50oz Bone-in Tomahawk Ribeye Recipe

Time1h 30m

Serves2

canadian angus beef seasoned with porcini powder, sea salt tellicherry pepper, served with broccolini and red wine jus

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Ingredients

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1
Prepare the Ribeye
Remove the tomahawk ribeye from the refrigerator and let it come to room temperature for about 30-60 minutes. Preheat your grill or oven to 500°F (260°C).
2
Season the Meat
Rub the ribeye with olive oil and then season generously with porcini powder, sea salt, and Tellicherry pepper on all sides.
3
Sear the Ribeye
Place the ribeye on the hot grill or in a cast-iron skillet and sear each side for about 4-5 minutes until a nice crust forms.
4
Cook to Desired Doneness
Transfer the ribeye to a preheated oven, or continue on the grill, and cook for an additional 20-30 minutes or until it reaches your desired internal temperature (130°F for medium-rare).
5
Rest the Ribeye
Remove the ribeye from heat and let it rest for at least 15 minutes before slicing.
6
Prepare the Broccolini
While the ribeye is resting, steam or blanch the broccolini for 3-5 minutes until tender but still vibrant green. Drain and set aside.
7
Make the Red Wine Jus
In a saucepan, combine red wine and beef stock. Bring to a boil and reduce to a simmer. Cook until the sauce is reduced by half, then whisk in butter until melted and smooth.
8
Serve
Slice the ribeye and serve it alongside the broccolini, drizzled with red wine jus.