Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)

Grilled Tomahawk Steak recipe. How to grill a tomahawk steak, a massive ribeye with most of the rib bone still attached.

I couldn't help myself. I mean, look at those rib bones...how could I not grill this steak?

Jump to:

• Ingredients
• How to Grill a Tomahawk Steak
• Gas Grill Tips
• Equipment
• Storing leftovers
• Reheating leftovers
• Grilled Tomahawk Steak Recipe
• Notes
• What do you think?
• Related Posts
• 💬 Comments

“Because it’s there.”

George Mallory, English mountaineer, when asked why he wanted to climb Mount Everest.

If you have to ask “why”, then you don’t want this steak. Go get some regular ribeyes. But, if you want to knock the socks off of a carnivore, this is the steak for you.

I saw the tomahawk ribeye chops at Allen Brothers Steaks in Chicago. One look, and I was done for. I had to grill it.

Luckily for me, one of the other people on the tour was Chef Michael Ollier, the corporate chef for Certified Angus Beef, located just down the road from me in Wooster, Ohio. (We had an easy connection, both being Ohio boys.) When summer came, I got in touch with Certified Angus Beef, asking them where I could find tomahawk steaks in the Akron area.

Certified Angus Beef sent an entire long bone rib roast to my local Acme grocery store, where James the butcher sliced me gorgeous 2 inch thick steaks.
Why two inches thick? Because that’s how thick the rib bones are.

Now, it may be called a tomahawk steak, but I think they look more like a fireman’s axe. These were huge steaks, about 18 inches long. The length of the bone made them hard to work with - the two steaks took up half of my kettle grill, and every time I turned or flipped them I had to adjust, so the bone wasn’t hanging over the edge of the grill. If I was cooking for a crowd, and needed to fit more than two on the grill, I’d ask for the bone to be cut back, say to 12 inches long instead of the full 18 inches, to make them easier to fit on the grill. Or, I’d cheat and get a rib roast, and then ask for the bones to be Frenched so they stick out a bit. But, really, if you’re after the full tomahawk experience, you need the extra long bone.

I grilled the steaks using the reverse sear method - on the grill, but as far away from indirect high heat as the bones would allow until they reached an internal temperature of 115°F. Then they went directly over the coals for a quick sear to brown the surface of the meat. Then I got to gnaw on the bone...oh, my.

Ingredients

• 2 (2-inch thick) tomahawk ribeye steaks (rib bone still attached)
• 4 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper

How to Grill a Tomahawk Steak

Season the steaks

At least an hour before cooking, sprinkle the meat evenly with the salt and pepper. This can be done as early as the night before; cover the steaks with plastic wrap and refrigerate. Remove the steak from the refrigerator when you start heating the grill, so they can start to come to room temperature.

Set the grill up for indirect high heat

Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. (The grill's internal temperature should be 400 to 500°F.) On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. Then I put the grate on the grill and brush it clean.

Reverse sear the steaks

Put the steaks on the grill over indirect heat, away from the lit coals, with the bone side of the steaks facing the heat. Close the lid, and position the air holes directly over the steaks. Cook the steaks with the lid closed; after ten minutes, flip the steaks and swap them so the steak that was farther away from the heat is now closer. The steaks are ready for searing when they reach 115°F internal in the thickest part, about 20 minutes of indirect cooking. (115°F is medium rare. Cook to 105°F to 110°F for rare, 125°F for medium. Beyond that…buy a thinner steak.)

Quickly sear the steaks over direct heat

Move the meaty part of the steaks directly over the coals, with the bones hanging over the indirect heat part of the grill. Sear the steaks, flipping every minute or two, until they are browned and crusty, about 6 minutes. Move to a large (and I mean LARGE) serving platter.

Carve and serve

Let the steaks rest for ten minutes, then show them to your guests. Put the steaks on a cutting board and run a knife along the curve of the bone to carve the meat from the bone. Pass the bones around as an appetizer (anyone want a rib?) and then slice and serve the steaks.

Gas Grill Tips

On a gas grill, I set up for reverse searing by preheating the grill on high for 15 minutes, then turning off all of the burners except for the one burner on the far right of my grill. Then I reverse sear the tomahawk steaks on the grill, over the unlit burner side, until they reach 115°F to 120°F. Then, I finish by searing the steaks over the lit burner for 2 to 3 minutes a side, just long enough to get good grill marks on the steaks.

Equipment

• Grill (I love my Weber Kettle)
• Probe thermometer (makes it easy to track the temp without lifting the lid) or Instant read thermometer
• Large serving platter

Storing leftovers

I get asked about how to store and reheat leftover tomahawk steak, so here's my process.

These steaks are so thick cut that they are essentially small small rib roasts. If I have any leftovers I cut the meat off of the bone, then slice it into ½-inch thick slices. Those will last for a few days in the refrigerator, covered. (The bone is just too large to store.) I use the leftovers in a decadent steak sandwich, with some horseradish sauce on top, or in a steak salad.

Reheating leftovers

I reheat this steak in the microwave for about a minute; I want to try to leave some of the pink interior. Or, I give them a quick sear in a pan - this is my preferred method. I put a skillet over medium-high heat with a little vegetable oil in it, and wait for the oil to start to shimmer. Then I add the sliced pieces of steak, and sear them for about a minute - just enough to warm them up and get them a little crisp, not so much that I lose the pink on the inside.

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Special thanks to Certified Angus Beef and Acme Fresh Market for getting me these gorgeous steaks.

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Notes

• This is a BIG cut of meat. One chop was enough to feed my family of five. That said, I was glad I had two chops - I needed the extra rib. Everyone wanted a chance to gnaw on the bone.
• This was a difficult chop to find, back when I wrote this recipe. It is easier now, but sometimes you will have to special order it. (Get to know your butcher at the grocery store.) Your patience will be rewarded with a FANTASTIC steak.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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