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Now THAT’S a steak!

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RICHMOND, Va – Chef Tim Parker from Fleming’s Prime Steakhouse and Wine Bar grilled up a tomahawk-style steak just in time for Father’s Day. Flemings is offering the 35-oz Prime Tomahawk with three signature butters: Bearnaise, Smoked Chile and Horseradish Herb as a Father’s Day special!


Bone-In Ribeye


  • Bone-in ribeye
  • Salt and pepper
  • Steak butter
  • Parsley


·         Season both sides of steak with Salt & Pepper

  • Cook in broiler to the desired temperature, let steak rest 4-5 minutes
  • Insert thermometer vertically into center of the steak to confirm proper holding temperature
  • Re-heat steak in the broiler for 45 seconds
  • Top with Steak Butter
  • Garnish plate with chopped Parsley
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