A Man and His Grill: Tomahawk Ribeye

Dry-aged Alberta rib steak.



This cut is sometimes called a Tomahawk ribeye. It's similar to a cowboy cut. However, the bone is left intact and it appears like a handle.



This particular steak was over 2 inches thick. It weighed just under a kilogram. Notice the thick marbling throughout the cut.



Sea salt was liberally added. Then the steak was left uncovered in the refrigerator for 28 hours prior to cooking. This is "dry brining." The salt will begin to break down the tissue. Leaving it uncovered, the surface will dry out. When cooking, water content on the surface is undesirable as it will evaporate and steam the meat.

Just prior to cooking, ground black pepper was added to the steak surface.



It was then prepared over a screaming hot Weber propane grill. The surface temperature was over 600° F. No reverse sear. No sous vide. Simply grilled over very hot temperature.



The steak was removed from the heat.



It was rested for 5 minutes under foil.



Liberte goat butter was added to the still-hot steak surface.





The ribeye reached an even medium-rare throughout with a nice surface char.



I was satisfied.

*edited to resize images