Blackberry Farm Quad + Tomahawk Ribeye

My husband and I decided we were going to make an epic meal this past Valentine's Day. I teased you in the last post talking about a 38 ounce ribeye....and the time has come to post pics (or it didn't happen, right?).

I would like to mention really quick I got him an awesome apron from Medium Rare Chef Apparel. It is great quality, good looking, and has a pocket for your iPhone! So legit.

We got this cut of meat from Butchery Fresh. They're based out of Kentucky and work with farms that provide fresh, all-natural, sustainably raised, hormone free meats. We love ribeye steaks so we decided to give this showstopper a try!
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WOAH! What up, homeboy!? How impressive is that steak? Here's a description from the website:

This large bone-in ribeye steak is a customer favorite due to its impressive stature, rich marbling and delicious flavor. Perfect for anyone that loves premium meats and bone-in steaks like a T-Bone or Porterhouse, the Tomahawk is Premium Black Angus from Creekstone Farms and brings that same, rich meaty flavor you can only get from well-marbled meats cooked on the bone.
Wet-aged for a minimum of 25 days, this Black Angus steak is hand-cut based on the thickness of the rib bone, typically 2 inches thick. Weighing in at more than 2 pounds, a Tomahawk from Butchery Fresh makes an ideal steak for sharing and can easily feed two people.

....and it did feed 2 people, alright! With leftovers, no doubt!

Look at that bone! (That's what she said.)

​We used this Ancho Espresso Rub from Lane's BBQ to season this beast. The rub consists of Brown Sugar, Espresso, Ancho Chili Powder, Kosher Salt, Black Pepper, Garlic, Cayenne, Coriander. Oh my! We love using the Lane's BBQ rubs because they are great quality and the people who own the company always send a hand written letter of thanks to us.
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We smoked the ribeye on our Traeger grill for an hour at 180 degrees. Then it was reverse seared it till the internal temperature was about 130 degrees. We let it rest for 10 minutes on the cutting board before slicing.
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A perfect medium-rare!

The flavor was OUT OF THIS WORLD. Sweet, savory, melt in your mouth GOODNESS. The crust was very flavorful from the rub which led to the smoke layer then into the delicious, juicy meat. Talk about an explosion of flavor in your mouth!

And now for our featured pairing....Blackberry Farm Abbey Series Quad! 
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A dark and robust Belgian Abbey style Quadrupel with notes of darkfruit, reminiscent of cherries or strawberries, and a rich maltiness.
-Blackberry Farm website

Pouring a deep brown color and clocking in at 10% abv, this full-bodied Belgian style beer is dry and robust with notes of toffee, nuts, figs and raisins to greet you on the palate while finishing nice and crisp. An excellent representation of the style! 

How was the pairing?

The pairing was an absolute match made in heaven. The weight of the beer and the weight of the food were made for each other. The flavors of the beer melded so well with the ancho espresso rub used on the steak. Savory elements of the beer met savory notes of the meat with a handshake. Meanwhile, the dryness of the beer was a perfect contrast to the sweetness of the meat bringing everything into balance.

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I would recommend trying the Blackberry Farm Quad with any cut of steak or even as a digestif! And don't miss out on their Tripel and Dubbel beers either!
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I hope you all have a great weekend!

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Let me know what you're drinking/eating in the comments section.

Peace out.

​Lana