Description
Charred on the outside with a tender, medium rare middle! Juicy and delicious, this is truly the king of steak!
Ingredients
- 2 whole (3 1/2 Lb. Size) Cowboy Ribeye Steaks
- 2 teaspoons Sea Salt
- 2 teaspoons Black Pepper
Preparation
The cowboy ribeye steak, also known as a tomahawk steak, is basically the same as a bone-in ribeye, but the extra-large size and large bone set it apart. Although we use a gas grill, we have found that adding some charcoal will help cook these steaks and create a beautiful sear on the outside with a tender, medium rare inside. Juicy and delicious, make sure to sear these steaks and then let cook off direct heat.
Remove steaks from refrigerator and let stand at room temperature for at least 1 hour before seasoning. Typically, we like a bit of garlic powder, oregano, salt and pepper on steak, but we have found that simpler is better with the cowboy ribeye. Season both sides liberally with sea salt and black pepper. Make sure to wrap the bones with foil so that they don’t burn. Let the steaks stand another 30–40 minutes.
Meanwhile, get your grill ready. Add some charcoal to a section of grill, which is what we do, or use a charcoal grill. Preheat grill to hot, about 500 to 600ºF. These are very thick steaks. You want to make sure that you don’t end up with a charred exterior and a cold, raw middle.
Place steaks on preheated grill directly above the charcoal and sear for about 7–9 minutes per side, depending on your heat. When your steaks are beautifully browned to perfection, move them off direct heat and close the grill. Let cook, checking frequently, for about 10 to 15 minutes per side or until internal temperature reaches about 130ºF for medium rare or 150ºF for medium. Remember, all grills are different. Cooking times and temperatures may vary.
Remove from heat and let rest for about 10 minutes so that the juices redistribute throughout the meat. Cut and enjoy!
