Reverse Seared Tomahawk Ribeye

Directions

1. An hour before you plan to grill, remove the steak from the fridge. Generously season all sides of the cut with Super Special Prime, using your hands to form an even crust. Prepare a charcoal grill for two-zone cooking and build a low (200℉-225℉) fire.

2. When the grill is at temperature, place the steak over direct heat and then don’t mess with it (no spritzing!). Let the meat cook until the temperature registers between 110℉ and 115℉, about 25-30 minutes.

3. Remove the steak from the heat and allow it to rest until you’re ready to finish the meat, at least 30 minutes or up to 3 hours. In the meantime, start another chimney of charcoal to create a ripping hot fire.

4. To finish, place the steak directly over the red-hot coals and cook for one minute, until a richly dark crust forms. Use tongs to flip the steak and cook another minute, until it reaches an internal temperature of 128℉-130℉.

5. Transfer the meat to a cutting board and top with the cold butter. Carryover heat will allow the steak to cook another 5 degrees (we’re aiming for 130℉-135℉ for a medium rare) while the butter melts. Slice the meat against the grain and transfer to a platter; pour the juices over the meat, sprinkle with flaky salt and serve.