Tomahawk Ribeye Steak Recipes

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TOMAHAWK RIBEYE STEAK



Tomahawk Ribeye Steak image

Whether you call it a Caveman, Cowboy, or Tomahawk; this ribeye steak is the King. A steak like this is great served right on the cutting board. Cut the bone off and simply slice it into desired pieces against the grain.

Provided by How to BBQ Right

Categories     Low-Carb     Weeknight Dinners     Shellfish-Free     Weekend Project     Gluten-Free     Egg-Free     Soy-Free     Entertaining     Fish-Free     Peanut-Free     Tree Nut-Free     Grain-Free     Sugar-Free     Tomato-Free

Time 1h20m

Yield 2

Number Of Ingredients 8

3 pound Bone-in Ribeye Steak
2 tablespoon Killer Hogs The A.P. Rub
1 tablespoon Killer Hogs Steak & Chop Rub
1/2 cup Butter
1/4 cup Olive Oil
1 bunch Fresh Rosemary
1 bunch Fresh Thyme
1 head Garlic

Steps:

  • Apply medium to heavy coat of Killer Hogs The A.P. Rub (2 tablespoon) or your favorite seasoning to all sides of the Bone-in Ribeye Steak (3 pound) and rest for 30 minutes at room temperature.
  • Prepare PK Grill or other charcoal grill for 2 zone cooking. After the steak rest for 30 minutes apply a light coat of Killer Hogs Steak & Chop Rub (1 tablespoon) and sear over the hot side of the grill for 2.5 minutes then twist and cook an additional 2.5 minutes to form grill marks on the steak. Flip the steak over and repeat this process.
  • Move the steak to a raised rack over the cool side of the grill and stick a probe thermometer into the center of the loin set for desired doneness.
  • Place a shallow aluminum pan directly under the steak and add Butter (1/2 cup), Garlic (1 head), Fresh Rosemary (1 bunch), Fresh Thyme (1 bunch) and Olive Oil (1/4 cup).
  • Baste the steak with the butter mixture every 10 minutes until it reaches desired doneness. Rest the steak for at least 10 minutes on the cutting board or platter before serving. Serve and enjoy.

Nutrition Facts : Calories 980 calories, Protein 73.3 g, Fat 72.6 g, Sodium 663.1 mg, SaturatedFat 30.6 g, TransFat 1.7 g, Cholesterol 286.6 mg, Carbohydrate 11.2 g, Fiber 2.1 g, Sugar 0.2 g, UnsaturatedFat 36.1 g

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2018-03-15 Place a shallow aluminum pan directly under the steak and add butter, garlic, rosemary, thyme, and olive oil. Baste the steak with the butter …
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3.6/5 (9)
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  • Apply medium to heavy coat of Killer Hogs The AP Rub or your favorite seasoning to all sides of the ribeye and rest for 30 minutes at room temperature.
  • After the steak rest for 30 minutes apply a light coat of Killer Hogs Steak Rub and sear over the hot side of the grill for 2.5 minutes then twist and cook an additional 2.5 minutes to form grill marks on the steak. Flip the steak over and repeat this process.
  • Move the steak to a raised rack over the cool side of the grill and stick a probe thermometer into the center of the loin set for desired doneness.


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  • Season steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.
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