Braising isn’t typically a method that you think of when cooking Steak, yet still is an option. The braising liquid makes a wonderful sauce for the steak.
Tomahawk Ribeye Steak
Sometimes known as a caveman steak or cowboy steak, the tomahawk ribeye steak is best served right on the cutting board. This massive steak is seasoned with rub and infused with butter and fresh herbs.
This steak is pretty pricey due to the unique butchering required, so make sure you cook it right and infuse it with flavor. Two-zone cooking gives it a nice sear with grill marks, and lets it cook low and slow to the perfect internal temperature.
Though this steak is perfect on its own, you can also grill up some veggies as a side dish. Try roasting peppers, tomatoes, onions, or your favorite vegetable to serve alongside.
2 tablespoons Killer Hogs The AP Rub (or your favorite rub)
1 (3-pound, 1.3kg) Tomahawk ribeye steak
1 tablespoon Killer Hogs Steak Rub (or your favorite rub)
8 tablespoons unsalted butter
1 head garlic, peeled
1 bunch fresh rosemary
1 bunch fresh thyme
1/4 cup olive oil
Apply a medium to heavy coat of rub to all sides of the tomahawk ribeye. Let rest for 30 minutes at room temperature.
Prepare a charcoal grill for 2-zone cooking.
Apply a light coat of steak rub to the ribeye. Sear over the hot side of the grill for 2 1/2 minutes, then twist and cook for an additional 2 1/2 minutes to form grill marks. Flip the steak over and repeat the process.
Move the steak to a raised rack over the cool side of the grill. Place a shallow aluminum pan directly under the steak and add the butter, garlic, rosemary, thyme, and olive oil. Baste the steak with the butter mixture every 10 minutes until it reaches the desired temperature.
Rest the steak for 10 minutes on a cutting board before slicing.