Tomahawk Ribeyes are all the rage. We prepared ours using a reverse sear technique on the Weber Kettle and seared over a Vortex full of lump charcoal. Check out the video. Oh yeah, save the bone for bone broth. Yum.
We bought a 2.8 pound Tomahawk from a wholesale club. Here is what we did:
- Rubbed with a little olive oil
- Seasoned with Zest Coast Espresso Rub and Salt
- Set indirect cooking on the Weber Kettle using the Vortex full of lump charcoal.
- Probed the meat with our Thermoworks DOT
- Cooked indirect until meat was 120 - 125F (We actually overshot this temp, doh!). Also, cooked sides along side our steak.
- Just before searing, dabbed on some avocado butter.
- Flipped the steak about every 60 to 90 seconds, depending on flare ups. A little flame kiss is nice but you don't want to burn the steak or butter.
- Pulled at 130 to 135 (okay, not gonna lie, we overshot temp and I was worried.) I think the probe of the Thermapen MK4 is too far in so the center of the steak was probably closer to 135.
- Phew! No problem. Unbelievably juicy. A little less pink than I normally like but the evenness of the meat from crust to center was great.
- Served with sides, Enjoyed. Plenty for 4 adults.
- Saved the bone to make bone broth. Below are the basic steps to bone broth in an Instant Pot. For a full bone broth blog - Check out our full post on bone broth .
What you need:
- Bones: 2-3 pounds chicken, beef, lamb, turkey non-oily fish or pork bones. NOTE: beef, lamb or pork bones are best if they've been roasted first for 30 min at 350 degrees
- Assorted veggies: Can include half an onion (skin on), 2 carrots, 2 stalks of celery, and fresh herbs
- 2-3 cloves garlic, skin on, cut in half
- 1-2 tbsp apple cider vinegar
- 1 tsp salt
- 2 tbsp Zest Coast Savory Blast
- Place Ingredients into Instant Pot.
- Add water until the pot is 2/3 full
- Select the 'Soup' button and set the pressure to "low" while increasing the cook time time to 120 minutes.
- Let the Instant Pot to depressurize naturally.
- Strain the broth and discard the bones and vegetables. Pour broth into jars and store in the fridge or freezer