Recipe: Tomahawk Rib Eye

Rib Eye Cannabis Now Magazine

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.

Laurie has been writing recipes and cookbooks for many years. She is a food editor at two national magazines and has a degree from New York University in English and Sociology and an Associate's degree from the Culinary Institute of America. Laurie is particularly happy these days, partly due to her possessing a medical marijuana license for a seizure condition now completely and utterly gone. The dearth of good quality edible marijuana products compelled her to team up with MaryJane and rock the medible marijuana world. Laurie and Maryjane products are only available at dispensaries in the Portland, Oregon area.

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