Bone-In Tomahawk Ribeye on the Grill
Bone-In Tomahawk Ribeye on the Grill delivers a deep, smoky crust with a tender, rosy center that’s rich and beefy in every bite. A chive-studded garlic-shallot butter melts over the slice, adding savory aromatics and a touch of sweetness. It’s a dramatic centerpiece for special dinners, backyard celebrations, or any night you want steakhouse flavor at home.
- Prep15 mins
- Cook50 mins
- Serves6
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Bone-In Tomahawk Ribeye on the Grill, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 49 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 55 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 28
- Heart Health
- 56
- Metabolic
- 12
- Digestive
- 21
- Inflammatory
- 49
- Performance
- 31
- General Wellness
- 1
To make the steak rub: Add brown sugar, Montreal steak seasoning, garlic powder, and onion powder to a small airtight container; shake or stir to mix. Reserve 2 teaspoons of the steak rub for the compound butter.
- 2
Set the steak on a half sheet pan, then rub the top, bottom, and sides with the remaining steak rub until well coated. Refrigerate the steak uncovered to dry-brine overnight.
- 3
To make the compound butter: Use a fork to mash together butter, shallot, garlic, chives, and the reserved 2 teaspoons steak rub in a small bowl until evenly combined. Transfer the butter to a small airtight container, cover, and refrigerate until needed.
- 4
Take the steak out of the refrigerator 1 hour before cooking to remove the chill. It will cook on the same sheet pan used for dry-brining.
- 5
Preheat the oven to 300 degrees F (150 degrees C). This recipe uses the reverse sear method for this large steak, so have an instant-read thermometer ready. If using a digital meat thermometer, set the target internal temperature to 110 degrees F (43 degrees C).
- 6
Bake the steak on the sheet pan in the preheated oven until an instant-read thermometer inserted in the center registers 110 degrees F (43 degrees C), about 45 minutes. Start checking the temperature at 30 minutes.
- 7
During the last 15 to 20 minutes of oven time, preheat an outdoor grill to high heat and lightly oil the grate.
- 8
When the steak reaches an internal temperature of 110 degrees F (43 degrees C) on an instant-read thermometer, take it out of the oven.
- 9
Grill the steak directly on the preheated grates; sear both sides, about 2 minutes per side. Watch for flare-ups since it is a fatty cut. The internal temperature should now be 125 to 135 degrees F (51 to 57 degrees C) for slightly firm (medium rare).
- 10
Remove the steak from the grill and spread the compound butter over the top. Let the butter melt into the steak, warming the fresh garlic, shallots, and chives. Let the steak rest for 10 minutes.
- 11
Slice the steak and serve with the accumulated juices and melted butter. Make sure to serve the bone—someone will want to gnaw on it!
- Calories 437.04 kcal High 22%
- Protein 46.61 g Good Source 93%
- Carbohydrate 8.86 g 3%
- Total Fat 22.29 g High 29%
- Saturated Fat 10.28 g High 51%
- Trans Fat 0.62 g High --
- Cholesterol 141.86 mg High 47%
- Sodium 312.8 mg Moderate 14%
- Dietary Fiber 0.45 g Low Source 2%
- Total Sugars 2.07 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 71.63 mg Low Source 6%
- Iron 3.49 mg Moderate 19%
- Potassium 572.47 mg Moderate 12%
- Vitamin A 4.39 mcg Low Source 0%
- Vitamin C 4.61 mg Low Source 5%
- Vitamin D 0.21 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Garlic 🧄
- Onions 🧅
About This Recipe
Bone In Tomahawk Ribeye on the Grill is made with 9 ingredients and serves 6. It takes about 1 hr 5 mins and is rated medium. Key ingredients include Bone In Ribeye Steak, Brown Sugar, Fresh Chives, and Garlic. Each serving provides about 437.04 kcal, and is a good source of protein.
Recipe Questions
- What is Bone-In Tomahawk Ribeye on the Grill made of?
- The main ingredients are Bone-In Ribeye Steak, Brown Sugar, Fresh Chives, Garlic, Garlic Powder. The full list of 9 is above.
- How long does it take to make Bone-In Tomahawk Ribeye on the Grill?
- About 1 hr 5 mins in total: 15 mins to prepare and 50 mins to cook.
- How many calories are in one serving?
- One serving provides about 437.04 kcal. The full nutrition breakdown is above.
- Is Bone-In Tomahawk Ribeye on the Grill easy to make?
- This recipe is rated medium, with 9 ingredients and 11 steps.
- Is Bone-In Tomahawk Ribeye on the Grill healthy?
- Bone-In Tomahawk Ribeye on the Grill has an easyChef Pro health score of 37/100. Per serving, it provides 437.04 calories and 46.61 g of protein, or 93% of the Daily Value. Worth noting per serving: sodium at 312.8 mg (14% of the Daily Value) and saturated fat at 10.28 g (51% of the Daily Value). It contains Milk, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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