Grilled Tomahawk Steaks
There is nothing more satifying than one of these gigantic tomahawk rib eye steaks. Purchase two of these bad boys and you'll be eating leftovers for a week. Usually this amount serves about 4-5 people, unless you're surrounded by big eaters, then one each will have to do. The spice rub is delicious, but simple. I recommend a reverse sear method for this recipe and the use of a charcoal grill. However, a gas grill will work well too.
- 2 tomahawk steaks
- 3 tablespoons olive oil
- 1 1/2-2 tablespoons coarse salt
- 1 tablespoon coarse black pepper
- 2 teaspoons granulated onion
- 1/2 teaspoon paprika
- 2 cloves garlic, minced
Preheat grill for medium-high indirect heat.
In a small bowl, combine olive oil with salt, black pepper, granulated onion (you can use onion powder as well), paprika, and minced garlic to form a paste. Use more olive oil if needed. Rub onto both sides of each steak.
Place steak onto grill and cook indirectly, 12-15 minutes per side or nearly your desired doneness (I recommend around medium rare at a 130-135 degrees F.). Remember that tomahawk steaks can be quite thick, so adjust cooking times for this.
Once steak is near desired doneness, it is time to sear the steaks. Place over direct heat to form a good crust on the surface. Anywhere from 3-5 minutes per side. Watch for burning.
Remove from heat and give the steaks about 5-10 minutes to rest. Yes, despite what popular opinion may be, let the steak rest. Besides, this will give you time to get your side dishes ready. Slice and serve in individual portions if desired.