Dry-aged Tomahawk Ancho Recipe

Time2h

Serves2

Available as an enhancement to the Full Churrasco Experience, 36oz. Long Bone Ribeye dry aged for a minimum of 42 days.

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Ingredients

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1
Preparation
Remove the Tomahawk Ribeye from the refrigerator and let it sit at room temperature for about 1 hour before cooking.
2
Seasoning
In a small bowl, mix the ancho chili powder, salt, black pepper, olive oil, fresh rosemary, and fresh thyme to create a seasoning rub.
3
Rub the Steak
Generously rub the seasoning mixture all over the Tomahawk Ribeye, ensuring it is evenly coated.
4
Preheat the Grill
Preheat your grill to high heat, around 450°F (232°C).
5
Grilling
Place the seasoned Tomahawk on the grill. Sear each side for about 4-5 minutes to develop a nice crust.
6
Cooking to Desired Doneness
Continue to grill the steak, flipping it every 5-7 minutes until it reaches your desired doneness (about 130°F for medium rare).
7
Resting
Once cooked, remove the steak from the grill and let it rest for at least 15 minutes before slicing.
8
Serving
Slice the Tomahawk Ribeye against the grain and serve it as part of the Full Churrasco Experience.