Tomahawk Chop Recipe

Cooking Instructions

1. 1

   Prepare the Meat

   Remove the Tomahawk chop from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps the meat cook more evenly.

2. 2

   Season the Meat

   Generously season both sides of the Tomahawk chop with kosher salt, black pepper, and garlic powder. Rub the seasonings into the meat to ensure they adhere well.

3. 3

   Preheat the Grill

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

4. 4

   Sear the Meat

   Brush the grill grates with olive oil. Place the Tomahawk chop on the grill over direct heat. Sear for about 4-5 minutes on each side, creating nice grill marks.

5. 5

   Cook to Desired Doneness

   Move the Tomahawk chop to indirect heat. Close the grill lid and cook for an additional 15-20 minutes, or until the internal temperature reaches your desired doneness (130°F for medium-rare).

6. 6

   Rest and Finish

   Remove the chop from the grill and let it rest for 10 minutes. During the resting period, melt butter with fresh rosemary in a small saucepan and drizzle over the chop before serving.

7. 7

   Serve

   Slice the Tomahawk chop and serve it on a platter. Enjoy with your favorite sides!