Directions

1. Spray tomahawk ribeye with duck fat spray or brush with olive oil.

   

2. Season liberally with Bold and Beefy Seasoning.

   

3. Set up grill for two zones, for direct and indirect cooking.

4. Place tomahawk ribeye directly over high heat to sear for 2.

   
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 the indirect zone. Close the grill and allow steak to come up to your desired doneness, measured by the internal temperature. Follow this guide:

   Rare - cook for 4 minutes or an internal temperature of 125°F

   Medium-rare - cook for 5 minutes or an internal temperature of 135°F

   Medium - cook for 6 to 7 minutes or an internal temperature of 145°F

   Well-done - cook for 8 to 9 minutes or an internal temperature of 160 °F

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.