Fireside Tomahawk Ribeye
1 Tomahawk ribeye steak (about 2 pounds)
1 tablespoon salt
4 tablespoons Lodge Fireside Garlic & Herb Sear Blend
2 tablespoons vegetable oil
½ loaf crusty bread, sliced
½ cup unsalted butter, softened
2 teaspoons Fireside Garlic & Herb Sear Blend
1 tablespoon fresh parsley, finely chopped
½ teaspoon salt
- Pat the Tomahawk ribeye steak dry with a paper towel to remove any excess moisture. Season all sides with salt and 4 tablespoons Fireside Garlic & Herb Sear Blend. Set on a wire rack and refrigerate uncovered overnight, up to 48 hours.
- Make the compound butter. In a medium bowl, combine the softened butter, remaining Fireside Garlic & Herb Sear Blend, fresh parsley, and salt. Mix well until all the ingredients are evenly incorporated.
- Pile the butter on a piece of plastic wrap or parchment paper and shape it into a log, about 1.5 inches in diameter. Wrap the compound butter log tightly with plastic wrap or parchment paper, and chill for 30 minutes to allow it to firm up.
- Heat a gas grill over medium-high heat. Set the Pro-Grid on the grill and close the lid for 5 minutes to preheat.
- Oil the cooking surface and sear the steak for about 5-7 minutes per side. Reduce the heat to medium-low and continue to cook with the lid closed until desired temperature is achieved. Use an instant read thermometer to check the doneness of your steak. For medium-rare, the temperature should be at 130° F. Beware that the steak will continue to cook a bit after it is removed from the heat.
- Once the steak reaches your desired level of doneness, remove it from the heat and let it rest for about 5-10 minutes.
- While the steak is resting, spread compound butter on crusty bread. Griddle on the grill for 1-2 minutes or until golden brown.
- Place a pat of compound butter on the steak while it is resting. Cut the steak from the bone and slice. Add more compound butter, sprinkle with parsley, and serve.