Description
A show-stopping, flavor-packed steak experience, the Grilled Tomahawk Steak features a bone-in ribeye with a long bone and a rich, tender cut of meat. Perfectly grilled, this steak is juicy, smoky, and an impressive centerpiece for any occasion. Whether it’s a special celebration or a simple BBQ, this steak delivers both in flavor and presentation.
Ingredients
- 1 tomahawk steak (2–3 inches thick, about 2–3 lbs)
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, smashed (optional)
- 1 sprig rosemary or thyme (optional)
Instructions
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Season the Steak: Generously coat the steak with salt and pepper. Let it rest at room temperature for 45 minutes to ensure even cooking
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Preheat the Grill: Set up two heat zones—one side at 225°F-250°F (low heat) for slow cooking and the other for high heat searing.
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Slow Cook (Reverse Sear): Place the steak on the cooler side of the grill and cook indirectly until the internal temperature reaches:
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115°F for rare
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125°F for medium-rare
This takes 45-60 minutes, depending on thickness.
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Sear Over High Heat: Transfer the steak to the hot side, searing for 1-2 minutes per side, flipping frequently for an even crust.
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Rest & Butter Baste: Remove from heat, top with butter, garlic, and herbs, and let it rest for 10 minutes before slicing.
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Slice & Serve: Cut against the grain for the most tender bites. Serve with flaky salt and your favorite sides.
Notes
- Use a Meat Thermometer for accuracy—tomahawks are thick, and guessing isn’t ideal!
- Resting is Key to keeping the steak juicy.
- For an Extra Crispy Crust, pat the steak dry before searing and use a cast-iron pan.
Nutrition
- Serving Size: 1 serving (about 6-8 oz of steak)
- Calories: 600
- Sugar: 0g
- Sodium: 150mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 52g
- Cholesterol: 150mg