Recipe: Tomahawk Rib Eye
This is the ultimate recipe for when you want to impress without spending too long standing over the grill.
The tomahawk rib eye (also called a cowboy rib eye) is a rib steak with the entire rib bone left intact. The bone is trimmed of meat and fat, making for an impressive presentation (it can also act as a handle for the steak, if you’re so inclined).
MAKES
2 servings
DIFFICULTY
Easy
INGREDIENTS
Rib Eye
1 (18-ounce) bone-in, cowboy-cut rib eye, at room temperature
2 tablespoons canola oil
Kosher salt and coarsely ground fresh black pepper
2 teaspoons Garlic-Herb Cannabutter or another compound butter of your choosing
Garlic-Herb Cannabutter
1 cup cannabutter
½ cup finely chopped fresh parsley
1 ½ teaspoons sea salt
1 teaspoon coarsely ground fresh black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
DIRECTIONS
Rib Eye
1. Put a 12-inch cast-iron skillet in the oven and preheat the oven to 500°F.
2. Rub the steak with the oil and season it liberally with salt and pepper.
3. Wearing an oven mitt, carefully remove the hot skillet from the oven and put it on the stove over high heat. Put the steak in the pan and sear it for 1 minute, then turn it and sear on the other side for 1 minute. Flip the steak and carefully return the pan to the oven.
4. Cook the steak for 3 minutes, flip it and cook for an additional 3 minutes, or until an instant-read thermometer reads 140°F. Remove it from the oven and let it rest, tented with aluminum foil, for 10 minutes.
5. Slice meat off the bone and cut into thick slices. Top with cannabutter.
Garlic-Herb Cannabutter
1. Bring your cannabutter to room temperature and blend in additional ingredients. This can be done by hand (with a fork or spoon) or in a food processor.
2. Once the butter is thoroughly blended, transfer it to a piece of parchment paper or plastic wrap. Roll the butter into a log and wrap it tightly.
3. Put it in a freezer zip-top bag before storing it in the fridge or freezer.
This recipe is featured in “Herb: Mastering the Art of Cooking with Cannabis.” Purchase your copy here.
Originally published in issue 18 of Cannabis Now. LEARN MORE.
