It’s not too often I eat steak, but when you see a Tomahawk steak on a steal of a deal how can you not buy it?! This steak was about 3lbs and 5 inches thick! Season well, be patient with cook time and you’ll love the final product. We broke this rib-eye into about 4 portions – but portion size will vary depending on steak size. A typical serving size of steak is only 3oz, so when dishing it up, keep that in mind. Enjoy the indulgence though!
Serves: Varies by steak size –
3oz of steak is a serving size, keep that in mind when dishing your portion.
Ingredients:
- Tomahawk steak
- Seasoning: salt & pepper
- additional seasoning as desired
Directions:
- About 30 minutes before grilling time, pull steak from fridge, season all sides generously with salt and pepper (and any additional seasoning of choice) and let steak come to room temperature. Wrap bone in aluminum foil to avoid burning.
- Preheat grill to 400-500* and sear each side of steak for about 2 minutes per side.
- After seared nicely, move steak to indirect heat and allow to cook to desired doneness. Due to the thickness of this steak, indirect heat was needed to properly cook the center of the steak without overcooking the edges.
- If your steak isn’t as thick, continue to grill over medium heat, flipping half way through.
- Once the steak reaches desired doneness, remove from the grill and place on a cutting board or serving dish. The steak should rest for 10 minutes before cutting and serving. Enjoy!
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