Tomahawk Steak with Shrimp, Asparagus, and Cheddar Sauce
Cook time-1 hour
Using a paper towel pat dry two 2 1/2 inch tomahawk teak. Generously season with choice of dry rub. Bbq on medium heat for 10 minutes on each side. Transfer to oven onto a baking sheet and cook at a temperature of 375 degrees Fahrenheit until internal temperature reaches 130 degrees Fahrenheit with a thermometer.
Shrimp and Asparagus
Lightly sauté 1 pound of large jumbo shrimp with 1/2 cup of your choice IPA until the shrimp are pink and opaque. Set aside.
Saute 1 bunch of asparagus with a tablespoon of olive oil until tender and set aside.
Graziers Raw Milk Sharp Cheddar Sauce
Shred 8 oz of Graziers Raw Milk Sharp Cheddar into medium bowl. Sprinkle 1 tablespoon of cornstarch over cheese and gently mix by hand so all the cheese is lightly coated. This will help the cheese melt smoothly. Gradually whisk the cheese into 1 1/2 cups of heavy whipping cream on low heat until the cheese sauce is smooth and creamy. Mix in the shrimp.
Top the tomahawk steak with the asparagus and pour cheese sauce and shrimp mixture over. Garnish with finely chopped chives. Serve with a bold red wine such Cabernet or Pinot noir or an ice cold brewski.