LOUISIANA GRILLS · PUBLISHED

Tomahawk Prime Rib

The Tomahawk Prime Rib or (Tomahawk Steak...or Cowboy Steak, etc) has lately become one of the most popular steak cuts in the beef industry. Essentially, it is a ribeye with the long bone left uncut. It’s a very dramatic look and can make an already large plate of ribeye look even more epically delicious. In this recipe, we’ll show you how to roast it prime rib style and then sear for a crunchy and flavorful crust.How to Reverse Sear a Prime RibIn order to reverse sear a prime rib, you must first slowly cook the meat at a low temperature. Then, once your steak has reached a desired internal temperature, heat up the grill and sear the outer crust for 3 minutes on each side.Tomahawk Prime Rib RubThis recipe uses both a wet and dry rub for ultimate flavor. The wet rub consists of white wine, Worcestershire sauce, rosemary, butter, and garlic. The dry rub is our own Sweet Heat Rub.Note: It is recommended to use Texas Mesquite hardwood pellets with this recipe.

3PREP MIN24COOK MIN10SERVINGS

THE METHOD

COOK IT.

Cook the baste. Melt 1 stick of butter in saucepan with 2 cloves garlic. Add 2 cups white wine of your choice with enough Worcestershire Sauce to make a brown iced tea color.

Preheat Grill to 275°F.

Wet Rub – Blend: 2-3 cloves of garlic, 2 tbsp fresh rosemary, ½ cup Extra Virgin Olive Oil, ¼ cup of Louisiana Grills Sweet Heat Rub. Pour over prime rib and rub all over.

Raise grill temp to 425°F, open the Flame Broiler Plate and sear until the meat reaches an internal temperature of 125°F-130°F.

Apply a generous amount of seasoning for a more pronounced, seared crust.

Paleo

RECIPE SOURCE

Originally published by Louisiana Grills.

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