Tomahawk Ribeye Steak Food

GRILLED TOMAHAWK STEAKS WITH RESTING BUTTER

Grilled Tomahawk Steaks with Resting Butter image

Provided by Food Network

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

Two 2- to 3-pound tomahawk steaks
Kosher salt and freshly ground black pepper
4 tablespoons salted butter, softened
1 teaspoon fresh thyme leaves
1 teaspoon Worcestershire sauce

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.

TOMAHAWK RIBEYE STEAK

Tomahawk Ribeye Steak image

Whether you call it a Caveman, Cowboy, or Tomahawk; this ribeye steak is the King. A steak like this is great served right on the cutting board. Cut the bone off and simply slice it into desired pieces against the grain.

Provided by How to BBQ Right

Categories Low-Carb Weeknight Dinners Shellfish-Free Weekend Project Gluten-Free Egg-Free Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free

Time 1h20m

Yield 2

Number Of Ingredients 8

Ingredients

3 pound Bone-in Ribeye Steak
2 tablespoon Killer Hogs The A.P. Rub
1 tablespoon Killer Hogs Steak & Chop Rub
1/2 cup Butter
1/4 cup Olive Oil
1 bunch Fresh Rosemary
1 bunch Fresh Thyme
1 head Garlic

Steps:

Apply medium to heavy coat of Killer Hogs The A.P. Rub (2 tablespoon) or your favorite seasoning to all sides of the Bone-in Ribeye Steak (3 pound) and rest for 30 minutes at room temperature.
Prepare PK Grill or other charcoal grill for 2 zone cooking. After the steak rest for 30 minutes apply a light coat of Killer Hogs Steak & Chop Rub (1 tablespoon) and sear over the hot side of the grill for 2.5 minutes then twist and cook an additional 2.5 minutes to form grill marks on the steak. Flip the steak over and repeat this process.
Move the steak to a raised rack over the cool side of the grill and stick a probe thermometer into the center of the loin set for desired doneness.
Place a shallow aluminum pan directly under the steak and add Butter (1/2 cup), Garlic (1 head), Fresh Rosemary (1 bunch), Fresh Thyme (1 bunch) and Olive Oil (1/4 cup).
Baste the steak with the butter mixture every 10 minutes until it reaches desired doneness. Rest the steak for at least 10 minutes on the cutting board or platter before serving. Serve and enjoy.

Nutrition Facts : Calories 980 calories, Protein 73.3 g, Fat 72.6 g, Sodium 663.1 mg, SaturatedFat 30.6 g, TransFat 1.7 g, Cholesterol 286.6 mg, Carbohydrate 11.2 g, Fiber 2.1 g, Sugar 0.2 g, UnsaturatedFat 36.1 g

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