Tomahawk Ribeye

Our 2" thick tomahawk ribeyes are sure to impress your guests at the next dinner party! Well marbled, cut to perfection, this centerpiece will be the focus of the party. The average cut is 40oz making it enough to go around!

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Recipe

Grilled Tomahawk Ribeye Steak with Herb Butter

Ingredients:

• 1 Tomahawk Ribeye Steak (about 2-3 lbs)
• Salt and black pepper to taste
• 2 tablespoons olive oil

For the Herb Butter:

• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 2 cloves garlic, minced
• Zest of 1 lemon
• Salt and black pepper to taste

Instructions:

Preheat the Grill:
Preheat your grill to high heat.
Bring the Steak to Room

Temperature:
Remove the Tomahawk Ribeye from the refrigerator about 30-60 minutes before grilling to bring it to room temperature.

Season the Steak:
Rub the Tomahawk Ribeye with olive oil and season generously with salt and black pepper on all sides.

Grill the Steak:
Place the steak on the hot grill. Sear each side for about 3-4 minutes or until a golden crust forms.

Indirect Heat Cooking:
Move the Tomahawk Ribeye to the cooler, indirect heat side of the grill. Close the lid and continue grilling until the internal temperature reaches your preferred doneness. For medium-rare, aim for 130°F (54°C).

Rest the Steak:
Once done, remove the Tomahawk Ribeye from the grill and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute.

Prepare the Herb Butter:
While the steak is resting, prepare the herb butter. In a bowl, combine softened butter, chopped parsley, rosemary, thyme, minced garlic, lemon zest, salt, and black pepper. Mix well.

Slice and Serve:
Slice the Tomahawk Ribeye into thick, juicy portions. Top each slice with a dollop of herb butter.

Delight in the succulent and flavorful Tomahawk Ribeye, enhanced by the aromatic herb butter. Serve it with your favorite grilled vegetables or a side salad for a truly indulgent dining experience.

History

Tomahawk Ribeye 

The Tomahawk Ribeye, a visually stunning and indulgent cut of beef, is sourced from the rib primal of the cow, specifically from the ribeye section. What sets the Tomahawk Ribeye apart is the long rib bone left intact, resembling a tomahawk axe handle, which adds both flavor and presentation value.

The name "Tomahawk Ribeye" is derived from its resemblance to a tomahawk axe, evoking images of rugged outdoor cooking and hearty feasts. This distinctive presentation has contributed to the cut's popularity and appeal.

The Tomahawk Ribeye gained popularity in the United States during the early 21st century, particularly among upscale steakhouses and restaurants looking to offer unique and extravagant dining experiences. Its impressive size and presentation make it a favorite choice for special occasions and celebrations.

In the US, the most popular way to prepare and cook the Tomahawk Ribeye is to season it generously with salt and pepper, then grill it over high heat until medium-rare or medium. The long bone acts as a natural handle, making it easy to maneuver on the grill.

Today, the Tomahawk Ribeye continues to be a sought-after cut among steak enthusiasts and food lovers alike. Whether enjoyed at a fancy steakhouse or grilled at home for a backyard barbecue, its impressive appearance and rich flavor ensure its enduring popularity in the world of beef cuts.