Want to raise your steak-grilling skills to an art form? Why not impress Dad – and all of your Father’s Day guests this year – by serving a tomahawk steak? This show-stopper is recognizable by the rib bone which gives it its signature shape. Most butchers will be able to prepare it for you this way.
Once you get it home, here are a few tips to keep in mind:
- Make sure you get your steaks to room temperature before grilling.
- Sear over a high-direct heat for four minutes per side before moving to indirect heat. This will lock in the juices and the flavor.
- Your target temperature (using a meat thermometer inserted into the thickest part of the cut) is 130°F for medium-rare, 140°F for medium and 150°F for medium-well.
- Be sure to rest the meat under a tinfoil tent for 3-5 minutes prior to slicing.
These cowboy steaks are sure to satisfy the hungriest of appetites!
These are the "Fred Flintstones" of steaks. These massive cuts are well seasoned with perfect marbling. They are bone-in ribreyes! This recipe will make you the next backyard BBQ hero!
- 1 bone-in cowboy-cut ribeye steak, +2" thick
- 2 tablespoons olive oil, plus additional for basting
- 2 tablespoons butter
- 2 tablespoons chopped fresh thyme leaves, plus additional to garnish
- 2 cloves garlic, minced
- 1 tablespoon powdered sugar
- Kosher salt and fresh ground black pepper, to taste
- Cayenne pepper, to taste
- Chopped green spring onions, to garnish
- Trim excess fat from steaks, pat dry, liberally rub in dry seasonings and sugar, wrap tightly with plastic and refrigerate for 1 hour, up to 4 hours.
- Remove steaks and bring to room temperature, 20 minutes prior to grilling.
- Unwrap steaks from plastic and brush with olive oil.
- Meanwhile, preheat grill to hot.
- Lay steaks over hottest grill grates and sear 4-5 minutes per side, turning 1/4 turn after 2 minutes.
- Move steaks to cooler, indirectly heated grill grates and cook until desired internal temperature reached, basting intermittently with olive oil and flipping once every 5-10 minutes using tongs.
- Grill to medium-rare at 145F. Grill to medium at 155F. Grill to medium-well at 165F.
- Remove steaks from grill and tent with tin foil for 5 minutes, allowing meat to reabsorb its juices.
- To serve, top with tablespoon of butter, additional seasonings to taste, and thyme to garnish.