Ingredients:
1 Tomahawk steak (about 2-3 pounds, bone-in ribeye)
2 tbsp olive oil
Salt, to taste
Freshly ground black pepper, to taste
2-3 cloves garlic, minced (optional)
1 tbsp fresh rosemary, chopped (optional)
1 tbsp fresh thyme, chopped (optional)
Butter (optional, for finishing)
Instructions:
1. Prepare the Steak: Remove the Tomahawk steak from the refrigerator and let it come to room temperature, about 30-60 minutes before grilling. This ensures even cooking.
2. Season the Steak: Pat the steak dry with paper towels. Rub both sides with olive oil, then season generously with salt and freshly ground black pepper. If using, sprinkle minced garlic, chopped rosemary, and thyme for additional flavor.
3. Preheat the Grill: Preheat your grill to high heat. If you’re using a charcoal grill, set it up for direct and indirect heat by placing coals on one side. For a gas grill, just turn on one side of the burners.
4. Grill the Steak: Place the Tomahawk steak over the direct heat (hot side of the grill). Sear each side for about 4-5 minutes, or until a nice crust forms. For the best results, avoid moving the steak too much while searing.
5. Move to Indirect Heat: After searing, move the steak to the indirect heat (cool side of the grill). Close the lid and continue to cook until the steak reaches your desired level of doneness. This will usually take about 10-15 minutes for medium-rare, but it’s best to use a meat thermometer:
Rare: 125°F (52°C)
Medium Rare: 135°F (57°C)
Medium: 145°F (63°C)
Medium Well: 150°F (66°C)
Well Done: 160°F (71°C)
6. Rest the Steak: Remove the steak from the grill and let it rest on a cutting board, covered loosely with aluminum foil, for about 10 minutes. This allows the juices to redistribute throughout the meat.
7. Finish and Serve: If desired, add a pat of butter on top of the steak while it rests. Slice against the grain and serve.
