$$$

The Main Event American nut-free shellfish-free egg-free gluten-free

Tomahawk Ribeye

Tomahawk ribeye reverse-seared to a deep crust and rosy centre, rested under herb butter and carved off the long bone over charred asparagus.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

75 minsCook

90 minsTotal

HardLevel

🍷Napa Cabernet Sauvignon 🍷Bordeaux red blend

Nutrition per Serving

1020 Calories

68g Protein

78g Fat

8g Carbs

2g Sugar

2g Fiber

680mg Sodium

215mg Chol

Ingredients

For 2 servings

tomahawk ribeye steak 640g (22 oz)

neutral oil 4 tbsp

butter 80g (6 tbsp)

garlic cloves 6

rosemary 4 sprigs

asparagus 300g (10 oz)

olive oil 2 tbsp

cracked black pepper 2 tsp

Instructions

Prep

Heat oven to 120C/250F. Bring both steaks to room temperature and season generously with salt and cracked pepper.

Roast

Roast the steaks on a rack over low heat at 120C/250F for 50 minutes until they reach 48C in the centre for a slow rise.

Sear

Sear each steak in oil over high heat 2 minutes a side until a deep mahogany crust forms across the surface. Work in batches if needed to avoid crowding the pan.

Reduce

Add the butter, garlic, and rosemary and baste over medium heat 2 minutes until foaming and the centres hit 54C.

Char

Toss the asparagus in olive oil and char over high heat 4–5 minutes until bright green and just tender.

Rest

Rest the steaks loosely covered 10 minutes so the juices settle and the centres stay evenly pink.

Plate

Carve each ribeye off the bone into thick slices. Plate over the charred asparagus and spoon the herb butter over.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.