E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Fireside Tomahawk Ribeye Lodge Cast Iron | July 7, 2023 The Tomahawk ribeye is the king of steaks—an impressive cut that serves a crowd (and definitely has some internet fandom behind it). Here, we celebrate this massive steak simply, with crusty bread, a slathering of compound butter, and our Fireside Garlic & Herb Sear Blend. Gather your people up: this is a meaty treat worth sharing. Level Intermediate Prep Time 15 minutes Cook Time 30 minutes Serves 4 Cook it With Our Pro-Grid Reversible Grill / Griddle Ingredients Steak 1 Tomahawk ribeye steak (about 2 pounds) 1 tablespoon salt 4 tablespoons Lodge Fireside Garlic & Herb Sear Blend 2 tablespoons vegetable oil ½ loaf crusty bread, sliced Compound Butter ½ cup unsalted butter, softened 2 teaspoons Fireside Garlic & Herb Sear Blend 1 tablespoon fresh parsley, finely chopped ½ teaspoon salt Directions Pat the Tomahawk ribeye steak dry with a paper towel to remove any excess moisture. Season all sides with salt and 4 tablespoons Fireside Garlic & Herb Sear Blend. Set on a wire rack and refrigerate uncovered overnight, up to 48 hours. Make the compound butter. In a medium bowl, combine the softened butter, remaining Fireside Garlic & Herb Sear Blend, fresh parsley, and salt. Mix well until all the ingredients are evenly incorporated. Pile the butter on a piece of plastic wrap or parchment paper and shape it into a log, about 1.5 inches in diameter. Wrap the compound butter log tightly with plastic wrap or parchment paper, and chill for 30 minutes to allow it to firm up. Heat a gas grill over medium-high heat. Set the Pro-Grid on the grill and close the lid for 5 minutes to preheat. Oil the cooking surface and sear the steak for about 5-7 minutes per side. Reduce the heat to medium-low and continue to cook with the lid closed until desired temperature is achieved. Use an instant read thermometer to check the doneness of your steak. For medium-rare, the temperature should be at 130° F. Beware that the steak will continue to cook a bit after it is removed from the heat. Once the steak reaches your desired level of doneness, remove it from the heat and let it rest for about 5-10 minutes. While the steak is resting, spread compound butter on crusty bread. Griddle on the grill for 1-2 minutes or until golden brown. Place a pat of compound butter on the steak while it is resting. Cut the steak from the bone and slice. Add more compound butter, sprinkle with parsley, and serve. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Fireside Tomahawk Ribeye Lodge Cast Iron | July 7, 2023 The Tomahawk ribeye is the king of steaks—an impressive cut that serves a crowd (and definitely has some internet fandom behind it). Here, we celebrate this massive steak simply, with crusty bread, a slathering of compound butter, and our Fireside Garlic & Herb Sear Blend. Gather your people up: this is a meaty treat worth sharing. Level Intermediate Prep Time 15 minutes Cook Time 30 minutes Serves 4 Cook it With Our Pro-Grid Reversible Grill / Griddle Ingredients Steak 1 Tomahawk ribeye steak (about 2 pounds) 1 tablespoon salt 4 tablespoons Lodge Fireside Garlic & Herb Sear Blend 2 tablespoons vegetable oil ½ loaf crusty bread, sliced Compound Butter ½ cup unsalted butter, softened 2 teaspoons Fireside Garlic & Herb Sear Blend 1 tablespoon fresh parsley, finely chopped ½ teaspoon salt Directions Pat the Tomahawk ribeye steak dry with a paper towel to remove any excess moisture. Season all sides with salt and 4 tablespoons Fireside Garlic & Herb Sear Blend. Set on a wire rack and refrigerate uncovered overnight, up to 48 hours. Make the compound butter. In a medium bowl, combine the softened butter, remaining Fireside Garlic & Herb Sear Blend, fresh parsley, and salt. Mix well until all the ingredients are evenly incorporated. Pile the butter on a piece of plastic wrap or parchment paper and shape it into a log, about 1.5 inches in diameter. Wrap the compound butter log tightly with plastic wrap or parchment paper, and chill for 30 minutes to allow it to firm up. Heat a gas grill over medium-high heat. Set the Pro-Grid on the grill and close the lid for 5 minutes to preheat. Oil the cooking surface and sear the steak for about 5-7 minutes per side. Reduce the heat to medium-low and continue to cook with the lid closed until desired temperature is achieved. Use an instant read thermometer to check the doneness of your steak. For medium-rare, the temperature should be at 130° F. Beware that the steak will continue to cook a bit after it is removed from the heat. Once the steak reaches your desired level of doneness, remove it from the heat and let it rest for about 5-10 minutes. While the steak is resting, spread compound butter on crusty bread. Griddle on the grill for 1-2 minutes or until golden brown. Place a pat of compound butter on the steak while it is resting. Cut the steak from the bone and slice. Add more compound butter, sprinkle with parsley, and serve. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
