Grilled Tomahawk Steak
This Grilled Tomahawk Steak is as delicious as it is impressive! A juicy ribeye steak is left with a portion of the bone intact, creating one incredible presentation.
Ingredients
- 4 lb Tomahawk Steak
- Flaky Salt
- Fresh Cracked Pepper
- Oil, for grill grates
Instructions
- Bring Tomahawk Steak to room temperature before grilling, about 40 minutes. This promotes even cooking.
- Season liberally with flaky salt and cracked pepper. For this size of steak, start with 2 tablespoons of salt and and as much cracked pepper as your heart desires.
- Heat grill to 500º.
- Drizzle oil on a paper towel, and using grilling tongs, rub it over the grill grates.
- Add Tomahawk Steak to the grill, searing for about 3 minutes until charred. Using your tongs and a large grilling spatula, carefully flip the Tomahawk Steak to the other side, searing it.
- Reduce the heat on two of your burners to low, and move the Tomahawk steak over the burners, which allows it to cook indirectly. Continue to cook until an instant-read meat thermometer read 130 degrees, which is the range for medium-rare. Cook for longer if you prefer.
- Transfer steak to a baking sheet and gently tent with foil. Allow the steak to rest for 15 minutes to allow the juices in the steak to redistribute.
- Using a large chef's knife, Carefully slice the ribeye from the bone. Cutting it against the grain, slice the steak into strips and arrange it alongside the bone to display.