Tomahawk Ribeye

Ryan Carey

Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

We recommend Pluck Spicy, Zesty Garlic, or All-Purpose for this recipe.


Step 1

Bring meat to room temperature, roughly 2.5 hour at 75 degrees.

Want that steakhouse flavor and char? Leave the steak uncovered for a couple days in the fridge prior to cooking.

Step 2

Preheat the oven to 475-500 degrees F.

Step 3

Liberally season both sides of the steak.

Don’t be afraid to coat the meat in seasoning. Remember this is a big chunk of steak.

Step 4

After the meat has been seasoned, heat a large, heavy bottom sauté or cast-iron pan until lightly smoking (roughly 3-5 minutes on high- depending on if using gas or electric).

Step 5

Turn the heat off and add avocado oil evenly to coat pan.

Step 6

Gently place steak in the pan and return heat to medium-high.

Step 7

Sear for roughly 8 minutes. Add butter and flip the steak and sear for another 8 minutes, or so.

Step 8

Turn the heat off and place steak on a sheet tray.

Step 9

Bake in the oven for 10 minutes.

Step 10

Let rest for 10 minutes before serving.

I would also suggest sprinkling Pluck seasoning on after the steak has been cut for added flavor.


1 grass-fed, grass-finished tomahawk ribeye, about 35-45 oz, at least 2.5 inches thick

2 tablespoons Pluck seasoning

2 tablespoons fresh cracked Himalayan salt

1-1/2 tablespoon fresh cracked black pepper

1-1/2 tablespoon avocado oil

2 tablespoons grass-fed butter


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