Butter Marinated Tomahawk Ribeye
What is a Tomahawk Steak?
We are glad that you asked because it sounds something in the caveman carnivore days, doesn’t it? Well, it looks just like its name – a piece of ribeye with a frenched bone that looks pretty primal. A long-frenched bone is called a tomahawk ribeye whereas a short-frenched bone is called a cowboy ribeye. After following the directions below, you will be ready for some juicy steak marinated in a buttery blend that includes Dickey's Jalapeño Rosemary Steak Seasoning, our special blend of steak seasoning. We know you can recreate this classic steak splurge and save a fraction of the cost at the same time with Barbecue at Home’s delicious Butter Marinated Tomahawk Rib Eye Steak Recipe.
Step aside cowboy steak because this tomahawk steak will be a big hit on special occasions. Is somebody taking notes for a romantic dinner at home for 2 or a wedding anniversary meal? If not, you need to start! This recipe is perfect for two, with the 30-45 oz tomahawk steak that is 2” thicker when compared to a regular ribeye steak which is about 1.5” thick. That means 50% more steak! Also, with its tomahawk bone-handle you have a wonderful display of the finest beef cut that is fun to show off and even more fun to eat!
How To Cook a Tomahawk Steak
Preheat the smoker or grill at 350-375 degrees. While you wait, set the 24-hour butter marinated tomahawk ribeye at room temperature for one hour before smoking. Be sure to let the flames go down before placing the butter marinated tomahawk ribeye with the bone covered in foil onto the grill. Depending on your preference:
Well done 160°
We recommend using an instant read thermometer to verify the temperature of your perfect steak. Be aware that when the tomahawk steak is at rest to add 5 degrees Fahrenheit more to its temperature.
How Long to Let Steak Rest
Wait a good 5-8 mins before cutting or serving. The meat is still cooking as it is at rest. Remember that the temperature raises 5 degrees when resting.
How to Serve Tomahawk Ribeye Beef Steak
It’s that time that you have been waiting for. Serve this tender yet juicy tomahawk steak alongside our favorites like the Broccoli Casserole, Scalloped Potatoes, and Three Cheese Mac & Cheese. Then you can make a toast with your significant other with two glasses of red wine.
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2 Tbsp Dickey's Jalapeno Rosemary Steak Seasoning
2 Tbsp Garlic, chopped
1 Tbsp Dijon Mustard
1 Tsp Kosher Salt
1 Tbsp Worcestershire Sauce
1 Stick Unsalted Butter
1 Tomahawk Ribeye Steak
Allow butter to sit at room temperature and fully soften.
In a mixing bowl combine Dickey's Jalapeno Rosemary Steak Seasoning, garlic, Dijon mustard, salt, Worcestershire sauce with butter. Use a fork to mash and whip the butter. Evenly combine ingredients until it is a smooth mixture.
Using a filet knife and a paper towel, scrape and pull all sinew and meat from the bone. This is to ensure the bone does not burn during the cooking process.
The butcher will typically sell a tomahawk ribeye well trimmed of heavy exterior fat. However, they will sometimes leave a little meat and sinew on the bone.
Wrap the bone in foil.
Coat the entire tomahawk ribeye steak including the sides with the softened butter mixture. Place the steak on a sheet of plastic wrap, place on a tray and cover with plastic wrap. Let stand in the refrigerator for 24 hours to marinate.
Allow the tomahawk steak to sit at room temperature for 1 hour prior to grilling. Set the steak out while preparing the fire.
Allow the coals to burn down so that there are no flames, this will help ensure the butter does not burn and smoke too much. Grill with the lid off at all times.
Place the steak on the grill with the foil remaining on the bone. Cook the steak on each side for 10 minutes over a medium high heat. You will need to move the steak from time to time to reduce flames burning the meat.
Remove the foil from the bone during the last 5 minutes of grilling. Once the steak reaches desired temperature, remove the steak and allow to rest for 5-8 minutes prior to serving or slicing.
To slice, cut the meat off of the bone into one large piece. Slice the tomahawk ribeye steak crosswise on a slight bias into 1/2" slices. You can cut the slices in half if need to make smaller portions.
Assemble the slices with the bone on a platter. Season the slices with a little salt and pepper if desired.