GIGANTIC TOMAHAWK RIBEYE SANDWICH!

1 Generously salt your Tomahawk Ribeye steak overnight for maximum flavor.

2 Coat the steak with Wagyu beef tallow. Sous vide at 130°F (54°C) for 2 hours.

3 Dice the potatoes while the steak is cooking. Deep fry in Wagyu beef tallow at 350°F (175°C) until golden brown. Season with salt and garnish with chopped parsley.

4 Once sous vide is complete, season the steak again. Finish over live fire for about a minute on each side to achieve a perfect sear.

5 In a pan, melt butter and sauté the mushrooms until golden. Add minced garlic and cook until fragrant. Pour in heavy cream and simmer until thickened. Stir in freshly grated Parmesan cheese until melted and smooth.

6 To assemble the sandwich, place the ribeye on the bottom, followed by the Wagyu tallow-fried potatoes. Then top it with the creamy Parmesan mushroom sauce and enjoy.