Epic 48 Ounce Long – Bone Tomahawk Ribeye Recipe

Time1h

Serves2

USDA PRIME BONE – IN RIBEYE, Aged A Minimum of 35 days

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Ingredients

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1
Preparing the Ribeye
Remove the Bone Tomahawk Ribeye from the refrigerator and let it rest at room temperature for about 1 hour before cooking. This helps in even cooking.
2
Seasoning
Generously season both sides of the ribeye with kosher salt, freshly ground black pepper, and garlic powder. Rub the seasoning into the meat for better flavor absorption.
3
Searing
Heat a large cast-iron skillet or grill over high heat. Add olive oil and allow it to heat until shimmering. Place the ribeye in the skillet and sear for about 4-5 minutes on each side until a nice crust forms.
4
Adding Flavor
During the last 2 minutes of cooking, add the unsalted butter and fresh rosemary to the skillet. Spoon the melted butter over the ribeye to baste it and enhance the flavor.
5
Resting
Once cooked to your desired doneness (medium-rare is recommended), remove the ribeye from the skillet and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute.
6
Serving
Slice the ribeye against the grain and serve it warm. Enjoy your epic bone tomahawk ribeye!