Tomahawk Ribeye Steak Recipe (Best Steak Recipe)

This is one of our favorite group meals to cook and we promise it will be one of better steaks you will have!

This is one of our favorite group meals to cook and we promise it will be one of the best steaks you will have!

Ingredients

• 1 Tomahawk Ribeye (2 inches thick, cut with bone)
• 4 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• Optional: Dusted with Grillheads Jack of All Rubs

Instructions

1. Pull your ribeye out of the fridge for at least one hour before grilling, season it evenly on both sides and let it rest at room temperature.
2. Fire up your grill to 350 degrees and plan to use indirect heat; after hitting the target temperature, we use a heat deflector in our egg.
3. Put ribeye on the grill (in the center over a deflector plate, or away from lit coals, depending on your grill).
4. Keep the lid closed and cook for roughly 12-15 minutes. Repeat on the other side.
5. Check the internal temperature of the steaks. At this point, our goal temperature is roughly 115 degrees (or 10 degrees shy of your target temperature, depending on how you like your steak cooked).
6. Remove the steak from the grill when the target temperature is reached. If you are using an indirect heat plate, also remove that.
7. Increase the grill temperature to 450-500 degrees and add the ribeye back to the grill for 2-3 minutes, directly over the coals.
8. Flip and cook for another 2-3 minutes, keeping an eye on the internal temperature based on your preference. (We like our steaks medium rare, so we shoot for an IT of 125.)
9. Remove from grill, top with butter, and let this beautiful piece of meat rest for 10 minutes.
10. To serve, carve the meat along the bone and slice. Enjoy!