🔥 CAVEMAN STYLE🔥TOMAHAWK RIBEYE STEAK!! I AM A BELIEVER!!!

wagyu tomahawk steak

💰Cheaper: ribeye steak

Ribeye is more affordable while still offering rich flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is a budget-friendly alternative.

Welcome to the video and introduction to the recipe.

Season the tomahawk ribeye steak liberally with kosher salt on all sides.

Season the steak with coarse black pepper on all sides.

Let the steak sit at room temperature for about an hour to ensure even cooking.

Prepare the grill using jealous devil lump charcoal, avoiding briquettes due to ash concerns.

Wait for the charcoal to reach a raging heat with a nice white coal bed before placing the steak on the grill.

Place the steak directly on the coals and sear for about 3-4 minutes on one side.

Flip the steak after 3-4 minutes and sear the other side for another 3-4 minutes.

Remove the steak from the coals and let it rest for a couple of minutes while setting up for low and slow cooking.

Put the grill grate back on and lower the heat, then place the steak on the grate to cook low and slow until it reaches an internal temperature of 125-135°F.

Check the internal temperature of the steak, which should be around 90°F before closing the lid to continue cooking.

Once the steak reaches an internal temperature between 127°F to 137°F, remove it from the grill.

Let the steak rest on a tray, tented with foil, for about 15 minutes to redistribute the juices.

After resting, remove the foil and slice the steak down the bone to serve.

Cut off the ribeye cap (spinalis) and slice the steak into portions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens