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Giant Tomahawk Ribeye Steak Grilled Perfectly

The secret to having your tomahawk ribeye steak grilled perfectly is a technique called Reverse Searing. Follow these easy steps to grill the biggest steak you’ve ever cooked!

GIANT Tomahawk Ribeye Steak Grilled Perfectly

A 3-pounder Tomahawk ribeye is a sight to behold – get your grills ready, you’re going to remember this one for a while.

Step one, prep your grill for 2-zone cooking. This means the fuel (charcoal, briquettes, etc.) is under one side of the cooking surface, heating it up directly, while the other side takes advantage of radiant heat.

While the fire is getting hotter, you can move to step two: preparing the steak. Clean and trim the ribeye (if necessary), then season with your favorite beef/steak rubs.

Step three – getting that tomahawk ribeye steak grilled. Place it on the indirect heat side of the grill, and flip every 10 minutes. Use a thermometer probe to monitor internal temperature.

Once it hits 95-100ºF, move the tomahawk steak over to the hottest side of the grill, right on top of the coals. Sear each side for 2 minutes for a nice, charred crust that will seal in the juices of the meat. If you want more or less char, adjust the searing time.

When done, pull the steak from the heat and tent it lightly with tin foil. Let its internal temperature come up to 124ºF, then unwrap and let it rest for 10 minutes at room temperature.

Enjoy your Tomahawk ribeye steak grilled to perfection!

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7 Responses to Giant Tomahawk Ribeye Steak Grilled Perfectly

  1. The difference between a chuck eye and a rib eye is about 1 1/2 inches and $5 dollars a pound.

    From an ex Hormel employee

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