Tomahawk Ribeye with Mushroom Goat Cheese Sauce – Cuso Cuts

Ingredients

• Cuso’s Dirt BBQ Rub
• Cuso’s Lemon Pepper BBQ Rub
• 2 cups Morel mushrooms
• 1 tsp. Fresh thyme
• 1 pint of Heavy cream
• 1 cup Goat cheese
• 1 cup Chicken broth
• Salt & pepper
• Chives (garnish)
• Sous vide the steak at 125F for 24 hours
• Remove from the bag
• Dust the steak liberally with the Cuso Dirt Rub
• Sear in an iron pan on the grill (225) for 2 minutes on each side
• Rest the steak, and keep the juices in the pan
• Rinse your morel mushrooms before sauteing
• Cook the morels until they look slightly clear (about 4 minutes)
• Add a sprinkle of Lemon Pepper rub , thyme, goat cheese, chicken broth, salt, and pepper.
• Stir until thickened
• Pour generous portions over the steak, followed by chives, before serving. Alternatively, you could set it up inside cups for dipping.