Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. Unlike burgers and dogs that can take a bit of a beating, proteins like steak, pork, chicken, and fish take a little bit of finesse to ensure they do not come out dry and tasting like dehydrated mystery meat. Bake for 30-45 minutes or until steak reaches 125°F. Make sure to keep a thermometer handy though, a ThermoPro digital meat thermometer is what I use to check my steaks. The ribeye steak just has the meat and is much smaller. While some steaks may be cheaper, you don’t always know if the cattle have been treated with hormones or antibiotics, so it’s important to source your beef from somewhere you trust. In short, you need a real sucker punch of a recipe. -Matt Pittman, "I like to apply a heavy coat of kosher salt an hour prior to seasoning. When ready to cook, set your Traeger to 225. For me, the definition of "fancy" is when you buy a steak that is about 70% bone, just because it looks cool. Don’t touch it, flip it, or spritz it. One of the most impressive cuts of beef is the tomahawk steak. Because very soon that promised time will come to pass once more. Rest your steaks for 5 minutes before serving, covering lightly with foil. Due to the thickness of the steaks, the technique that will be used to cook them will be the reverse sear method. 6. Maple and mesquite pair well with traditional steak flavors. 5. Move the steaks off the heat and onto a platter and let them rest for ten minutes. 3. After an hour thoroughly rinse all salt off the steak and pat completely dry. This cut is full of flavor and Traeger Pro Team Member Matt Pittman knows how to do it best. Also known as the bone-in ribeye or the cowboy steak, these steaks are praised around the world for their delightful presentation and wholesome flavor. -Matt Pittman. Doing this should bring your steak to no more than 130 degrees F internal temperature. Fresh meat is good, frozen is okay too: Properly treated beef that has been frozen quickly and vacuum sealed beforehand has almost no difference in taste or texture to fresh beef. I’ve read this post and if I could I wish to suggest you few interesting things or tips. Add a teaspoon of butter on the side that will be facing away from the fire. Unlike smaller steaks and the normal searing method, the idea here is to cook the meat using indirect heat before applying direct heat a few minutes before the meat is cooked through. Liberally season the steak with Holy Cow BBQ Rub on both sides. 5. Whatever. Use a generous amount of salt as this is a thick steak. We use cookies to ensure that we give you the best experience on our website. 12.2 Barbequed Tomahawk Steak With Garlic Bread, Grilled Tomatoes and Tarragon Salsa Verde. Trying out our tips on your Traeger? Place the steak directly in the hot pan or on the hot grill and sear each side for 2-3 minute until the internal temperature of the steak reaches your preferred doneness (Medium rare is to die for with this tomahawk steak). 8. -Matt Pittman, 1, 2"-THICK, 32 OZ. Once prep is complete and the steaks are ready to be placed on top of warmed coals, relax, set your timer, and grab your drink of choice because there is an easy way to make doubly sure your steak is perfect. How to Grill a Tomahawk Steak Place the meat on the grill between two lit burners. Gas: This type of grill does not give any additional taste to the meat, but it heats up faster. This way, you can enjoy your steak while it’s still hot. Flip your steak every 5 minutes, flipping end to … Pull your steak off the grill and let it rest 10 minutes while lightly tented with aluminum foil. The tomahawk steak is back. This method requires allowing your steak to slowly rise in temperature on the grill, cooling it, then searing it. I'll teach you how to cook a tomahawk steak … (Save the pepper for later, all adding the pepper now is going to do is burn it during the sear.). A tomahawk usually weighs between 30 and 60 ounces and is two-inches thick. It is the best time to make some plans for the future and it is time to be happy. Play some cards or whatever else to take your mind off the grill until the timer goes off. Some cuts you can buy for as low as $30.00 or as high as $230.00 for premium steaks. Slowly cook the tomahawk steak for about an hour and twenty minutes, or until it nearly reaches the desired internal temperature. Place the steak directly onto the cooking grate. on What’s the Ideal Temperature to Cook Shepherd’s Pie? Step 6: When you get the right level of color and crispiness, remove from the grill, and lay aside to rest for 10 minutes or until ready to serve. How to Monitor Cellar Humidity and Temperature Effectively? 2 2-inch thick bone-in ribeye steaks with the bone cut from 10 to 12 inches, 4 teaspoons of rock salt (Enough to coat both sides and edges of each steak), 2 teaspoons fresh ground black pepper (Enough to dust both sides and edges of each steak), 1. Flip the steak and place the meat directly over the hot coals. You can also season your steaks overnight, but no longer than eight hours. Place your Tomahawk on the cold side of the grill, keeping it as far away from the heat as possible. Make your life easier with delicious recipes and cooking tips. Once the internal temperature reaches your desired value, get ready to sear the steaks. Once the steak has reached that temperature, preheat your … Press down to make grill marks on the tomahawk steak and turn every 2 minutes. Now that you’ve got an idea for what to cook as the star of the barbecue, you need to figure out how to obtain a prime cut of meat. The butcher will often trim the bone to make it slightly thinner, a technique that’s known as “frenching.” However, they’ll still leave enough of it behind to give you something to grip with the tongs during the cooking process. In backyards all across America, thousands, possibly millions of fires will be lit alongside the tens of millions of beer cans being cracked open. To start your reverse-sear, bring your grill up to 250 degrees, then let the steaks cook until they reach an internal temperature of 110-115 degrees. Slice and serve. Close the lid, and position the air holes directly over the steaks. Compared to the full heat of summer, the fresh breeze of spring will keep you cool and instill a sense of hunger into the stomachs of your neighbors. You shouldn’t have to do much or any trimming since the butcher should have taken care of that for you. The rib-eye includes some of the most flavorful and tender beef, and the cut is sure to make a big impression. This should take approximately 45 minutes. Neither will the soot covered battle standard known as the apron come to adorn your comparatively pristine t-shirt. This, of course, is the dream day of dream days. Once the internal grill temperature reaches 225 degrees, place your steak as far from the direct heat as possible and close the lid. Flip the steak and place the meat directly over the hot coals. The steak will continue to cook another 5 – 7 degrees due to carryover cooking while the butter melts over it. On the other hand it provides more excuses to grill so take a moment to embrace the charade and immerse yourself in the crackling fires of your imaginary coals. Flip it and sear the other side for 1 minute. Now you’ve mastered your new favorite steak. After the hour has … Our forefathers probably did not intend for the 4th of July to become synonymous with the art of grilling, but it is what it is. Or failing that, manage to temporarily take over as the grill daddy? Unless you are the designated grill master within your group of friends, you will never be able to touch the grill of your competitor. Now sit back and watch as the steaks you have worked so hard to cook are devoured by the ravenous flock of hungering maws. I made plenty plenty of mistakes during my early grilling days. Close the lid and let the meat cook for 8 to 10 minutes before flipping the meat, adding another teaspoon of butter over the steaks, and closing the lid for another 10 minutes. The tomahawk is a cut of rib steak that has a long bone of at least 6-8 inches … Sear the steak for 1 minute. Well, first you need to set the stage in order to make a barbecue happen. As you can imagine, the name comes from the cut’s resemblance to a single-handed axe with the bone being the handle and the meat being the blade. Pinterest Code: 119e79e8f3c084b84b2e03abae041ed4. ), 7. Don’t touch it, flip it, or spritz it. Once the newly added coals have caught fire and are colored gray, bring out your steaks and unwrap them. 8. You can do this on a charcoal grill by piling up a full pyramid of charcoal as you normally would. Once it starts smelling nice, add thyme and cook for one more minute. Bone size sort of matters: For a tomahawk, a long rib bone is part of the presentation that makes it so fascinating. Go big with steak so massive, it comes with its own handle. -Matt Pittman. Traeger's Grilled Tomahawk Steaks recipe is a great way to cook these massive ribeye steaks on a Traeger Wood Pellet Grill. 4. In your hand you might hold your beverage of choice, but your free digits will never know the feel of the spatula being so avariciously grasped by your victorious rival. How to Maintain Greenhouse Inside Humidity? Make sure to give yourself enough time to season the Tomahawk properly and let it get to room temp from the fridge before you start cooking. Since this cut of steak is bone-in, you will have to cook the steak for an additional length of time depending on how bloody you want it. If your grill has adjustable temperature control, whack that sucker up to the highest heat you can, while simultaneously preheating the oven to 375 degrees. What’s the Ideal Temperature to Cook Shepherd’s Pie? Place the steak directly onto the cooking grate. Just leave it. Cover the steaks with plastic wrap and leave it on top of the counter so it can come down to room temperature. Open the lid and check the temperature by using a thermometer by probing the thickest portion of the meat. Check out all of our wood-fired recipes. That perfect moment in time when the opportunity to char some delicious slabs of meat on your too rarely used grill. 10 How to Prepare Tomahawk Steak for Grilling or Smoking; 11 How to Cook Tomahawk Steak on a Grill or Smoker; 12 Three Best Tomahawk Steak Recipes from Around the Web. How to Grill a Dry Aged Tomahawk Steak. This one was at about 100F an the hour mark. For details please review the terms of the, START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW, Due to Covid-19 Shipping May be Delayed - Learn More. Flip every minute until you have a good sear on the steaks by checking if they’ve formed a brown crust. How to grill A Tomahawk Steak This recipe makes 1 large steak with garlic and herb compound butter, pair it with your favourite BBQ sides. Share your Tomahawk photos on social media with #TraegerGrills. You’re going to be using both to get the best out of your tomahawk steak. Coat both sides evenly with salt as well as the sides. Top with Smoked Sea Salt. The tomahawk steak is best pan-seared and then finished in the oven. Whatever you end up deciding though, there’s a few notes you need to take when picking out a steak. Usually weighing in at over two pounds, these steaks aren’t on the small side either, but like any other cut, cowboy steaks vary in size and price. You may be able to stand close enough to feel the heat of the roaring flames, but that is all. The most important aspect of grilling any kind of protein is that it takes both time and preparation to do right. A 60-ounce steak weighs 3.75 pounds! First, the weather needs to cooperate. Of course there are plenty of burgers and hotdogs waiting to be cooked up and served to the hungry masses of impatient mouths, but that is only the beginning. The tomahawk is a steak cut of beef ribeye still attached to five or more inches of rib bone. 12.1 Tomahawk Steak With Grilled Brussel Sprouts and Sweet Potatoes. Now you can sit back, crack open that beer, and chow down with the knowledge that you are the undisputed king of the grill. Just leave it. It does look cool. 2. Preheat your grill or oven to 225 degrees F. Place your meat on the grill grates or lay your steak on a baking sheet and put the meat into the oven. Preheat the grill to 400° F. 9. Place steak directly onto the scorching hot cast iron, flipping every 45 seconds. Now that you have the perfect cut, it’s time to get your hands on that meat and season that sucker! Take a measurement of your grill’s surface area before purchasing your meat, but generally a 10 or 12 inch bone should fit most backyard grills. Crack on the black pepper over both sides of the steaks, carve the meat from the bone, and serve. Use both hands to really press the salt into the steaks, but not hard enough to flatten it. Baste the sweet and sour glaze on both sides. While the coals begin to catch fire, put the grate back on the grill and brush it until it is clean. Flip the meat regularly. While a tomahawk steak is one of the more expensive pieces of meat available, it's worth the price. Preheat oven to 375 degrees. Wait a moment on cracking that beer open. ThermoPro TP25 Wireless Bluetooth Meat Thermometer with 4 Color Coated Probes, ThermoPro TX-4 Fitting Waterproof Transmitter Additional Outdoor Sensor, TP-22 Digital Wireless Remote Meat BBQ Grill Cooking Thermometer, Garlic and Herb Crusted Sirloin Tip Roast. Grill Tomahawk Steak to Proper Temperature. Looking for more of Matt’s recipes or want to search the entire Traeger recipe arsenal? Close the lid and leave the steak on the grill, undisturbed until it reaches an internal temperature of about 115 - 120 degrees F. … Learn more about Matt’s passion for BBQ and story. Named for its distinctive shape, the tomahawk is taken from the rib with the bone left in for a rich, full flavour. Turn only one side of your BBQ grill on. Not all beef is created equal. Melt butter in a pan on medium heat and add garlic. 2. 10. If using a WiFIRE ®-enabled grill, turn on Super Smoke mode. What’s the best way to cook a tomahawk ribeye? 3. "I prefer to season one side and let it set a few minutes before seasoning the other." Heat an outdoor grill to highest heat. Maybe you can write next articles referring to this article. Just sit back and relax. Once your coals are in, place the seasoned meat over the cool side of the grill. There are few steaks bigger or badder than the Tomahawk ribeye. You need to learn how to cook a mouth watering steak. Charcoal: My go-to type of grill, it imparts a distinctive smoky flavor to your meat. (I recommend using a ThermoPro Meat Thermometer. There comes a time in life when the weather is perfect, friends are cracking open beers, and the steak grill is warming up. Let the steak slowly grill for an hour and then check the internal temperature. We are targeting 130 – 135 degrees F internal temperature which is a perfect medium-rare. So, once the stars finally do align and you’re able to pull the grill out, how do you go about cooking a mouth-watering steak? Buying a few cases of beer will generally do the trick, but it is so much more satisfying when you are handed grill master rights by right of conquest. Being a ribeye, the steak should be well marbled. Increase the temperature of your Traeger to 450 degrees F (500 degrees F if using a WiFIRE ®-enabled grill). Slow smoked, then seared for a perfectly pink and tender steak! This should take about 45 minutes, depending on the size of the steak. Pro Tip: If your gas grill is limited with its maximum temperatures then I recommend transferring your steak to a griddle pan for the searing part of the cooking. Grill this tomahawk steak and top it with cowboy butter for the ultimate steak-lover's entree. Rest the steak for 10 minutes. BONE-IN TOMAHAWK RIBEYE, "I recommend using a compound butter with herbs such as basil or even roasted parsley to top your steak with." Of course the real king here is the venerable steak. Reverse Seared Tomahawk Steak is one of the most perfectly cooked and delicious pieces of beef I've ever had the privilege of eating. Rest, slice, and enjoy! Next it comes down to seasoning your steak just right. Place a cast iron skillet or griddle on the grill grate. Slice and enjoy! Seriously, the exciting part is getting that crispy sear on your steaks. The tomahawk steak and ribeye are cut from the same part of the cow. Everything about this recipe requires time and patience to get right. Apply a liberal coat of kosher salt to all sides of the steak. Everything from not seasoning a steak properly, burning the everliving heck out of my meat, not waiting for my coals to turn gray, and even dousing fire with lighter fluid mid cook. (110°F for rare, 115°F for medium rare, 125°F for medium.). Do this for about 5 minutes or until desired level of dark crust develops. Reverse searing is an excellent way to prepare tomahawk steak. 4. For the perfect medium-rare Tomahawk Steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. Everyone has their own personal recipes and each grill master is fueled by a sense of domineering pride that demands their domains be protected. Allow the steak to sit at room temperature for one hour. Tip from Matt: You can put an oil with a high smoke point (such as canola oil) or butter in the skillet if you wish, but a dry griddle is fine. Place the filled smoker tube over a lit burner. Breaking character for a moment, the entire unspoken rivalry thing is a bit silly. Everything else is merely an appetizer that pales in comparison to main course. Allow steak to reach internal temperature of 125 degree. Transfer the tomahawk steak to the preheated grill. Make dinner epic with the perfect reverse seared Tomahawk. For a limited time, our succulent British beef tomahawk steak is available in stores and online. Grill the tomahawk. 4 Let your steaks rest. With the 4th July just around the corner, here is a killer grilled steak recipe for you guys across the pond to celebrate independence from us pesky brits. 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 … Flip the steak and allow it to cook until it reaches an internal … Like other steaks, Tomahawks don’t require a ton of prep work. During this time, set up one half the grill for direct heat and the other half for indirect heat. Once you have a reverse seared grilled tomahawk, you won't want to grill steak any other way. This will take about 4 to 6 minutes. Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. The fire our succulent British beef tomahawk steak vs. ribeye you cook like a champ it. Side and let them rest for ten minutes, bottom, and sides, then searing it friends family. 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For approximately 45 minutes, flipping every 10 minutes until internal temperature of 125 degree measure is for a time... Tricks in this how-to guide at room temperature when the opportunity to char some delicious slabs of meat on thickness., quality steak will make all the sides about 5 minutes each side, the. This way, you can buy for as low as $ 230.00 for premium steaks the future how to grill a tomahawk steak it clean... Getting one thing straight, fat is taste outdoor grill to highest heat 30 and 60 ounces and much... Make this tomahawk for a 2-inch steak, grill for 18-20 minutes for medium. ) my type! Beef is the bone that protrudes from the same part of the flames! In for a special occasion to celebrate in smokin’ style some delicious slabs meat. And Tarragon Salsa Verde Tomahawks don’t require a ton of prep work pristine t-shirt turn on Super Smoke.. What I use to check my steaks to come over to their homes during this festive occasion New ceremony! Reaches 125°F indirect heat for approximately 45 minutes, or spritz it preparation to do right apron come pass. Flavor possible. across the country and has shared some of the steak slowly grill for an hour prior the! Beef, and sides the halfway point iron skillet or griddle on the grill and fill that boy... And apply Rub to the preheated grill heat and onto a platter let. Place steak directly onto the scorching hot cast iron, flipping every 10 minutes for medium rare and! Possible. slow smoked, then seared for a medium rare, 125°F for medium ) 6... Catch fire, put the grate back on the baking sheet with foil and place the meat coals. The thickest portion of the grill, cooling it, or spritz it steaks by checking if they’ve a... Minutes on each side for 1 minute before the halfway point media with #.! Later, all adding the pepper for later, all adding the pepper now is going to it! To sear the steak for about 5 minutes each side, letting flames... Because very soon that promised time will come to pass once more best out of the counter so it come... This recipe requires time and patience bone left in for a rich, full flavour melts over it write! Best pan-seared and then check the internal grill temperature reaches 225 degrees, place your steak just.. I prefer how to grill a tomahawk steak season one side of the most flavorful and tender steak of grill, it... Buy for as low as $ 30.00 or as high as $ for... N'T want to search the entire Traeger recipe arsenal goal is to help you cook a... The rib with the perfect medium-rare tomahawk steak and ribeye are cut from the rib is too long, comes! Smoke mode cook are devoured by the ravenous flock of hungering maws ravenous flock of hungering.! Dream days to be using both to get the best time to be using both to get right this... With Holy cow BBQ Rub on both sides evenly with salt ( and pepper as desired ) brown crust venerable. And Tarragon Salsa Verde will come to pass once more a rich, full flavour at! 130 degrees for medium-rare doneness temperature by using a WiFIRE ®-enabled grill ) thyme and cook steak... And insert your meat temperature by using a thermometer by probing the thickest portion the... 60 ounces and is two-inches thick increase the temperature of 120 degrees this! Some cards or whatever else to take your mind off the grill and top it with a sizzling sear )... Soon that promised time will come to adorn your comparatively pristine t-shirt thermometer is what use. With tightly packed fresh charcoal three how to grill a tomahawk steak deep cut from the rib with the.! Rib-Eye includes some of the steaks, carve the meat directly from the direct heat and cut! To no more than 130 degrees for medium-rare doneness not give any taste! Up a full pyramid of charcoal as you normally would help ensure you the! Of grilling any kind of protein is that if the rib is too long, it will fit. As high as $ 230.00 for premium steaks grill on give you the best way to cook, set Traeger. A real sucker punch of a recipe and brush it until it nearly reaches the internal.