Certified Angus Beef® Tomahawk Ribeye Steak, 48 to 54 oz

Short description
A show stopping long bone ribeye with generous marbling and rich beef flavor. Grill or reverse sear for a perfect crust, then finish with flaky salt and chimichurri. Serves two to three. Find it at Los Tanitos.

Key details

• Grade, Certified Angus Beef®
• Cut, bone in tomahawk ribeye, frenched long bone
• Weight, 48 to 54 oz, about 2 to 2.5 inches thick
• Best for, two zone grilling, reverse sear, oven finish

Quick cook guide

• Pat dry, salt generously, rest 45 to 60 minutes
• Reverse sear, cook at 250 to 275°F to 115°F internal, rest 10 minutes, sear hot 60 to 90 seconds per side
• Grill two zone, sear first 2 to 3 minutes per side, move to indirect heat until 125 to 130°F
• Rest 10 to 15 minutes, slice along the bone, serve with chimichurri