This grilled tomahawk ribeye is a steak of epic proportions that will wow your guests with its tender texture and incredible flavor! I use an easy reverse-sear method that keeps the meat inside delightfully juicy while still giving the outside a wonderfully golden-brown crust. It's a steak right out of any meat-lover's dreams!
Grilled & Reverse Seared Tomahawk
Almost no steak is as impressive visually as a tomahawk ribeye. This giant, meaty bone-in ribeye looks almost like something out of The Flintstones!
With only 2 ingredients, you can turn a tomahawk ribeye into an incredible steak dinner. All it takes is a little finesse with your grill and a quick reverse sear at the end!
Jump to:
🥘 Grilled Tomahawk Ribeye Ingredients
You only need 2 ingredients to make a delicious, perfectly cooked tomahawk ribeye on the grill. That's why choosing a high-quality piece of meat is so important!
- Tomahawk Steak - I used a 3-pound tomahawk ribeye steak (ideally premium choice Angus beef).
- Steak Seasoning - 1 tablespoon of steak seasoning. You can use my recipe or your favorite brand (*you can also opt to simply use a blend of salt & pepper in its place).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Grill A Tomahawk Ribeye
The key is to cook the steak low and slow, then sear it over high heat at the end. You will need a grill, your grilling utensils, a meat thermometer, and some aluminum foil.
A 3-pound steak will serve 2-4 people depending on how hungry everyone is!
Grilling A Tomahawk Steak
- Season. At least 45 minutes before cooking, season your 3-pound tomahawk ribeye steak on both sides and along the edges with 1 tablespoon of steak seasoning. (*see note). 30 minutes to an hour before you are ready to grill, remove the steak from the fridge so it can come up to room temperature.
- Prep the grill. Prepare your grill for indirect heat with 2-zone grilling (your grill's internal temperature should be 275-300°F/135-150°C). One half of the grill should have direct heat, and the other should have no heat.
- Put your steak on. Place your steak(s) on the grill over indirect heat (there should be no hot coals underneath) and the bone facing the direct heat side. Close the lid and position the air holes directly above the steak if possible.
- Grill. Flip the steak(s) every 15 minutes or until it reaches an internal temperature of 110°F (43°C). This took me about 1 hour of cooking over indirect heat.
- Increase the heat. Transfer your steak to a plate and tent foil loosely over the top as you increase the temperature of your grill to 425°F (220°C) so you can sear it over high heat. *Alternatively, you can have your oven already preheated and walk from the grill into your kitchen to sear immediately.
- Sear. Once the grill has come to temperature (or your steak is in the oven) sear it over direct heat, flipping every 2 minutes (for about 6 minutes total).
- Rest. Transfer your cooked steak to a plate or cutting board and loosely tent a square of foil over the top. Let it rest for at least 10 minutes before slicing and serving.
Try serving this steak with some grilled corn on the cob or bacon cream cheese mashed potatoes. You can also take a look at my post on what to serve with steak for more side dish ideas! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- In place of steak seasoning, you may use a simple blend of salt & pepper to taste.
- I like to use a 'dry-brine' method where the steak is seasoned and placed onto a wire rack set in a rimmed baking sheet or pan. I leave the meat uncovered to dry brine overnight and up to 3 days before removing it from the fridge.
- Aim for the following internal temperatures for your steak to reach your desired level of doneness. Always remove your steak from heat 5°F shy of where you want it to end up, as the steak will continue to cook once removed from the grill.
- Rare: 115 to 120°F (46-49°C)
- Medium-Rare: 120 to 125°F (49-52°C)
- Medium: 130 to 135°F (54-57°C)
- Medium-Well: 140 to 145°F (60-63°C)
- Well-Done: 150 to 155°F (66-68°C)
🥡 Storing & Reheating
Once cool, leftovers can be kept in an airtight container and refrigerated for up to 4 days. You may freeze leftovers for up to 3 months by wrapping them tightly in foil and placing them in a heavy-duty freezer bag.
Reheating A Tomahawk Ribeye
The best way to reheat a steak of this size is in the oven. Place your steak in a baking dish and cover it with foil. Bake at 250°F (120°C) until sufficiently warmed through. This may take up to 30 minutes and depends on the size of your steak.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
It depends on the thickness and size of the steak as well as the temperature of your grill. Over indirect heat in a grill at 275-300°F/135-150°C, it took me 1 hour to grill a 3-pound tomahawk steak. I recommend using a meat thermometer to monitor its internal temperature so you don't over or undercooked it.
This cut of meat is called a tomahawk steak because the meat is 'Frenched', or cut away from the bone, in a way that makes it look like the handle of a tomahawk.
This particular cut of beef is nicely marbled because the cow naturally has more intramuscular fat in this area. It is essentially a bone-in ribeye, just with the meat near the end of the bone 'Frenched' or cut away.
😋 More Recipes For The Grill
- Grilled Lamb Shanks - These juicy bone-on lamb shanks are always a special treat.
- Grilled Branzino - This European bass is delicious on the grill because it makes the skin extra crispy!
- Grilled Cajun Alligator Bites - Zesty Cajun alligator bites are simple to prepare and always make a great appetizer!
- Grilled Yellow Squash - This easy vegetable side dish is delicious and nutritious!
- Grilled Jamaican Red Snapper - Grilled Jamaican red snapper is covered in a flavorful Jerk sauce that's hard to resist!
- Grilled Boneless Chicken Thighs - These juicy boneless chicken thighs are stoked in a tasty teriyaki marinade!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Grilled Tomahawk Ribeye
Ingredients
- 3 lb tomahawk ribeye steak (ideally premium choice angus beef)
- 1 tablespoon steak seasoning
(Note: 2x or 3x only changes the ingredient list)
Instructions
- At least 45 minutes before cooking, season your steak on both sides and along the edges (*see note). 30 minutes to an hour before you are ready to grill, remove the steak from the fridge so it can come up to room temperature.
- Prepare your grill for indirect heat with 2-zone grilling (your grill's internal temperature should be 275-300°F/135-150°C). One half of the grill should have direct heat, and the other should have no heat.
- Place your steak(s) on the grill over indirect heat (there should be no hot coals underneath) and the bone facing the direct heat side. Close the lid and position the air holes directly above the steak if possible.
- Flip the steak(s) every 15 minutes or until it reaches an internal temperature of 110°F (43°C). This took me about 1 hour of cooking over indirect heat.
- Transfer your steak to a plate and tent foil loosely over the top as you increase the temperature of your grill to 425°F (220°C) so you can sear it over high heat. *Alternatively, you can have your oven already preheated and walk from the grill into your kitchen to sear immediately.
- Once the grill has come to temperature (or your steak is in the oven) sear it over direct heat, flipping every 2 minutes (for about 6 minutes total).
- Transfer your cooked steak to a plate or cutting board and loosely tent a square of foil over the top. Let it rest for at least 10 minutes before slicing and serving.
Notes
- In place of steak seasoning, you may use a simple blend of salt & pepper to taste.
- I like to use a 'dry-brine' method where the steak is seasoned and placed onto a wire rack set in a rimmed baking sheet or pan. I leave the meat uncovered to dry brine overnight and up to 3 days before removing it from the fridge.
- Aim for the following internal temperatures for your steak to reach your desired level of doneness. Always remove your steak from heat 5°F shy of where you want it to end up, as the steak will continue to cook once removed from the grill.
- Rare: 115 to 120°F (46-49°C)
- Medium-Rare: 120 to 125°F (49-52°C)
- Medium: 130 to 135°F (54-57°C)
- Medium-Well: 140 to 145°F (60-63°C)
- Well-Done: 150 to 155°F (66-68°C)
- To store: Once cool, leftovers can be kept in an airtight container and refrigerated for up to 4 days. You may freeze leftovers for up to 3 months by wrapping them tightly in foil and placing them in a heavy-duty freezer bag.
- To reheat: The best way to reheat a steak of this size is in the oven. Place your steak in a baking dish and cover it with foil. Bake at 250°F (120°C) until sufficiently warmed through. This may take up to 30 minutes and depends on the size of your steak.
Comments
No Comments