Monday morning is a great time to patrol the aisles of a grocery store. It’s the time many meat managers reduce prices to clear out old stock. This is especially true at Sam’s Club and Costco. I usually don’t grocery shop on Monday mornings, but this week I had to make a quick run to Kroger’s and as I passed by the meat department, I heard a package call out my name.
“Buy me”, said the 32-ounce Tomahawk Steak (or Cowboy Ribeye) and I did. They call it a Tomahawk. Steak because the extended rib bone looks like the handle of a tomahawk. It was marked down from about $29 to $16. I hadn’t planned on an early week roast beef meal, but sometimes a cook’s got to do what he’s got to do. On Tuesday night, I served up a delicious Roast Tomahawk Steak. It was as good or better than a standing rib roast, and just perfect as a dinner for two.
I decided to cook it as they do at Ruth’s Chris Steak House, perhaps the finest steak establishment in the world.
Ruth’s Chris uses three and only three ingredients – butter, salt and pepper, and so did I.
I began by taking out the steak an hour before cooking and coating in salt and pepper. Then, in a large skillet I melted a quarter stick of unsalted butter, then tossed my big rib eye into the sizzling hot pan and seared it quickly on both sides. Next, I put the steak, pan and all, in a 400 oven until the meat thermometer checked in at 150. After a ten minute rest to let the juices settle, we carved and ate one of the finest cuts of meat there is – a Tomahawk Ribeye Steak.
If you happen upon one and it’s on sale, by all means buy it!
Roast Tomahawk Ribeye
2 to 3 pound Tomahawk Steak
Lots of salt and pepper
¼ stick unsalted butter
