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Tomahawk Ribeye Steak

Tomahawk Ribeye with Rosemary Potatoes

Tomahawk Ribeye with Rosemary Potatoes – A Showstopper for Meat Lovers
This is not your average steak dinner. Featuring a massive, bone-in tomahawk ribeye grilled to smoky perfection and paired with golden rosemary-infused baby potatoes, this dish delivers bold flavor and visual impact. Whether you're firing up the grill for Father’s Day or treating yourself to a weekend indulgence, this recipe is a true carnivore’s dream—simple, rustic, and unforgettable.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 2
Calories 574 kcal

Ingredients
  

  • For the Ribeye:
  • 1 tomahawk ribeye steak 2–2.5 lbs
  • 1 tbsp kosher salt
  • 1 tbsp freshly cracked black pepper
  • 2 tsp garlic powder
  • 1 tbsp olive oil
  • 2 sprigs fresh rosemary
  • 3 cloves garlic smashed
  • 2 tbsp butter
  • For the Potatoes:
  • 1.5 lbs baby potatoes halved
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp fresh rosemary finely chopped
  • 3 cloves garlic minced

Instructions
 

  • Ribeye:
  • Prep the Steak: Pat the steak dry. Rub it with olive oil, salt, pepper, and garlic powder. Let it rest at room temperature for 30 minutes.
  • Sear: Preheat a cast-iron pan or grill over high heat. Sear the steak for 3–4 minutes per side until deeply browned.
  • Add Flavor: Add butter, rosemary sprigs, and smashed garlic to the pan. Tilt and baste the steak with the melted butter for 1–2 minutes.
  • Finish in Oven/Grill: Transfer to a 375°F oven or indirect grill heat. Cook until internal temp reaches 130°F for medium-rare (about 10–15 minutes depending on thickness).
  • Rest: Remove from heat and rest 10 minutes before slicing against the grain.
  • 🥔 Rosemary Potatoes:
  • Preheat Oven: Set to 400°F (or prep a grill-safe pan).
  • Toss: In a bowl, mix potatoes with olive oil, rosemary, garlic, salt, and pepper.
  • Roast: Spread on a baking sheet or grill-safe tray. Roast for 25–30 minutes or until golden and fork-tender, stirring halfway through.
  • Finish: Optional sprinkle of sea salt or parmesan when serving.

Notes

👨‍🍳 A reverse sear works great if grilling: cook low and slow to 115°F, then sear to finish.
Resting is essential for juicy, evenly cooked steak.
Don’t overdo the rosemary—keep it fresh and light.
For a twist, use Italian seasoning in place of the rosemary.

Cooks Tips

Cooks Tips
🔥 Perfect Pairing: Try with grilled asparagus and a bold red wine (Cabernet Sauvignon or Syrah).

Nutrition

Calories: 574kcalCarbohydrates: 65gProtein: 8gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 30mgSodium: 4765mgPotassium: 1523mgFiber: 8gSugar: 3gVitamin A: 366IUVitamin C: 70mgCalcium: 71mgIron: 3mg
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