Recipe Tomahawk Ribeye Steak Food

GRILLED TOMAHAWK STEAKS WITH RESTING BUTTER

Steps:

• Remove the steaks from the refrigerator, then sprinkle on both sides generously with salt and place on a wire rack over a sheet pan. Allow to come up to room temperature, about 2 hours.
• Preheat a grill for two-zone cooking with high heat on one side and no heat on the other side. (The overall grill temperature should be 325 degrees F on the grill grates.)
• Using a paper towel, wipe off any excess moisture and salt from the steaks.
• Start the steaks on the indirect heat side of the grill. (The target grill temperature should be around 250 degrees F.) Cover and grill the steaks, flipping once, until the internal temperature reads 125 degrees F (10 degrees away from finished target temp), about 45 minutes to an hour.
• Meanwhile, combine the butter, thyme, Worcestershire, a pinch of salt and some pepper in a small bowl. Spread one spoonful of the butter directly on your serving board underneath where each steak will be placed. Do this before you get your steaks on the grill so that when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled steaks.
• Move the steaks to the direct-heat side of the grill and sear until the internal temperature reads 135 degrees F, 2 to 3 minutes per side. Place the steaks on the resting butter and use a fork to spread the remaining butter over the steaks. Let the steaks rest for 10 minutes before slicing.

PAN-FRIED RIB-EYE STEAK

Steps:

• Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.