Tomahawk Ribeye Steak

Whether you call it a Caveman, Cowboy, or Tomahawk; this ribeye steak is the King. A steak like this is great served right on the cutting board. Cut the bone off and simply slice it into desired pieces against the grain.

Total Time

1hr 20min

4.5

2 Ratings

Author: How to BBQ Right

Servings:

Ingredients

•

3 lb

Bone-in Ribeye Steak

•

2 Tbsp

All-Purpose Spice Rub

•

1 Tbsp

Steak Spice Rub

•

1/2 cup

Butter

•

4 Tbsp

Olive Oil

•

1 bunch

Fresh Rosemary

•

1 bunch

Fresh Thyme

•

1 head

Garlic , peeled

Cooking Instructions

Apply a medium to heavy coat of All-Purpose Spice Rub (2 Tbsp) or your favorite seasoning to all sides of the Bone-in Ribeye Steak (3 lb) and rest for 30 minutes at room temperature.

Prepare PK Grill or another charcoal grill for 2-zone cooking. After the steak rest for 30 minutes apply a light coat of Steak Spice Rub (1 Tbsp) and sear over the hot side of the grill for 2.5 minutes then twist and cook an additional 2.5 minutes to form grill marks on the steak. Flip the steak over and repeat this process.

Move the steak to a raised rack over the cool side of the grill and stick a probe thermometer into the center of the loin set for desired doneness.

Place a shallow aluminum pan directly under the steak and add Butter (1/2 cup) , Garlic (1 head) , Fresh Rosemary (1 bunch) , Fresh Thyme (1 bunch) and Olive Oil (4 Tbsp) .

Baste the steak with the butter mixture every 10 minutes until it reaches desired doneness. Rest the steak for at least 10 minutes on the cutting board or platter before serving. Serve and enjoy.

Nutrition Per Serving

CALORIES

1927

FAT

144.7 g

PROTEIN

146.2 g

CARBS

16.9 g