Reverse-Seared Tomahawk Steaks with Blue Cheese Butter

I live in the South and travel a lot. Food is wonderful and making food fills most days because I am diabetic and need to make my own food most of the time. I am Jewish and love Southern, Asian, Mexican, traditional Jewish and Israeli foods. I live in the south and learned to love that too. And then there all the other foods from all the other countries! After living 20 YEARS IN Germany, I LOVE German bread and still seek to find a good bread recipe, but now I must make it Keto. Talk about an impossible mission. But I keep going, trying new stuff and collecting recipes I wish I could eat, but my appetite is bigger than my tummy, so I go on collecting more and more recipes for the day I can try them all.

Now, here’s a recipe for grilling the second of the so-called “noble” steaks—the rib steak—and in particular, in its most extravagant form: the beef tomahawk. Picture a monster 24-ounce steak cut from the rib roast with an extra long section of rib bone attached. It doesn’t take much imagination to see a tomahawk. Imagine biting into beef that, on account of the veins of fat that surround it, tastes even richer and more luscious than a T-bone or filet (the third “noble” steak, see page 122). When meat is this extraordinary, you want to keep the preparation simple—good coarse salt, freshly ground black pepper, and wood smoke—with a disk of unctuous blue cheese butter melting into the meat for the ultimate richness.

subheading: For the Blue Cheese Butter:

2 ounces of your favorite blue cheese (see Tip below), at room temperature

5 tablespoons salted butter, at room temperature

1 tablespoon minced fresh flat-leaf parsley

subheading: For the Steaks:

Vegetable oil for oiling the grill grate

2 beef “tomahawks” (bone-in rib-eyes, preferably dry-aged, each about 1½ pounds and 2 inches thick)

Coarse salt (sea or kosher) and coarsely and freshly ground black pepper

Note: Ingredients may have been altered from the original.

Directions at barbecuebible.com

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