Restaurants›The Brickyard Downtown›32oz Dry Aged Tomahawk Ribeye* Recipe

32oz Dry Aged Tomahawk Ribeye* Recipe

Inspired by The Brickyard Downtown
Time1h 30m
Serves2

Chimichurri | Roasted Garlic | Broccolini (gf)

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Chimichurri Sauce

In a food processor, combine parsley, oregano, red wine vinegar, garlic, red pepper flakes, olive oil, salt, and black pepper. Pulse until finely chopped but not pureed. Adjust seasoning to taste and set aside.

2

Prepare the Garlic

Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft.

3

Cook the Ribeye

Season the tomahawk ribeye generously with salt and black pepper. Heat a grill or cast-iron skillet over high heat. Add olive oil, then sear the ribeye for 4-5 minutes on each side for medium-rare (internal temperature of 130°F/54°C). Let it rest for 10 minutes.

4

Prepare the Broccolini

While the ribeye rests, bring a pot of salted water to a boil. Blanch the broccolini for 2-3 minutes until bright green and tender-crisp. Drain and toss with a drizzle of olive oil, salt, and pepper.

5

Serve

Slice the ribeye and serve with the roasted garlic and chimichurri sauce on the side. Accompany with the broccolini.