The tomahawk ribeye (or cowboy cut ribeye) is a specialty cut ribeye steak. This ribeye steak is extra thick – 2 or more inches prime beef with a portion of the rib bone still attached. Each steak is roughly 40 oz. Due to the required size of the meat and the bone, only 2 steaks can be cut from each side of the ribs to make a total of 4 steaks from a whole beef. – Hence the extra cost.
1 ribeye steak Salt Freshly ground pepper 1 head of garlic 2 tablespoons olive oil 1/2 cube butter 4-5 large sprigs fresh thyme
Start with the garlic…
1. Prepare the garlic, trim off the top and drizzel with olive oil. Wrap the clove in aluminum foi. Roast in oven at 350′ for 30minutes.
2. Pat steak dry with paper towels, salt & pepper steak and let stand at room temperature for 30 – 45 minutes.
3. Moisten paper towels and wrap around bone, then wrap again with aluminum foil. (This keeps the bones from burning during the cooking process)
4. In a large (very large) heavy skillet heat olive oil until it smokes. Sear steak one minute each side. Reducing heat to medium, continue cooking one side four minutes. Flip and cook the other side five minutes. (In our photos we were cooking two steaks and needed to use a roasting pan!)
5. Remove the steak from skillet, transfer to a cookie sheet (jelly roll pan with sides) roast for 10-15 minutes at 350′ until interior temp is 125′ for medium rare or 135′ for medium. When cooked remove and transfer to platter cover with foil and let rest. (It will still be cooking by it’s own heat during that time.)
6. Now melt the butter in the skillet adding soft garlic and sprigs of thyme. Cook approximately two minutes over medium heat. Transfer steak back into skillet, spoon butter and cloves over steak. Turn off heat. Cover and let rest in hot pan for 5-10 minutes.
Wine Recomendation: Cabernet – Beringer, Knights Valley