Dry-aged Tomahawk Ancho Recipe
Available as an enhancement to the Full Churrasco Experience, 36oz. Long Bone Ribeye dry aged for a minimum of 42 days.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
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.
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.
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.
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.