This thick ribeye is defined by its “French” cut, meaning the naturally curved bone is cleaned and carefully trimmed. The long Tomahawk bone keeps more of the juices in the steak, making for an extra-tender eating experience. Pair that with a proper reverse sear, and you’ll have the hottest steak of the summer.
Grilled Tomahawk Steak, Reverse Seared
2 (2-inch thick) Tomahawk ribeye steaks
4 teaspoons kosher salt
1 teaspoon fresh ground pepper
1. Season the steaks over an hour before cooking, evenly sprinkling with salt and pepper.
2. Light half of your grill with high, direct heat. Leave the other half unlit.
3. Reverse sear your steaks by placing them over indirect heat, on the unlit side of the grill. Close the grill and position any air holes directly over steaks. Cook for ten minutes, and flip. Swap the positions of your steaks to evenly distribute heat. Cook for ten more minutes.
4. Sear the steaks over the flames, applying direct heat. Flip every minute or two, and continue until both sides develop a brown crust (approximately 6 minutes total).
5. Let the steaks rest for 10 minutes, and then carve the meat from the bone. Enjoy your juicy Tomahawk steak, keeping the bone for extra deliciousness.
Looking for other ways to cook your Tomahawk? We’ve got you covered with our go-to guide for the perfect steak.
What To Do With Beef Bones
A strong source of amino acids, bone broth has been linked to improved digestion, gut health, joint function, immunity, and more. Whether you have a bunch of Tomahawk leftovers or you’ve saved up some frozen bones, a hearty soup is always just a simmer away. Then, you can use your bone broth base for a wide variety of recipes with a huge range of health benefits.
Beef Bone Broth
4 pounds of beef bones — can include a mix of marrow bones and bones with meat
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon apple cider vinegar
1. Preheat the oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan. Roast for 40 minutes, tossing bones and vegetables once halfway through.
2. Fill a large stockpot with 12 cups of water. Add celery, peppercorns, bay leaves, and vinegar. Scrape bones and vegetables into the pot. Add water to cover ingredients if needed.
3. Cover the pot and bring to a low simmer. Open the lid slightly, and skim the foam occasionally for the next 8-to-24 hours. The longer you simmer, the richer the flavor. A slow cooker works just as well.
4. Remove pot from heat and let cool. Strain broth with a fine-mesh sieve, tossing out the bones and vegetables.
5. Store in a fridge for up to 5 days or the freezer for up to 6 months.
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