Steakhouse & Grill · Members
Grilled Tomahawk Steak
A dramatic long-bone ribeye reverse-seared to edge-to-edge pink, then finished over roaring heat for a crackling crust. The ultimate steakhouse showpiece.
****+
Prep 50 min · Cook 40 min
Method
A tomahawk is a thick ribeye left on its long frenched rib bone; because it is so thick, the reverse sear method gives the most even result. Buy one around 2 inches thick and expect it to feed two to three people.
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