{"id":6185,"date":"2021-10-01T19:30:37","date_gmt":"2021-10-02T01:30:37","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=6185"},"modified":"2021-10-30T06:19:07","modified_gmt":"2021-10-30T12:19:07","slug":"grilled-tomahawk-ribeye-steak","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/grilled-tomahawk-ribeye-steak\/","title":{"rendered":"Grilled Tomahawk Ribeye Steak"},"content":{"rendered":"\n
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Tomahawk Steak label with the listed lbs and price next to a picture of a seasoned 3.28 lbs. Tomahawk steak.<\/figcaption><\/figure>\n\n\n\n

The King of Steaks<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Fully grilled and cooked Tomahawk Ribeye Steak unwrapped in Aluminum foil.<\/figcaption><\/figure>\n\n\n\n

Seasoning and Grilling<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

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Sliced and cut up Grilled Tomahawk Ribeye Steak on a cutting board.<\/figcaption><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

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Steak Chart for internal temperatures for rare or everything in-between well done steaks.<\/figcaption><\/figure>\n\n\n\n

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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.<\/p>\n\n\n\n

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