Jul 14 2026

Restaurants›Rusty Pelican - Miami›Tomahawk Ribeye Steak Recipe

Tomahawk Ribeye Steak Recipe

Inspired by Rusty Pelican - Miami

Time1h 10m

Serves2

36oz

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Ingredients

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Method

Preparation

1
Season the Steak
Take the Tomahawk Ribeye Steak and pat it dry using paper towels. Generously season both sides with kosher salt, black pepper, and garlic powder. Let it sit at room temperature for about 30-45 minutes to allow the seasoning to penetrate the meat.
2
Preheat the Grill
While the steak is resting, preheat your grill to high heat (about 450°F to 500°F). If using a charcoal grill, allow the coals to become white hot. If using a gas grill, turn on all burners to achieve the right temperature.

Cooking

3
Sear the Steak
Once the grill is hot, brush the grill grates with olive oil to prevent sticking. Place the steak on the grill and sear it for 5-7 minutes on one side without moving it. This will create a nice crust.
4
Flip and Add Herbs
After searing the first side, flip the steak and add fresh rosemary and thyme on top of the steak. Grill for another 5-7 minutes for medium-rare, adjusting the time based on your desired doneness.
5
Check Temperature
Use a meat thermometer to check the internal temperature. Remove the steak when it reaches 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.
6
Rest the Steak
Once cooked to your liking, remove the steak from the grill and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute throughout the meat.

Serving

7
Slice and Serve
After resting, slice the steak against the grain into thick slices. Serve immediately with your favorite sides.

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