Grilled Tomahawk Steak recipe. How you can grill a tomahawk steak, a large ribeye with a lot of the rib bone nonetheless hooked up.
I could not assist myself. I imply, have a look at these rib bones…how might I not grill this steak?
Bounce to:
“As a result of it’s there.”
George Mallory, English mountaineer, when requested why he wished to climb Mount Everest.
If you must ask “why”, then you definitely don’t need this steak. Go get some common ribeyes. However, if you wish to knock the socks off of a carnivore, that is the steak for you.
I noticed the tomahawk ribeye chops at Allen Brothers Steaks in Chicago. One look, and I used to be achieved for. I needed to grill it.
Fortunately for me, one of many different folks on the tour was Chef Michael Ollier, the company chef for Licensed Angus Beef, positioned simply down the highway from me in Wooster, Ohio. (We had a simple connection, each being Ohio boys.) When summer season got here, I bought in contact with Licensed Angus Beef, asking them the place I might discover tomahawk steaks within the Akron space.
Licensed Angus Beef despatched a whole lengthy bone rib roast to my native Acme grocery retailer, the place James the butcher sliced me beautiful 2 inch thick steaks.
Why two inches thick? As a result of that’s how thick the rib bones are.
Now, it could be known as a tomahawk steak, however I feel they give the impression of being extra like a fireman’s axe. These have been big steaks, about 18 inches lengthy. The size of the bone made them laborious to work with – the 2 steaks took up half of my kettle grill, and each time I turned or flipped them I needed to modify, so the bone wasn’t hanging over the sting of the grill. If I used to be cooking for a crowd, and wanted to suit greater than two on the grill, I’d ask for the bone to be reduce, say to 12 inches lengthy as an alternative of the complete 18 inches, to make them simpler to suit on the grill. Or, I’d cheat and get a rib roast, after which ask for the bones to be Frenched in order that they stick out a bit. However, actually, for those who’re after the complete tomahawk expertise, you want the additional lengthy bone.
I grilled the steaks utilizing the reverse sear technique – on the grill, however as far-off from oblique excessive warmth because the bones would enable till they reached an inside temperature of 115°F. Then they went instantly over the coals for a fast sear to brown the floor of the meat. Then I bought to gnaw on the bone…oh, my.
Components
- 2 (2-inch thick) tomahawk ribeye steaks (rib bone nonetheless hooked up)
- 4 teaspoons kosher salt
- 1 teaspoon recent floor black pepper
How you can Grill a Tomahawk Steak
Season the steaks
At the very least an hour earlier than cooking, sprinkle the meat evenly with the salt and pepper. This may be achieved as early because the evening earlier than; cowl the steaks with plastic wrap and refrigerate. Take away the steak from the fridge whenever you begin heating the grill, to allow them to begin to come to room temperature.
Set the grill up for oblique excessive warmth
Set the grill up for oblique excessive warmth; half the grill with direct excessive warmth, and the opposite half with no warmth. (The grill’s inside temperature needs to be 400 to 500°F.) On my Weber kettle I mild a full chimney starter of charcoal, look forward to it to be largely coated with grey ash, then pour it in a decent pile over half the grill, two to 3 coals deep. Then I put the grate on the grill and brush it clear.
Reverse sear the steaks
Put the steaks on the grill over oblique warmth, away from the lit coals, with the bone facet of the steaks going through the warmth. Shut the lid, and place the air holes instantly over the steaks. Cook dinner the steaks with the lid closed; after ten minutes, flip the steaks and swap them so the steak that was farther away from the warmth is now nearer. The steaks are prepared for searing after they attain 115°F inside within the thickest half, about 20 minutes of oblique cooking. (115°F is medium uncommon. Cook dinner to 105°F to 110°F for uncommon, 125°F for medium. Past that…purchase a thinner steak.)
Rapidly sear the steaks over direct warmth
Transfer the meaty a part of the steaks instantly over the coals, with the bones hanging over the oblique warmth a part of the grill. Sear the steaks, flipping each minute or two, till they’re browned and crusty, about 6 minutes. Transfer to a big (and I imply LARGE) serving platter.
Carve and serve
Let the steaks relaxation for ten minutes, then present them to your visitors. Put the steaks on a chopping board and run a knife alongside the curve of the bone to carve the meat from the bone. Cross the bones round as an appetizer (anybody need a rib?) after which slice and serve the steaks.
Fuel Grill Ideas
On a gasoline grill, I arrange for reverse searing by preheating the grill on excessive for quarter-hour, then turning off all the burners aside from the one burner on the far proper of my grill. Then I reverse sear the tomahawk steaks on the grill, over the unlit burner facet, till they attain 115°F to 120°F. Then, I end by searing the steaks over the lit burner for two to three minutes a facet, simply lengthy sufficient to get good grill marks on the steaks.
Tools
Storing leftovers
I get requested about how one can retailer and reheat leftover tomahawk steak, so here is my course of.
These steaks are so thick reduce that they’re basically small small rib roasts. If I’ve any leftovers I reduce the meat off of the bone, then slice it into ½-inch thick slices. These will final for just a few days within the fridge, coated. (The bone is simply too giant to retailer.) I take advantage of the leftovers in a decadent steak sandwich, with some horseradish sauce on prime, or in a steak salad.
Reheating leftovers
I reheat this steak within the microwave for a couple of minute; I need to attempt to go away a few of the pink inside. Or, I give them a fast sear in a pan – that is my most popular technique. I put a skillet over medium-high warmth with somewhat vegetable oil in it, and look forward to the oil to begin to shimmer. Then I add the sliced items of steak, and sear them for a couple of minute – simply sufficient to heat them up and get them somewhat crisp, not a lot that I lose the pink on the within.
Particular because of Licensed Angus Beef and Acme Contemporary Market for getting me these beautiful steaks.
Grilled Tomahawk Steak Recipe
Complete Time: 1 hour half-hour
Yield: 6 servings 1x
Description
Grilled Tomahawk Steak recipe – I could not assist myself. Have a look at these rib bones…how might I not grill this steak?
- 2 (2-inch thick) tomahawk ribeye steaks (complete rib bone nonetheless hooked up, or get a rib roast and ask for it to be Frenched and reduce into steaks)
- 4 teaspoons kosher salt
- 1 teaspoon recent floor black pepper
Directions
- Season the steaks: At the very least an hour earlier than cooking, sprinkle the meat evenly with the salt and pepper. This may be achieved as early because the evening earlier than; cowl the steaks with plastic wrap and refrigerate, then take the steaks out whenever you begin heating the grill.
- Set the grill up for oblique excessive warmth: Set the grill up for oblique excessive warmth; half the grill with direct excessive warmth, and the opposite half with no warmth. (The grill’s inside temperature needs to be 400 to 500°F.) On my Weber kettle I mild a full chimney starter of charcoal, look forward to it to be largely coated with grey ash, then pour it in a decent pile over half the grill, two to 3 coals deep. Then I put the grate on the grill and brush it clear.
- Reverse sear the steaks: Put the steaks on the grill over oblique warmth, away from the lit coals, with the bone facet of the steaks going through the warmth. Shut the lid, and place the air holes instantly over the steaks. Cook dinner the steaks with the lid closed; after ten minutes, flip the steaks and swap them so the steak that was farther away from the warmth is now nearer. The steaks are prepared for searing after they attain 115°F inside within the thickest half, about 20 minutes of oblique cooking. (115°F is medium uncommon. Cook dinner to 105°F to 110°F for uncommon, 125°F for medium. Past that…purchase a thinner steak.)
- Rapidly sear the steaks over direct warmth: Transfer the meaty a part of the steaks instantly over the coals, with the bones hanging over the oblique warmth a part of the grill. Sear the steaks, flipping each minute or two, till they’re browned and crusty, about 6 minutes. Transfer to a big (and I imply LARGE) serving platter.
- Carve and serve: Let the steaks relaxation for ten minutes, then present them to your visitors. Put the steaks on a chopping board and run a pointy knife alongside the curve of the bone to carve the meat from the bone. Cross the bones round as an appetizer (anybody need a rib?) after which slice and serve the steaks.
- Prep Time: 1 hour
- Cook dinner Time: half-hour
- Class: Sunday Dinner
- Technique: Grilling
- Delicacies: American
Notes
- This can be a BIG reduce of meat. One chop was sufficient to feed my household of 5. That stated, I used to be glad I had two chops – I wanted the additional rib. Everybody wished an opportunity to gnaw on the bone.
- This was a tough chop to seek out, again once I wrote this recipe. It’s simpler now, however typically you’ll have to particular order it. (Get to know your butcher on the grocery retailer.) Your persistence shall be rewarded with a FANTASTIC steak.
What do you assume?
Questions? Different concepts? Depart them within the feedback part beneath.
Associated Posts
Grilled Cowboy Chop (Double Lower Ribeye)
Grilled T-Bone Steaks with Olive Oil, Lemon, Garlic and Rosemary Marinade
Grilled Quick Ribs with Smoked Spanish Paprika Rub
Grilled Skirt Steak Tacos with Jalapenos and Onions
Grilled Ham with Honey-Bourbon Glaze
Click on right here for my different grilling recipes
Loved this publish? Need to assist out DadCooksDinner? Subscribe to DadCooksDinner by way of eMail or RSS reader, suggest DadCooksDinner to your mates, and purchase one thing from Amazon.com by way of the hyperlinks on this website. Thanks.
