Grilled Cowboy-Cut Tomahawk Rib Eye Steaks
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.

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Ingredients

For the Ribeye Steaks
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 4 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 2 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 5 to 10 minutes using tongs.

7

Grill to medium-rare at 145°F. Grill to medium at 155°F. Grill to medium-well at 165°F.

8

Remove steaks from grill and tent with tin foil for 5 minutes, allowing meat to reabsorb its juices.

9

To serve, top with tablespoon of butter, additional seasonings to taste and thyme to garnish.

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