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Raw ribeye steak on a metal grill pan with rosemary on a dark surface
• Cooking Guide • Beef • Tomahawk Long-Bone Ribeye Steak
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Cooking Guide: Beef

Tomahawk Long-Bone Ribeye Steak

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Serving Size: Each Steak serves 2 to 3 people

Preparation

30-34 OUNCE STEAK

Thaw* product on a dish in the refrigerator.

Ingredients

Instructions

BROIL

  1. Position oven rack to the middle of the oven and preheat broiler.
  2. Season steaks with salt and pepper.
  3. Place steaks on a broiler pan and broil 9-12 minutes each side or to desired internal temperature.**

GRILL

  1. Heat grill to high.
  2. Lightly brush steaks with olive oil and season with salt and pepper.
  3. Sear 1 minute per side on direct heat with grill uncovered.
  4. Move steaks to indirect heat and grill 10-12 minutes covered.
  5. Turn and grill for 10-12 minutes more covered for medium-rare or to desired internal temperature.**

For Best Results

*See Delivery Storage and Thawing for thawing details.

**The USDA recommends cooking to a minimum internal temperature of 160°F (see Preparation Methods for details).

Use a meat thermometer and check temperature in the center of the meat.

Remove thawed product from the refrigerator 30 minutes before cooking.

Let rest for 5 minutes before serving.
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Raw ribeye steak on a crumpled piece of brown paper against a dark background
Marbled raw steak on a stone surface

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Raw ribeye steak on a metal grill pan with rosemary on a dark surface
Raw ribeye steak on a grill pan with a sprig of rosemary.

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