Tim Love's Grilled Tomahawk Chop

A Great Grilled Chop

Josh Elliott helps prepare a feast perfect for spring season.
Difficulty: Easy
Cook Time: min


Austin Food & Wine Festival (April 27-29) celebrates the talent, innovation and unique flavors of Texas while featuring renowned chefs, sommeliers, cocktail experts, culinary personalities, rising stars, and live musical acts, like Lucinda Williams, Mayer Hawthorne & The County, and more.

Austin Food & Wine Festival will offer more than 40 events over three days (April 27-29, 2012), including grand tasting tents, hands-on cooking demos, wine and cocktail tastings, book signings, live musical acts and more.

Where can I get tickets? http://www.austinfoodandwinefestival.com/


  • 1 (32 oz) bone in prime ribeye, full-bone Frenched
  • Peanut oil
  • Salt and cracked black pepper
  • For the chili hollandaise:
  • 1 shallot minced
  • 1 serrano minced
  • 1 cup red wine vinegar
  • 3 egg yolks
  • 1/2 lb butter
  • S&P
  • Cooking Directions

    For the grilled tomahawk chop:

    Brush oil on both sides of meat. Use salt and pepper generously. In a 12 inch cast-iron skillet or flat-top, sear on both sides and finish in a 350° oven until one level below the desired temperature - (8 minutes for medium rare) Remove from oven, let it rest for ten minutes. And then place back in oven for approximately 2 minutes to heat before serving.

    For the chili hollandaise:

    In small saucepan, add shallot and Serrano and vinegar, and reduce to an essence (until all liquid is gone). Transfer essence to small food processor, add egg yolks, puree for one minute. Bring half lb of butter to simmer, slowly add to food processor, until incorporated. Season with S&P.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: ribeye, peanut oil, vinegar, egg yolks

    Course: Dinner

    More Info: Kid Friendly

    More Recipes You May Like