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Tomahawk Ribeye Steak with recipe for Bone Broth

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

2.8 pound Tomahawk Ribeye

Zest Coast Espresso on Tomahawk Ribeye

Zest Coast Espresso on Tomahawk Ribeye

  • Set indirect cooking on the Weber Kettle using the Vortex full of lump charcoal.


Vortex in Weber Kettle

  • 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 

    To Prepare:

    • 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