The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. Trimming the bone of meat and fat to the point where it looks like a handle. This gives the steak its unique look, also referred to as a “tomahawk chop,” and “cote du boeuf.”
Servings | Prep Time | Total Time
4ppl 2hrs 2hr 20min
Turn on or light the grill.
Temper the Tomahawk in a warm place for a minimum of 1 hour. Make sure the internal temperature is 110F before cooking.
Once the grill is ready and the Tomahawk is tempered properly, place on the grill in the hot spot.
Cook the steak on the first side for 2 minutes.
After 2 minutes, flip the steak over and cook for another 2 minutes on the second side.
At this point in the cooking process, raise the grates on the grill to a higher position or move the steak out of the direct flame.
Now, flip the steak back to the first side and cook for another 2 minutes.
Flip the steak back over to the second side and cook for the final two minutes.
Check the temperature as it should be around 128F. If you want a higher temperature extend the cook times on each side.
At this point, the steak is ready to cut, no need for resting because the “resting” was done prior to cooking.
Place the steak on the plate and season liberally with Maldon Sea Salt. Note, that when cooking meat, you want to finish with salt, not preseason as it dries out the protein.
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