Tomahawk Ribeye with Garlic Jalapeño-Pecan Crust & Compound Butter

Few things in life compare to the drama and flavor of a perfectly grilled tomahawk ribeye. That long bone. That thick marbling. That crust. This recipe is all about building bold flavor in layers — with infused olive oil, a trifecta of Heath Riles rubs, and a sizzling garlic butter finish that melts over the top as the steak rests.

This isn’t just dinner. It’s a show-stopper.

Ingredients:

For the Steak:

• 1 Tomahawk Ribeye Steak

• Olivelle Wild Rosemary Infused Olive Oil

• Heath Riles Garlic Jalapeño Rub

• Heath Riles Beef Rub

• Heath Riles Pecan Rub

• Salt & Pepper, to taste

For the Garlic Butter:

• 1 stick salted butter, softened

• 1 tbsp minced garlic

• 1½ tbsp Heath Riles Garlic Butter Rub

• Salt & Pepper, to taste

Directions:

Step 1: Prepare the Garlic Butter

In a small bowl, combine softened butter, minced garlic, Garlic Butter Rub, and a pinch of salt & pepper. Mix until smooth. Set aside — this is your finishing touch and flavor bomb.

Step 2: Season the Steak

1. Rub the tomahawk ribeye generously with Olivelle Wild Rosemary Olive Oil.

2. Apply a medium coat of Heath Riles Garlic Jalapeño Rub, followed by a medium coat of Heath Riles Beef Rub.

3. Let the steak rest with the rubs applied for about 20 minutes. This allows the seasoning to absorb and start forming a bark.

4. Just before grilling, give it a light dusting of Heath Riles Pecan Rub for an extra smoky-sweet layer of flavor.

Step 3: Grill Low and Slow

1. Preheat your grill to 250°F.

2. Place the steak indirectly over the heat — make sure the meat side isn’t sitting above an open flame.

3. Cook until the internal temperature reaches 115°F (for a final medium rare, after searing and resting).

4. Pull the steak from the grill and immediately top with a few generous dollops of the garlic butter.

5. Let rest for 10 minutes while you crank up the grill.

Step 4: Flame-Sear Finish

1. Increase grill temp to 600°F or get a strong open flame.

2. Sear the steak directly over the flame, flipping every minute, until internal temperature is about 5°F lower than your target doneness (e.g., 125°F for medium rare).

3. Remove from the grill, wrap in foil with another scoop of garlic butter, and rest for 15 minutes to finish cooking and allow juices to redistribute.

Pro Tips:

• Reverse searing this steak gives you precise control and an incredible crust.

• The garlic butter not only adds flavor — it helps baste the steak as it rests.

• Don’t skip the Pecan Rub — it adds just the right amount of sweet heat and depth.

Fire & Salt Co. Pairings:

Olivelle Oil Alternatives:

• Caramelized Garlic

• Garlic & Herb

• Tuscan Herb

Rub Combos:

• Swap Beef Rub with Everyday Rub for a more mellow flavor profile

• Add Garlic Butter Rub as a pre-sear dusting for a buttery crust