Tomahawk Ribeye Steak with Spinach and Goat Cheese Orzo

FTC Standard Disclosure: This post is sponsored by the Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC.  All opinions are my own.

I was excited as a kid at Christmas when my Food City  (Morrell Road) started selling Certified Angus Beef® Brand tomahawk ribeye steaks this past Summer.  

Tomahawk ribeyes are those fancy steaks with a brontosaurus-sized Fred Flintstone bone sticking out of them.  They usually show up on the menu as a "steak for two" because they are often 40-50 ounces each.  They also typically sport a price tag of over $100 at a steakhouse. But I bought this 3+ pound tomahawk for under $40 at Food City.

What is a tomahawk steak and how does it relate to a regular ribeye?  

• It's the same meat, just presented differently. 
• If you cut the rib bone down to where the steak meat ends, it would be a "bone-in" ribeye.  
• If you "french" that bone so it is exposed, it's a cowboy ribeye steak.  
• Cut the bone off altogether and it's the classic ribeye steak.  
• Typically, the cowboy and tomahawks are much thicker than your typical ribeye steak.

Because they are so thick, tomahawk steaks are a prime candidate for either a sear/roast, sous-vide, or reverse sear methods.  I chose to use the reverse sear method on a kamado grill.  Shocker, right?

Tomahawk Ribeye Steak with Spinach Orzo

Ingredients

• 40-50 ounce Certified Angus Beef® Brand tomahawk ribeye
• 1/4 cup NMT Beef Rub v.2 or other beef seasoning
• 2 teaspoons peanut, avocado, or other type of high temperature cooking oil

Chorizo and Poblano-Pimento Cheese Fritters

This is a recipe that we shared at our griddle class at Mannix Pools and Grills last month and it was a big hit. It is a crispy golden fritter that has homemade poblano-pimento cheese and minced chorizo with red pepper jelly sauce.

We got the idea from K Town Tavern here in Knoxville.  See, who says Happy Hour can't be productive?  We were there having drinks and appetizers and tried out their Big Orange Ham and Jam Fritters.  They have chopped country ham, pimento cheese, and panko breadcrumbs.

Big Orange Ham and Jam Fritters at K Town Tavern in Knoxville.

They were the best thing we ate that night and before we left, we were already scheming about how we would make ours.

• We use cured chorizo to boost the flavor of the pork.
• For our homemade pimento cheese, we use fire roasted poblano, not just pimento.
• Instead of deep frying, we flatten our fritters into medallions so that they cook better on a griddle or skillet.
• To take our red pepper jelly sauce to the next level, we use Albukirky's Red Pepper Jelly.

Chorizo and Poblano Pimento Cheese Fritters

Yield: 18-20 fritters

Hand Shaken Grilled Lemonade

Is there anything better than fresh lemonade on a warm Summer day? 

Steamboat Sandwiches, a local place that we go for lunch, makes THE BEST lemonade. They make it fresh.  I don't mean that they make it fresh each day.  They make it to order and shake it by hand.  

Steamboat Sandwiches decorated the exposed brick wall with ancient black and white pictures of buildings in Knoxville from years gone by.