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 Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops 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 Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
