Grilled Cowboy-Cut Tomahawk Rib Eye Steaks
With the rib bone giving it its signature shape, these cowboy steaks are sure to satisfy even the hungriest of appetites.
bone-in cowboy-cut ribeye steak, +2" thick
tablespoons olive oil
tablespoons chopped fresh thyme leaves
minced garlic cloves
tablespoon powdered sugar
kosher salt to taste
ground pepper to taste
cayenne pepper to taste
chopped green spring onions
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.
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 four to five minutes per side, turning 1/4 turn after two 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 five to ten 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 five minutes, allowing meat to reabsorb its juices.
To serve, top with tablespoon of butter, additional seasonings to taste and thyme to garnish.
You might also like these recipes:
Smoke out the goods!
Get recipes, cooking tips and tricks, and promotional offers to your inbox each week.
We don't do spam (it's gross)