Tomahawk Cowboy Ribeye Steak for Dad

Happy Father’s Day!

Today we are serving a show stopper for dinner: Tomahawk Cowboy Ribeye Steak.

This steak is not only rich and delicious but a stunning piece of meat!

My husband and I have shared one before at a steak house and it was simply amazing so when I saw them available at our local meat counter I had to try it myself!

What is a Tomahawk Steak?

Tomahawk Steak, aka Cowboy Ribeye is a bone-in ribeye steak cut with the entire rib bone intact. It got it’s name because it has the appearance of a Tomahawk axe. They are large enough to serve at least two and make for a beautiful, impressive plate presentation.

Ingredients:

Feeds 2-4

36oz Tomahawk steak
1 cup marinade {I used teriyaki}
kosher salt/cracked black pepper, to taste
butter or oil, for saute
garlic butter, for topping {optional}

Directions:

If you chose to marinade your steak add it to a large baking pan and coat both sides with marinade.
Place in the fridge for at least an hour.
Remove from the fridge and season both sides with salt and pepper.
Preheat oven to 400 degrees.
Heat a large cast iron pan over med high heat.
Add butter or olive oil to coat the bottom of the pan.
Add your steak and sear for 5 minutes then flip and sear the other side.
Place the steak, in the pan, in the oven and cook to desired temperature. We cooked for 35 minutes for med rare (approx 135 degrees in the center}.
Remove from oven and let rest for 5-10 minutes.
Top with garlic butter then slice and serve.