5. Once the internal grill temperature reaches 225 degrees, place your steak as far from the direct heat as possible and close the lid. Use our reverse sear cooking method on the grill or simply do it in your kitchen in the oven. Olive oil is best suited for cooking. While a tomahawk steak is one of the more expensive pieces of meat available, it's worth the price. Some may feel the kitchen appliances give you more control over your cooking, but if you know-how, the grill method is easy. It's called a "tomahawk" because the shape of the cut along with the rib bone attached looks similar to a single-handed ax. While there are other methods you could use, this particular method is definitely worth trying. Wonder why you need a two-zone setup? A rare, 1/2-inch steak needs only about four minutes while a well-done, 2-inch steak requires about 24 minutes. SRF is a family owned business and has been producing quality meat for more than fifty years. For the second stage of cooking, have your grill pre heated to high heat. This shows the importance of having a meat thermometer on hand. Keep in mind that each steak likely weighs more than a pound (and can weigh as much as two pounds). In a small bowl, mix the spices together. What is the Best Way to Cook a Tomahawk Steak? View the chart below to determine the pull temperature you'll want to use. The added benefit of using the charcoal grill is the exceptional flavor that comes from cooking over coals. These juices contain the same tannins as red wine and pair just as nicely with the steak. … For medium-rare grill steaks for 4-5 minutes per side, for an internal temperature of 135-140 F. The 125 degree measure is for a medium rare steak and at that point we’re ready to sear baby sear! It doesn’t get better than a massive tomahawk steak on a Traeger grill. BbqStartsHere.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. They are significantly less expensive when you buy them from a butcher, but they can still run you $30 a pound. You should grill these steaks on indirect heat and finish with the reverse sear over direct heat. The rib-eye includes some of the most flavorful and tender beef, and the cut is sure to make a big impression. If you prefer using a charcoal grill, the process will be very similar to using a gas version. Just know, once you smell those flavors, it will be very difficult not to start eating straight away. As the old saying goes, timing is everything. The steaks are ready for searing when they … Yes, a tomahawk steak is a cut of beef ribeye that includes the bone. The beef helps to reduce the astringency (dryness) of the red wine and releases more of its' fruity flavors which is why the duo of steak and red wine is usually top choice. The rib-eye includes some of the most flavorful and tender beef, and the cut is sure to make a big impression. 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. Then crank up the heat, sear both sides, and serve up some beefy wood-fired flavor. Always practice good safety procedures when using a gas grill. The unique trimming technique as well as a large amount of bone means you’ll pay a little more per pound for this cut than many others. Let the salted steak sit for an hour at room temperature. Place the steak directly onto the cooking grate. Learn How to Grill a Ribeye Steak on a Gas Grill with these easy to follow step by step photo instructions for delicious results. 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