Grilled Tomahawk Ribeye Steak comes out restaurant-quality perfect with this easy recipe!
Impress your guests or that special someone by preparing this elegant-looking, bone-in ribeye steak. It’s a little higher price per pound to purchase, but super easy to grill. This tomahawk ribeye steak recipe creates a delicious specialty entree that will make many memorable meals for years to come. Try it out the next time a night to splurge is called for!
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What is a Tomahawk Ribeye Steak?
- Tomahawk steaks have that “wow” factor because the bone is frenched and in most cases, is about 5” long, giving it serious plate presentation props. Coming in at a whopping 40 oz. size or up to 2 lbs., tomahawks are a steak lover’s dream come true!
- Tomahawk steaks are easy to find around Valentine’s Day, Father’s Day, and the Fourth of July, but ask your butcher to cut some for you if they aren’t available in the meat case.
- The cut itself comes from the long loin, or “dorsi” of the steer which naturally collects more fat. This gives the steaks a beautiful marbled appearance and a rich, buttery flavor. The cut is similar to cowboy steaks, but tomahawks are much larger and one steak can usually feed two people.
- Serve with a glass of cabernet sauvignon, some stuffed mushrooms to start, a simple Red Leaf Salad with Lemon Vinaigrette and a side of Parmesan Roasted Broccoli. Serve some delicate Butter Tarts for dessert.
Ingredients and Variations
STEAK Tomahawk ribeye steaks are the star of the show here, but any prime cut of beef will work with this recipe. Whether served with the bone-in or boneless it will look and taste spectacular. For the best results, the key is in the food preparation.
SEASONING Experiment with different kinds of seasonings to rub into the meat. Italian Dressing Mix makes a good rub, as does this Best Beef Brisket Rub. Or while the meat is coming to room temperature, marinate in Greek Salad Dressing.
How to Make Tomahawk Steak
Perfect steak can be surprisingly easy to make with a little know how:
- Let the steaks come to room temperature for at least an hour before grilling.
- Preheat the grill.
- Rub steaks with salt & pepper and other seasonings.
- Grill the steak, flipping it every 5 minutes (per recipe instructions below).
Cooking Times and Temperatures
For steak perfection every time, use a meat thermometer. Insert it into the thickest part of the meat, away from the bone.
Rare: Remove the meat from the grill when the meat thermometer reads 120 to 125° F.
Medium rare: the meat thermometer should read 130 to 135° F.
Medium: the meat thermometer should read 140 to 145° F.
Medium well: the meat thermometer should read 150 to 155° F.
Well done: the meat thermometer should read 160° Fahrenheit, (but for a cut of steak this good, it’s a shame to overcook it.)
For the oven: If the weather is not cooperating or there’s no time to fire up the grill, a tomahawk steak can be cooked in the oven in a baking pan. Use the center rack at 350° F, and remember to flip it every 5 minutes.
Does the Steak Need to Rest?
For an extra juicy steak, definitely allow it to rest on the cutting board after cooking, and before slicing it. This is important, because it redistributes the juices keeping them sealed in. Tent the steak with aluminum foil and let it rest for at least 10 to 15 minutes. Then slice it against the grain and serve on its own or with creamy horseradish or au jus.
Leftovers
Keep leftover tomahawk steak in a sealed container for up to 3 days in the refrigerator. Slice it up and serve it cold on a steak salad, or use it for the best Philly Cheesesteak Sandwich ever. Or heat it on the stove in bbq sauce and have it on Homemade Hamburger Buns for a hearty and totally delicious sandwich.
Barbecue Side Dishes
- Black Bean Corn Salad – zesty side salad.
- Baby Potatoes Recipe – perfect with steak!
- Greek Salad Recipe – with a tasty dressing.
- Homemade Peach Cobbler – summertime dessert.
Tomahawk Ribeye Steak
Equipment
Ingredients
- 2-3 pound tomahawk ribeye steak 2-3” thick
- 2 Tablespoons kosher salt
- 2 Tablespoons pepper
Instructions
- Remove steak from the refrigerator and allow to rest for about one hour to come to room temperature.
- Preheat grill to medium high, about 375-400°F.
- Meanwhile, mix together the salt and pepper.
- Liberally season all sides of the meat with salt and pepper mixture.
- Place the steak on the grill. After 5 minutes, flip the steak, flipping every 5 minutes until the steak is finished cooking. A 2 pound steak will take approximately 15-20 minutes, whereas a 3 pound steak will take about 20-25 minutes.
- Once the steak reaches 130-135°F (for medium rare), remove it from the grill. Place on a cutting board and loosely tent with foil and allow to rest for 10-15 minutes to allow the juices to redistribute.
- Slice meat against the grain and serve!
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Left overs? Not if I’m there!
I know, right Andy? Enjoy the tomahawk!