Description
A perfectly grilled tomahawk steak recipe that delivers a tender, juicy, and flavorful bone-in ribeye. This guide covers seasoning, grilling, and resting the steak to achieve a beautiful crust and medium-rare doneness, garnished with fresh herbs for an elegant finish.
Ingredients
Scale
Main Ingredients
- 2 lbs Tomahawk steak (Bone-in ribeye, about 2 inches thick)
- 2 tablespoons Olive oil (Extra virgin for best flavor)
- 1 tablespoon Kosher salt (Coarse salt for seasoning)
- 1 teaspoon Black pepper (Freshly ground for best flavor)
- 1 teaspoon Garlic powder (Optional, for added flavor)
- 1 teaspoon Smoked paprika (Optional, for a smoky flavor)
Garnish
- 1 tablespoon Fresh rosemary (Chopped)
- 1 tablespoon Fresh thyme (Chopped)
Instructions
- Prepare the Steak: Remove the tomahawk steak from the refrigerator and let it come to room temperature for 30-45 minutes to ensure even cooking. Pat dry with paper towels to eliminate any surface moisture, which helps achieve a good crust.
- Season the Steak: Rub olive oil evenly over both sides of the steak. Season generously with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika, making sure to coat both sides well. The salt enhances flavor and aids in crust formation.
- Preheat Grill: Heat your grill to a high temperature between 450°F to 500°F. Clean and oil the grates to prevent the steak from sticking during cooking.
- Sear the Steak: Place the tomahawk steak on the hot grill and sear each side for 4-5 minutes to develop a rich, brown crust. This initial searing locks in juices and flavor.
- Cook Indirectly: Move the steak to a cooler part of the grill using indirect heat. Close the grill lid and cook for an additional 30-40 minutes, flipping occasionally, until the internal temperature reaches 130°F for medium-rare doneness.
- Check Temperature: Use a meat thermometer inserted into the thickest part of the steak, away from the bone, to monitor doneness precisely.
- Rest the Steak: Remove the steak from the grill and tent it loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute evenly throughout the meat.
- Slice and Serve: Slice the steak against the grain for maximum tenderness. Garnish with chopped fresh rosemary and thyme. Serve immediately and enjoy your perfectly grilled tomahawk steak.
Notes
- Allowing the steak to come to room temperature before grilling ensures even cooking throughout.
- Patting the steak dry is key for a good sear and crust formation.
- Using a meat thermometer is the most reliable way to achieve desired doneness.
- Resting the steak after cooking prevents juices from escaping when sliced.
- Optional seasonings like garlic powder and smoked paprika enhance the flavor profile but can be omitted if desired.
