Recipe Instructions:
Ingredients
42 oz dry-aged prime tomahawk steak
salt
black pepper
meat thermometer
Directions
STEP 1 Season the tomahawk steak Season all sides of the tomahawk steak generously with salt and pepper at least 2 hours before grilling. Recommended to salt a thick ribeye steak around 6 hours to overnight for optimal salt penetration. Store in the refrigerator until ready to cook; however, let steak come to room temperature before grilling. Insert a meat thermometer into the steak.
STEP 2 Grill direct heat Preheat the grill to at least 500 degrees. Grill the tomahawk ribeye over direct heat for about 1 minute each side (cook the edges too).
STEP 3 Move to indirect heat For indirect grilling, move steak to indirect heat until the internal temperature reaches 125 degrees.
STEP 4 Let rest Pull the steak off the grill and let rest about 10 minutes or until the internal temperature of the meat thermometer reaches 135 degrees.
