Dry-aged Tomahawk Ancho Recipe
Recipe information
Make Dry-aged Tomahawk Ancho in just 2h . 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
Main Ingredients
Cooking Instructions
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.
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