Category: Holiday

Grilled Tomahawk Ribeye Steak: A Step-by-Step Guide

Butcher paper wrapped and unwrapped Tomahawk Ribeye Steak.
Tomahawk Steak label with the listed lbs and price next to a picture of a seasoned 3.28 lbs. Tomahawk steak.

The King of Steaks is a Tomahawk Ribeye Steak

If you’re a steak lover and haven’t experienced a Tomahawk Ribeye Steak, you’re in for a treat. This massive cut gets its name from its distinctive shape, resembling an oversized Indian tomahawk throwing axe. It’s essentially a bone-in ribeye steak, carved from the heart of a Prime Rib Roast. A 3″ inch steak, weighing approximately 3 pounds, can easily satisfy up to four people.

In this tutorial, I’ll guide you through a foolproof method to cook this impressive steak to perfection. Whether you love it medium-rare or prefer it well-done, this technique ensures success every time. It’s all about monitoring the internal temperature, and trust me, it’s simpler than you might think!

Unwrapped Tomahawk Ribeye Steak, right off the grill.
Fully grilled and cooked Tomahawk Ribeye Steak unwrapped in Aluminum foil.

Seasoning a Tomahawk Ribeye Steak

In this recipe, I’m keeping things simple by breaking down each step for ease. For the rub or seasoning, all you need is a 50/50 mix of Kosher salt and black pepper. You could throw in a little ground rosemary, but that’s optional—feel free to skip it if you prefer. The only other addition is homemade garlic butter, which I prepare right on the grill.

Tomahawk Ribeye Steak cut into pieces on a cutting board.
Sliced and cut up Grilled Tomahawk Ribeye Steak on a cutting board.

How to Grill the Perfect Tomahawk Ribeye Steak

As far as the grilling is concerned, I like to use the slow and low method. Though, I put a good sear on both sides of the steak before I do. If you’re into the whole “Grill Marks” thing, I show you how to get those on there in the video. I also like to wrap the Tomahawk Ribeye Steak, in Aluminum foil. I also add the garlic butter, before I do. Then, put it back on the grill, over indirect heat. Cook it slow and low until it reaches my desired internal temperature. I do this by monitoring the heat with a meat thermometer.

Rare to Well done Steak Temperature chart for Tomahawk Ribeye Steak.
Steak Chart for internal temperatures for rare or everything in-between well done steaks.

This method insures that everyone gets to cook their steak to there desired tastes. If you know the exact temperature your steak needs to reach, it will be perfect when you remove it from the heat.

My Tomahawk Ribeye Steak Instructions:

  • Tomahawk Ribeye Steak: 3.29 lbs
  • Seasoning: Kosher Salt, Black Pepper, and Rosemary
  1. Preheat the grill with all burners set to medium-high heat. Close the lid to achieve a temperature between 475°F and 500°F.
  2. Place the steak on the grill and cook for 5 minutes per grill mark, turning once on each side to create crosshatch marks.
  3. Grill for 10 minutes per side, totaling 20 minutes.
  4. Wrap the steak in aluminum foil along with ½ stick of garlic butter (made with 1 tbsp minced garlic).
  5. Check the internal temperature, which should now be around 106°F.
  6. Reduce heat by turning on only the front burner to low, creating indirect heat at about 275°F.
  7. Return the steak to the grill and cook. Flip it once, halfway through, until it reaches your desired internal temperature (e.g., 125°F for medium-rare). Refer to a temperature chart for your preferred doneness.
  8. Remove the steak from the grill and let it rest for 15 minutes to allow the juices to redistribute.
  9. Once rested, slice into your Tomahawk Ribeye Steak and serve. Enjoy!

More Steak Recipes

Pan Fried Ribeye Steak, How to Grill Thick Steaks, Chicken Fried Ribeye Steak,
Picanha Top Sirloin, Steak and Cheese Sub Sandwich, Steakhouse Scones.

Recommendations

Tomahawk Ribeye Steak, Steak Seasoning, Butcher Paper, Aluminum Foil, Grills, Knives, Cutting Boards, Pans.

Beef Steak Ranchero’s with Potatoes

Beef Ranchero’s with Potatoes in a frying pan.

The Best Beef Steak Ranchero’s

If you’re a fan of Mexican food and you’ve never tried this dish, you’re going to love it. Beef Steak Ranchero’s is so very versatile and it can be made mild or spicy. It can be served with or over rice, for breakfast with eggs, tacos, burritos, tortes, the skies the limit because you’ve got well seasoned and marinated beef, onions and tomatoes and, in this recipe, we’re adding potatoes.

2.37 lb. Raw packaged Beef Carne Taco Meat from the grocery store, $3.98 per lb.

What kind of Beef

As you read the title, “Beef Steak” Ranchero’s you were probably wondering what cuts to use. At my local grocery, they put together packages of beef for stews, tacos and burritos. It’s usually just the miscellaneous scraps from steaks and roasts that is too meaty to waste and throw away. Sometimes it’s even pre-seasoned but I like to get a few packages at a time that isn’t seasoned so, I can do whatever I want with it. One for the fridge and one for the freezer.

If you don’t have this available to you, I would recommend buying the cheapest cuts you can find because the meat tenderizes as it cooks so there’s no reason to get real spendy with this dish. Also, you’re going to need to get familiar with my Blackened Seasoning recipe because I use it on the meat.

Plate of Beef Steak Ranchero’s with rice, beans and a folded flour tortilla.

How to serve this Dish

As I mentioned above, there are so many different ways to eat Beef Steak Ranchero’s. The way I prepare it, in the video down below, I just serve it with beans and plain white rice. You can serve it with Spanish rice, if you prefer, but I find the Ranchero’s flavor has plenty of spice to blend in with white rice. Also, the addition of Potatoes in this recipe makes Ranchero’s great in burritos or along side a Chili Relleno. What ever you decide, you might want to consider a few classic Mexican additions because, you can never go wrong with a squeeze of lime, chopped green onion or chives and cilantro.

Beef Steak Ranchero’s with Potatoes Ingredients:

2 lbs Beef Stew Meat
2 tbsp Blackened Seasoning
2 tbsp Cumin, ground
1 tbsp Garlic, chopped
1 Jalapeno, chopped
1/2 cup Brisket Beef Fat, chopped
1 can of Tomato, diced

Kosher Salt & Pepper to taste (aproximately 1/2 tbsp each)

2 tbsp Beef Fat Rendered or vegetable Oil
1 Onion, chopped & sautéed
2 Potatoes, Pre-boiled then cubed & sautéed
1 tsp Oregano

Kosher Salt & Pepper to taste and consider adding lime, green onion and cilantro when serving.

Boiled the potatoes beforehand for 20 minutes then refrigerated overnight. Cook the diced potatoes and onions together but separately from the meat and tomatoes before combing. Follow the instructions in the video tutorial and I’ll show you exactly how to make Beef Steak Ranchero’s with Potatoes. Also, this meal can be cooked in a slow cooker.

Smoked Spare Ribs on a Gas Grill

2 different Racks of Smoked Ribs, cut in half on a cutting board.

The Easiest Smoked Ribs

Anyone that thinks you can’t smoke spare ribs on a gas grill, with excellent results, is retarded. I mean that literally, with offense, because I get the most ridiculous insults in my comments about it. All you need is a controlled, indirect heat source, smoke and a great recipe. The slow and low process takes care of the rest and, with a little finesse, no one will ever be able to tell the difference. I’ll prove it!

How to Smoke Spare Ribs on a Gas Grill video tutorial by PoorMansGourmet.

2 Recipes for Spare Ribs Ingredients:

1st Recipe: Garam Masala Spare Ribs
2 tbsp Kosher Salt & Pepper, each side
2 tbsp Sriracha, each side
2 to 3 tbsp Garam Masala Seasoning or Ground Cumin, each side
1 cup Apple Cider Vinegar, for spritzing

Wrapping Ingredients:
2 tbsp Honey
2 tbsp Brown Sugar
2 tbsp Butter

2nd Recipe: Blackened Seasoning Spare Ribs
2 tbsp Kosher Salt & Pepper, each side
2 tbsp Yellow Mustard, each side
2 to 3 tbsp Blackened Seasoning, each side
1 cup Apple Cider Vinegar, for spritzing

Wrapping Ingredients:
2 tbsp Honey
2 tbsp Brown Sugar
2 tbsp Butter

This kind of goes with out saying but, you’re going to need a gas grill that has enough space to run indirect heat under the ribs, a bowl of water and some wood chips or pellets to produce smoke. I use this smoke tube but you can shape a box of aluminum foil with poked holes instead, full of burning chips or pellets, and it will work just fine. You’re also going to need some Aluminum foil for wrapping, as well.

Season and cook the ribs, on low indirect heat, for 4 hours at 235° Fahrenheit.
Then wrap the ribs in Aluminum Foil, with the wrapping ingredients, and cook for
an additional 1 1/2 hours. Follow the instructions in the video tutorial for more
details and best results.