Reverse-Sear Tomahawk Steak
Is there a better feeling than eating a giant piece of meat right off the bone? The cowboy ribeye, or tomahawk steak, is a carnivore's delight of epic proportions. To ensure a perfectly seared exterior and medium-rare center, we reverse-sear it on the grill then let it rest to seal in all the juices. Top it off with melty butter and our butcher-approved Chop Shop seasoning.
Reverse-Sear Tomahawk Steak
Difficulty: Easy
Prep time: 10 minutes
Cook time: 95 minutes
Serves: 3-6
Ingredients: |
|
|
1-2 |
Tomahawk Ribeye |
|
1-2 T |
|
| 1 T |
Butter |
Instructions:
- Preheat grill to 200° F.
-
Generously season both sides of steak with Chop Shop and place steak directly on preheated grill grate. Close lid and cook for 1.5 hours.
-
Briefly remove steak from grill and increase grill temperature to 450° F.
-
Return steak to grill and sear for 3 minutes per side. Remove from grill and transfer to cutting board. Let rest for 10 minutes.
- Add a pat or two of butter on top with a few cranks of Chop Shop. Slice and serve.
