CARLOS: We're going to cook our signature dish, which is the 32 ounces Creek Stone Farm tomahawk.

SETH: Chef, what makes this a tomahawk steak?

CARLOS: So the tomahawk steak, it's technically a ribeye.

If you take the bone off, that's going to be a ribeye.

If you cut the bone a little bit, it's going to be cowboy steak.

If you use the ribeye with this long bone, that's going to be the tomahawk.

SETH: Got it.

All right.

So this is the what makes it a weapon.

CARLOS: Exactly.

SETH: And like any good ribeye, I see a lot of good marbling right here in the meat.

CARLOS: Exactly.

So that's what is making the difference because as much marbling you see on a piece of a steak, there's as much rich in flavor and texture it will be.

SETH: So, because this is cooking with wood fire, you're going to be cooking this steak right over these embers here?

CARLOS: Exactly.

We're going to use one of the firewoods oven.

So we're going to season it really well because it's a really thick cut.

This is just a blend of sea salt, black salt and smoked salt.

So we have to make sure there's a good amount of pepper.

SETH: Yeah, I can't get over just how thick of a cut of steak this is right here.

CARLOS: Yeah.

Believe it or not, this is this firewood oven, it's making really good job cooking this cuts.

What's your preferred temperature?

SETH: I'm a medium rare kind of guy.

CARLOS: Oh, medium rare.

This is going to be ready in around 10 minutes.

SETH: All right, let's do it.

CARLOS: I'm going to start cooking this nice and beautiful piece of meat.

SETH: All right, so we got some more wood up inside.

CARLOS: Yeah, so that's only firewood with oven, 600 degrees.

So basically the ratio on the firewood and charcoal, that's 60% charcoal, 40% firewood.

SETH: Got it.

CARLOS: Why?

Because if I do only firewood, the protein is going to get sour and it's going to taste real intense, so we don't want that.

SETH: And so 600 degrees, I mean you're going to be able to get a sear and a crust on this that I'm not going to be able to get in my home oven.

CARLOS: No, definitely not.

So we're going to pull this a little bit.

SETH: And cooking with fire, I mean you're not setting a button for 600 degrees and saying that's it.

I mean you have to be staying right on top of this thing the whole time, right?

CARLOS: Yeah, definitely.

You have to feed the fire very often, giving some firewood, giving some charcoal.

SETH: And then maybe take a little break in the walk-in freezer just to get your body back to regular temperature.

CARLOS: Not really.

We don't really have a time for that.

SETH: Take a cold shower when you get home.

CARLOS: Yeah, this is the lava hot stone.

We just put the stone into the firewood oven too because that's what we're going to use to serve it to the guests.

SETH: Ah, okay, so you want that to be nice and hot when the steak goes on.

CARLOS: Exactly, nice and hot because we're going to set a couple things on top.

All right, so we're going to close this because we really want the steak to absorb all the flavors, all the smoke, and all the heat.

So... SETH: Beautiful.

CARLOS: We're going to have this cook for a few more minutes.

I'm going to pull the lava stone out of the oven.

Then we're going to take the tomahawk out and we're going to set on top of the stone.

On top of that, we're going to finish with a bone marrow butter and some herbs like sage, rosemary, and thyme.

Then we're going to take it to the table for the tableside presentation.

SETH: All right, Chef.

I was already excited in the kitchen, but it looks like the show is about to go on.

CARLOS: Definitely.

So we're going to have put a little bit of mezcal.

SETH: A little bit.

CARLOS: A little bit.

SETH: Just a dash.

CARLOS: Just a little bit.

SETH: Oh-ho-ho-ho-ho Love it.

CARLOS: You have to make sure the flame is getting in between the herbs because we want the flame to reach the butter.

Let's put a little bit more.

How about that?

SETH: Why not, why not?

And of course, the aroma that I can already pick up from it.

CARLOS: You can fill in the whole room.

SETH: You can see it.

You can hear it and you can smell it.

CARLOS: Yes, definitely.

See the bone marrow butter, let's just spread a little bit.

So we're going to cut this.

We're going to put the bone right here.

SETH: And I can see it's a nice medium rare in there.

CARLOS: I know that's what you like, right?

A lot of times we recommend the guest to keep in the stone just to see.

Probably one of your guests doesn't like that temperature, and we can just leave it on the stone for a little bit, and we can continue in cooking until what the guests desire.

SETH: Well, I'm not going to be waiting around today, Chef.

I'm getting right to it.

CARLOS: So let's just spread a little bit of lemon.

SETH: Beautiful.

CARLOS: Add a little bit of chimichurri.

Do you like chimichurri?

SETH: I sure do, Chef.

CARLOS: A little bit, salt.

That's smoked salt and regular sea salt.

SETH: So we got lots of flavor and lots of smoke, too.

CARLOS: All right.

So let's start with this.

SETH: Wow, Chef.

CARLOS: Provecho.

SETH: Of course, let's do it.

Knife goes right through.

CARLOS: How's that?

SETH: That is flawless.

CARLOS: Also, you can feel the acidity a little bit from the chimichurri.

SETH: Well, there's a nice little acidity coming from that, from the charred lemon as well.

And I love, too, that you've got that great sear on the outside, nice and crisp and smoky.

But the inside's still so flavorful, so juicy.

CARLOS: And think about, it's really hard to give a nice flavor to this cut because usually a tomahawk is very thick.

It's kind of hard to get flavors inside on the cut.

But since we have this firewood oven, and since we have this stone, since we have the mezcal and the herbs and the torch, it's definitely giving what the guests need.