Jul 14 2026
Restaurants›OBO' Italian Table & Bar›48 Oz Tomahawk Ribeye Recipe

48 Oz Tomahawk Ribeye Recipe

Inspired by OBO' Italian Table & Bar
Time2h
Serves4

Crispy Potatoes, Red Wine Jus, Accompanied by Choice of Side

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Ingredients

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Tomahawk Ribeye

Crispy Potatoes

Red Wine Jus

Choice of Side

Method

Tomahawk Ribeye

  1. 1

    Prepare the Steak

    Remove the Tomahawk Ribeye from the refrigerator and allow it to come to room temperature for about 30 minutes. This ensures even cooking.

  2. 2

    Season the Steak

    Generously season both sides of the steak with salt and black pepper. Let it rest for another 10 minutes.

  3. 3

    Heat the Pan

    In a large cast-iron skillet, heat the olive oil over high heat until it begins to smoke.

  4. 4

    Sear the Steak

    Carefully place the steak in the skillet. Sear for about 4-5 minutes on each side until a nice crust forms.

  5. 5

    Add Aromatics

    In the last 2 minutes of cooking, add the rosemary and crushed garlic cloves to the pan for added flavor.

  6. 6

    Rest the Steak

    Remove the steak from the pan and let it rest for at least 10 minutes before slicing.

Crispy Potatoes

  1. 7

    Prepare the Potatoes

    Wash the baby potatoes and cut them in half. Place them in a pot of salted water and bring to a boil.

  2. 8

    Boil the Potatoes

    Boil the potatoes for about 15 minutes until fork-tender. Drain and allow to cool slightly.

  3. 9

    Crisp the Potatoes

    In a large skillet, heat olive oil over medium-high heat. Add the boiled potatoes cut side down. Cook until golden and crispy, about 5-7 minutes.

  4. 10

    Season the Potatoes

    Sprinkle with salt, black pepper, and chopped fresh parsley before serving.

Red Wine Jus

  1. 11

    Sauté Shallots

    In the same skillet used for the steak, add the chopped shallots and sauté for about 2 minutes until softened.

  2. 12

    Deglaze the Pan

    Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a boil and reduce by half.

  3. 13

    Add Beef Stock

    Add the beef stock to the reduced wine. Simmer for another 5-10 minutes until slightly thickened.

  4. 14

    Finish the Jus

    Remove from heat and whisk in the butter until melted. Season with salt and black pepper to taste.

Serving

  1. 15

    Plate the Meal

    Slice the rested Tomahawk Ribeye and arrange it on a plate. Serve crispy potatoes alongside and drizzle with red wine jus. Add a side dish of your choice.

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