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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 21 2019

Tomahawk Ribeye

    2 2-inch thick bone-in ribeye steaks with the bone cut from 10 to 12 inches
    4 teaspoons of rock salt (Enough to coat both sides and edges of each steak)
    2 teaspoons fresh ground black pepper (Enough to dust both sides and edges of each steak)
    4 teaspoons of butter

Season the steaks at least 40 minutes before cooking. You can also season your steaks overnight, but no longer than eight hours. Coat both sides evenly with salt as well as the sides. Use both hands to really press the salt into the steaks, but not hard enough to flatten it. (Save the pepper for later, all adding the pepper now is going to do is burn it during the sear.)

Cover the steaks with plastic wrap and leave it on top of the counter so it can come down to room temperature.

During this time, set up one half the grill for direct heat and the other half for indirect heat. You can do this on a charcoal grill by piling up a full pyramid of charcoal as you normally would. From there, wait for the coals to burn down so that the mound is covered by gray ashes. Next, fill one half of the grill with tightly packed fresh charcoal three coals deep. While the coals begin to catch fire, put the grate back on the grill and brush it until it is clean.

Once the newly added coals have caught fire and are colored gray, bring out your steaks and unwrap them. Add a teaspoon of butter on the side that will be facing away from the fire.

Place the steaks butter side up on the indirect heat side of the grill with the bone side facing direct heat. Close the lid and let the meat cook for 8 to 10 minutes before flipping the meat, adding another teaspoon of butter over the steaks, and closing the lid for another 10 minutes. (9 Minutes each side for rare, 10 minutes for medium rare, 11 minutes for medium)

Open the lid and check the temperature by using a thermometer by probing the thickest portion of the meat. (I recommend using a ThermoPro Meat Thermometer.)

Once the internal temperature reaches your desired value, get ready to sear the steaks. (110°F for rare, 115°F for medium rare, 125°F for medium.)

Flip the steak and place the meat directly over the hot coals. Flip every minute until you have a good sear on the steaks by checking if they’ve formed a brown crust. This will take about 4 to 6 minutes.

Move the steaks off the heat and onto a platter and let them rest for ten minutes.

Crack on the black pepper over both sides of the steaks, carve the meat from the bone, and serve.

Alternatively you can be a complete barbarian and eat the meat directly from the bone like a champ.