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Prime Angus Tomahawk Ribeye Steak Recipe on the Blackstone Griddle Grill

#tomahawksteak #ribeye #tomahawkribeye #howtobbqright #tryallsauce #littlesseasoning

WHAT WE USED IN THIS RECIPE:
Little’s Gravel Seasoning: https://tryallsauce.com/products/copy...
Black Nitrile Food Gloves: https://amzn.to/3wDO8fZ
Babish Chef Knife: https://amzn.to/48rZXmN
Thermometer: https://amzn.to/3SQBUrR
Wooden Cutting Board: https://amzn.to/3SQrGb5
Blackstone Oil Bottle: https://amzn.to/3OWduMK
Wireless Lapel Microphone: https://amzn.to/3uPCwGj
Culinary Torch: https://amzn.to/3IeW9uG


Grilled Tomahawk Ribeye Steak Recipe

Whether you call it a Caveman, Cowboy, or Tomahawk; this ribeye steak is the King. Weighing in at well over 3lbs, it’s one “Hoss” of a steak.

If you’re going to shell out the money for a prime cut like this you want to be sure to know how to cook it right.

For this recipe I fire up my Blackstone grill on the low setting and let it get hot.

Prep overnight, or at least an hour before cooking, by dry-brining with kosher salt.

Add some oil and then season the steak with a good dose of Black Pepper, and Garlic; I use my Little’s Gravel Seasoning but you can actually use this seasoning for the dry-brine instead of adding on before the cook. That will allow the steak to get a deep black pepper and garlic taste all the way through the meat.

Patience is key during the cooking process. Flip the steak every 30 second for the first few flips and the. Every minute after that. Once your steak as reached about 110 degrees, turn the grill all the way up to start getting a good sear. Use the culinary torch to cook around the bone. Pull the steak off 5-10 degrees below your desired finished temp.

Carefully take the tomahawk off the grill and place it in aluminum foil and add some butter and rosemary. Wrap up the steak and let it rest for 5 minutes before you cut the steak.

A steak like this is great served right on the cutting board. Cut the bone off and simply slice it into desired pieces against the grain. And don’t forget to gnaw on that bone…That’s where the best flavor is!!

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