Tomahawk Bone-in Ribeye 32 Oz * Recipe

Cooking Instructions

1. 1

   Season the Steak

   Remove the Tomahawk ribeye from the refrigerator and let it come to room temperature for about 1 hour. Pat it dry with paper towels, then generously season both sides with kosher salt and freshly ground black pepper.

2. 2

   Preheat the Grill

   Preheat your grill to high heat (about 450-500°F). If using charcoal, make sure to set up a two-zone fire for direct and indirect cooking.

3. 3

   Sear the Steak

   Drizzle olive oil over the steak and place it on the hot grill. Sear for about 4-5 minutes on each side until a nice crust forms.

4. 4

   Add Aromatics

   During the last few minutes of searing, add garlic cloves and rosemary to the grill for added flavor.

5. 5

   Finish Cooking

   Move the steak to the cooler side of the grill, cover, and cook until the internal temperature reaches your desired doneness (about 130°F for medium-rare), roughly 15-20 minutes.

6. 6

   Rest and Serve

   Remove the steak from the grill and let it rest for 10-15 minutes. Melt butter and drizzle it over the steak before slicing and serving.