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 infused with butter and fresh herbs.
2tablespoonsKiller Hogs The AP Rubor your favorite rub
3poundTomahawk ribeye steak
1tablespoonKiller Hogs Steak Rubor your favorite rub
8tablespoonsunsalted butter
1headgarlicpeeled
1bunchfresh rosemary
1bunchfresh thyme
1/4cupolive oil
Equipment
aluminum pan
Directions
Apply a medium to heavy coat of the all-purpose rub to all sides of the tomahawk ribeye. Let rest for 30 minutes at room temperature.
Prepare a charcoal grill for two-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.