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

Remove the Tomahawk Ribeye from the refrigerator and let it sit at room temperature for about 1 hour before cooking.

Preparation

In a small bowl, mix the ancho chili powder, salt, black pepper, olive oil, fresh rosemary, and fresh thyme to create a seasoning rub.

Seasoning

Generously rub the seasoning mixture all over the Tomahawk Ribeye, ensuring it is evenly coated.

Rub the Steak

Preheat your grill to high heat, around 450°F (232°C).

Preheat the Grill

Place the seasoned Tomahawk on the grill. Sear each side for about 4-5 minutes to develop a nice crust.

Grilling

Continue to grill the steak, flipping it every 5-7 minutes until it reaches your desired doneness (about 130°F for medium rare).

Cooking to Desired Doneness

Once cooked, remove the steak from the grill and let it rest for at least 15 minutes before slicing.

Resting

Slice the Tomahawk Ribeye against the grain and serve it as part of the Full Churrasco Experience.

Serving

Tomahawk Ribeye Steak

Ancho Chili Powder

Salt

Black Pepper

Olive Oil

Fresh Rosemary

Fresh Thyme

Dry-Aged Tomahawk Ancho

Make Dry-Aged Tomahawk Ancho Recipe in just 2h . Available as an enhancement to the Full Churrasco Experience, 36oz. Long Bone Ribeye dry aged for a minimum of 42 days.

Dry-aged Tomahawk Ancho Recipe

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