Name: GRILLED TOMAHAWK RIBEYE STEAK
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: 4 (16 oz) Bone-in Ribeyes; 1 tbsp minced garlic; 1 tbsp chopped parsley; ½ tsp dried chili flakes; 4 tbsp molokai sea salt; 4 tbsp turbinado sugar; ½ cup sunflower oil; 8 rosemary sprigs; dried chili flakes; molokai sea salt; turbinado sugar; Small bowl; Grill; Instant read thermometer

GRILLED TOMAHAWK RIBEYE STEAK

Jason Glover

Servings

Prep Time

5 minutes

Cook Time

12 minutes

Calories

1240

This recipe from Chef Tylun Pang will give you the perfect grilled ribeye every time! Tender, juicy, and coated in a dry rub that adds amazing flavor!

Ingredients

4 (16 oz) Bone-in Ribeyes

Steak Rub

1 tbsp minced garlic
1 tbsp chopped parsley
½ tsp dried chili flakes
4 tbsp molokai sea salt
4 tbsp turbinado sugar

For Basting

½ cup sunflower oil
8 rosemary sprigs
dried chili flakes
molokai sea salt
turbinado sugar

Tools

Directions

Let your steaks sit at room temperature for a bit before seasoning. Just long enough to take the chill out.
In a small bowl, combine all ingredients for the rub.
Bundle the rosemary sprigs together and bruise them a bit with the back of your knife to release some of the oils and make them aromatic.
Use the bundled rosemary to brush the steaks with a light coating of the sunflower oil.
Season with the rub and grill to your desired level of doneness. Let rest for several minutes before serving.