Tomahawk Ribeye Steak

Steak is always a favourite on the bbq and this beast is no exception. The Tomahawk Ribeye is simply a Ribeye steak cut with the bone left on. As they have to be cut to the thickness of the bone they are generally quite a chunky steak. The one I am cooking today is 44 ounces (with the bone.)

I never do anything too fancy with my steaks. In my opinion, the more you throw at one the more chance you have of ruining it. So here’s a quick run down on how I cook my steaks.

What you will need

For the Steak

Fine sea salt
Ground black pepper
Garlic Granuales

For the sides

2-3 large potatoes (for baking)
1 large white onion
50 grams butter
Rosemary (finely chopped)
Sage ( finely chopped)
1/4 teaspoon Garlic granules

Preparation

To get the steak ready for the grill, lift it out of the fridge and place it on a plate. Add the Salt, pepper and garlic granules to a pestle and mortar and give it a quick grind to mix the flavours. Coat all sides of the steak with the SPG mixture and leave the steak to come to room temperature.

To prepare the side, prick the potatoes with a knife or a fork and wrap them tightly in tinfoil. we will coal roast these while we are cooking the steak.

Onion with ButterCut the top off the onion leaving the root side on. Mix the butter, rosemary, sage and garlic granules together in a small bowl and them spoon the butter on top of the onion. Place the onion on a sheet of foil and wrap it upwards to ensure the butter doesn’t run out when it melts. The onion will also be roasted along with the potatoes.

At the Grill

The only way to cook a chunk of meat like this is to reverse sear it. A reverse sear involves cooking the meat indirect at a low temperature until it reaches a desired temperature and then searing it over a high direct heat to seal it.

Steak is traditionally cooked direct but by the time the middle of a steak this thick is cooked, the outside would be really over done.

Set you grill up for a low indirect heat, around 120°C. Place your foil wrapped potatoes and onion into the coals and forget about them, they will cook away while you are dealing with the steak.

Add some oak chunks to the coals to give you a little smoke and then place the steak opposite the hot coals. Add a water pan to the grill to keep the moisture levels up while cooking.

You want to cook the steak slowly and bring it up to an internal temperature of 46-48°C. With this steak it took about 1 hour. Don’t go overboard with the smoke as you want the fat to flavour the steak and too much smoke will overpower it.

As soon as the steak reaches the desired temperature, lift it off the grill and place it on a plate to let it rest for 10 minutes. You might be tempted to cover it with foil as you would any other cut of meat that is resting but resist the temptation. Meat continues to cook when you lift it off so you want the steak to cool down as quickly as possible.

While you are waiting, light approx 2/3 of a chimney starter of lumpwood charcoal and when it is ready, add it to the coals that are already in the barbecue. To sear the steak, you want a very high heat. Before you return the steak to the grill, brush it with some vegetable oil and season it with the SPG mixture one last time.

Sear the steak over the hot coals on all sides until it is golden brown and the internal temp reaches approx 55 – 57°C. Lift the meat off for one final rest before serving.  Remove the onions and potatoes from the coals and unwrap them, ensuring they are soft. If you need to, leave them in the coals for a little longer.

 

Enitre Meal on Board
By leaving the meat on the bone, you add another layer of flavour that you don’t get with a normal ribeye cut. I would definitely recommend trying this one out. Not only does it look impressive but the flavour is incredible.