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.
- 2 tbsp canola oil
- 1 18 oz. cowboy-cut rib eye steak at room temperature
- kosher salt
- coarsely ground black pepper
- 2 tbsp garlic-herb cannabutter (or plain cannabutter)
- Preheat the oven & a 12-inch cast iron skillet, or equivalent oven-proof pan, to 500 °F.
- Brush steak with oil, and season with salt & pepper, according to taste.
- Wear an oven mitt, and carefully remove the skillet from the oven, placing it over high heat.
- 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.
- Remove the steak from the oven, and wrap in aluminium foil. Let rest for 10 min.
- Slice meat off bone and cut it into thick slices. Top it with garlic-herb cannabutter (or plain canna-butter). Enjoy!
Tomahawk Ribeye by BMWO
