Tomahawk Ribeye

A seared and "baked" American Wagyu Tomahawk
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Keyword: American Wagyu, Cowboy Ribeye, eatfluencer, instacalories, makecaloriesgreatagain, mcga, recipes, Snake River Farms, SRF, Steak, Tomahawk Ribeye
Cooking Method: Grilled
Food Category: Beef, Steak
FoodOrDrink: Food

Ingredients

  • 1 ea Tomahawk Ribeye
  • 1 ea Salt
  • 1 ea Pepper

Instructions

  • Gather your ingredients. Admire the wonderful cut of steak in front of you. Smell it. Slap it (Google Salt Bae if you don't know what I'm talking about). Say a prayer of thanks over it. ADMIRE IT.
  • Cover the steak on all sides with a healthy amount of coarse salt and pepper. If you have time, let it sit for an hour or two to absorb the spices and to come up to room temp.
  • Get your grill (or Big Green Egg in this case) going and get it as hot as possible. You'll want both a direct heat zone and indirect zone set up if possible. You'll notice I use a steel divider to ensure all of my coals remain in only half the grill.
  • Sear the steak on the grill. This was a very thick cut and due to some wind conditions, my grill wasn't as hot as I would've liked. I ended up searing mine for 3 minutes a side. In the right scenario, it can be as little as 30 seconds (also the scenario where I lost a bit of arm hair). 😉
  • After searing, move your steak to the indirect zone of the grill. Close the lid and let it bake.
  • Pull the steak at your desired level of doneness. Note that it will come up a bit higher yet as you let it rest.
  • Rest the steak for at least 5 minutes if not 10 prior to cutting and serving. Enjoy! (See notes for recipes of the other items in photo).

Notes

  • The cook times on this can really vary based on thickness and the temp of your grill.  I use a digital probe and alarm to keep an eye on when it is done.
  • The fact this is a ribeye with a bone on it is why it’s called a “Tomahawk” ribeye.  You can certainly use this recipe for any ribeye (or any steak really).  
  • This beautiful cut of meat was sourced from Snake River Farms.  It’s an American Wagyu which is a relative (but VERY different) from Japanese Wagyu.
  • The butter accompaniment in the photo is my recipe for Beefed Up Butter
  • The demi-glace sauce in the photo is my recipe for Beef Demi Glace
  • Wondering what that drink is?  It’s a rye whiskey based cocktail that pairs GREAT with a steak like this.  It’s my recipe for a Sazerac
  • Lastly, that candied bacon in the photo…. You definitely are going to want to make that.  It is my recipe for Maple Bourbon Bacon
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