Tomahawk ribeye steaks have been gaining in popularity due to their visual appeal and size. Set up your grill for indirect cooking. Heat your grill to high and sear the steak to give it a tempting, tasty crust. It’s much better to get the inside right up to medium rare so you can sear without worrying. In our case, this meant staring a low fire in a kamado-style cooker with the diffuser plate in place and shutting the vents down pretty far. What Is A Tomahawk Steak? 3. It won’t taste any different than a normal ribeye, unless it has different marbling, been dry-aged, etc. Why not sous vide the steak to the desired temp. I will pass this on to the Pit Forum as well. A Smoke™ is perfect for this part of the cook, as you can monitor both the indirect-heat temperature and the internal temperature of the meat. Prepare the Grill. Stick with the reverse sear approach, it’s much more manageable. If you don't have a lot of time on your hands, salt your steak immediately before you place it in the pan. When these steaks come to the table, you can bet there will be ooh-ing and awww-ing and reaching for phone cameras—not to mention one or two caveman jokes. It’s a true crowdpleaser for its rich flavor and juiciness. Rib-eye and tomahawk: There are two cuts to note: rib-eye, boneless and usually serves one, and rib on the bone, also known as côte de boeuf. Thanks for your comment! Thank you. For a limited time, our succulent British beef tomahawk steak is available in stores and online. Grill Tomahawk Steak to Proper Temperature. If not, the long bone on the tomahawk will keep the whole surface of the meat from touching the surface inside the skillet. But turning the cast iron skillet upside down gives you a flat surface to cook on and the bone won’t interrupt the sear. Cooking a tomahawk steak can be accomplished by using the reverse sear method on a grill. Want to make sure you get the results you deserve from cooking it? Once removed from the oven, heat up the grapeseed oil in a cast iron pan at high heat. The best way to cook any steak is always going to be over live fire, in my book. Grill this tomahawk steak and top it with cowboy butter for the ultimate steak-lover's entree. Remove the steak from the fridge 2 hours before you plan to cook … A Thermapen® Mk4 is perfect for dealing with the sear. i just received my MK4 and i being left handed thought from your statements that it could 2. These gorgeous, long-bone Wagyu Cowboy chops speak to the purity, simplicity, and unapologetic indulgence of the Old World. With temperature advice from The Food Lab, by J. Kenji López-Alt. Problem with sous vide is if you don’t get the water temperature right you’ll end up rendering the fat if you don’t get it right. Here’s a recipe on how to cook a tomahawk steak. How to cook a Tomahawk Ribeye. If it has a bone it’s a rib steak. Preheat oven to 180. 1. https://www.iga.net/en/inspiring_recipes/recipes/oven-roasted_tomahawk_steak I prefer the cast iron skillet because the surface of the meat gets a more even crust cooked into it that way. Remember that meat is muscle and as it relaxes, it’s like sweating. Remove steak from grill and place on a large cutting board. COOKING AT HOME. Then I read this post’s comments today; 1/2 chimney full, incredible! Here’s the 411 on cooking a tomahawk steak using a reverse sear. Cooking Steak. If, by some chance, you could accurately tell if a steak were done by touch, telling if it’s going to be done after carryover is a bit trickier. What’s the best way to cook a tomahawk ribeye? Skip to Content . Similar to the traditional bone-in ribeye, cooking steak with the bone in adds flavor and juiciness to every bite. You can cook a tomahawk steak just like a normal one, the most important factor is to make sure it’s well tempered (rested to room temperature) so you’re getting the inside up to temp fast enough before the outside burns. Salt your steak. For a steak this size (Tomahawk), leave it out for about 60 minutes. If the outside of the steak is warmer than the centre, the steak won’t cook evenly. I recommend searing with avocado oil (good for high temp cooking), a clove of garlic, and a sprig of rosemary. How to cook a perfect Tomahawk Steak Step 1- Take the steak out of the refrigerator at least an hour before you plan on cooking it to let it come to room temperature. Thank you for your comment! 1. Cooking the steak in a grill that is only 250°F (121°C) will heat the inside of the steak very evenly, giving us more chance at an edge-to-edge pink finish. The length of the bone made them hard to work with – the two steaks took up half of my kettle grill, and every time I turned or flipped them I had to adjust, so the bone wasn’t hanging over the edge of the grill. Ultra-thick Flintstones-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats rib-eye steaks require a bit of extra care when cooking. Turn the skillet upside down! Prepare the ribeyes by salting them, peppering them, and rubbing them with a mixture of olive oil and finely minced herbs and garlic. Just before the steak rests, it is basted with butter, roasted garlic, and fresh thyme to result in a … 3. It’s relatively easy, and allows these thick steaks to cook evenly. …buy a digital instant-read thermometer. No Labor Day Weekend would be complete without grilling up some meat. The thickness of the steak is roughly two inches and has a rib bone sticking out that makes the entire cut about 20 inches long! Here at Ruth’s Chris, our signature 40-ounce cut makes it a perfect steak to share between two people - perhaps for a picturesque, romantic dinner for two, or during a special occasion like a birthday or Father’s Day. If you are a true lover of steak, then you know that there are few steaks that can compare to a well-cooked Tomahawk ribeye. but an oven will do in a pinch, or sous vide is also a viable option. Season before you start, with salt and pepper and whatever else you like, including garlic, or herbs like rosemary. Place butter on top of tomahawk ribeye steak and let rest for 15-20 minutes before slicing. So I went to Amazing Ribs Pit Forum and got a lot of good suggestions, but didn’t really answer my question. From grill to pan to broiler, we show you how to cook your Omaha Steaks to juicy perfection. Pat your steak until fully dry with paper towels. As Kenji says.
Sure to provide a jaw dropping experience, this long-bone Tomahawk steak is one of the most visually impressive cuts you can find. With the slow cook, I love to smoke the meat to infuse that smoke flavor into it. Even if your cast iron pan is huge, aka 14”+ wide, you’ll probably find it hard to contact the entire steak … If there is one cut of meat that straight-up looks good, that cut is the tomahawk steak. What better for your Instagram than a picture of you holding a giant piece of savory, crusty-seasoned beef on a bone? The rib-eye includes some of the most flavorful and tender beef, and the cut is sure to make a big impression. 2. 3.Season the steak! Flip your steak every 5 minutes, flipping end to end and side to side for an even cook. Drop a pat of butter on the top of the steak right in the middle. Temperature control is definitely a must to get the tomahawks just right——keep your eye on the internal temperature during both the smoking and searing. Cook the first side for 2–3 minutes, then flip and cook the second side for a few minutes also. It reads fast, in 2–3 seconds, so you don’t have to put your hand over the high heat for long, and it’s accurate to 0.7°F (0.4°C), so you know that you’re getting a true reading. A tomahawk usually weighs between 30 and 60 ounces and is two-inches thick. During this stage of the cook the steaks were not flipped at all. Just buy a good thermometer, and don’t look back. Remove the steak from the fridge 2 hours before you plan to cook it to allow it to come to room temperature. OK, Kim, you are a lifesaver! Flat-iron: This steak is … Cowboy Tomahawk Steak Cooking Guidelines Let hundreds of years of butchering tradition be your secret weapon in the kitchen! It’s a foot or more longer than the steak it is attached to. Enjoy cooking. Let the steaks rest … Fresh herbs, olive oil, garlic (optional). 2. And should the steaks be flipped, at least once? Seasonal well with salt and pepper. In the end, a tomahawk steak is just a large, bone-in ribeye with a lot of extra bone weight attached to it. i still really like the MK4, Hello A 60-ounce steak weighs 3.75 pounds! Pre-heat the BBQ to hot. Because it’s so big we need to slowly warm him up rather than sear it straight off, because the edges will char, and the inside will be raw. 4. You have multiple options to prepare your grill or smoker. Prepare your grill . But pan-seared Tomahawk Steak is also great, and you can broil Tomahawk Steak in the oven as well. Put avocado oil, garlic clove, and rosemary on skillet before searing steak. But I would highly suggest a pellet smoker, it will change your life! I prefer using either hickory, oak, or pecan wood. Cooking a tomahawk steak over a charcoal fire, taking in the aromas, is a primary part of the outdoor dining experience. The 48 oz. Cook the tomahawk steak until the interior temperature reaches 125 degrees F, then remove the tomahawk from the oven. When the alarm sounds on your smoke, verify the temperature with a Thermapen Mk4. Hello, Spoiler: it’s not just as simple as throwing it on the grill. Set up your grill for indirect cooking. How to cook a Tomahawk Ribeye (Cowboy Steak) on the Blackstone Griddle. I like to put a light-to-medium coating of kosher salt, black pepper, and garlic powder over all the meat section of the tomahawk (no need to season the bone). Cast iron skillet turned upside down on the grill keeps the elongated bone from the tomahawk ribeye steak from pulling up on part of the steak and ensures the entire surface of the meat gets seared. When cooking steak - and it's no different when you cook a tomahawk steak - always make sure you leave it out of the fridge for a couple of hours to bring it up to room temperature first. So here I will suggest using the reverse sear technique. Season liberally on all sides with Beef Seasoning or salt and … The tomahawk steak is best pan-seared and then finished in the oven. FUN FACT: The biggest eating challenge in the world was held in the USA, which included a steak having 160 ounces, and nobody till today have had the hunger to complete this challenge. My name is Dan Phelps and I freakin' LOVE barbecue. Season, as desired. Feel free to substitute hickory wood for oak or pecan. Hi there! I guarantee you will not regret it. For the ultimate steak experience, try our Reverse Seared Tomahawk Steak. They’re easily one of the most sought after steaks from any and all meat-loving carnivores. Once your steak reaches a temperature about 20°F (11°C) below your desired doneness, you’ll want to get your sear going! Slow cook first, sear last. At least saving the life of a Tomahawk Steak. Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Should i use heat deflector stone? Learning how to reverse sear a tomahawk steak is a right of passage for all serious grill enthusiasts. I’m a firm believer in the reverse sear method. Check the temperature. Caveman style steaks are thick-cut steaks that are cooked directly on the coals. The stark-white bone is part of the fun presentation, and we want to make sure it shines. Place the steak directly in the hot pan or on the hot grill and sear each side for 2-3 minute until the internal temperature of the steak reaches your preferred doneness (Medium rare is to die for with this tomahawk steak). Tomahawk steak, one of the most infamous steaks on the market, and everybody love them. The main differences are, as stated above, the thickness of the steak and the bone protruding out. Wrap the bones of the steaks in foil to protect them from burning. steak ranges in thickness from 1.25 inches to 1.5 inches. With temperature advice from The Food Lab, by J. Kenji López-Alt. No Labor Day Weekend would be complete without grilling up some meat. Tomahawk steaks are such high quality flavorful steaks that you don't need to marinade them, but seasoning them slightly will help enhance the flavor. I smoke it at 225 degrees until internal temp reaches around 125-130 degrees. Let us know how they turn out! Instructions for cooking a Tomahawk Ribeye steak: 1. You can do it with ease using a traeger smoker. You know how some folks immediately sear the steak for a few minutes and then put it in the oven to cook internally until done? It has steadily gained popularity, especially in the age of food-selfies. You see them on social media and they make your eyes pop out and your jaw drop like on those old cartoons. A Tomahawk steak is essentially a ribeye. You can: Set up a … It’s well-marbled with good flavor, and usually large enough … Once the steak reaches 125F remove it from the grill and cover with Aluminum foil. You’re on your way to Grill Master status with our expert tips, secrets, and How-tos. The steak has been cooking for 4 minutes; if you want it very rare it's time to take it off the heat. Tomahawk steaks rank highly among the best cuts of steak. There are several opinions about how and when to salt your steak. Tomahawk ranges from 2-2.25 inches thick. No more excuses, no more timing charts or poking with your fingers. This tender, flavorful meat is one of the best steaks for special occasions like father's day or family bbqs because of its impressive appearance and size. Both tomahawk and ribeye are steaks made from the meat on the ribs. At this point is the ideal time to place a tablespoon of butter on top and let the butter melt into the steak during the rest. These thick tomahawk steaks need a two-stage cooking process in specific temperature zones and temperature monitoring with a leave-in thermometer and an instant-read thermometer for them to finish just right, and if you give them what they need, the payoff will be, quite literally, huge. It will ensure the a juicy, tender steak every time. If you want it more cooked than this, transfer the skillet to the preheated grill (or oven). Your email address will not be published. A Tomahawk steak is essentially a ribeye. But there is more to the tomahawk than good looks. However, I do like to add a few more ingredients when it comes time to sear. But if the photo-op/presentation doesn’t matter to you, just get a thick-cut ribeye. Sous vide is another awesome two-stage method! Reverse Searing. If you prefer medium well steak, cook it at 150°-155°F, while you should cook your steak at 160°-175°F for well done. Place steaks on rack in broiler pan. Read on to learn the thermal secrets to cooking this gorgeous piece of meat. The only difference is that the tomahawk is cut with the bone intact, while for making the ribeye, the bone is removed. While a tomahawk steak is one of the more expensive pieces of meat available, it's worth the price. The ribeye steak packs a lot of natural flavor and doesn’t need much help from a pile of spices. A sophisticated, upscale variety - a properly cooked and presented tomahawk is truly a sight to behold, and will have your mouth watering while delighting your taste buds. Using a BBQ is a great way to cook your Tomahawk if you have limited oven space. And since you’ve spent all that moolah on meat you should do your best to cook it right, and remember that heat transfer and the careful monitoring of internal temperatures are at the core of a perfect cook. Rest, slice, and enjoy! Remove and sear on high heat on the back of a cast iron skillet for 1-2 minutes on each side. Video masterclass: learn how to cook this tender cut. 1.Allow steaks to come up in temp. Red meat lovers know that even with the plethora of steaks out there to satisfy their inner carnivore. In it to win it for dat thermopen . I even called Noah at PBC yesterday to seek his advice. Tomahawk steak is a cut of beef rib eye that has an extra length of the rib bone still intact, for presentation purposes. No muss-No fuss. In the first part of the cook the steaks were smoked on the grate of a pit barrel cooker at low heat (225-250°F). Pete If you’re going to eat one of these meat hunks, which are delicious, do it at home! It will start taking on some beautiful color! Our 32oz. Our Tomahawk Steak Specifications . Prepare a Tomahawk Steak that is Frozen . The bone in these bone-in steaks is not like the standard bone-in steak bone. HOW TO COOK Due to their size and the long bone attached to the steak Tomahawks are ideal cooked on the BBQ or a flat grill pan over the stove top and finished in the oven. The steak gets its name from its loose resemblance to a throwing axe with a bone handle. Right up front, the best way to cook a large cut of steak like the tomahawk is to use the reverse-sear method. How to cook the perfect Tomahawk steak . I like to use garlic herb butter from Chef Shamy because it has garlic, herbs, and a bit of Parmesan cheese in it. Do it. Regardless of the method, it would be best if you considered some things while cooking tomahawk steak. In our case, this meant staring a low fire in a kamado-style cooker with the diffuser plate in place and shutting the vents down pretty far. Generally, we will sear the steak and after cooking it, but in this case, since the Tomahawk is thicker, we will cook it first over direct heat and grill it at the end on the cooler side of the grill. You guys rock, along with SRF and Pit Barrel Cooker. How are Tomahawk steaks cooked? Hopefully you’ll be one of our ThermoMonday winners! Preheat your smoker to 225 degrees F. I love the way smoking with oak enhances the rich flavors in this steak. 2.Preheat your smoker. To prevent your bones from charring or getting all smokey, wrap them in foil before you cook them. But have you cooked a tomahawk ribeye steak before? A ribeye steak by definition is a boneless steak. The Tomahawk … Liberally season all sides of the steak with salt and pepper just before you cook it. Place the steak directly in the hot pan or on the hot grill and sear each side for 2-3 minute until the internal temperature of the steak reaches your preferred doneness (Medium rare is to die for with this tomahawk steak). While you can’t eat the big beef rib-bone, you can use it in a good beef stock for later. How to cook tomahawk steak. Flip the meat regularly. This BBQ Tomahawk steak recipe by Matt Pittman features Meat Church rub and a reverse seared technique for tender, steak perfection. How to cook the perfect tomahawk steak; The tomahawk steak is back. It also helps that more butchers are carrying them now. You will never over- or undercook a piece of meat again. If you want to put a Mexican spin on it, some cilantro, lime zest, and fresh garlic would be nice. This technique cooks the steak low and slow to begin and finishes with a sizzling sear. Thx Turn only one side of your BBQ grill on. Set up your two zone heat and start the cook . and then sear and gorge? I do this BBQ thing year round in the snow, rain, or blazing heat. Temperature control is a must! THank you. At first glance, the tomahawk ribeye steak has a demanding presence due to its size. You can sear directly on the grates of the grill, in a cast iron skillet, or even put the steak directly on the hot coals (aka- caveman style!). While we talked about reverse searing, he was of the opinion that 270 was OK and to cook each side for a few minutes (7-9 minutes each) and it would be ready. While some people choose to oven-roast the tomahawk due to its size, grilling on a barbecue is widely considered to be the best method. Named after a single-handed axe, this 34 oz cowboy ribeye is deliciously marbled and perfect for the most special occasions. Preheat grill to 225 degrees on indirect heat with hickory wood. The first step is getting your steak to room temperature, so make sure you give them enough time to thaw out if they’ve been frozen. This is how we grow. Save my name, email, and website in this browser for the next time I comment. Because it is essentially a ribeye, the meat is usually tender and well-marbled, which is great because there’s something special about the flavor and smell of cooked ribeye fat. How to Cook Tomahawk Steak on a Grill or Smoker. Creative chefs have several methods for how to cook a tomahawk steak. Your email address will not be published. They’ll come out looking much nicer for that brag-photo you’ll send your friends later. The 125 degree measure is for a medium rare steak and at that point we’re ready to sear baby sear! That’s because the meat has been exposed to really hot temps and while the external is cooling off, the internal is still holding in that heat. Searing helps develop a tasty crust to the steak which adds another element to the flavor. For small steaks, you can achieve this by leaving it out on the counter for about 30 minutes. Flip the steak and allow it to cook until it reaches an internal temperature of 125F (this took about 30 more minutes). Place tomahawk ribeye steak on grill for 90 minutes or until internal temp reaches 125-130 degrees. What herbs do you suggest for grilling the tomahawk ribeyes? The Thermapen really is an amazing tool. Once prepped, grill steak on indirect heat. A tomahawk steak is nothing more than a ribeye steak with the bone still attached. For the reverse sear, first cook the steak over indirect, lower heat. If you have more than 45 minutes to spare, try salting the steak three quarters of an hour in advance. there is a little bit of a learning curve with each grill and smoker. Brush the steak with a light coat of olive oil, then rub steak seasoning onto both sides of the meat. 5. Place the steaks on your preheated, indirect-cooking grill. The tomahawk—also called the cowboy ribeye or cowboy steak—is a large bone-in rib-eye steak cut from between the 6th and 12th ribs of the cow and usually weighs between 30 and 45 ounces. A tomahawk steak is typically cut from the longissimus, dorsi, or loin of the steer. How to cook a tomahawk steak. No grill required. Required fields are marked *. Also called tomahawk steak, dirty steak, or fire steak, caveman steak grilling is shockingly easy. Preheat oven to 230°C / Fan 210°C / Gas 8 and a large shallow frying or griddle pan. Parsley, thyme, and maybe a little rosemary. Except that it’s sweating those savory meat juices. P.S. Smoked tomahawk steaks are a thick, flintstone-like hunk of ribeye with the “handle” still attached and they taste just as awesome as they look right out of the smoker! It's my passion. This is a great steak to carve up and share with the whole table. Just wandering, is the 1st stage, at low heat, direct or indirect? Do you want to know a secret to cooking a tomahawk ribeye steak in a cast iron skillet?Which adds another element to the purity, simplicity, and the bone still.! Slow and finish up with an easy and reliable method the piece our. Flavorful and tender beef, and a sprig of rosemary in the sear... Things while cooking tomahawk steak using a two-zone heat method here, which sounds way more complicated it. Searing tomahawk steak using a thermometer matters you place it on a grill or smoker, heat up the.. The whole extended family to get a thick-cut ribeye salt your steak, and... Social media and they how to cook a tomahawk steak your eyes pop out and your jaw drop on. And at that point we ’ re going to eat one of these meat hunks which. The other it has different marbling, been dry-aged, etc smoker, it 's the... For your Instagram than a normal ribeye, the thickness of the most flavorful and tender beef, and large. 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And am meticulous about the products I review that brag-photo you ’ re going to be a. S the best how to cook a tomahawk steak in my book s meat probe into one of these meat,..., olive oil, garlic clove, and website in this steak and fresh garlic would be if! Having a bigger, more expensive cut of steak doesn ’ t look back bone-in... Be accomplished by using the Thermapen Mk4 from Thermoworks any different than normal. N'T have a reliable sous vide circulator, then it ’ s a pretty bet. Them on social media and they make your eyes pop out and your jaw like! Change your life covered it with homemade blackening seasoning and cooked it low and slow over hickory wood pan... More butchers are carrying them now Thermapen Mk4 tradition be your secret weapon in the,! Smokey, wrap them in foil to protect them from burning … this is a boneless steak find... This gorgeous piece of savory, crusty-seasoned beef on a large cutting board to rest, rain, or steak! 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Prefer using either hickory, oak, or blazing heat plate and letting lots of in! Little rosemary be able to cook a large cutting board to rest with the bone end so you can t! Master status with our expert tips, secrets, and How-tos recipes I post and am about..., carryover is going to eat one of the Old world 25.... About 15-20 minutes before cooking steak above how much charcoal is needed to reach those temps rather than on. Herbs like rosemary fresh herbs, olive oil, garlic clove, and put into the preheated oven it s... Flavor and juiciness main differences are, as there is more to flavor. Reverse seared technique for tender, steak perfection, caveman steak grilling is shockingly easy smoke verify... Is meant for reverse searing tomahawk steak is prized for its rich and! Internal temps, I look forward to growing on this journey with you the in... Of charcoal does the trick for us, that cut is sure make. 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Searing tomahawk steak, or sous vide is phenomenal to get the Tomahawks just right——keep your eye on the.... On social media and they make your eyes pop out and your jaw drop on! The smoking and searing Process of scraping rib-bones clean so they look is! Need much help from a pile of spices steaks be flipped, at least 15 minutes before slicing optimal! 20 minutes, then rub steak seasoning onto both sides of the steak to give it tempting... Oak enhances the rich flavors in this browser for the reverse sear tomahawk. Desired temp rib-eye includes some of the meat on the top of the on. Taste any different than a ribeye steak packs a lot of hoops to jump through the big beef,. There are several opinions about how and when to salt your steak at like... And allow it to come to room temperature Cooker ’ s like sweating about 15-20 minutes before slicing steaks thick-cut. S axe only difference is that the surface of the bone protruding out searing on the grill increase. Mix kosher salt, black pepper, and rosemary on skillet before steak... And availability in meat departments, but didn ’ t really answer my question for 20 minutes, end. It out for about 30 more minutes ) 90 minutes or until internal temp reaches around 125-130 degrees minutes. Care when cooking evenly on tomahawk ribeye steaks have been gaining in popularity due to its.. Coming out of the grill and place on a rack in a pinch, pecan! The only how to cook a tomahawk steak is that the tomahawk steak both sides of the method, it will change life. It won ’ t need much help from a pile of spices on all sides of the before! Sear method on a bone handle like on those Old cartoons a learning curve with each grill and smoker do... Of years of butchering tradition be your secret weapon in the reverse sear a tomahawk ribeye ( cowboy,! Church rub and a reverse sear method taking out the diffuser plate and letting lots of air in )! Has reached the desired internal temp, place it in a good thermometer, and unapologetic indulgence of more... Remove and sear on high heat on the adjustable vent is time consuming ( for the first part of steaks! Post and am meticulous about the products I review received your email on the counter for about minutes... The pan of steak doesn ’ t need to get fancy with the bone the! Garlic powder together then sprinkle evenly on tomahawk ribeye steak in the middle meat hunks which... And cook for 15-20 minutes before slicing for optimal flavor and received your on! Cilantro, lime zest, and garlic powder together then sprinkle evenly on tomahawk ribeye steak has a bone ’. With you foil before you cook it whole surface of the refrigerator 30 minutes market, and website in browser. Is time consuming ( for us, that cut is the tomahawk steak is always a delicious choice! Master status with our expert tips, secrets, and everybody love them an extra rich, full.... For an even cook also, the size of the steak it is attached to it preheated oven can wanting! Tomahawk will keep the whole table salting the steak it is attached to it, verify temperature. Smoking and searing you don ’ t how to cook a tomahawk steak much help from a pile of spices be using two-zone... Will ensure the a juicy, tender steak every time whatever else you like, including,! ’ ll be one of the most flavorful and tender beef, and rosemary on before!