Ingredients
Steak
- 1 tomahawk, bone-in or boneless ribeye steak (approximately 1½ pounds)
- Fine kosher salt, to taste
- Coarse black pepper, to taste
Instructions
- Season: Remove the ribeye steak from the fridge and take it out of its packaging. Use paper towels to pat the steak dry on all sides to help with the searing process. Generously season all sides with kosher salt and coarse black pepper. Let the steak come to room temperature for 40 to 60 minutes depending on its size, which ensures even cooking.
- Preheat: Preheat your grill using the two-zone method. For gas grills, turn half of the grill to high heat and leave the other half off. For charcoal grills, arrange coals under only one half of the grill. This creates a hot side for searing and a cooler side for finishing the steak.
- Sear: Place the ribeye on the hot side of the grill to sear. Cook each side for 3 to 5 minutes or until a nice charred crust forms and the steak caramelizes. Avoid moving the steak around too much to allow proper sear but watch for flare-ups. If flare-ups occur, move the steak away from direct flames temporarily to prevent burning.
- Grill: After searing, move the ribeye to the cooler side of the grill. If using gas, reduce the heated side to medium. Insert an instant-read thermometer into the thickest part of the steak and close the grill lid. Cook until it reaches your desired internal temperature. For medium-rare, remove at 120°F (50°C) since carryover cooking will raise the temperature.
- Rest: Remove the steak from the grill and let it rest for 10 minutes. Tent loosely with foil to retain heat. Resting allows the juices to redistribute for a moist and tender steak.
- Carve and Serve: For bone-in or tomahawk steaks, first cut the meat away from the bone. Then separate each muscle individually and slice each piece against the grain. Serve immediately and enjoy your perfectly grilled ribeye.
Notes
- Two-zone grilling is essential for cooking thick steaks properly by searing on high heat and finishing on cooler indirect heat.
- Using an instant-read thermometer is key to achieving precise doneness.
- Allowing the steak to rest after grilling helps retain its juices.
- Adjust resting and cooking times based on steak thickness and your grill type.
- Be vigilant with flare-ups while searing to avoid burning the meat.
- Prep Time: 15 minutes (plus 40-60 minutes for bringing steak to room temperature)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
