Just to give you a ballpark idea though, plan on slow cooking for around 30-45 minutes. From time to time (I usually do it every 5-10 minutes), baste the contents of the pan back over the steak with a basting brush.įrom here, we’re not cooking for a set amount of time – we’re grilling until the inside of the steak reaches it’s desired doneness. Place the pan on the grill and underneath the steak to catch drippings from the beef.Īll of the contents will combine and homogenize as the steak cooks. Make sure the probe is measuring temperature at the very center of the loin.įor maximum flavoring, we like to take a shallow aluminum pan and place butter, garlic clove, and fresh herbs inside (thyme, sage, rosemary, or some combination of those). Monitoring The CookĪt this time, you should insert your probe meat thermometer. The idea here is to finish off the cook with indirect heat.
Place the steak on a raised rack or on your grill’s swing away warming rack. Flip the tomahawk ribeye steak and repeat the last step, searing the other side for 5 minutes total with a 45 degree rotation after 2.5 minutes.Īfter the sear is complete, move the steak over to the “cooler” section of your grill for the slow cook.
We are ready to flip the steak now (so after 5 minutes total on the first side). You won’t be able to tell when it’s done otherwise!Īfter 2.5 minutes, rotate the steak 45 degrees (keeping it on the same side), and press it down into the grate again. It’s crucial that you utilize a probe meat thermometer to know the temperature of the innermost section of your beef while it cooks. That’s not the case with a tomahawk steak. You might be able to get away without a probe thermometer when you grill a traditional steak – when the steaks are thinner, it’s possible to “eyeball” it and do just fine, especially if you have some grilling experience. Equipment You’ll Need to Grill A Tomahawk Steak Probe Meat Thermometer Also, the seasoning will absorb some of the moisture inside of the steak which will help create a beautiful crust when we sear later in the process. If time is on your side, you can also place your seasoned beef into the fridge for a couple of hours before letting it rest at room temperature.ĭuring this time, the beef will absorb the seasoning and flavor will begin to sink in. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.From there, let your steak rest at room temperature for a minimum of about 45 minutes. Once you’ve reached an internal temperature of 130 degrees, it's time to sear the steak for a browned tasty crust! To get the perfect crust, The Wagyu Tomahawk Ribeye needs to be seared for 2-3 minutes on each side.Īnother option is to slow roast! The optimal oven temperature is 250 degrees Fahrenheit. We recommend using a meat thermometer to ensure your desired doneness! Once the grill has reached 250 degrees, you’ll need to cook the steak for 30 minutes and until the steak reaches 130 degrees. Wait until your grill temperature reaches 250 degrees. Next, it's time to preheat your grill! If you’ve got a gas grill, you’ll only need to light the side burners, but not the center! The steak will need to be placed in the center of the burners and not directly above the two burners that are lit. “The Rub” is a perfect blend of zesty garlic-pepper, rich with exotic porcini mushrooms and Tellicherry peppers. So first things first, prep your steak! We recommend generously seasoning both sides with our famous “The Rub” seasoning. This technique is used for thicker cuts and is relatively easy to do! This grilling method allows you to keep a juicy center while reaching the perfect doneness. To get this just right, we suggest using the indirect grilling method. This steak feeds 2-4 people and can be a pretty daunting undertaking to grill this baby perfectly! That’s why we put together a simple how-to to make sure you master grilling this steak. The tomahawk is cut from the beef rib, and in our opinion, is one of the more rich and buttery cuts. Our Wagyu Tomahawk comes in at 30 ounces and this piece of meat takes the win for an incredible amount of marbling and taste.
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