Epic 48 Ounce Long – Bone Tomahawk Ribeye Recipe
Recipe information
Make Epic 48 Ounce Long – Bone Tomahawk Ribeye in just 1h . USDA PRIME BONE – IN RIBEYE, Aged A Minimum of 35 days
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Ingredients
Main Ingredients
Cooking Instructions
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!
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