Jul 09 2026
Restaurants›Hudson & Co.›Prime Tomahawk Recipe

Prime Tomahawk Recipe

Inspired by Hudson & Co.
Time2h
Serves2

32 oz. Bone-In Prime Cut Ribeye, Pad of Herb Butter, Bordelaise Sauce, Choice of 2 Sides

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Ingredients

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Main Ingredients

Herb Butter

Bordelaise Sauce

Sides (Choose 2)

Method

Preparation of the Ribeye

  1. 1

    Step 1

    Take the Bone-In Prime Cut Ribeye out of the refrigerator and let it sit at room temperature for about 1 hour before cooking. This helps to ensure even cooking.

  2. 2

    Step 2

    Preheat your grill or oven to high heat (around 450°F/232°C).

  3. 3

    Step 3

    Season the ribeye generously with salt and black pepper on both sides.

  4. 4

    Step 4

    Place the ribeye on the grill or in the oven and cook for about 5-7 minutes on each side for medium-rare, depending on the thickness.

  5. 5

    Step 5

    Remove the ribeye from the heat and let it rest for at least 10 minutes before slicing.

Herb Butter Preparation

  1. 6

    Step 1

    In a mixing bowl, combine the unsalted butter, chopped parsley, thyme, and minced garlic. Mix until well combined.

  2. 7

    Step 2

    Transfer the herb butter mixture onto a piece of parchment paper. Roll it into a log shape and twist the ends tightly. Refrigerate until firm.

Bordelaise Sauce Preparation

  1. 8

    Step 1

    In a saucepan over medium heat, melt 2 tablespoons of butter. Add the minced shallots and cook until soft and translucent, about 3-4 minutes.

  2. 9

    Step 2

    Pour in the red wine and bring to a boil. Reduce the heat and let it simmer until the wine reduces by half.

  3. 10

    Step 3

    Add the beef stock and continue to simmer until the sauce thickens, about 10-15 minutes.

  4. 11

    Step 4

    Once thickened, strain the sauce through a fine-mesh sieve to remove the shallots. Return to the saucepan and whisk in the remaining 2 tablespoons of butter until melted and smooth.

Side Dishes Preparation

  1. 12

    Step 1

    For Garlic Mashed Potatoes: Boil peeled potatoes until tender, drain, then mash with butter, garlic, cream, salt, and pepper.

  2. 13

    Step 2

    For Grilled Asparagus: Toss asparagus with olive oil, salt, and pepper, then grill for 5-7 minutes until tender.

  3. 14

    Step 3

    For Creamed Spinach: Sauté spinach with butter, add cream and season with salt and nutmeg, cooking until thick.

  4. 15

    Step 4

    For Roasted Brussels Sprouts: Halve Brussels sprouts, toss with olive oil, salt, and pepper, and roast at 400°F for 20-25 minutes.

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