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~Time Out: Tomahawk Steak (Long Bone-In Ribeye)~

IMG_3229The tomahawk ribeye steak, also known as a "cowboy" or a "long bone-in" ribeye is a specialty cut that you assuredly won't find at your local supermarket.  Without jest (no joke), I literally found one on my kitchen doorstep, leaning up against the kitchen/laundry room door, this very morning.

I have a friend, Scott.  He owns a few well-known Happy Valley restaurants (you locals all know who he is, and, he is one reason I get to call myself a cooking consultant).  He likes to surprise me unexpectedly with unique ingredients occasionally.  Today, while driving to and from his eateries, he decided to drop one of these fancy-schmancy steaks off for me to cook at home.  No.  He didn't knock at my door or ring our bell.  He just put it on the doorstep and left. He knew I was home, and, within seconds, my three poodles were howling.  I opened the door, picked up what resembled a fireman's ax made of red meat, grinned, and speed-dialed Scott.

"I found a gorgeous hunk of meat on my doorstep & I don't mean you."


"I take offense to that", said Scott (who was laughing out loud and barely out of our driveway), "It's a pretty nice day outside today and I thought you might want to grill one of these for dinner." I assured him that was indeed my new plan -- turkey leftovers be damned.  Even after I offered, he didn't have time to turn around and come in for even a short visit.  We agreed to catch up sometime next week, and, I decided this steak would make a great impromptu blog post.  

It is:  "time out" from turkey to grill a tomahawk steak today!

A bit about tomahawk steak:  These are huge steaks that resemble a single-handled fireman's ax. They are about 18-20 total inches long, 2-2 1/2 inches thick, and, weigh approximately 30-40 ounces each.  Why so long?  The rib bone, which they "French" (they remove the meat to expose the bone), is left extra-extra-long for a powerful (and pricey) presentation.  Why so thick? Because that's how thick the rib bone is.  This is one show-stopper of an impressive steak.

IMG_3226So how does the home cook handle this hunk of meat?


IMG_3247Aside from its intimidating size, it's easier than you think, and, Joe and I are no strangers to what is referred to as the reverse sear method -- we've been cooking 2"-thick bone-in veal loin chops this way for over twenty years.  For a 2"-thick steak:

IMG_3261Season meat with coarse salt and pepper and place on grill, as far from indirect high heat as possible (we use the upper rack). Close lid. Heat meat to an internal temperature of 115°, 6-7 minutes per side, turning only once.

IMG_3314Immediately after the above has been accomplished, the steak goes on the direct high heat for a quick sear on both sides, long enough to grill-mark it, flipping it every 45-60 seconds for 2-3 minutes. After that, all it needs is an 8-10 minute rest, to redistribute the juices, then it's time to slice and eat.  To recap process:

Bring steak to room temp (1 hour), then season w/sea salt & pepper: 

IMG_3242Place steak on grill rack above high indirect heat & close lid:

IMG_3253Cook until meat reaches an internal temperature of 115°-116°.  This will take about 6-7 minutes per side, turning only once:

IMG_3267Place over high heat to sear, about 1-1 1/2 minutes per side:

IMG_3278Remove from heat & rest 5-10 minutes.  Slice & eat:

IMG_3321Pure perfection from first bite to the last boney nibble:

IMG_3349Time Out:  Tomahawk Steak (Long Bone-In Ribeye):  Recipe yields instructions to grill, via the reverse sear method, one tomahawk steak/serves two.

Special Equipment List: gas grill; instant read meat-thermometer; long-handled grilling spatula

IMG_0105Cook's Note:  Worcestershire or any thick, store-bought (or homemade) steak sauce is all wrong for a tomahawk steak.  So what do I recommend?  What I keep on-hand in my freezer.  My bold and fresh recipe for ~ Chimichurri:  The Sauce Steak Can't Live Without ~. You can find the recipe in Categories 8, 10 13, 14 or 20.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2016)


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