Ingredients:
For the Steaks:
2 tomahawk ribeye steaks (about 1.5–2 inches thick)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional)
For the Herb Butter:
1/2 cup unsalted butter, softened
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 clove garlic, minced
1 teaspoon lemon zest
Salt and freshly ground black pepper, to taste
Instructions:
1. Prepare the Herb Butter:
In a small bowl, mix the softened butter with parsley, chives, minced garlic, lemon zest, salt, and pepper.
Place the butter mixture onto a sheet of plastic wrap or parchment paper. Roll it into a log shape, twist the ends to seal, and refrigerate until firm (at least 30 minutes).
2. Season the Steaks:
Pat the tomahawk ribeyes dry with paper towels.
Drizzle olive oil over the steaks and rub evenly on both sides.
Season generously with salt, pepper, garlic powder, and smoked paprika, ensuring all sides are coated.
3. Cook the Steaks:
Preheat a grill or cast-iron skillet to high heat. For the grill, ensure it reaches 450–500°F.
Sear the steaks for 2–3 minutes per side to achieve a nice crust.
Move the steaks to indirect heat or reduce the heat on the skillet. Continue cooking until the internal temperature reaches your desired doneness:
Rare: 120°F
Medium Rare: 130°F
Medium: 140°F
Medium Well: 150°F
Well Done: 160°F
Remove the steaks from the heat and let them rest for 5–10 minutes.
4. Finish with Herb Butter:
Slice the chilled herb butter into rounds and place one on each steak while it’s resting.
Allow the butter to melt slightly, creating a flavorful sauce.
Serve your perfectly cooked tomahawk ribeyes with your favorite sides, such as roasted vegetables or mashed potatoes. Enjoy! 🥩🧈
