Ancho Ribeye Tomahawk Chop

Bad to the Bone.

This ribeye was inspired by my visit to the Grand Canyon.

“The Grand Canyon is truly grand. This ribeye is not only big in size but also in flavor. The southwest rub is a favorite in this region.”

Ingredients

2 large bone in tomahawk rib eye steaks

2 tablespoons dried ancho chili powder

1 tablespoon ground mustard

1 tablespoon onion powder

1 tablespoon oregano

1 tablespoon garlic powder

½ tablespoon salt

1 teaspoon pepper

1 teaspoon cumin

Directions

1. Preheat oven to 375 degrees.

2. Combine all the spices together.

3. A tomahawk steak contains the entire length of the rib bone. *If you can’t clean the meat off entirely ask your butcher to remove the bone meat.

4. Rub each chop thoroughly with the ancho rub. Be sure to coat all the meat.

5. Sear the meat on a hot flat grill or outside on your BBQ grill. Sear each side for 3-4 minutes.

6. Transfer to a roasting pan and wrap the bone with foil.

7. Finish in the oven until 130 ° internal temperature. About 30 minutes.

8. When finished remove and let rest. Remove the foil. You’ll be posting loads of engaging content, so be sure to keep your blog organized with Categories that also allow visitors to explore more of what interests them.

Enjoy!