Best Tomahawk Ribeye Steak Recipe! | Sunterra Pro Series | Ballistic BBQ | Santa Maria BBQ

tomahawk steak

🥗Healthier: grass-fed beef

💰Cheaper: ribeye steak

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

Start by making a rub with kosher salt, granulated garlic, cayenne pepper, chopped dehydrated onion, celery seed, ground black pepper, and ground white pepper. Shake to combine.

Smash 3 cloves of peeled garlic and sprinkle with kosher salt to create a paste.

Add red wine vinegar and canola oil to the garlic paste and whisk together with a fork.

Tie fresh rosemary together to create a basting brush.

Season the 2.9 pound USDA prime tomahawk ribeye steak liberally with the seasoning rub, ensuring to cover all sides and edges.

Prepare the grill by placing lump charcoal on one side and California red oak on the other side.

Oil the grill grates with canola oil before cooking.

Cook the steak on the side with charcoal for a forward sear to create grill marks, then move to the indirect heat side to finish cooking.

Use an instant-read thermometer to check the internal temperature, aiming for 125°F before removing the steak to rest.

Baste the steak with the prepared basting liquid while cooking, flipping it every minute to 90 seconds for even cooking.

Allow the steak to rest before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level: