Tomahawk Steak Recipe

These Tomahawk Ribeyes are thick, juicy, full of amazing flavor, and look bad ass when you put them on a dinner plate!

Course Main Course

Cuisine American

Type Smoked Meat

Prep Time 20

Cook Time 20

Resting 10

Total Time 50

Servings servings

Calories 955kcal

Author Will

Cost $80

Pre-heat grill to 350-400°F.
Season steaks with salt, pepper, and garlic on all sides.
Place steak directly on grill racks and cook 5 minutes. After 5 minutes, rotate steak 90 degrees to give the steak the classic checkerboard grill marks.
Grill another 5 minutes then flip the steak over and repeat the process. (5 minutes, then rotate 90 degrees for the last 5 minutes)
Always cook to temperature and not time. So check the steak with an instant thermometer towards the end of cooking and adjust your grill time as needed.
Refer to the temperature chart to choose your desired doneness. When steak reaches 5-10 degrees below your desired finished temperature, remove from grill and allow to rest 10 minutes before slicing.

Grill at a lower temperature than you would a thinner steak to prevent burning the outside before the inside is cooked.
Allow the steak to rest for 10 minutes to let the juices redistribute throughout the meat before slicing.
Season the ribeye on ALL sides right before grilling.
Remove the steak from the grill 5-10 degrees below your desired finished temperature, the steak will continue to cook slightly while resting.