Grilled Cowboy-Cut Tomahawk Ribeye Steaks

20 mins
4 hrs
40 mins
2

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

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

Step 1 Of 9
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 high heat.
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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