

REVERSE SEAR METHOD
First, the steak is slow cooked. I aim for an internal temperature of no more than 51-52C (123-125F), which I feel gives enough time to absorb plenty of smoke flavour and the steak is still juicy. I rest it for 20-30 minutes before searing for 1-2 minutes each side and serve immediately. It’s smoky and juicy and nice. You can do it in the oven, it will be juicy and nice, but not smokey.

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