48 Oz Tomahawk Ribeye Recipe
Recipe information
Make 48 Oz Tomahawk Ribeye in just 1h . Crispy Onions, Red Wine Jus. Accompanied by Choice of Side
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Ingredients
Tomahawk Ribeye and Accompaniments
Cooking Instructions
1. Prepare the Ribeye
Take the Tomahawk Ribeye out of the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Preheat your grill or oven to 450°F (232°C).
2. Season the Ribeye
Pat the ribeye dry with paper towels. Rub with olive oil, and generously season with kosher salt and black pepper on both sides.
3. Cook the Ribeye
Place the ribeye on the grill or in the oven. Cook for about 15-20 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature (130°F/54°C for medium-rare).
4. Rest the Ribeye
Once cooked, remove the ribeye from heat and let it rest for at least 10-15 minutes before slicing.
5. Make the Red Wine Jus
In a saucepan over medium heat, combine red wine and beef broth. Bring to a simmer and reduce by half, about 10 minutes. Stir in butter until melted and smooth. Season to taste with salt and pepper.
6. Fry the Crispy Onions
While the jus is reducing, heat vegetable oil in a frying pan over medium-high heat. Dredge the sliced onions in flour and fry in batches until golden brown and crispy. Drain on paper towels and season with salt.
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