Grilled 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

If you’re a steak lover and you don’t know what a Tomahawk Ribeye Steak is, you’re in for a real treat because this thing is huge. The shape of it is where it gets its name. It literally looks just like an Indian Tomahawk throwing axe, only bigger. I’m talking about a bone in ribeye steak, cut from the center of a Prime Rib Roast, with an average of 3″ inches in thickness and approximately 3 lbs of meat, it feeds up to 4 people with ease.

In this tutorial, I’m going to show you a fool proof method to cook this steak perfectly and exactly the way you prefer your steak. If you like your steak medium rare, this method works, if you like your beef well done, this method still works. It’s all about internal temperature and it’s very easy to regulate.

Fully grilled and cooked Tomahawk Ribeye Steak unwrapped in Aluminum foil.

Seasoning and Grilling

In this recipe, I’m breaking down the steps in their easiest form so, when it comes to the rub or the seasoning, I’m keeping it simple. All you need for this Tomahawk Ribeye Steak is a 50/50 ratio of Kosher salt and Black Pepper. I do add in some ground Rosemary but it really isn’t necessary if you want to leave it out. The other addition is just garlic butter that I make my self, on the grill.

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

As far as the grilling is concerned, I like to use the slow and low method but I put a good sear on both sides of the steak before I do. If you’re into the whole “Grill Marks” thing, with the diamonds look, I show you how to get those on there even with a mistake. Then, much like smoking ribs or a brisket, I like to wrap the Tomahawk Ribeye Steak(with the garlic butter), put it back on the grill over indirect heat, and cook it slow and low until it reaches my desired internal temperature. I do this by monitoring the heat with a meat thermometer.

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. All you need to know now is the exact temperature your steak needs to reach to be done the way you like it.

How to grill a Tomahawk Ribeye Steak video tutorial by PoorMansGourmet.

My Tomahawk Ribeye Steak Instructions:

3.29 lbs Tomahawk Ribeye Steak
Seasoned with Kosher Salt, Black Pepper and Rosemary

All burners on Medium High Heat, lid down, 475° to 500° F
5 minutes per grill mark, turned once each side
10 minutes per side
20 minutes total then wrapped in Aluminum Foil with
1/2 stick Garlic butter: 1 tbsp Minced Garlic

Internal temp was 106° f

Only Front burner on low, indirect heat, 275° F
Flip half way to 125° F or what ever your goal temperature is, according to the chart.
Then remove from heat and rest 15 minutes. Once it has cooled down, you can cut into your Tomahawk Ribeye Steak and serve and/or eat.

Mean Green Juice

12 oz glass of Mean Green Juice.

The Best Mean Green Juice

There are a ton of variations of this juice recipe but basically, it’s the super green fruits and vegetables that make this such a nutritional and tasty drink. It’s packed with Kale, Cucumber, Celery, Green Apples, Ginger and a squeeze of Lemon. I even like to mix spinach into the ingredients when I have it. This drink is a powerful detox for the body and it aids in weight loss if managed properly. Super foods like the ingredients in this drink are cheap too so, there’s no reason not to give this a try.

Kale, Cucumber, Celery, Green Apples, Lemon and Ginger on a cutting board.

Detox and Weight Loss

I’m no expert and I’ve only began to scrape the surface of juicing but I’ve personally been incorporating into my diet for almost 10 months now. I have a celery juice every single morning to start, which aids the liver. According to those flat belly experts, it’s impossible to have a healthy liver and be over weight so I’ve been cleaning that bad boy up.

As far as the Mean Green Juice goes, Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients.

Cucumber hydrates the body and contains potassium and magnesium to support fluid balance. I recently passed my first, hopefully my last, Kidney stone and hydration was one of the key ingredients to move that along. Cucumber may also clear up your skin, reduce your blood pressure and I’ve heard it even helps to break up Gout.

Green Apples contain pectin, which is a fiber source that works as a prebiotic to promote the growth of healthy bacteria in your gut to help digestion. I’ve also heard that one apple is the equivalent of one cup of coffee, only better for you.

Ginger has anti-inflammatory and antibacterial qualities. It also has a ton of other benefits that include easing digestion, calming nausea or motion sickness and aids the immune system to fight colds and congestion.

Lemon can ease a sore throat, help blood sugar, prevent kidney stones, it has cancer fighting benefits, aids weight loss and, once again, aids in digestion and clears up skin.

Juicer with a 24 oz measuring cup full of Mean Green Juice and a container full of pulp.

Juicer vs Blender

There are a ton of nutrients that get wasted juicing but some people just can’t stomach all that fiber from a blender so, it’s going to be up to you and your personal preference, which one you choose to use. If you don’t have a juicer and you only have a blender but don’t want the pulp, you can poor the juice through a mesh strainer and mash the pulp with a spatula.

Mean Green Juice video tutorial by PoorMansGourmet.
Mean Green Juice Ingredients:

3 Celery Ribs
6 Kale Leaves
1 Cucumber
2 Green Apple
1 Lemon,
1 tbsp Ginger, approximately 1″ inch

Watch the short video tutorial and I’ll show you exactly how to make this Mean Green Juice. Also, I like to refrigerate this juice for a couple of hours first, then give it a good stir before I drink it. It just tastes better that way, to me.

Double Sausage and Egg McMuffin with Cheese

One Double Sausage and Egg McMuffin with Cheese Sandwich cut in half.

The Best McMuffin’s

I realize some people aren’t fans of McDonalds food. If that’s the case with you, what are you doing here? Oh I get it… you know my recipes are usually better. Okay, that’s cool, you can stay. I mean, get a load of this Double Sausage and Egg McMuffin with Cheese, yo! It’s a lot of fun to make, too. Especially if you’ve got a griddle.

1 bag of a dozen English Muffins.

McMuffin Bread

It’s essential to have the right bread when you’re making a sandwich. You’ve got to have Rye bread, when you’re making a Rueben, Sub Rolls, when you’re making a Philly and you’ve got to have English Muffins, which is a sour dough bread, when you’re making McMuffin’s.

16 oz Farmland Original pork sausage still in the wrapper.

Sausage and Egg

The Sausage and Egg McMuffin is made with 1 breakfast sausage patty, 1 egg and 1 piece of processed American cheese. Personally I prefer Jimmy Dean sausage but Farmland was on sale so, use what you like. I portion the patty’s into a 1/4 pound each.

The egg is cooked in an egg mold to keep it round. It’s cooked sunny side up and with a little trick I show you in the video to keep from flipping the egg over. The yolk is cooked all the way through.

Double Sausage and Egg with Cheese Ingredients:

2 English Muffins
1 lbs Ground Breakfast Sausage
2 Eggs
2 pc Cheese, processed American
1 tbsp Butter

Watch the short video tutorial and I’ll show you exactly how to make these Double Sausage and Egg McMuffin’s with Cheese.