Tag: tomahawk steak recipe

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!

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.

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.

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.