![]() ![]() The USDA says that 145✯ is the safe internal temperature for cooked steak, although most professionals and steak lovers prefer a temperature below that, more in the realm of 123-125✯. ![]() Just to give you a ballpark idea though, plan on slow cooking for around 30-45 minutes. From time to time (I usually do it every 5-10 minutes), baste the contents of the pan back over the steak with a basting brush.įrom here, we’re not cooking for a set amount of time – we’re grilling until the inside of the steak reaches it’s desired doneness. Place the pan on the grill and underneath the steak to catch drippings from the beef.Īll of the contents will combine and homogenize as the steak cooks. Make sure the probe is measuring temperature at the very center of the loin.įor maximum flavoring, we like to take a shallow aluminum pan and place butter, garlic clove, and fresh herbs inside (thyme, sage, rosemary, or some combination of those). Monitoring The CookĪt this time, you should insert your probe meat thermometer. The idea here is to finish off the cook with indirect heat. Place the steak on a raised rack or on your grill’s swing away warming rack. Flip the tomahawk ribeye steak and repeat the last step, searing the other side for 5 minutes total with a 45 degree rotation after 2.5 minutes.Īfter the sear is complete, move the steak over to the “cooler” section of your grill for the slow cook. We are ready to flip the steak now (so after 5 minutes total on the first side). ![]() Place the beef on the grate and press down.Īfter 2.5 minutes, rotate the steak 45 degrees (keeping it on the same side), and press it down into the grate again. Steak Goes OnĪfter the searing side of your grill is hot and ready to go, it’s time to get the tomahawk steak on there. The other side should be cooler where we’ll cook the steak all the way through with indirect heat by going low and slow. You’ll want to set up a 2 zone cooking surface – one side of your grill should run piping hot, about 500-550 degrees for the sear. Either way, this is a great time to get your grill heated up in preparation to sear your steak. If you’re working on a charcoal grill, you may need a little more time to get your fire right. If you are using a gas grill, you might only need 5-10 minutes to get heated up. You can preheat your grill while your seasoned steak finishes up its rest. While the steak rests, go ahead and get your grill fired up. Grilling Method 1: The Traditional Route Preheat Your Cooker You won’t be able to tell when it’s done otherwise! ![]() It’s crucial that you utilize a probe meat thermometer to know the temperature of the innermost section of your beef while it cooks. That’s not the case with a tomahawk steak. You might be able to get away without a probe thermometer when you grill a traditional steak – when the steaks are thinner, it’s possible to “eyeball” it and do just fine, especially if you have some grilling experience. Equipment You’ll Need to Grill A Tomahawk Steak Probe Meat Thermometer Also, the seasoning will absorb some of the moisture inside of the steak which will help create a beautiful crust when we sear later in the process. If time is on your side, you can also place your seasoned beef into the fridge for a couple of hours before letting it rest at room temperature.ĭuring this time, the beef will absorb the seasoning and flavor will begin to sink in. Let It Breathe At Room Tempįrom there, let your steak rest at room temperature for a minimum of about 45 minutes. Make sure you coat the entire thing, including sides and even the fatty parts. I like to use a seasoning mixture of kosher salt, black pepper, and maybe a little bit of garlic powder, but you can feel free to use your favorite steak seasoning as a substitute.Ī tomahawk steak is a HUGE piece of meat, so you want to make sure to be liberal when it comes to applying your seasoning. I’ve always been a fan of keeping things simple when it comes to seasoning quality pieces of meat – all you really want to do is bring out the delicious flavor within your tomahawk ribeye. Seasoning Your Steakįirst things first, you’ll want to get your beef seasoned. It’s a sight to behold, and you’ll want to make sure you do it justice on the grill. 8.5 Final Thoughts Grilled Tomahawk Steak – OverviewĪ tomahawk ribeye is a giant cut of steak still on the rib bone, typically 2.5 to 3.5 pounds in weight. ![]()
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