Monday, November 13, 2017

Rib-Eye Tomahawk Steak

You owe it to yourself to try this "show stopper" Rib-Eye Tomahawk Steak just once. Perfect for special occasions, dinners for two, or any other time you want a caveman-sized cut of beef.

This fabulous steak came from our friends at Boss Farms, LLC - a Certified South Carolina Grass-Fed Angus Beef farm. You just can't beat it for texture or flavor.  Take a look at what they say on their website:

Boss Farms Beef is an excellent healthy protein choice for Grass Finished Beef. Our cattle are the Aberdeen heritage Certified Black Angus. They are smaller in their frame, therefore, the portion size is more appropriate for most.  They peacefully graze on high quality, high protein grasses.  We process the grass-finished steers at a USDA Inspected Processor where they are dry aged and vacuum packaged into individual cuts and flash frozen to lock in the flavor ready for your freezer. When you eat Boss Farms beef you are benefiting from:
Low in saturated fat and cholesterol
Rich in Omega-3 Essential Fatty Acids
Rich in Conjugated Linoleic Acid
High in Vitamin B complex
(niacin, riboflavin, and B12)
High in Vitamins A and E
Rich in Zinc, Iron, and Digestible Protein
High in all Nine Essential Amino Acids
Free of Preservatives
Free of Antibiotics and Hormones

Buying grass-fed beef from a local farm or market is many times more expensive, but so worth that expense for superior taste. Don't "settle" for an inferior product. Support your local farms; you'll be happy you did.

The benefits? You know how the beef was raised, you can shake the hand of the farmer who raised the beef, and many times you can tour their farm to see their operation first-hand. You can't get more transparent than that, and the taste is far superior. This is PRIME beef, the best of the best, and all of us deserve it.

1 - 2 lb, 3" thick grass-fed rib-eye tomahawk steak (I used Boss Farms, LLC)
1 tbls olive oil
1 clove garlic, finely sliced and minced
1 slice white onion, thinly sliced
3 small sprigs fresh rosemary, finely minced
dash or two course ground black pepper

Pan sear in olive oil, garlic, onion, rosemary and pepper just a few minutes. Coat beef on all sides with above mixture.

Grill beef on low indirect heat, turning every ten minutes or until internal temp reaches 125 degrees.

Let rest covered 10 minutes; turn on the sear burner. Sear steak on each side 2-3 minutes, remove and let rest 5 minutes more, slice and serve.

Cook's note - the internal temperature of beef will rise during the resting time so the end result following the grilling time stated is a perfect medium-rare.  If you would like the steak more rare or more well-done, you will need to adjust the grilling time, either shorter or longer, to achieve your desired result.


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