50 oz. Tomahawk Ribeye Recipe

Prepping the Steak

Take the Tomahawk ribeye steak out of the refrigerator and let it come to room temperature for about 1 hour. This helps in even cooking.

Seasoning

Pat the steak dry with paper towels. Rub both sides of the steak generously with kosher salt, black pepper, and garlic powder. Drizzle olive oil over the steak and rub it in to coat evenly.

Preparing the Grill

Preheat your grill to high heat (about 450°F to 500°F). If using charcoal, ensure the coals are well-lit and ashed over.

Grilling the Steak

Place the seasoned tomahawk ribeye on the grill. Grill for about 4-5 minutes on each side for medium-rare, turning a quarter turn every 2 minutes for crosshatch grill marks. Use a meat thermometer to check for doneness (130°F for medium-rare).

Resting the Steak

Once cooked to your desired doneness, remove the steak from the grill and let it rest for at least 10-15 minutes. This allows the juices to redistribute.

Serving

Slice the ribeye against the grain and serve with fresh rosemary and thyme for garnish.