Grill Master Level Up: How to Nail the Perfect Tomahawk Ribeye Steak
You don’t have to live in Bedrock to enjoy these thick, tender and juicy massive meat marvels! Dry brined and reversed seared to a perfect medium rare, these ribeye’s will be the star of any meal.
Recipe:
Ingredients
2 Tomahawk Ribeye Steaks
1 t kosher salt/Lb of steak
Your favorite Steak Rub (We used First Street Steak and Chop Rub)
1. Coat all sides of the ribeyes with kosher salt and place on a wire rack lined baking sheet. Place the baking sheet in the refrigerator uncovered overnight (12-24 hrs).
2. Prep your grill for indirect grilling, heating one half to high (400-450°F).
3. Remove the steaks from the wire rack and lightly coat with avocado oil.
4. Coat the steaks liberally with your favorite steak seasoning/rub.
5. Place the steaks on the cool side of the grill with a temperature probe inserted into the thickest portion of the steak.
6. Rotate the steaks every 15-20 minutes until the internal temperature reaches 95-105°F.
7. Move the steaks over to direct cooking half of the grill for 3 minutes, rotating the steaks 45° half way through. Turn the steaks over and repeat direct cooking until internal temperature is 125-130°F.
8. Remove from heat and allow to rest, covered in foil for 15-20min. ENJOY!
Equipment used:
Turbo LP Gas Grill
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