Tomahawk Ribeye Steak

about the recipe

Learn how to cook a mouthwatering Tomahawk Ribeye Steak on the grill or griddle. Reverse searing allows you to cook the beef to succulent perfection inside while achieving a golden exterior crust. Season the steak with salt 24 hours before cooking for the best results.

INGREDIENTS

– 1 -(2 ½ to 3 ½) pound tomahawk steak – 1 tablespoon sea salt or kosher salt – 1 tablespoon avocado oil – 2 teaspoons black pepper – For serving: compound butter

– Set a wire rack on top of a rimmed baking sheet. Pat the steak dry with paper towels and sprinkle with salt. Refrigerator overnight.

– Remove the steak from the refrigerator and allow it to sit at room temperature for 1 hour. Brush it with oil and season it with pepper.

– Preheat a grill or griddle to low heat, about 300°F.

– Cook the steak covered for about 10 to 20 minutes, until the steaks register 75 degrees. Flip and cook for another 10 minutes, until the steak registers 95 degrees.

– While the steak is finishing cooking, heat the other side of the grill or griddle to high, about 475 °F to 500 °F.

– Cook about 4 minutes per side, until seared.

– Transfer to a platter and tent with foil. Allow to rest for 15 minutes.

– Serve warm with compound butter.

Get the Full Recipe!

Get More Recipes