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Nutrition Facts
Serving Size 83 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 8 g 40%
Trans Fat 1.0 g
Cholesterol 65 mg 22%
Sodium 620 mg 26%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 20 g
Vitamin A 0% Iron 8%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Tomahawk with Homemade Chile de Arbol Salt
Prep Time
40 minutes
Cook Time
25 minutes
Total Time
1 h 5 m
4  People


Recipe makes 4 Servings

10 dried chile di arbol, stems removed
1 cup(s) kosher salt
16 Oz Choice Tomahawk Ribeye Steak, set at room temperature for at least 30 minutes before intended use
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In a dry pan in a well ventilated area, toast peppers until they just turn a darker shade of red, remove from heat immediately and cool.
Preheat grill to medium-high heat, 375º to 400ºF. While grill is heating make salt.
In a food processor add chiles, pulse until well minced, add salt and pulse again until salt takes on a slight red hue and chiles are well incorporated.
Season meat liberally with flavored salt and pepper. Allow to sit for at least 15 minutes before grilling.
Oil grill well to keep steak from sticking and sear steak on hottest part of grill for approximately 4 to 5 minutes per side, or until nicely marked.
Once steak is nicely seared on both sides, lower heat of grill to low or medium low, continue cooking over indirect heat so as not to burn while finish cooking.
Continue to cook for 20 to 25 minutes or until steak reaches desired doneness, 135º to 140ºF is perfect internal temperature for this cut. Season again with more salt and pepper to taste.
Chef's Note: For the salt, the longer it sits the better the flavor it will develop.


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