Recipes — Reverse Searing Tomahawk Steak

If you have never had a Tomahawk steak, you’re in for a treat. This garlic confit Tomahawk steak recipe is off-the-charts delicious. There’s something sexy about a beautiful cut of meat. Your guest will want to try some long before service. Unless the meat has rested, the answer is a firm “no.” Go hit the snack tray. Ingredients 2 cups whole garlic Extra Virgin Olive Oil 1-2 tsp Cuso’s Grass Seasoning Tomahawk steak (2-4 people depending on size) Cuso’s DIRT® (New alternative rub forthcoming). Crusty bread slices Black salt flakes Instructions Put your garlic in a heat-proof pan and cover it...

If your mantra reads, “steak, steak, and more STEAK,” you’ve come to the right article. Today, I’m celebrating the “king” of beef, the Tomahawk Steak. Something about this particular cut brings out the cave person within. You want to grab a giant Chef Knife and dig right in. And it even looks like a Tomahawk! This particular segment of beef regularly ranks in the Top Five every year, often being #1 What’s in a Name: I have a secret. Truth be told, the Tomahawk Steak is just a Ribeye with the bone. Rather than cut off the rib section, the butcher leaves it...