Tomahawk Ribeye Steak Recipes
TOMAHAWK RIBEYE STEAK
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
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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