Grilled Tomahawk Ribeye Steak

A person wearing a black glove is searing a raw tomahawk ribeye steak over a hot grill.
This recipe is sponsored by Blues Hog

Incredibly tender and rich, grilled tomahawk ribeye steak, is basted in a butter and garlic sauce while grilling. Though this is an expensive cut of meat, you don’t have to wait for a special occasion to fire up the grill. But, you may want to have a friend join for the meal, for this beast of a cut.

Sometimes referred to as a “tomahawk chop” or “bone-in ribeye,” it is a ribeye beef steak specially cut with five inches of rib bone left intact. Just like a rack of lamb, the extra-long bone is French trimmed to make it look like a handle. The end result is reminiscent of a tomahawk. 

Because this cut comes from the loin, it is highly marbled, super tender, and amazingly flavorful. Basted with a simple butter and garlic sauce, you don’t need to do much to this cut to make it great. Serve it with your favorite sides, like a baked potato, or enjoy it all by itself. 

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A raw tomahawk ribeye steak lays on a wooden cutting board, with a person in a "Yellowstone" black t-shirt behind it.
Sometimes referred to as a “tomahawk chop” or “bone-in ribeye,” it is a ribeye beef steak specially cut with five inches of rib bone left intact.
A grilled and sliced tomahawk ribeye steak is shingled on a wooden cutting board.
When the desired temperature is reached, remove the steak to a cutting board and tent with aluminum foil to rest for at least 10 minutes before slicing. 
A person wearing a black t-shirt with the words "Yellowstone" on it is seasoning a raw tomahawk ribeye steak on a wooden cutting board.
Spray the ribeye with the duck fat spray and season liberally with the rub. 
A person wearing a black glove is searing a raw tomahawk ribeye steak over a hot grill.
Place the ribeye directly over high heat for 2 minutes to sear.

Grilled Tomahawk Ribeye Steak Recipe

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This recipe is sponsored by Blues Hog.
A person wearing a black glove is searing a raw tomahawk ribeye steak over a hot grill.
Incredibly tender and rich, grilled tomahawk ribeye steak, is basted in a butter and garlic sauce while grilling. 
Cook 8 minutes
Ready in 8 minutes
Servings 2 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodGrill
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Ingredients

  • 1 stick unsalted butter
  • 6 cloves garlic peeled
  • 2 tablespoons extra virgin olive oil
  • 4 pounds Tomahawk ribeye
  • duck fat spray or olive oil spray
  • 1 tablespoon Blues Hog Bold & Beefy Seasoning or favorite beef rub

Equipment

  • aluminum pan

Directions

  • Set up a grill for two zone cooking, with direct and indirect cooking. Place the butter, garlic, olive oil, and rub in an aluminum pan on the indirect side of the grill to melt. 
  • Spray the ribeye with the duck fat spray and season liberally with the rub. 
  • Place the ribeye directly over high heat for 2 minutes to sear. Rotate the steak a quarter turn and sear for another 2 minutes. Flip the steak over and sear for another 2 minutes. Rotate the steak a quarter turn and sear for another 2 minutes. 
  • Move the steak to the indirect cooking zone and cook to your desired temperature, 20 to 30 minutes for rare,125 to 130 degrees F (50 to 55 degrees C). Baste with the butter mixture every 5 to 10 minutes while cooking. 
  • When the desired temperature is reached, remove the steak to a cutting board and tent it with aluminum foil to rest for at least 10 minutes before slicing. 

Nutritional Information

Serving: 2gSodium: 483mgCalcium: 211mgVitamin C: 3mgVitamin A: 1662IUSugar: 1gFiber: 3gPotassium: 2574mgCholesterol: 674mgCalories: 2465kcalTrans Fat: 2gMonounsaturated Fat: 85gPolyunsaturated Fat: 10gSaturated Fat: 88gFat: 190gProtein: 184gCarbohydrates: 9gIron: 19mg

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Ryan is the founder of BBQ Tourist and co-founder of The Smoke Sheet BBQ Newsletter, based in Omaha, Nebraska. Originally from Kansas City, Missouri, for the last several years he has been traveling throughout the country, seeking to experience and understand barbecue in all of its many forms.

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