Classic Flavors of Tuscany – Rosemary, Garlic, Lemon Zest and Cracked Black Pepper makes a great Tuscan Spiced Bone-in Ribeye

Tuscan Flavors off the Grill

• “Tomahawk Cut” – What makes it so special?
• Reverse Searing – Is it worth it?
• Flavors of Tuscany
• Tuscan Spiced Bone-in Ribeye Recipe

“Tomahawk Cut” – What makes it so special?

Tomahawk cut has become popular thanks to social media. This impressive cut has the rib bone attached to the thick cut ribeye resembling a tomahawk. (A type of single handed axe used by indigenous peoples.)

Beyond the immediate visual “WOW” factor, the difference between a Tomahawk, Bone-in Ribeye (also known as a Cowboy Ribeye) and a Boneless Ribeye Steak comes down to a few of differences.

All three cuts are cut from the same primal, the rib section that lies between the shoulder and the loin. More specifically, these are cut from the Prime Rib. Where they differ depends on how they are broken down from here.

Boneless Ribeye

Typically, a boneless ribeye starts from the prime rib where the rib bones are already removed. The prime rib is then cut into 1″-1 1/2″ steaks. At this point the steaks are ready to be seasoned and thrown on the grill.

Bone-in or Cowboy Ribeye

When a butcher cuts a bone-in cut of ribeye the long rib bone is cut to a shorter length. The length will vary from no exposed bone to a length up to 3″. This gives a nice look to the overall cut exposing some of the bone. The butcher can either leave the fat attached or clean (or “Frenched”) to expose the bone.

The thickness of a Bone-in or Cowboy Ribeye runs between 2″-3″ instead of a boneless ribeye’s 1″-1/2″ cut.

Tomahawk

Differentiating the Bone-in Cowboy Ribeye and a Tomahawk Ribeye comes down to the length of the bone. The bone length could be anywhere from 6″ to almost 12″. The reason for the longer bone is mostly for presentation. The length of the bone doesn’t impart extra flavor.

With a Tomahawk Ribeye the cut will fall within the range of a Cowboy Ribeye, 2″-3″ thick. But you may find that the Tomahawk cut may be slightly less trimmed leaving additional fat on the meat. Where the Bone-in Cowboy Ribeye may not have the bone “Frenched” a Tomahawk will have the bone cleaned.

Cooking a full length bone Tomahawk could prove to be difficult. Not everyone has a grill that could accommodate the steak plus an additional 12″ bone length. This should be considered when purchasing a Tomahawk.

Takeaway

One thing to remember, Tomahawk is a showpiece. If cost is a consideration, consider the additional cost of the length of the bone that you are paying for. Cost is also another consideration. Typically it seems that butchers charge more per pound for a Tomahawk than a bone-in ribeye cut.

Keep an eye on the price per lb. Even consider buying a 2-3 rib Prime Rib at a lower price per lb and cutting it yourself. The cut bone attached ribeye will freeze well and you saved a few bucks in the process.

Reverse Searing – Is it worth it?

Now that you have chosen between a Bone-in Cowboy Ribeye and a Tomahawk Ribeye for the Tuscan Spiced Bone-in Ribeye, you may be wondering, how do I cook this? Well, let’s look at a couple of different methods to give you that perfect cook.

Direct Grilling

If you have a boneless 1″-1 1/2″ ribeye steak this is the method for you! Grab your favorite steak seasoning and coat that ribeye and get it on the grill. This cut lends itself to a quick cook, charred and flavorful with the marbled fat from the Prime Rib.

While direct grilling over gas, charcoal or even on the stove in a cast iron pan works great with this cut, thicker cuts needs a bit more attention to detail to deliver a well cooked steak.

Sear First vs Reverse Searing

There are a couple of things to consider when cooking a larger cut of meat. Direct grilling a 2-3″ cut of beef is not really ideal. Cooking this way will lead to a charred exterior with a rarer than desired interior. The intense heat of a grill leads more to a thinner cut where the internal temperature will rise more evenly.

The thicker cuts of a Cowboy or Tomahawk Ribeye work better when they are cooked at a lower temperature as you would a roast. Think Prime Rib, you want the internal temperature to rise evenly to get a nice even temperature from edge to edge. The same goes with these cuts.

Searing First Method

Searing First method is just as it says, season up the exterior of the thick cut steak and then searing the outside over a high heat. It doesn’t matter if it is done in a gas grill, charcoal or in a cast iron pan. The goal is to brown or char the exterior bringing out the flavor of the seasoning.

After searing the exterior, the steak needs to be cooked at a lower temperature for the remainder of the cook ensuring the even coloration of the meat when finished. This method is similar to how a prime rib could be prepared, seared then cooked low and slow at 225°.

Once the Sear First then low and slow is complete the steak needs to rest, 10-15 minutes. Resting will allow for the meat to retain the juices.

Where this method works, one step may throw off many cooks. Once you have seared the steak on the grill at a very high heat, the grill needs to reduce to a low temperature for the remainder of the cook.

If you are using a Kamado style grill or other grill that retains heat well, dropping the temperature will be difficult. If you take this into consideration when cooking Sear First, you can adjust your method accordingly to allow the temperature of the grill do drop.

Reverse Searing Method

With reverse searing, this gives you a bit more control of the cook. Mastering a reverse sear it isn’t as intimidating as it sounds. The first step is a low and slow cook.

In your gas or charcoal grill or even your oven preheat to between 225° – 250°. Season the Cowboy or Tomahawk Ribeye with your desired flavors. You can leave it seasoned uncovered in the refrigerator up to overnight. This allows the crust of seasoning to adhere during the cook.

Place the meat directly on the grill grates. (Or a sheet pan with a wire rack if cooking in the oven). I highly recommend using a wireless thermometer for either Searing or Reverse Searing Method. This allows you to monitor the internal temperature of the meat without lifting the lid of the grill letting heat escape.

Remember – “If you’re looking, it ain’t cooking”.

But in all seriousness, if you need to lift the lid to check the temperature that is ok. Keep in mind, it will reduce the temperature of the grill or oven. In turn, extending the time to reach the desired internal temperature.

To complete the reverse sear you will need to shoot slightly lower than your desired internal temperature. For example, if you are looking for a medium rare, remove the low and slow cooked steak at 125°. Resting between the low and slow cook and searing will allow the steak to rise in temperature 5 degrees or so.

At this point is when you want to let the steak rest. Increase the temperature of the grill to a high heat. I prefer to use cast iron grill grate or cast iron griddle on the grill to sear the steak. Once the steak has rested for 15 minutes and the grill has preheated to a searing temperature, add the steak to the grill.

Sear the steak on all sides. If using a wireless thermometer you can monitor the internal temperature as it sears to manage your ideal finished temperature.

Once seared on all sides, you are ready to eat! Because you rested the steak between low and slow and searing the juices should have retained in the meat. I usually let it rest a few minutes after the sear as well while setting up to cut. This can help to retain the juices as well.

But is Reverse Searing Worth It?

When cooking a larger piece of meat, whether it be a prime rib or the Tuscan Spiced Bone-in Ribeye, the method of cooking does matter. Searing first, then low and slow produces similar result to low and slow then reverse searing. But the ability to control the cook is a bit easier with a reverse sear.

One area of cooking low and slow that was not discussed is if you are using wood chunks or chips to create smoke for the low and slow portion of the cook. Smoking adds additional flavor to the steaks.

By reverse searing, you can take advantage of the low temperature coals or grill to smoke the meat as well during the low and slow portion of the cook. Where searing first makes it difficult to drop the temperature to a low and slow cook to utilize wood for smoke especially on a charcoal grill.

Overall I prefer doing a Reverse Sear because of the ability to control the cook better and plus adding wood chips to get additional flavor of smoke onto the meat.

Flavors of Tuscany

When looking to add to your spice collection consider some basic Tuscan Flavors. A region of Italy that is known for rustic cooking, many of the seasoning in Tuscany can wow the senses.

Many traditional seasonings from the region include, rosemary, thyme, parsley, marjoram, lemon or citrus, red chili flakes, black pepper plus onion and garlic.

While these seasonings may seem basic in the realm of flavor, the right combinations can deliver a punch of flavor in your dish.

Pairing the Tuscan Spiced Bone-In Rib Eye with simply grilled sweet onions, blistered tomatoes, grilled asparagus and charred lemon boosts the flavor of the steak. Smash the tomatoes and mix with the balsamic reduction to make a simple sauce.

Give this recipe for Tuscan Spiced Bone-in Ribeye a try! The spice rub is delicious and can be used on other steaks, chicken or fish.

Enjoy!