recipe
Grilled Cowboy-Cut Tomahawk Rib Eye Steaks
5.0

With the rib bone giving it its signature shape, these cowboy steaks are sure to satisfy even the hungriest of appetites.

Ingredients
1
bone-in cowboy-cut ribeye steak, +2" thick
2
tablespoons olive oil
2
tablespoons chopped fresh thyme leaves
2
minced garlic cloves
1
tablespoon powdered sugar
 
kosher salt to taste
 
ground pepper to taste
 
cayenne pepper to taste
 
chopped green spring onions
Directions
1
Trim excess fat from steaks, pat dry, liberally rub in dry seasonings and sugar, wrap tightly with plastic and refrigerate for up to four hours.
2
Remove steaks and bring to room temperature, 20 minutes prior to grilling.
3
Unwrap steaks from plastic and brush with olive oil.
4
Meanwhile, preheat grill to hot.
5
Lay steaks over hottest grill grates and sear four to five minutes per side, turning 1/4 turn after two minutes.
6
Move steaks to cooler, indirectly heated grill grates and cook until desired internal temperature reached, basting intermittently with olive oil and flipping once every five to ten minutes using tongs.
7
Grill to medium-rare at 145F. Grill to medium at 155F. Grill to medium-well at 165F.
8
Remove steaks from grill and tent with tin foil for five minutes, allowing meat to reabsorb its juices.
9
To serve, top with tablespoon of butter, additional seasonings to taste and thyme to garnish.
10
Serve.
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