This 1-bone thick rib steak resembes a tomahawk with a long exposed bone, that is cleaned of meat (Frenched).
Cooking Methods
GRILLING | Recommended
Fill drip pan part way with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F).
Pat steak dry with paper towel.
Season all over with salt and pepper.
Place steak on grill over flame and cook for 2 to 3 minutes per side or until nicely browned.
Move steak to grill over the drip pan; insert oven-safe meat thermometer sideways into the centre of the steak, avoiding fat or bone. Turn off burner under drip pan. Close lid and cook with indirect heat for about 40 to 50 minutes for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer steak to cutting board, cover loosely with foil and let rest for 10 to 15 minutes. Carve meat from the bone, then across into thin slices. Serve meat on large carving board or platter with the bone.
PAN SEARING | Alternate
Pat steak dry with a paper towel. Season all over with salt and pepper.
Place steak on wire rack over a foil-lined rimmed baking sheet. Insert an oven-safe meat thermometer sideways into steak, avoiding fat and bone. Cook in preheated 275°F oven for about 50 minutes or until the thermometer reads 120°F (49°C).
Remove steak from oven. Sear in large lightly oiled heavy skillet or shallow roasting pan over medium-high heat, turning once, until nicely browned, removing from pan when 10°F (6°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer to cutting board, cover loosely with foil and let rest for 10 to 15 minutes.
Carve meat from the bone and then into thin slices. Serve meat on a large carving board or platter along with the bone.
Carve meat from the bone and then into thin slices. Serve meat on a large carving board or platter along with the bone.
TIPS
Use a digital read instant thermometer inserted sideways into the steak for the best way to determine doneness.
For a pristine look to the bone, wrap it in foil prior to cooking.
For best browning and flavour, pat steaks dry with paper towels before grilling.
Seasoning prior to grilling enhances the flavour of steaks better than if you season the steaks after grilling.
Be sure to let steak rest for about 15 minutes after cooking so that the juices get the chance to settle before you serve or slice.
BEEF QUALITY AND GRADING
SAFE FOOD HANDLING TIPS
NUTRITION