Dry-aged Tomahawk Ancho Recipe

Cooking Instructions

1. 1

   Prepare the Steak

   Remove the dry-aged Tomahawk ribeye from the refrigerator and let it rest at room temperature for about 1 hour before cooking.

2. 2

   Season the Steak

   In a small bowl, mix the ancho chili powder, salt, black pepper, olive oil, and minced garlic to create a paste. Rub this mixture all over the steak, ensuring it's evenly coated. Sprinkle fresh thyme over the top.

3. 3

   Preheat the Grill

   Preheat your grill to high heat (about 450°F to 500°F). Make sure the grates are clean and lightly oiled to prevent sticking.

4. 4

   Grill the Steak

   Place the seasoned Tomahawk steak on the grill. Sear it on one side for about 4-5 minutes until a crust forms. Flip the steak and sear the other side for another 4-5 minutes.

5. 5

   Cook to Desired Doneness

   Continue grilling, flipping every few minutes, until the internal temperature reaches your preferred doneness (about 130°F for medium-rare). Use a meat thermometer for accuracy.

6. 6

   Rest and Serve

   Remove the steak from the grill and let it rest for about 10 minutes before slicing. Serve with your choice of sides.