Tomahawk Ribeye Steak Recipe: A Carnivore’s Dream 🥩😍
Introduction:
The Tomahawk Ribeye Steak, often referred to as the “cowboy steak” or “bone-in ribeye,” is a true showstopper. With its massive size and impressive bone-in presentation, it’s no surprise that it’s a favorite of both steak enthusiasts and professional chefs. This cut is a bone-in ribeye that’s frenched (exposed bone) to give it that dramatic, tomahawk-like appearance. Its marbling delivers an unrivaled tenderness and flavor, and when cooked right, it’s a taste experience like no other.
While this steak is often reserved for special occasions, it’s one of those dishes that makes everyone feel like a VIP. Whether you’re preparing it on the grill, in a cast-iron pan, or in the oven, the Tomahawk Ribeye is sure to impress.
Let’s break down how to cook this iconic piece of meat, explore some tips and tricks, and dive into a little history behind the Tomahawk Ribeye.
Ingredients:
- 1 Tomahawk Ribeye Steak (2-3 pounds)
- (Bone should be frenched to 6-8 inches in length for that classic look)
- Olive Oil or Avocado Oil (for searing)
- Salt (Kosher or Sea Salt preferred)
- Freshly Ground Black Pepper
- Garlic Powder (optional)
- Fresh Herbs (Rosemary, Thyme, or a sprig of both)
- Butter (for finishing)
- 2-3 cloves of Garlic (crushed)
- 1 Lemon (zested and juiced, optional)
- Smoked Paprika (optional, for extra flavor depth)
- Optional Marinade (for added flavor, but not essential):
- 1/4 cup balsamic vinegar
- 2 tbsp Dijon mustard
- 2 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
Method 1: Classic Pan-Seared + Oven Finish (The Perfect Combination)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). This allows the steak to sear and then finish cooking to perfection without drying out.
- Prepare the Steak:
- Take your Tomahawk Ribeye out of the fridge at least 30 minutes before cooking to let it come to room temperature. This helps ensure even cooking.
- Pat it dry with paper towels to remove excess moisture, which will help you get a beautiful sear.
- Rub the steak generously with olive oil or avocado oil.
- Seasoning:
- Season both sides of the steak liberally with kosher salt and freshly ground black pepper. You can also add a sprinkle of garlic powder and smoked paprika for extra flavor.
- Sear the Steak:
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once the pan is hot, add a tablespoon of oil and let it heat up.
- Sear the steak for about 2-3 minutes on each side, ensuring a golden-brown crust forms. You want to make sure the edges and the bone are seared too for that rich flavor.
- Add Butter and Herbs:
- Once both sides are seared, lower the heat and add a few sprigs of rosemary and thyme, along with a couple of crushed garlic cloves and 2-3 tablespoons of butter.
- Spoon the melted butter over the steak as it cooks for another 2-3 minutes, infusing it with incredible flavor.
- Finish in the Oven:
- Transfer the skillet to the preheated oven and cook for about 6-10 minutes for medium-rare (adjust time based on thickness and your desired doneness).
- Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (66°C) for medium-well.
- Resting:
- Once the steak is done, remove it from the oven and let it rest on a cutting board for about 10 minutes. This allows the juices to redistribute and ensures your steak stays juicy.
- Serve and Enjoy:
- Slice against the grain to maximize tenderness. Serve with a squeeze of lemon (if desired), and enjoy the steak with your favorite sides, like mashed potatoes, grilled vegetables, or a fresh salad.
Method 2: Grilled Tomahawk Ribeye (For the True Grillmaster)
- Prepare the Grill:
- Heat your grill to high, about 450°F (232°C). Set up a two-zone fire (direct and indirect heat) for perfect control over the cooking process.
- Season the Steak:
- Rub the steak with olive oil, then season generously with salt, pepper, garlic powder, and smoked paprika.
- Grill the Steak:
- Place the steak over direct heat and sear for 2-3 minutes per side to get a nice crust.
- Move the steak to the indirect heat zone and close the lid. Let it cook for 12-15 minutes, flipping once. Check the internal temperature to ensure you hit your desired doneness.
- Rest and Serve:
- Let the steak rest for 10 minutes before slicing and serving.
History of the Tomahawk Ribeye:
The Tomahawk Ribeye is a relatively modern cut, but it’s inspired by centuries of steak tradition. Its name comes from the shape of the exposed bone, resembling a tomahawk axe used by Native American tribes. The tomahawk was a symbol of power and strength, and similarly, the steak is a symbol of indulgence and luxury, typically reserved for special occasions.
The cut itself comes from the rib section, specifically the ribeye, which is known for its tender, marbled texture. Frenching the bone (removing meat and fat) elevates its presentation, making it a favorite for high-end steakhouses. This cut is often associated with upscale dining and grand feasts, partly due to its hefty size and dramatic visual appeal.
Formation and Cooking Methods:
The formation of the Tomahawk Ribeye involves removing the meat around the rib bone, creating an elegant presentation. You can cook it using various methods:
- Pan-Seared and Oven-Roasted: This combination gives you a crispy crust with a perfectly tender interior.
- Grilled: A popular choice for those who love that smoky charred flavor.
- Reverse Sear: A more methodical approach where you cook the steak slowly in the oven and then finish it on the grill or in a hot pan for a final sear.
Conclusion:
The Tomahawk Ribeye is a spectacular steak that delivers both in taste and presentation. Whether you’re a seasoned chef or a home cook, this recipe will help you achieve the ultimate steak experience. With its rich marbling and bold flavor, it’s perfect for celebrations, impressing guests, or simply enjoying a fine piece of meat. Pair it with a full-bodied red wine, your favorite sides, and a few great friends, and you’ve got yourself a memorable meal.
For the Steak Lovers:
If you’re a lover of rich, flavorful meat, the Tomahawk Ribeye is undoubtedly one of the finest cuts you can enjoy. It’s perfect for sharing, and its larger size makes it an ideal choice for family meals or gatherings. Once you’ve had a Tomahawk, there’s no turning back—you’ll be craving it for every special occasion!