Grilled Tomahawk Steak


2 (2-inch thick) tomahawk ribeye steaks (whole rib bone still attached, or get a rib roast and ask for it to be Frenched and cut into steaks)
4 teaspoons kosher salt
1 teaspoon fresh ground black pepper
Cook Mode Prevent your screen from going dark

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, then take the steaks out when you start heating the grill.
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.

Continued on next page

Leave a Comment

Display an anchor ad