Flintstone Rib Eye (Tomahawk cut) 10 pics

thebtls

Tomahawk Ribeyes (Flintstone Cut)
This 3.08 Lb. Specimen is affectionately referred to by my supplier (Missouri Legacy Beef) as a “Tomahawk.” I personally have determined that “The Flintstone Rib Eye” will be how I refer to this monster.





Determining how to prepare it was a multi-week journey with searches of a dozen web sites and blogs. I finally determined that this was just going to have to become an experiment, starting with the marinade through the entire cook.



Marinade – Since this was a first pass, the exact amount of ingredients was really hit or miss, the key was getting enough volume to allow the FRE to be covered (somewhat). The ingredients included:

•Apple Juice
•Tarragon
•EVOO
•Fresh Ground Black Peppercorns
•Garlic powder
•Minced garlic

The Cook
1.Fire up the BGE to T-Rex with the grid on the fire-ring.
2.Sear on each side for 3-4 minutes and remove.
3.Ratchet down the egg to about 350-400.
4.Add the plate setter and go indirect. Place the V-Rack on the grid and then add the rib eye bone down over a foil pan to catch the drippings
5.Close cover and cook to the desired internal temperature (we chose 130 degrees or approximately 20 minutes per pound.
6.Remove and let rest for 10 minutes then serve to one REALLY hungry person slice and serve to your family like a roast (1 lb. per person).

Beli

Tony , absolutely beautiful, I could eat those babies all day... Felicidades. Only time I've had them was for my birthday last year

thebtls

The three of us did everything but suck the marrow out of the bone on this one...it really turned out terrific. We were pleased, the marinade did not overpower the fat in the meat at all, the purpose of rib eye eating in the first place I think...Thanks and Keep On Eggin'

Fluffyb

Magnificent! I would have faught for that bone.

Beli

Absolutely right, specially with such a delicious tasting cut of meat, woww I'm impressed

Hoss

Pretty piece of meat.

thebtls

Awesome. This was a nice piece of meat, cooked to 130 degrees internal was perfect for our tastes (combined)...125 would have been PERFECTO however for me.

eenie meenie

Tony, that is one awesome yabadabadooooo steak! :laugh: :laugh: :laugh:

I went shopping with PattyO last month and she bought one.....she'll be able to eat it for a week. :laugh:

Bash

Was trying to decide between ribeyes and chicken, went chicken tonight.

Those FRE look great! Thanks for posting.

BigGreenGregg

Yabba Dabba Doo!

Hoss

good call.All he needed was salt.

Lovenbrau

That looks fantastic and would be great fun to cook!

Mr Holloway

That is sweet :laugh:
Nice pics, thanks for posting

stike

it's just a bone-in steak, though, right? though at some point a steak becomes a roast :laugh:

looks great

Little Steven

Beli,

Do you recall what the rosemary stem is stuck in in that pic. It looks like a roasted garlic bud but I can't tell for sure.

Steve

thebtls

Remove the bone it's a small 3 lb roast, correct...but much more boring!