Why Everyone's Talking About This Tomahawk Steak Recipe on the Weber Kettle!

tomahawk steak

🥗Healthier: grass-fed beef

💰Cheaper: ribeye steak

Grass-fed beef is leaner and more nutritious; ribeye steak is more budget-friendly.

Season the tomahawk ribeye generously with coarse kosher salt on all sides, including the edges.

Apply 16 mesh black pepper to the steak, pressing it in.

Place the seasoned steak on a wire rack in the fridge overnight to dry brine.

Prepare the grill using the slow and sear method, ensuring the charcoals are red hot.

Insert a meat thermometer into the thickest part of the steak and aim for an internal temperature of 125°F for medium-rare to medium doneness.

Cook the steak on the cooler side of the grill, monitoring the internal temperature until it reaches 85°F, then flip it over.

Once the steak reaches 125°F, remove it from the grill and let it rest for 10-15 minutes.

Add more charcoal to the slow and sear to build up the heat for searing.

Sear the steak over the hot flames for a couple of minutes on each side until a good crust forms.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary