Tomahawk Ribeye and Mac & Cheese

My latest kitchen adventure involved slow smoking a tomahawk cut two pound Ribeye steak, and some homemade (not quite) Macaroni and Cheese. OK, so first the side dish.

I say not quite Mac because every pasta shape has a different name. The store was cleaned out of the usual mini sea shell shaped pasta I like (it does a great job of holding cheese), and most of what was left in-stock was known to be poor quality brands. I ended up settling on Orecchiette. Close enough, I figured.

Add in some diced panchetta and ton of cheese and we had the start of something good:

I know, odd combination of cheeses, but it worked… Other than how oily the cheddar was. After the cheese was melted and the pasta cooked, into the pan it went with some panko bread crumbs on top. Cook till the Panko is golden brown and we had a delicious side dish:

Yes, I got a little too much pepper on top to make a pretty picture. It did stir into the mix fine though.
Hint; they’re not really talking about food here, LOL

And then there was the giant, man-eating steak, slow smoked for two and a half hours:

Normally, I’d have pulled it off the smoker at 100 degrees internal temperature and then dropped it on the charcoal grill just long enough to get a nice sear and reach a perfect medium rare internal temp of 135. No charcoal grills allowed at the apartments though.

We divided the steak in two and each had half, since it was a steak-asaurus.

And that was Labor Day dinner here at Chateau de Silk.

Oh yes… The baked potato. A standard gourmet preparation there. After washing the potato, pat it dry, then rub olive oil into it and douse with salt, pepper and garlic. Baked unwrapped. You’ll get an amazingly tasty crisp skin. on the tater.

13 thoughts on “Tomahawk Ribeye and Mac & Cheese

  1. richardbist

    Looks great! Baked Mac & Cheese is the best. There used to be a soul food restaurant near me that made the most amazing baked mac & cheese. Yours looks very similar to it, but I’d really need to taste it to know for sure. Hint, hint…🙂

    Liked by 1 person

    Reply
    1. Silk Cords Post author

      I’m not sure I’d use as much cheddar next time. It made the mac & cheese fairly oily. I had to put a couple of paper towels on top to absorb most of it.

      Smoked Gouda is one of my absolute faves also. That brand was the strongest gouda I’ve ever had though. Yancy’s is my favorite, but it’s hard to find outside of Costco.

      Liked by 1 person

      Reply

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