Recipes Nugget Markets Signature Recipes
Grilled Tomahawk Ribeye Steak
- Prep time
- 10 minutes PT10M
- Cook time
- 25–30 minutes PT25–30M
- Yield
- 2–3 servings
- Difficulty
Start your tomahawk ribeye steak on the barbecue to achieve diamond grill marks then finish in the oven for a delicious, show-stopping feast.
Ingredients
- 1 tomahawk ribeye steak, approximately 3 inches thick
- 2 tablespoons olive oil
- 1 teaspoon granulated garlic
- Kosher salt, to taste
- Cracked black pepper, to taste
Preparation
Preheat oven to 400°F.
To French the rib bone, cut around the bone just above the eye muscle, cut off any meat attached to the bone, then remove any sinew left on the bone by scraping it with the edge of a sharp knife.
Heat a grill or grill pan to high. Rub both sides of the steak with olive oil, then season with granulated garlic, salt, and pepper.
Sear the steak on the hot grill for 2–3 minutes on each side. Turn the steak 90 degrees halfway through cooking each side to create a diamond pattern. When both sides are marked, transfer the steak to a roasting rack on a baking pan lined with parchment paper.
Roast for approximately 20 minutes, or until the internal temperature reaches 125°F for medium-rare. When the steak is cooked to the desired temperature, remove from the oven and let rest for 10–15 minutes.
After the steak has rested, remove the bone, then cut into ½-inch slices for serving.
