Tomahawk ribeye steak is becoming more popular thanks to an increase in folks who like to grill and BBQ influencers (such as myself) on social media promoting these magnificent cuts of beef. These steaks are a bit pricey at the butcher and that alone can make it intimidating for a newbie who is afraid he/she will screw it up. Don’t worry about screwing it up. I’m here to make sure you won’t screw it up.
What’s the difference between a regular ribeye and a tomahawk ribeye?
The main thing that makes the tomahawk ribeye steak different than a regular ribeye is the giant rib bone attached, measuring about 18-22 inches long. It definitely brings a “wow factor” to the meal. It drops jaws, turns heads, and makes some grown men cry (don’t judge me).
Another element that makes the tomahawk ribeye different is the thickness. Since the rib bone is attached, the ribeye will be around 2 to 2.5 inches thick. Some butchers can cut a regular ribeye this thick for you if you special order them that way, but right off the shelf you end up with an inch of thickness or less so they can sell more steak to more people. Expect a tomahawk ribeye to be around three pounds: two pounds of beef, about a pound of bone.
Prepping the Tomahawk Ribeye
Getting the tomahawk ribeye steak ready for the grill is just like prepping any other steak. I prefer mine with a simple salt and pepper-based rub. The main ingredients I use are equal parts kosher salt and ground black pepper, then a little less of garlic powder (feel free to mix in a couple more ingredients such as onion powder or paprika). Sprinkle the blend of spices over all sides of the meat portion of the tomahawk ribeye steak. Feel free to let it sit for a little while at room temperature to let your seasoning sink in a little. It is okay for beef to sit out a little while, not so much for poultry or pork.
Reverse Sear = Smoke then Sear
You may be familiar with searing: the process of grilling the meat at a high temp (usually 550F and above) to start off and then moving to the oven at a lower temp until done. Reverse searing is the opposite of that (hence the name) because you start off by cooking at a low temperature and then finish it off with the high heat on a direct surface.
Why reverse sear instead of traditional sear? Because you can infuse smoke flavor into the tomahawk ribeye steak first and then sear to lock in that flavor AND those juices from the meat! I like to use smoking woods such as hickory, oak, or pecan for beef. Smoke it between the 225-250F range until internal temp reaches about 125F. This can take about an hour.
While the tomahawk ribeye steak is smoking, make sure to get another grill surface as hot as you can for searing. As you gauge temps inside the meat, like I do with my Thermapen Mk4 from Thermoworks, you will have a better feel for when to get the sear going on the other grill.
NOTE: don’t feel ashamed if you sear on a skillet on the stove burner in your house. As long as you have a hot surface to cook on you’ll be fine. But there’s a chance you may set off the smoke alarm in your home.
Searing with a Cast Iron Skillet
While some folks like to sear on the grill grates, I prefer on a cast iron skillet. Reason for being is that the hot cast iron will cover the entire surface of the steak so you get more of that savory crust as compared to the lines where the grates are. Also, you can throw ingredients such as butter, garlic, and rosemary onto the cast iron to add flavors to that crust.
Are you ready to hear a cooking hack? Turn the cast iron skillet upside down! Do this so you can get the entire surface of the tomahawk ribeye steak seared. You’ll notice if you try to lay the steak in the skillet, the bone keeps the bottom portion of the steak from hitting the surface. Turning the cast iron upside down gives you a perfectly even sear on each side. Sear for 1-2 minutes on each side or until internal temp reaches 135F, which is good for medium rare.
Rest, then Slice
Once the tomahawk ribeye steak has reached your desired finishing temp, remove from the heat and let it rest for a good 20 minutes before slicing. This way, you let the juices build up and the meat will stop cooking inside. Slice against the grain and feel free to devour right off the cutting board!
Goes well with corn pudding on the side!
- 1 tomahawk ribeye steak (about 36 oz of meat)
- 2 teaspoons kosher salt
- 2 teaspoons pepper
- 1 teaspoon garlic powder
- 2 Tablespoons butter
- 1 clove garlic
- 2 sprigs rosemary
- Preheat grill to 225F on indirect heat with either hickory or oak wood
- Combine kosher salt, pepper, and garlic powder and apply on all sides of tomahawk ribeye steak. Place steak on grill for about an hour or until internal meat temp reaches 125F.
- On a separate grill (or stovetop) get cast iron skillet up to searing temps (starts at 550F) Place butter, garlic and rosemary in skillet right before moving tomahawk ribeye steak to the surface for searing. Sear steak for 1-2 minutes on each side, with internal temps reaching 135F. Remove and rest for 20 minutes before slicing.
1. To sear entire surface of tomahawk steaks, turn the cast iron skillet upside down. This way, the bone doesn't keep the lower portion of the steak from touching the surface.
2. Feel free to sear in a cast iron on your stove top if you don't have another grill accessible.
Serving Size:6 oz
Amount Per Serving: Calories: 460 Total Fat: 32g Saturated Fat: 14g Trans Fat: 0g Cholesterol: 132mg Sodium: 108mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 42g