American · Dinner
Tomahawk Ribeye
Tomahawk ribeye reverse-seared to a deep crust and rosy centre, rested under herb butter and carved off the long bone over charred asparagus.
$$$
15 minsPrep
75 minsCook
90 minsTotal
HardLevel
Nutrition per serving
1020Calories
68gProtein
78gFat
8gCarbs
2gSugar
2gFiber
680mgSodium
215mgChol
Goes well with
Bordeaux red blendBordeaux red blend — A medium-bodied red...
local
Napa Cabernet SauvignonNapa Cabernet Sauvignon — A medium-bodie...
international
Instructions
1
Prep
Heat oven to 120C/250F. Bring both steaks to room temperature and season generously with salt and cracked pepper.
2
Roast
Roast the steaks on a rack over low heat at 120C/250F for 50 minutes until they reach 48C in the centre for a slow rise.
3
Sear
Sear each steak in oil over high heat 2 minutes a side until a deep mahogany crust forms across the surface. Work in batches if needed to avoid crowding the pan.
4
Reduce
Add the butter, garlic, and rosemary and baste over medium heat 2 minutes until foaming and the centres hit 54C.
5
Char
Toss the asparagus in olive oil and char over high heat 4-5 minutes until bright green and just tender.
6
Rest
Rest the steaks loosely covered 10 minutes so the juices settle and the centres stay evenly pink.
7
Plate
Carve each ribeye off the bone into thick slices. Plate over the charred asparagus and spoon the herb butter over.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) tomahawk ribeye steak
- 4 tbsp neutral oil
- 80g (2.8 oz / 1/3 cup) butter
- 6 garlic cloves
- 4 sprigs rosemary
- 300g (10.6 oz) asparagus
- 2 tbsp olive oil
- 2 tsp cracked black pepper