Grilled Cowboy-Cut Tomahawk Ribeye Steaks
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
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.
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 high heat.
Lay steaks over hottest grill grates and sear four to five 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 to 10 minutes using tongs.
Grill to medium-rare at 145°F. Grill to medium at 155°F. Grill to medium-well at 165°F.
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.
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