Tomahawk Ribeye Steak Recipe

Time1h

Serves2

A true steak for serious steak lovers.

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Ingredients

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1
Prepare the Steak
Remove the Tomahawk Ribeye from the refrigerator and let it come to room temperature for about 1 hour before cooking. This helps it cook more evenly.
2
Season the Steak
Generously season both sides of the steak with kosher salt and freshly ground black pepper, ensuring that it is evenly coated.
3
Preheat the Grill or Oven
Preheat your grill to high heat (around 450°F to 500°F) or your oven to 400°F if you prefer to roast the steak.
4
Sear the Steak
Drizzle olive oil over the steak, then place it on the grill or in a hot cast-iron skillet. Sear for 4-5 minutes on each side until a nice crust forms.
5
Add Aromatics
During the last minute of searing, add crushed garlic cloves and rosemary to the pan or grill for added flavor.
6
Baste with Butter
Add butter to the pan or grill, and using a spoon, baste the melted butter over the steak for additional richness.
7
Check for Doneness
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F to 135°F. Remove from heat when close to desired temperature.
8
Rest the Steak
Let the steak rest for at least 10-15 minutes before slicing. This allows the juices to redistribute.
9
Serve and Garnish
Slice the steak against the grain and serve with lemon wedges for a fresh squeeze of flavor. Enjoy your Tomahawk Ribeye Steak!