What is better than a juicy steak on a hot summer day? This recipe uses Member’s Mark™ Sweet Applewood Seasoning to add a flavor explosion of caramelized applewood flavor, brown sugar, roasted garlic, and a hint of chipotle. It’s simple, straightforward, and satisfying!

What is a Tomahawk Ribeye?

A tomahawk ribeye is a large, bone-in ribeye steak that’s known for its dramatic presentation—it’s essentially a ribeye with the entire rib bone left long and frenched (cleaned of meat and fat). The long bone resembles the handle of a tomahawk axe, which is where it gets its name.

Key features:

Cut: From the rib primal section, same as a regular ribeye, but with the long rib bone attached.
Flavor: Rich and juicy, with excellent marbling.
Size: Usually weighs 30-45 ounces (1.5-2.5 pounds) because of the bone.
Cooking: Often seared and finished in the oven or grilled over indirect heat because of its thickness.

It’s popular in steakhouses and known for its show-stopping appearance!

Tips for Grilling a Tomahawk Ribeye

Grilling a tomahawk ribeye is all about treating it like the showstopper it is! Here are some tips to make sure it comes out juicy and packed with flavor:

1. Prep and Temper the Steak

Bring it to room temperature: Take the steak out of the fridge about an hour before grilling. This ensures even cooking.
Season generously: Use plenty of kosher salt and freshly cracked black pepper. Optionally, add garlic powder, onion powder, or your favorite steak rub.

2. Preheat and Set Up Your Grill

Set up for two-zone grilling: Create a hot direct heat zone and a cooler indirect heat zone.
Preheat to high (450-500°F) for searing, with an indirect zone around 250-300°F.

3. Reverse Sear for Best Results

Start low and slow: Place the steak on the indirect heat zone first. Close the lid and let it cook slowly until it reaches an internal temp of about 110-115°F for medium rare.
Sear last: Move the steak to the direct heat zone and sear for 1-2 minutes per side to get a beautiful crust. Don’t forget to sear the edges!

4. Use a Meat Thermometer

For medium-rare, aim for an internal temperature of about 130°F after resting (remove from the grill at 125°F).
For medium, aim for about 140°F (pull off at 135°F).

5. Let it Rest

After grilling, let the steak rest for at least 10 minutes before slicing. This allows juices to redistribute, keeping it juicy.

6. Carve and Serve

Slice against the grain to maximize tenderness.
Consider finishing with a sprinkle of flaky sea salt or a pat of compound butter for extra richness.

Member's Mark™ Sweet Applewood Tomahawk Ribeye Steaks

What is better than a juicy steak on a hot summer day? This recipe uses Member's Mark™ Sweet Applewood Seasoning to add a flavor explosion of caramelized applewood flavor, brown sugar, roasted garlic, and a hint of chipotle. It's simple, straightforward, and satisfying!

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Ingredients

2 Tomahawk ribeye beef steaks
Avocado oil
Member's Mark™ Sweet Applewood Seasoning as desired
Butter room temperature

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Instructions

20 minutes prior to grilling, ignite a full chimney of charcoal. Once glowing and just ashed over, pour the embers to one side of the grill floor, creating a 2-zone cooking surface.
Meanwhile, splash the steaks with avocado oil, then season boldly with Member's Mark™ Sweet Applewood Seasoning.
Place the well-seasoned steaks over the cooler, indirectly heated grill grates, rotating, turning, and basting intermittently until the internal temperature has reached 110℉.
Transfer the steaks directly atop the charcoal embers, searing, caramelizing, and encrusting the steaks until the internal temperature reaches 125℉ for medium-rare, or 140℉ for medium.
Remove steaks from the heat, rest uncovered for 5-10 minutes, and allow carryover cooking to finish the job. Season additionally to taste, carve from the bone, and slice on the bias and across the grain.

Course: Main Course

Keyword: mighty salt, ribeye, steak, tomahawk