How To Grill A Tomahawk Ribeye
Unlock the secrets to grilling the perfect Tomahawk Ribeye! Impress with its stunning presentation, savor the rich flavors, and enjoy the simplicity of the process.
- Prep Time: 60 minutes
- Cook Time: 10 to 12 minutes
- Total Time: 70 to 72 minutes
- Yield: 1 to 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 Tomahawk ribeye steak (2–3 inches thick)
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 cloves garlic, minced (optional)
- Fresh rosemary or thyme sprigs (optional)
Instructions
- Bring the Tomahawk ribeye steak to room temperature (1 hour).
- Pat dry and rub with olive oil, salt, and pepper (and optionally garlic).
- Preheat grill to high heat (450-500°F).
- Grill steak over high heat for 5-6 minutes per side for medium-rare.
- Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove from grill, tent with foil, and rest for 10-15 minutes.
- Slice and serve.
Notes
- Internal Temperature: For the most accurate doneness, use a meat thermometer. Insert it into the thickest part of the steak, avoiding the bone.
- Resting Time: Letting the steak rest is crucial for juicy and tender results. Do not skip this step.
- Grill Marks: For perfect grill marks, do not move the steak once placed on the grill until it’s time to flip.
- Flavor Enhancement: Marinate the steak with your favorite herbs and spices a few hours before grilling for an extra flavor boost.
- Oil the Grill: Lightly oil the grill grates before cooking to prevent sticking.
Find it online: https://ourwildtable.com/tomahawk-ribeye/