Grilled Tomahawk Rib-Eye
1 bone-in cowboy-cut tomahawk ribeye steak 2″ thick
2 tablespoons olive oil plus additional for basting
2 tablespoons butter
2 tablespoons chopped fresh thyme leaves, more for garnish
2 cloves garlic, minced
Garlic salt and fresh ground black pepper to taste
Cayenne pepper to taste
Chopped green scallions, for garnish
Trim excess fat from steaks, pat dry, liberally rub-in dry seasonings, wrap tightly with plastic and refrigerate for 1 hour, up to 4 hours. Remove steaks and bring to room temperature, 20 minutes prior to grilling. Unwrap steaks from plastic and brush with olive oil. Meanwhile, preheat grill to hot.
Lay steaks over hottest grill grates and sear 4-5 minutes per side, turning 1/4 turn after 2 minutes. Move steaks to cooler, indirectly heated grill grates and cook until desired internal temperature reached, basting intermittently with olive oil and flipping once every 5-10 minutes using tongs.
Grill to medium-rare at 145F. Grill to medium at 155F. Grill to medium-well at 165F.
Remove steaks from grill and tent with tin foil for 5 minutes, allowing meat to reabsorb its juices.
To serve, top with a tablespoon of a good compound butter, more salt and pepper, to taste and thyme to garnish.
