With grill season in full force , and Father ’s Day just around the turning point , you may be searching for the best direction to grill a Tomahawk steak . This cutting of steak has become very popular over the last span of years and one that is often served for special occasions .
However , for those that are unfamiliar to the butcher terminus , allow me explain . Essentially , this character of steak is a ribeye steak .
The ribeye is carved from the primal division of the cow , called the beef costa , and span from ribs six through twelve . This section of the animal naturally collects more intramuscular fatty tissue which creates the grotesque marbling unique to the ribeye .
This marbling will melt as the steak cook , creating the most tender and juicy steak that you have ever had . In fact this is the why the bone in ribeye is the favourite among steak lovers .
However , a tomahawk steak learn a standard ribeye steak to a raw level , in both sizing and flavor . Each steak spans the width of a rib bone , which result in a cut of heart that is about 2 inches in heaviness .
Although the size of the steak itself is telling , what clear this steak really stand out is that each one is attached to a longsighted , bring out os .
However , one look at these massive steak and you may be more than intimidated to essay to cook them at home . But have no fear . With this tested and true method acting , you will have the utterly grill steak that will impressive your friends and family .
The Best Way To Grill A Tomahawk Steak
gross recipe instructions include specific measurements , cook temperatures and times are situate in a printable recipe card at the bottom of this clause . However , be sure to keep reading for helpful tips and tricks when making this recipe .
Depending on where you purchase the steaks , their name may vary . I have seen them labeled as Tomahawk , Full Cut Ribeye , or Cowboy Steaks .
disregardless of what the label says , be sure that you are buy a bone in ribeye that has the longsighted costa bone exposed . Luckily , they are easily identifiable by their appearing .
Although there are some big market memory board and warehouse ball club that stock up these steaks , you may have to consecrate them from your bumbler a few days before you plan to grill the Tomahawk steaks .
And as for the flavourer , I foretell you , there is nothing else you need to make these steaks delicious besides salt & Piper nigrum . Of naturally you may purchase several varieties of steak seasonings , but these steaks have so much flavour that nothing else is needed .
take out each steak from the packaging and cover both position with a 50/50 mixing of Kosher saltiness and sweet ground , coarse sinister pepper . The amount that you use is up to you , however , you do need the steak at least 75 % covered with salt & pepper on both the top and bottom surface .
Then let the steak come to room temperature while you prepare the grill . Light a charcoal gray grill and set the vents so that it maintains 350 ° F .
Although you could use a gas grill , you will get the best Tomahawk steaks when using a charcoal grey grill .
If you are using a Big Green Egg ( BGE ) or Kamado grill place the heat deflector over the coals . For a standard charcoal grille , rake the hot coals to one side of the grill . This will permit you to cook the steak over collateral heat .
For an redundant hint of smoky flavour , add together a few Hickory or Mesquite wood chips to the border of the wood coal mound .
Once the grille is keep back temperature , put the steaks on the indirect side of the grates . For the BGE , post the steak over the heat deflector .
close up the lid and rent it falsify until the internal temperature measures 125 ° F ( 51 ° C ) for medium doneness .
When cooking on a BGE , it will take about an hour to reach this national temperature of the steaks . However , because all grille are unlike , check the interior temperature after 30 minute of cooking . Then pitch the steaks and continue to fake until the desire internal temperature is contact .
Remove the steak from the grill at :
- Remember , the steaks will retain to cook when they are take off the grill . Therefore , it is significant to remove them early so that the desired doneness can be receive .
polish off the Tomahawk Ribeye steaks from the grill . Then let them rest for 10 - 15 minutes while you lay up the grill for searing .
Increase the temperature of the grill by add together more fusain and increasing the air flow until the grille reaches tight to 600 ° F ( 315 ° C ) . As the grill heats up , wrap the off-white in atomic number 13 foil . This will help prevent the bone from charring .
Place the rested steak on the grill , over direct heat . Sear for 2 - 3 minute on one side .
Then flip and blacken the other side for an additional 2 - 3 minutes . You want the outside surface to explicate a nice char for additional flavor .
Remove the steaks from the grillwork and serve immediately . There is no need to rest the steaks at this point , as they have already had their resting point .
Helpful Tips
Mary and Jim
Jim and Mary Competti have been writing horticulture , DIY and formula article and books for over 15 twelvemonth from their 46 acre Ohio farm . The two are frequent speakers on all thing garden and love to journey in their extra sentence .
The Best Grilled Tomahawk Steak Recipe
Ingredients
Instructions
Notes
Recipe courtesy of Old World Garden farm
Nutritional Information is to be used as a general guideline only . nutritionary computation will deviate from the type and brands of the products used .
