When you serve a Tomahawk ribeye, the response from hungry guests is usually one of astonishment. This cut of meat makes a fantastic presentation piece. Add a cheesy-mushroom sauce, and the aroma alone will have people coming to check on dinner.
If you’re unfamiliar with Tomahawk steaks, it’s basically a ribeye. The only difference is that the bone remains in the meat. They’re big, REALLY big. On average, a 2” steak weighs between 30-45 ounces. You need a good appetite for this recipe.
Ribeye with Mushroom Sauce
When you serve a Tomahawk ribeye, the response from hungry guests is usually one of astonishment. This cut of meat makes a fantastic presentation piece. Add a cheesy-mushroom sauce, and the aroma alone will have people coming to check on dinner. If you’re unfamiliar with Tomahawk steaks, it’s basically a ribeye. The only difference is that the bone remains in the meat. They’re big, REALLY big. On average, a 2” steak weighs between 30-45 ounces. You need a good appetite for this recipe.
Ingredients
- Your favorite barbecue rub
- 2 cups mushrooms
- ¼ tsp lemon zest
- 1 tsp. Thyme
- 1 pint Heavy Cream
- 1 cup cream cheese
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- Sprinkle your barbecue rub liberally over all sides of the steak.
- Heat an iron skillet to 225F
- Sear both sides of the steak for two minutes
- Rest the steak
- Rinse your mushrooms diligently, and slice
- Using the pan juice, sautee them for 4 minutes
- Add the lemon rind, thyme, cheese, broth, salt, and pepper to the mushrooms.
- Stir gently, waiting for it to thicken.
- Pour this over the steak before serving, or offer it on the side.
Notes
Serve the steak with beer-battered onion rings, roasted asparagus, and herb rolls