Tomahawk Cut Rib-Eyes

One sweet rib-eye with roasted potatoes and steamed veggies.

 I picked up a couple of bone-in rib-eyes from Olde Towne Butcher last weekend. They were about two inches thick (probably a bit thicker, next time I'll measure them), tomahawk cut with a bone handle sticking out. Because of how thick they were I planned to reverse-sear them on the grill. I drizzled some canola oil on them and then gave the steaks a healthy covering of my go-to beef rub, AmazingRibs.com's Big Bad Beef Rub (Note: I use their original rub recipe with salt).

The reverse sear: I set up my Weber grill for indirect cooking with charcoal. The rib-eyes went on the indirect side, each with a remote temperature probe so I could monitor the cooking process. I flipped them when they got to about 70 degrees internal temperature. I put them over the coals when their temps got to about 105 degrees. I flipped them once more and took them off the grill at about 130 degrees and let them rest.

Before.

After, resting.

For sides I steamed some veggies (to add color to the plate) and made oven-roasted potatoes using Lipton Onion Soup mix (these are a great easy side for almost anything).

The rib-eyes were like butter. They always are from Olde Towne Butcher. I'll probably do it again this weekend.

Look at that juicy rib-eye!