How to Cook a Delicious Tomahawk Ribeye Steak

🥩The key to a delicious tomahawk ribeye steak is seasoning it with olive oil, salt, and pepper.

🔥Searing the steak on high heat helps to lock in the flavors and create a beautiful crust.

🌡️Cook the steak to your preferred doneness. Use a meat thermometer to ensure it reaches the desired temperature.

🍽️Let the steak rest for a few minutes before cutting into it to allow the juices to redistribute.

🥗Serve the tomahawk ribeye steak with your favorite side dishes, such as grilled asparagus or mashed potatoes.

What is a tomahawk ribeye steak?

—A tomahawk ribeye steak is a cut of beef that is known for its long bone, resembling a tomahawk axe. It is prized for its rich marbling and intense flavor.

How long should I cook a tomahawk ribeye steak?

—The cooking time for a tomahawk ribeye steak depends on the desired level of doneness and the thickness of the steak. As a general guideline, cook it for 4-5 minutes per side for medium-rare.

Can I cook a tomahawk ribeye steak on a grill?

—Yes, grilling a tomahawk ribeye steak is a popular method. Follow the same steps of seasoning and searing the steak, then place it on a preheated grill and cook to your desired doneness.

What temperature should the grill be for cooking a tomahawk ribeye steak?

—Preheat the grill to high heat, around 400-450°F (200-230°C). This high heat will help to achieve a nice sear on the steak.

How do I know when the tomahawk ribeye steak is done?

—To determine the doneness of the steak, use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be around 135°F (57°C).

00:00Introduction and overview of cooking a tomahawk ribeye steak.

00:05Seasoning the steak with olive oil, salt, and pepper.

01:00Demonstration of searing the steak on high heat.

03:30Checking the temperature of the steak using a meat thermometer.

06:30Letting the steak rest before cutting into it.

08:00Cooking the asparagus as a side dish.

10:00Taking the steak off the grill and letting it rest.

12:00Cutting into the steak and showing the final results.