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Tomahawk Ribeye

Time
Cook Time: 30 min
Servings 4
Description

I know this goes against common sense in how you’ve cooked a steak before, but leaving the steak uncovered for a couple days in the fridge prior to cooking will give you that steakhouse flavor and char.

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

Ingredients
  • 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 tablespoons fresh cracked black pepper
  • 1-1/2 tablespoons avocado oil
  • 2 tablespoons grass-fed butter
Instructions
  1. 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.
  2. Step 2

    Preheat the oven to 475-500 degrees F.

  3. 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.
  4. 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).

  5. Step 5

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

  6. Step 6

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

  7. Step 7

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

  8. Step 8

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

  9. Step 9

    Bake in the oven for 10 minutes.

  10. 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.