Tomahawk is actually the name for a ribeye with the bone left in.
This makes it look great, and the bone also adds nice flavor when you grill it.

Sure, it can look cool with a really long bone to hold on to while you eat, but make sure you have enough room in the grill when it’s time to cook it.

Here we do this cut as a reverse sear. That means we grill indirect first at a low temperature until the piece of meat reaches the internal temperature you want.
This also gives you the option of adding smoke flavor, which can be hard to do with a quick, direct sear.

In our shop, BBQLovers Meat & Farm Shop, you’ll find really nice tomahawks in the refrigerated counter.

You’ll need:

  • 1 tomahawk ribeye
  • Salt & pepper
  • Smoking wood (pick your favorite, we use pecan)

Tomahawk ribeye and smoking wood ready for the grill

Directions:

  • Get your grill/smoker set up for low & slow (we ran it as low as 75 degrees Celsius, but around 100 degrees Celsius works too)
  • Salt the tomahawk generously about 30 min before it goes on the grill.
  • Grill indirect until it reaches an internal temperature of 52 degrees Celsius for rare
  • Let it rest for at least 30 minutes in butcher paper or foil.
  • Meanwhile, set up the grill for direct heat and a high temperature.
  • Sear the tomahawk quickly on each side for a bit of crust.
  • Then serve with the sides of your choice.
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