Tomahawk Ribeye

Tomahawk Ribeye
Tomahawk Ribeye on the grill



    1. Spray Tomahawk Ribeye with Duck Fat Spray or brush with olive oil.
    2. Season liberally with Blues Hog Bold and Beefy rub.
    3. Setup grill for two zones, for direct and indirect cooking.
    4. Place Tomahawk Ribeye directly over high heat to sear for 2 minutes.
    5. Rotate steak a quarter turn and sear for another 2 minutes.
    6. Flip steak over and sear for another 2 minutes.
    7. Rotate steak a quarter turn and sear for another 2 minutes.
    8. Move ribeye from direct heat zone to indirect zone to allow steak to come up to your desired temperature.
    9. Place a stick of butter, garlic cloves, olive oil, and a tbsp of Bold and Beefy rub in an aluminum pan and melt on the grill. If you have a rack to raise the ribeye steak, you can place the pan underneath to catch the drippings from the steak.
    10. Use a brush to baste ribeye steak with melted butter/olive oil from the aluminum pan.
    11. Use a meat thermometer to monitor the temperature and continue to baste steak with melted butter/olive oil.
    12. Once the steak reaches the desired temperature, remove from the grill and place under a tented sheet of aluminum foil to rest for at least 10 minutes before slicing.

    raw ribeye/Seasoning ribeye with Bold & Beefy Seasoning/sliced ribeye steak


    Ryan Cooper Headshot

    Recipe Created By 

    Ryan Cooper, BBQ Tourist


    Ryan is the founder of BBQ Tourist and co-founder of The Smoke Sheet BBQ Newsletter, based in Omaha, Nebraska. Originally from Kansas City, Missouri, for the last several years he has been traveling throughout the country, seeking to experience and understand barbecue in all of its many forms. He regularly covers barbecue news, events, restaurants, products, and trends on social media and in The Smoke Sheet, as well as in the Kansas City Barbeque Society’s publication, The Bullsheet. He is also a frequent guest on national barbecue podcasts.

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