Cooking for 4 people
Ingredients
- 2
tomahawk ribeyes (approximately 2.5 lb each)
- 1/3 cup
extra-virgin olive oil
- 1
shallot minced
- 1 stick
unsalted butter softened
- 3
cloves of garlic minced
-
basic steak dry rub (recipe follows)
-
special tools: one extension rack
- 2 tbsp.
hot smoked paprika
- 2 tbsp.
light brown sugar
- 3 tbsp.
kosher salt
- 3 tsp.
cracked black pepper
- 2 tsp.
ground thyme
- 1 tsp.
ground rosemary
- 1 tsp.
chili powder
1Food Prep
First, in a small bowl, thoroughly mix your basic steak dry rub ingredients.
Next, in a small sauté pan, add the olive oil and heat until smoking. Add 1 minced shallot and 3 cloves of minced garlic and cook over low heat, allowing the garlic and shallots to cook in the hot oil until fragrant. Place 2 (approximately 2 ½ lb. each) tomahawk ribeyes into a large baking dish. Using a mesh strainer, pour the garlic shallot olive oil over the steaks.
Then, In a small bowl, blend together 1 stick of unsalted butter softened, shallots and garlic and set aside.
Finally, rub the steaks with the flavored oil and season liberally with basic steak dry rub seasoning.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 350°F to 375°F
3The Cook
Place the grate on the grill and add an extension rack to the grill, and cover until ready to use.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place steaks on the extension rack as far away from the heat as possible, cover and allow to smoke for 8 to 10 minutes.
Remove the steaks and the extension rack from the grill.
Return the steaks to the grill over high heat and grill 3 to 4 minutes per side for medium rare.
Once the steaks have reached doneness, remove, plate, and top with the garlic-shallot butter. Rest the steaks 10 minutes before serving.
For safe meat preparation, reference the USDA website.
