Tomahawk Ribeye Steak

A red basting brush rubbing a basting sauce onto the cooked tomahawk steak.

Sometimes known as a caveman steak or cowboy steak, the tomahawk ribeye steak is best served right on the cutting board. This massive steak is seasoned with rub and infused with butter and fresh herbs.

This steak is pretty pricey due to the unique butchering required, so make sure you cook it right and infuse it with flavor. Two-zone cooking gives it a nice sear with grill marks and lets it cook low and slow to the perfect internal temperature.

Though this steak is perfect on its own, you can also grill up some veggies as a side dish. Try roasting peppers, tomatoes, onions, or your favorite vegetable to serve alongside.

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A cooked ribeye steak sitting in the cool zone of the BBQ.
Place the tomahawk steak in the cool zone to slowly come to temperature after grilling.
A raw seasoned tomahawk ribeye steak sitting in smoke in a grill.
This caveman-style serving of steak is a hearty and tasty meal.
A tomahawk ribeye steak with dark hatch marks sits on a grill.
The steak is first grilled over high heat to make nice hatch marks, then finished on the cool side of the grill.
A red basting brush rubbing a basting sauce onto the cooked tomahawk steak.
During the final cooking step continully baste the tomahwk steak.

Tomahawk Ribeye Steak Recipe

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A red basting brush rubbing a basting sauce onto the cooked tomahawk steak.
Sometimes known as a caveman steak or cowboy steak, the tomahawk ribeye steak is best served right on the cutting board. This massive steak is infused with butter and fresh herbs.
Preparation 40 minutes
Cook 20 minutes
Ready in 1 hour
Servings 2 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodGrill
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Ingredients

  • 2 tablespoons Killer Hogs The AP Rub or your favorite rub
  • 3 pound Tomahawk ribeye steak
  • 1 tablespoon Killer Hogs Steak Rub or your favorite rub
  • 8 tablespoons unsalted butter
  • 1 head garlic peeled
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme
  • 1/4 cup olive oil

Equipment

  • aluminum pan

Directions

  • Apply a medium to heavy coat of the all-purpose rub to all sides of the tomahawk ribeye. Let rest for 30 minutes at room temperature.
  • Prepare a charcoal grill for two-zone cooking.
  • Apply a light coat of steak rub to the ribeye. Sear over the hot side of the grill for 2 ½ minutes, then twist and cook for an additional 2 ½ minutes to form grill marks. Flip the steak over and repeat the process.
  • Move the steak to a raised rack over the cool side of the grill. Place a shallow aluminum pan directly under the steak and add the butter, garlic, rosemary, thyme, and olive oil. Baste the steak with the butter mixture every 10 minutes until it reaches the desired temperature.
  • Rest the steak for 10 minutes on a cutting board before slicing.

Nutritional Information

Sodium: 370mgCalcium: 322mgVitamin C: 11mgVitamin A: 2240IUSugar: 1gFiber: 3gPotassium: 2071mgCholesterol: 535mgCalories: 2149kcalTrans Fat: 2gMonounsaturated Fat: 78gPolyunsaturated Fat: 10gSaturated Fat: 76gFat: 171gProtein: 141gCarbohydrates: 20gIron: 20mg

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About Malcom Reed

Malcom Reed started competing in barbecue competitions in 2002, from here his barbecue hobby turned into a full-blown addiction. Along with his wife, Rachelle, in 2007 he started his website HowtoBBQright.com.

Learn more about Malcom Reed
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