High Mountain Signature · showpiece
The Tomahawk Ribeye, Shared
The tomahawk gets all the Instagram, but two of our bone-in ribeyes cooked side by side and sliced on a board will feed more people better, with a deeper crust and a more even blush. This is the steak we cook when the whole family drives up the canyon. Treat it like a small roast that happens to sear like a steak.
The Ranch Family
Ranch cooks · Northern Utah
The Story Behind It
The reverse sear was born in barbecue country, and it earned its place on the ribeye by solving the two problems that ruin most home-cooked steaks: a gray band under the crust, and a cold center. Cooking two bone-in ribeyes together — arranged bone-to-bone on the rack — builds one thick slab of protein that holds heat evenly and gives you a longer sear window before the interior overshoots. Slicing on the board, off the bone, against the grain, is not French tradition or Italian tradition, it is the ranch tradition: one person carves, everyone gets a share, and the fond pooled on the wood becomes the sauce. We pull our USDA Prime bone-in ribeyes 5°F earlier than the charts tell you because pasture-raised beef sets up faster during the rest. Trust the thermometer, not the clock.
The Tomahawk Ribeye, Shared
Two bone-in ribeyes, one fire, one board — the way big steaks were meant to be shared.
- Total180 minServings4DifficultyAdvancedVibeshowpiece
Method
- 1
Dry brine and temper
24 hours ahead, pat the ribeyes bone-dry with paper towels — moisture is the enemy of crust. Coat every surface, bone side included, with the 2 tbsp kosher salt, pressing so it adheres. Set them on a wire rack over a sheet pan, uncovered, and refrigerate 12–24 hours. When you pull them the surface should look tacky and faintly translucent — that's the salt doing its work. One hour before you cook, take them out and let them sit on the counter to temper. Crack the pepper over both sides now; salting ahead pulls moisture out, but pepper added a day early just scorches when it hits the pan.
- 2
Set up the oven and the geometry
Position an oven rack in the center and heat to 225°F. Place the two ribeyes on the wire rack over the sheet pan, oriented bone-to-bone so they form one continuous slab of meat with the two frenched bones flanking the outside like handles. That geometry is the whole trick — it slows the surface dry-out on the interior faces and gives you a more uniform doneness. Insert the leave-in probe into the thickest part of one steak, angled away from the bone. If it's touching bone your reading will run 10°F cold and you'll overcook the whole thing chasing a number that isn't there.
- 3
Slow-roast to 110°F
Slide the pan in. Depending on thickness, this takes 55–80 minutes for a 110°F pull. Do not open the door before the 45-minute mark — every peek dumps 40°F. The steaks will look pale, gray, and frankly uncooked when you pull them; that's exactly right. Tent loosely with foil and rest 15 minutes on the counter while you get the pan screaming hot. The internal temperature will drift up to 115°F during this rest, and the surface will dry further — both are what set you up for a mahogany crust in 90 seconds a side.
- 4
Rip-hot cast iron, then butter baste
Set the 12-inch cast iron over the highest flame you own, empty, for 6–8 minutes. When a drop of water evaporates on contact before it can skitter, you're there. Add 3 tbsp tallow — it should smoke immediately. Lay one ribeye in, press it flat with the tongs, and do not move it for 75 seconds. Flip. Sear the second face 75 seconds. Add half the butter, half the garlic, and a rosemary sprig and three thyme sprigs. Tilt the pan and baste the crust with the foaming brown butter for 30 more seconds. Move to the board. Wipe the pan, reheat, repeat with the second ribeye and remaining aromatics.
- 5
Sear the fat cap and short edges
Stand each steak on its fat cap using the tongs, 45 seconds, until the fat is amber and rendered rather than white and rubbery. Do the same on the two short edges, 20 seconds each. The bone will hiss and blacken slightly on contact — that's fine, it's not the part anyone's eating. Total sear time per steak should land under 4 minutes; longer than that and you'll overshoot the medium-rare window you built in the oven. Your target off the pan is 120°F at the center; it will drift to 125°F during the board rest, which is dead-center medium-rare for pasture-raised beef.
- 6
Board rest, then carve for the table
Lay both steaks on the wooden board, fat cap up, and rest 8 full minutes. This is not optional — carve early and the juices become dinner-plate soup. Once rested, cut the meat off each bone in one long stroke following the curve, then slice across the grain into finger-thick strips. The fond, rendered fat, and butter that pooled on the board is your pan sauce — spoon it back over the sliced meat with the flat of the knife. Finish with flaky salt and a rasp of lemon zest. Bring the whole board to the table, bones and all, and let people serve themselves.
Chef's Pro Tips
- →If your ribeyes come in under 1.5 inches thick, skip the oven step entirely — reverse sear needs the thermal mass to work. Sear them straight in the pan like a regular steak.
- →Pull at 110°F in the oven and 120°F off the sear for pasture-raised beef — that's roughly 5°F earlier than commodity charts. Grass-finished protein carries less water and drifts further during rest.
- →The garlic and herbs in the baste are for aroma, not eating — they'll be scorched by the time you're done. Toss them and finish the plated meat with fresh herbs if you want green on the board.
- →Save the bones. Roast them at 400°F for 30 minutes and gnaw them at the sink. This is the cook's tax.
- →If you have the time, dry-brine uncovered in the fridge for 48 hours instead of 24 — the crust gets darker, the flavor deepens noticeably, and the fridge becomes a mini dry-age chamber.
Perfect Sides
Blistered Shishitos with Beef Tallow
A handful of shishitos in a rip-hot pan with a spoonful of the tallow from the steak pan, then a shower of flaky salt and a squeeze of lemon. Bright, blistered, salty, and a fast counterpoint to all that beef fat.
Cook while the ribeyes are board-resting — 4 minutes of active work in the still-hot cast iron after you wipe it.
Twice-Cooked Smashed Yukons
Small Yukon Golds boiled whole until fork-tender, smashed flat on a sheet pan, drizzled with the beef fat rendered under the ribeyes, and roasted at 425°F until the edges shatter. Salt heavy, pepper light.
Boil while the steaks dry-brine that afternoon; smash and roast the moment the ribeyes come out of the oven so they crisp during the sear and rest.
Radicchio and Chicory with Anchovy Vinaigrette
Torn radicchio, Belgian chicory, and a mustardy anchovy-lemon vinaigrette. The bitter and the acid are the whole point — they cut the richness of the crust and make the third slice as exciting as the first.
Whisk the vinaigrette while the oven preheats; tear the greens and toss the moment you're ready to plate.
Pairings
Wine
Northern Rhône Syrah — Crozes-Hermitage or a young Cornas
The peppery, gamey, olive-brine profile of Northern Rhône Syrah stands up to the char and fat without competing with the beef itself. Structure without oak.
Beer
Belgian Dubbel (Chimay Red, Westmalle Dubbel)
Dried fig, caramel, and clove notes echo the crust; the carbonation resets your palate between bites of a very rich steak.
Non-alc
Tart cherry shrub over crushed ice, rosemary sprig
The acidity and stone-fruit tannin do the same palate-cleansing work as red wine, and the rosemary ties directly back to the butter baste.
Shopping List
Your Bone-In Ribeye (2-pack) is already in the fridge — this is for everything else.
Butcher
- · Two bone-in ribeyes, 1.5–2 lb each, cut 1.75–2 inches thick, dry-aged if available
Produce
- · Fresh rosemary
- · Fresh thyme
- · 1 head garlic
- · 1 lemon
- · Shishito peppers
- · Small Yukon Gold potatoes
- · 1 head radicchio
- · Belgian chicory (or endive)
Pantry
- · Diamond Crystal kosher salt
- · Whole black peppercorns
- · Beef tallow (or grapeseed oil)
- · Anchovy fillets in oil
- · Sherry vinegar
- · Dijon mustard
Dairy
- · European-style unsalted butter (Kerrygold, Plugrá, or similar)
Finishing
- · Maldon or other flaky sea salt
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