Tomahawk Steak Ribeye

Beef

Aug 24, 2020

Tomahawk Steak Ribeye

TOMAHAWK RIBEYE STEAK

CATEGORY

Meat

SERVINGS

4

PREP TIME

10 minutes

COOK TIME

45 minutes

CALORIES

300

The giant Tomahawk Steak is one of the most visually impressive cuts of meat that money can buy. It's carved from the beef rib (ribs 6–12) with the extra-long rib bone left intact.

There are many ways to cook a tomahawk steak — reverse sear, cast iron, or oven finish. We recommend hanging it in your charcoal grill or smoker for a full 360º heat experience.

For best results, bring the steak to room temperature before cooking. Pull at 120º–125º for medium rare and allow it to rest before serving.

Author:
Pit Barrel Cooker Co.

INGREDIENTS

  • Tomahawk Ribeye Steaks
  • Beef & Game Pit Rub

DIRECTIONS

  1. Using a drill, make a 1/4″–3/8″ hole near the end of each bone at a 45° angle.
  2. Light your Pit Barrel® according to the instructions.
  3. Coat the tomahawk(s) liberally with Beef & Game Pit Rub.
  4. Place hooks through the drilled holes and hang inside the Pit Barrel®.
  5. Offset the lid about 1/4″ to increase heat.
  6. Monitor internal temperature. Cook until 120º–125º for medium rare.
  7. Remove from Pit Barrel® and rest approximately 10 minutes.
  8. Slice and serve.

RECIPE VIDEO

RECIPE NOTE

You don’t need USDA Prime to achieve steakhouse results — the Pit Barrel® cooking method ensures excellent results even with USDA Select or Choice cuts.

While salt and pepper work, the Beef & Game Pit Rub enhances flavor for a deeper, richer steak experience.

Using a hinged grate allows you to cook sides while hanging your steak — perfect for a full grilled meal.

: Beef, Entrée, Steak, Video
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