Ingredients
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3 1/2 pound tomahawk rib eye steak
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1 1/2 tablespoons kosher salt
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2 1/2 teaspoons ground black pepper
Directions
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Remove steak from refrigerator and let stand at room temperature 30 minutes to an hour before cooking.
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Preheat the grill to medium-high, 400 to 450 degrees F (200 to 230 degrees C). Sprinkle steak evenly and liberally on all sides with salt and black pepper.
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Lightly coat grill grates with oil or grilling spray. Place steak on hot grates, and grill, undisturbed, until it releases easily from the grates, about 4 minutes. Flip, and repeat on the other side. Continue grilling, turning occasionally, until a thermometer inserted into the thickest portion of steak registers 125 degrees F (52 degrees C), 30 to 40 minutes.
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Transfer steak to a cutting board; let rest 15 minutes. Run a knife along the inside edge of the bone to remove steak from the bone in 1 piece; slice against the grain to serve.
Meredith Food Studios
Nutrition Facts (per serving)
| 1079 | Calories |
| 76g | Fat |
| 1g | Carbs |
| 99g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1079 | |
| % Daily Value * | |
| Total Fat 76g | 97% |
| Saturated Fat 34g | 168% |
| Cholesterol 310mg | 103% |
| Sodium 1646mg | 72% |
| Total Carbohydrate 1g | 0% |
| Dietary Fiber 0g | 1% |
| Total Sugars 0g | |
| Protein 99g | 198% |
| Vitamin C 0mg | 0% |
| Calcium 54mg | 4% |
| Iron 10mg | 54% |
| Potassium 1125mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
