Grilled Tomahawk Ribeye
The king of steaks — a massive bone-in ribeye reverse-seared to a perfect edge-to-edge medium-rare with a crackling crust.
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Ingredients
- 1 tomahawk ribeye (2.5–3 lbs, 2 inch thick)
- 2 tbsp coarse kosher salt
- 1 tbsp cracked black pepper
- 2 tbsp neutral oil
- 4 sprigs fresh rosemary
- 4 cloves garlic, smashed
- 3 tbsp butter
- Flaky finishing salt
Instructions
- 1
Pat steak completely dry. Season all sides heavily with salt and pepper. Rest uncovered on a rack in the fridge 4 hours (or overnight) for a dry brine.
- 2
Remove from fridge 45 minutes before cooking.
- 3
Preheat grill for two-zone cooking: one side hot (500°F+), one side cool (225°F).
- 4
Place steak on the cool side, bone facing the fire. Close lid and cook until internal temp is 115°F, about 35–45 minutes.
- 5
Move steak to the hot side. Sear 90 seconds per side, plus 30 seconds on the fat cap edge.
- 6
In the last minute, add butter, rosemary, and garlic to a small pan over the fire. Baste the steak twice.
- 7
Pull at 128°F internal. Rest 10 minutes loosely tented.
- 8
Slice off the bone, then slice against the grain. Finish with flaky salt.
Why this recipe works best on a clean grill
A clean grill makes this recipe easier because the grates release food evenly, the heat moves predictably, and old grease does not smoke over the fresh ingredients. When carbon buildup sits on the grate, it can leave bitter flavors, create flare-ups, and make delicate foods stick right when they should sear.
Before cooking, preheat the grill fully, scrape the grate with a bristle-free tool, and lightly oil the surface. If your grill has yellow flames, heavy smoke, stubborn hot spots, or a greasy smell before the food goes on, it may need a deeper cleaning before your next cookout. For more context, read our clean grill benefits guide or request a professional quote from The Grill Guyz.
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