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.
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.
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.
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.
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.