00:00Yes, another emu, emu, however you want to say it, egg.
00:04So I'm going steak and egg, American Wagyu Tomahawk.
00:08Going to season it with a killer organic garlic pepper from Redmond, real salt, so nice and heavy on all
00:15sides.
00:16We're going to get this smoked with a meter, put it on the grill, going to shoot for that medium
00:21rare.
00:22While this is smoking at 225 degrees, we've got to prep the egg.
00:25So, we've got to crack this bad boy.
00:28Okay, take the heel of your knife, work your way around that egg until you can pop the top right
00:34off.
00:34Because I'm shooting for a sunny side up egg.
00:36That's what I'm shooting for.
00:39Here we go, pull the top off.
00:42And as of right now, everything's looking great.
00:45We've got a beautiful looking yolk.
00:47But during the time it was sitting there to when I got the griddle prepped, that yolk broke.
00:53But to keep this egg from sticking, because these eggs are known to really, really stick,
00:57you've got to massively lube up that pan.
01:00So, either butter or oil.
01:02So, you can see here, we're frying this bad boy.
01:05The butter's doing its thing.
01:06We're not sticking.
01:07But I'm still going to try and keep some of that yolk in there so I can dip my steak.
01:12So, I'm going to bust out the torch to get some of that egg white to cook on the top.
01:16So, I'm just going to have some raw egg white.
01:19So, there we go.
01:20Flat rock did its thing.
01:22We're going to pull the egg off, put it aside, let it cool down.
01:25And now it's time to reverse sear the steak.
01:29So, we've got some of that Wagyu tallow from Barron Burton's.
01:33We want to sear the steak on top of that tallow.
01:36So, and that's it.
01:38We've seen this a million times.
01:40About 45 seconds per side, give or take.
01:43Keep an eye on the color.
01:44And that is it.
01:46I'm going to pull that off and rest.
01:47But I am going to add some of that Redmond finishing salt to that egg just to amp up that
01:52flavor.
01:53Some pepper.
01:55Now that the steak has cooled down, we want to get into that.
01:58But I told you, using that meter probe, I am shooting for a medium rare.
02:03It never lets me down.
02:04So, my favorite part is the meat that's on the bone.
02:09So, we'll slice the steak up.
02:11But the dessert is the meat and the bone.
02:14You can see I got a little bit of yolk with this massive emu egg.
02:20Down the hatch, this was a killer, killer combo.
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