Tomahawk Ribeye with Béarnaise Sauce
In this steakhouse-worthy dish, chef and TV host Tyler Florence takes a Tomahawk ribeye, an already next-level cut of steak, and takes it one step further with a rich, herby béarnaise sauce. Searing the ribeye on the stovetop and then finishing it in the oven ensures it develops a nice crust on the outside while staying tender and juicy on the inside. A final rest in a mixture of clarified butter, thyme, and rosemary infuses the meat with richness.