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.

Did you know grass-fed beef is:
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 butcher will possibly be slightly more expensive than the grocery store, but it is so worth the expense for superior taste. Remember, you only live once, so you may as well live it up once in awhile! 

1 - 2 lb, 3" thick grass-fed rib-eye tomahawk steak 
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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