Tomahawk Ribeye Steak with Rosemary Butter

Tomahawk Ribeye Steak with Rosemary Butter

This breathtaking Tomahawk Ribeye steak is the epitome of culinary luxury, bringing a touch of grandeur to any occasion. Known for its impressive size and rich marbling, this steak offers a perfect balance of tenderness and bold flavor. The addition of aromatic rosemary and velvety butter elevates the natural taste of the beef, creating a dish that is both sophisticated and deeply satisfying. Ideal for celebrations or a special family dinner, this recipe is a true testament to the art of grilling. Impress your guests and indulge yourself with this unforgettable steak experience. Historically, the Tomahawk Ribeye derives its name from its long bone, resembling a tomahawk axe, and has roots in the American West, where larger cuts of meat were favored for communal feasting.

Servings: 2-4

Ingredients

  • Tomahawk ribeye steak (1 (about 2-3 pounds, bone-in))
  • Olive oil (2 tablespoons)
  • Salt (1 tablespoon, or to taste)
  • Black pepper (1 tablespoon, or to taste)
  • Garlic powder (1 teaspoon)
  • Unsalted butter (4 tablespoons)
  • Fresh rosemary (4 sprigs)

Instructions

  1. Preheat your grill to high heat (about 450°F - 500°F), ensuring it's properly cleaned and oiled to prevent sticking.
  2. While the grill is heating, remove the Tomahawk ribeye steak from the refrigerator and allow it to rest at room temperature for about 30 minutes. This step helps the steak cook more evenly.
  3. Rub the steak generously with olive oil, then season all sides with salt, black pepper, and garlic powder, ensuring an even coating.
  4. Once the grill is hot, place the steak directly over the flames and sear for 3-4 minutes on each side to develop a beautiful crust.
  5. After searing, move the steak to a cooler part of the grill (indirect heat). Close the lid and grill for about 20-25 minutes, or until it reaches your desired doneness (130°F for medium-rare). Use a meat thermometer for accuracy.
  6. During the last few minutes of grilling, add the rosemary sprigs and 4 tablespoons of butter to the grill. Allow the butter to melt and the rosemary to infuse its flavor into the butter.
  7. Once the steak has reached your desired temperature, remove it from the grill and let it rest for 10 minutes on a cutting board. This resting period allows the juices to redistribute, keeping the meat tender.
  8. Slice the steak against the grain and serve, drizzling the melted rosemary butter over the top for an added layer of flavor.

Dietary Information

Servings: 2-4 • Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 30 minutes • Calories: 1800 (for the entire steak) • Fat: 150g • Carbs: 0g • Protein: 120g • Sodium: 2000mg • Sugar: 0g