October 31, 2024

Stingray Tomahawk Recipe

Today, I’m introducing my Stingray Tomahawk Ribeye. No, it’s not made of stingrays (which are edible). Instead, the appearance of this dish lends to its name. If you look at the meat, a long bone acts rather neatly as a handle. Talk about points for presentation!

Tomahawk steaks fetch a pretty penny, but they are HUGE. Come hungry for this meal!

Ingredients (Steak)

2” thick Tomahawk steak (slice in half - butterfly)
Cuso’s Dirt® Seasoning
Cuso’s Smoky Garlic Buffalo Seasoning
Beef tallow
2 large potatoes
Garlic Aioli (see recipe that follows)

Instructions

After slicing the tomahawk, use beef tallow as a binder, rubbing it all over the surface.
Alternate Cuso’s Dirt Seasoning with Cuso’s Smoky Garlic Buffalo Seasoning (this forms a tiger-striped pattern)
Sear it over the charcoal for about 1 minute on each side to get a good crust.
Continue turning the meat every five minutes until it reaches 130F (medium rare)
Peel and slice the potatoes using a mandolin to get thin fries
In small batches, fry them in tallow until they float
Now, repeat with all the batches (this makes them golden brown and crunchy)
Serve the steak surrounded by the fries and offer garlic aioli for dipping.

Ingredients: Garlic Aioli

½ cup Evoo
½ lemon squeezed (juice only)
1 clove garlic
1 tsp black pepper
2 tsp salt

Put all the ingredients into a blender and mix. You can make this ahead of time.

PitMaster’s Memo: Why is Tomahawk Steak so Special

If you have dreams of enjoying a large, moist, and flavorful steak, Tomahawk steaks are the answer! They are bone-in ribeye's, often weighing in at 35 ounces each. Tomahawks were created to be shared.

The intact bone of the steak is Frenched like a rack of lamb, producing a deep, beefy flavor. Here are some of my other Tomahawk recipes for you to try: