Funny name, great steak. I think that pretty much summarizes this bovine cut of meat. The tomahawk is a thick cut ribeye steak with the rib attached. It is frenched, meaning the meat is cut off the rib bone, giving it an axe like shape.
Servings 2
Instructions
- Start by dry brining the meat a few hours prior to cooking it. Ideally this can be done the night before.
- Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Use the snake method if you’re using a kettle grill. Place the meat on the indirect side and close the lid.
- Add some wood chunks for smoking if you like. A steak this size takes roughly 1.5 hours to get up to an internal temperature of 131° F. When it reaches that temp, remove it from the grill and stoke the fire to get it red-hot. Now sear the steak for 30 seconds on each side, keep flipping until you have a nice brown surface. Remove it from the grill and let it rest 5 minutes on a plate before slicing it. Enjoy it with a cold beer or your favorite red wine.
