Tomahawk Ribeye

Also known as cowboy ribeye, tomahawk ribeye is a rib steak cut from the fore-rib - the 6th - 12th rib of the cow, and has the entire bone left in.

This bone-in rib steak has a great amount of muscular fat, which adds a rich flavor to it when cooked. The final flavor of the steak is a mixture of flavors released by both the inter-muscular fat & the huge bone. The bone is French-trimmed, making for a wonderful presentation on the dinner table.

Tomahawk ribeye is a perfect sharing steak for any kind of special occasions, or romantic meals, as it can easily feed 2 - 3 people.

If you’re a fan of bone-in steaks like Porterhouse or T-bone, you’ll definitely love this one too. It’s because the main muscle in tomahawk rib eye - the longissimus dorsi - is also the primary muscle on a Porterhouse or T-bone steak.

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Cooking Method easy

Cuisine American

Courses Entrees, Grilling, Main Course

Time

Prep Time: 5 min Cook Time: 10 min Rest Time: 10 min Total Time: 25 mins

Servings 3

Description

Also known as cowboy ribeye, tomahawk ribeye is a rib steak cut from the fore-rib - the 6th - 12th rib of the cow, and has the entire bone left in.

This bone-in rib steak has a great amount of muscular fat, which adds a rich flavor to it when cooked. The final flavor of the steak is a mixture of flavors released by both the inter-muscular fat & the huge bone. The bone is French-trimmed, making for a wonderful presentation on the dinner table.

Tomahawk ribeye is a perfect sharing steak for any kind of special occasions, or romantic meals, as it can easily feed 2 - 3 people.

If you’re a fan of bone-in steaks like Porterhouse or T-bone, you’ll definitely love this one too. It’s because the main muscle in tomahawk rib eye - the longissimus dorsi - is also the primary muscle on a Porterhouse or T-bone steak.

Ingredients

2 tablespoons canola oil
1 cowboy-cut rib eye steak at room temperature
kosher salt
coarsely ground black pepper
2 tablespoons garlic-herb cannabutter (or plain cannabutter)

Instructions

1. Preheat Oven
Preheat the oven & a 12-inch cast iron skillet, or equivalent oven-proof pan, to 500 °F.
2. Brush Steak
Brush steak with oil, and season with salt & pepper, according to taste.
3. Wear Oven Mitt and Remove Skillet
Wear an oven mitt, and carefully remove the skillet from the oven, placing it over high heat.
4. Place Steak in Pan
Place steak in the pan, and cook for 1 min, flip it, and cook the other side for 1 more min. Carefully, flip the steak and put the pan back in the oven 3 min, flip again for an additional 3 min, or until instant-read thermometer reads 140 °F.
5. Remove Steak From Oven
Remove the steak from the oven, and wrap in aluminium foil. Let rest for 10 min.
6. Slice Meat Off Bone
Slice meat off bone and cut it into thick slices. Top it with garlic-herb cannabutter (or plain canna-butter). Enjoy!