Jul 14 2026
Restaurants›Different Pointe of View›30 Day Dry Aged Cab Angus Tomahawk Ribeye Recipe

30 Day Dry Aged Cab Angus Tomahawk Ribeye Recipe

Inspired by Different Pointe of View
Time1h 30m
Serves2

(360z serves two) duck fat fingerling potatoes | grilled asparagus | wild mushroom demi

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tomahawk Ribeye

Duck Fat Fingerling Potatoes

Grilled Asparagus

Wild Mushroom Demi

Method

Tomahawk Ribeye

  1. 1

    Preparing the Steak

    Remove the CAB Angus Tomahawk Ribeye from the refrigerator and allow it to come to room temperature for about 1 hour before cooking. Pat it dry with paper towels.

  2. 2

    Seasoning the Steak

    Generously season both sides of the ribeye with kosher salt and black pepper. Let it sit for 15 minutes to absorb the seasoning.

  3. 3

    Cooking the Steak

    Heat a large skillet or grill over high heat. Add duck fat and allow it to melt. Sear the ribeye for 4-5 minutes on each side until a nice crust forms. For medium-rare, cook until the internal temperature reaches 130°F (54°C).

  4. 4

    Resting the Steak

    Remove the steak from the heat and let it rest for 10-15 minutes before slicing.

Duck Fat Fingerling Potatoes

  1. 5

    Preparing the Potatoes

    Preheat your oven to 425°F (220°C). Wash and scrub the fingerling potatoes, then cut them in half lengthwise.

  2. 6

    Roasting the Potatoes

    In a mixing bowl, toss the halved fingerling potatoes with duck fat, fresh rosemary, minced garlic, kosher salt, and black pepper. Spread them evenly on a baking sheet.

  3. 7

    Baking

    Roast the potatoes in the preheated oven for 25-30 minutes or until golden brown and tender, flipping halfway through.

Grilled Asparagus

  1. 8

    Preparing the Asparagus

    Wash the asparagus and trim the tough ends. Place them in a bowl.

  2. 9

    Seasoning

    Drizzle olive oil over the asparagus and sprinkle with kosher salt and black pepper. Toss to coat evenly.

  3. 10

    Grilling

    Preheat a grill or grill pan over medium-high heat. Grill the asparagus for 6-8 minutes, turning occasionally until tender and slightly charred.

Wild Mushroom Demi

  1. 11

    Sautéing the Mushrooms

    In a large skillet, melt 1 tablespoon of butter over medium heat. Add chopped shallots and sauté until translucent.

  2. 12

    Cooking the Mushrooms

    Add the mixed wild mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

  3. 13

    Making the Demi

    Pour in the red wine, scraping the bottom of the skillet to deglaze. Let it simmer until reduced by half, then add beef stock, thyme, kosher salt, and black pepper. Simmer for 15-20 minutes until thickened.

  4. 14

    Finishing the Demi

    Stir in the remaining tablespoon of butter for richness before serving.

More from Different Pointe of View