If you searching for the Tomahawk Ribeye Steak recipe you’ve come to the right place. My recipe will make your tastebuds stand up, begging for more steak right away.
Most of these steaks weigh around 3 pounds. Be sure to extract most out of this meat, as it costs more compared with low-quality cuts. Below I have written a summary of how to grill a tomahawk steak.
How to Grill Tomahawk Ribeye Steak Summary
First of all, seasoning the steak is a step you can never ignore. Seasoning gives your meat the juicy and tasteful texture everybody wants! If you skip this step, there is no point in cooking the steak as it’s going to be dry and lack flavor.
Most people have their self-made seasoning recipes. What I use and recommend to you is to use garlic powder, black pepper, and kosher salt. Mix these ingredients to create a tasty seasoning that will make your mouth water.
Make sure to coat the steak evenly with the seasoning. Don’t ever try to save the seasoning, it can lead to a ruined steak. Let the steak rest for an hour so the seasoning properly seeps into it.
Light up your grill and heat it for 10-15 minutes. Make sure to set 2 heat zones. One side of the grill should measure around 500-600F, while the other zone should be cooler. The hotter zone is for searing and the cooler one for cooking.
Place the meat on the grill. Flip the meat after every 3 minutes while pressing it on the grill’s surface. Keep on repeating the flipping process for almost 12 minutes.
Move the steak on the cooler side, place it on your grills warming rack if it has one. Take the aluminum pan, putting fresh thyme, butter, and garlic clove in it. Put it under the steak for catching drippings. After intervals of 10 minutes, take a spatula and coat the steak with the pans mixture.
Cook the steak for 30-50 minutes until or until it is deeply cooked. After it has been cooked, put it on a cutting board and let it rest for 20 minutes.
Cut and serve your best Tomahawk Ribeye steak.
- 2 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 5 peeled Garlic Cloves
- 1 bundle Fresh Thyme
- 8 oz Butter
- ⅛ cup Olive Oil
- 1 Tomahawk Ribeye Steak
- 2 tbsp Kosher Salt