Tomahawk Ribeye with Home Made Onion Rings

Wildlife Seasonings Tomahawk Ribeye with Home Made Onion Rings

• Steak
• American

Recipe by Wildlife Seasonings Kitchen

A showstopper bone-in tomahawk ribeye seasoned with Bear Rugged Pepper, served with crispy homemade onion rings.

Ingredients

Tomahawk Ribeye

• 1 - 3.5-4.5 lbs tomahawk cut ribeye steak/roast
• 4 tbsp Wildlife Seasonings Bear Rugged Pepper Add to Cart
• 1 tbsp olive oil
• 4 oz butter
• 3-4 whole garlic cloves
• 1 large sprig thyme
• Salt to taste

Homemade Onion Rings

• 2-3 medium sized Spanish onions
• 16 oz tempura batter (see below)
• 1 cup flour
• 4 cups panko breadcrumbs
• 1 1/2 cups plain breadcrumbs
• Wildlife Seasonings Bear Rugged Pepper, to taste Add to Cart

Tempura Batter

• 1 cup AP flour
• 1/2 cup corn starch (or potato starch)
• 2 eggs
• 1 cup carbonated water, as cold as possible

Directions

Tomahawk Ribeye

1. Rub the steak with olive oil and season very liberally with salt and Wildlife Seasonings Bear Rugged Pepper.
2. Let the meat stand covered at room temperature for one hour.
3. Wrap the bone with aluminum foil to prevent excessive browning.
4. Place the steak/roast in a 175°F oven until it reaches an internal temp of 125°F at the thickest part, 1-3 hours.
5. Remove the meat from the oven and set aside.
6. Heat a cast iron skillet until very hot over high heat.
7. Sear the steak on one side until very brown and crispy.
8. Flip the steak and reduce heat to medium.
9. Add butter, garlic, and thyme to the pan and baste the steak until a good sear/crust is achieved on this side.
10. Flip the steak back to the first side and continue basting for one minute.
11. Rest the meat covered with foil for at least 15 minutes before serving, with the onion rings.

Onion Rings

1. Peel and slice the onions into 1/2 inch slices and separate into rings.
2. Lay the rings on a cookie sheet and place in the refrigerator.
3. Assemble the tempura batter by combining the dry ingredients and adding the eggs, then cold carbonated water.
4. In three separate bowls, place the flour, the tempura batter, and the two breadcrumb types mixed together.
5. One at a time, coat the onion rings lightly in the flour, dip in the tempura batter, then coat well in the breadcrumb mixture.
6. Place the coated rings on a cookie sheet. Once all rings are breaded, refrigerate for at least 30 minutes before deep frying.
7. Deep fry in 350-375°F peanut oil until golden brown, remove from oil, place on a cooling rack, and season with Wildlife Seasonings Bear Rugged Pepper.

Pairs well with an imperial stout, porter, or amber ale, or with a Cabernet Sauvignon, Malbec, or Zinfandel.