Tomahawk Ribeye with Home Made Onion Rings

Directions

Tomahawk Ribeye

1. Rub the steak with olive oil and season very liberally with salt and Wildlife Seasonings Bear Rugged Pepper

2. Let meat stand covered at room temperature for one hour

3. Wrap the bone with aluminum foil to prevent excessive browning

4. Place steak/roast in a 175 F oven until an internal temp of 125 F. is reached at the thickest part of the meat 1-3 hours.

5. Remove meat from oven and set aside

6. Heat a cast iron skillet until very hot over high heat

7. Sear steak on one side until very brown and crispy

8. Flip 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 steak back to first side and continue to baste for one minute

11. Rest meat covered with foil for at least 15 minutes before serving

12. Serve with Onion Rings

Onion Rings

1. Peel and slice onions into ½ inch slices and separate into rings

2. Lay rings on a cookie sheet and place in refrigerator

3. Assemble tempura batter by combining dry ingredients and adding eggs then cold carbonated water.

4. In three separate bowls place flour, tempura batter and the two breadcrumb types mixed

5. One at a time place the onion rings in the flour and coat lightly, dip in the tempura batter then coat well in the breadcrumb mixture

6. When the ring is well coated place on a cookie sheet.  When all rings are breaded refrigerate for at least 30 minutes before deep frying

7. Deep fry in 350F-375F peanut oil until golden brown, remove from oil, place on cooling rack and season with Wildlife Seasonings Bear Rugged Pepper