Epic 48 Ounce Long-bone Tomahawk Ribeye Recipe

Cooking Instructions

1. 1

   Preparing the Steak

   Remove the tomahawk ribeye from the refrigerator and let it come to room temperature for about 1 hour. Pat the steak dry with paper towels.

2. 2

   Seasoning

   Generously season both sides of the steak with kosher salt, black pepper, and garlic powder. Rub olive oil all over the steak to help the seasonings stick.

3. 3

   Preheating the Grill

   Preheat your grill to high heat (about 450°F to 500°F). If using a charcoal grill, prepare for direct heat.

4. 4

   Grilling the Steak

   Once the grill is heated, place the tomahawk ribeye on the grill. Sear each side for 4-5 minutes to achieve a nice char.

5. 5

   Adding Herbs

   During the last few minutes of grilling, place the rosemary and thyme on top of the steak for added flavor.

6. 6

   Checking Doneness

   Use a meat thermometer to check the internal temperature. For medium-rare, aim for about 130°F. Remove from the grill when it's 5°F less than your desired doneness.

7. 7

   Resting

   Allow the steak to rest for at least 10-15 minutes before slicing. This allows the juices to redistribute.

8. 8

   Serving

   Slice the steak against the grain and serve with your favorite sides.