Tomahawk Ribeye For Two Recipe

Time1h

Serves2

40oz. bone in ribeye for two, served with a side of bordelaise and choice of one side per guest

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.

1
Prepare the Ribeye
Remove the ribeye from the refrigerator and let it come to room temperature for about 30 minutes. Preheat your grill or oven to 450°F (232°C).
2
Season the Steak
Rub the ribeye with olive oil, then season generously with salt and black pepper on all sides.
3
Cook the Ribeye
Place the ribeye on the grill or in the oven. Cook for about 15-20 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C).
4
Rest the Meat
Remove the ribeye from heat and let it rest for 10-15 minutes before slicing.
5
Prepare the Bordelaise Sauce
In a saucepan, combine red wine and shallots. Reduce over medium heat until it thickens slightly. Add beef stock, thyme, and bay leaf. Simmer for about 20 minutes, then whisk in butter until melted.
6
Serve
Slice the ribeye and serve with a drizzle of bordelaise sauce and your choice of side.