Carnivore Tomahawk Steak – The Ultimate Ribeye Experience
A perfectly seared, massive bone-in ribeye steak—rich in flavor, fat, and protein.
[Visual Architect: A sizzling, perfectly seared tomahawk steak with butter melting over it]
Why Choose a Tomahawk Steak?
This steak is the ultimate carnivore cut—high in fat, rich in flavor, and visually stunning. With the right cooking technique, it achieves the perfect crust while staying tender and juicy inside.
Ingredients
- 1 tomahawk ribeye steak (2-3 lbs, bone-in)
- 2 tbsp coarse sea salt
- 1 tbsp black pepper
- 4 tbsp beef tallow or butter
- Optional: 2 cloves garlic, smashed
- Optional: 1 sprig fresh rosemary
Instructions
- Remove the steak from the fridge and let it rest at room temperature for 45 minutes.
- Season generously with sea salt and black pepper on all sides.
- Preheat a cast-iron skillet over high heat and add beef tallow.
- Place the tomahawk steak in the skillet and sear for 2-3 minutes per side.
- Add butter, garlic, and rosemary to the pan, basting the steak continuously.
- Transfer to a preheated oven at 275°F (135°C) and cook until internal temperature reaches 130°F (medium-rare).
- Remove from oven, cover with foil, and let rest for 10 minutes before slicing.
Nutritional Information (Per Serving)
- Calories: 950
- Protein: 75g
- Fat: 70g
- Carbs: 0g
Pro Tips & Variations
- 🔥 Want a deeper crust? Use a reverse-sear method—cook low & slow, then finish with a hard sear.
- 💡 Prefer a smokier taste? Grill over charcoal or wood** for added depth of flavor.
- 🥩 Resting is key: Never skip the resting period—this allows juices to redistribute for a tender bite.
Storage & Serving
- ❄️ Storage: Keep in an airtight container in the fridge for up to 3 days.
- ♨️ reheating: Warm in a skillet over low heat with added butter to maintain juiciness.