Browned Butter-Basted Australian Grassfed Tomahawk Ribeye Steaks

Gargantuan cowboy-cut Australian grassfed tomahawk ribeye steaks seasoned simply with a robust Mediterranean olive oil and birchwood-smoked salt. These beautifully-butchered hunks of beef were grilled to mouthwatering, medium-rare perfection atop the 14-gauge, chef-grade hexagonal stainless steel grates of my Twin Eagles Grill, then finished with a basting of browned butter and roasted garlic, before garnishing with an aromatic garden of fresh herbs. Best paired with a handful of ice cold lagers and served amongst family and friends in the rustic north of Pure Michigan!! -Cheers, David

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Browned Butter-Basted Australian Grassfed Tomahawk Ribeye Steaks


  • 2-4 Australian grassfed tomahawk ribeye steaks
  • Olive oil
  • Kosher salt and coarsely-ground black peppercorn
  • 1 cup Browned butter
  • 2 heads roasted garlic
  • Parsley, chopped, to garnish


  • Trim excess fat from steaks, rinse meat in cold water, and pat dry. Rest on counter until near room temperature. Massage with oil and season liberally with kosher salt across surface of the ribeyes. Rest on counter and additional 15-20 minutes before grilling.
  • While steaks are resting, brush two heads of garlic with olive oil and place in the oven at 350F (or in the grill over indirect, medium-high heat). Remove when golden brown. Set aside.
  • Preheat grill using the two-zone method by turning burners to high on one side of the grill while leaving the other side off. With grill lid remaining open, lay steaks over hottest grill grates and sear 4-6 minutes per side. When charred beautifully, turn down all burners to low and transfer steaks to the coolest grill grates.
  • Intermittently rub steaks with heads of roasted garlic and brush with browned butter, ensuring to keep the grill lid open only long enough to baste. Remove ribeyes from grill when within 5 degrees of desired internal temperature in thickest part of the steak (ie. to prepare a medium-rare steak at 135F, remove from grill at 130F). Pull steaks from grill, loosely tent with tin foil for 5-10 minutes and allow carry-over energy stored in the steaks to finish the cook.
  • To plate, slice the steak in 1/2" cuts across the grain and on a bias. Plate the steak atop a bed of charred carrots dressed in a hazelnut dukkah. Season additionally, to taste, garnish with fresh herbs and serve.


Two-Zone Cooking Method: Elementary technique to create one hot searing zone (direct heat) and one cooler smoking zone (indirect heat). This grill arrangement is imperative to cultivating perfectly prepared hunks of steak.
Gas: Turn the right side of the grill to high & leave the left side off. If using a with an odd number of burners, turn the far right side of the grill to high, the middle to medium-low and leave the left side off.
Charcoal: Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals into a pile on one side of the grill floor. Rake a few coals the opposite side of the grill floor, creating one high-stacked hot zone and one cooler zone. For every hour of cooking, add a half-chimney of coals.
Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or