Tomahawk Rib Eye
This is one of the best cuts of beef and worthy of a special occasion. Thanks to Son and Chef “thejobert” for the recipe and grilling! 0 Carbs.
Ingredients
- 3 lb Tomahawk Rib Eye Steak
- 2 TBSP Grainy mustard
- 2 sprigs fresh rosemary finely chopped
- 3 cloves garlic - 1 clove minced and 2 cloves cut into slivers
- Salt and Pepper
Instructions
- Bring Rib Eye to room temperature at least one hour prior to grilling.
- Mix grainy mustard, rosemary leaves, and 1 clove minced garlic. Generously salt and pepper the steak.
- With a paring knife make small cuts along the sides of the steak, about ½ inch apart. Place a sliver of garlic in each slit.
- Gently massage the mustard mixture on the top and bottom of the steak. Let rest and fire up the grill.
- Grill for 12 – 14 minutes per pound, turning to make sure the beef doesn’t burn. Alternate between direct and indirect heat. When the meat registers 120 it is very rare, 125 is about when we take it off the barbeque. Do not cook beyond 155 degrees.
- Let rest 10 minutes. When slicing, remove the slivers of garlic and serve.
