This recipe for Live Fire Tomahawk Ribeye Steaks showcases a delicious and methodical approach to grilling these impressive cuts of meat. Start by igniting a full chimney of charcoal, allowing it to ash over before creating a two-zone cooking setup on your grill—this helps control cooking temperatures effectively.
Before grilling, season the steaks generously with avocado oil and Four Sixes™ Taylor Sheridan’s Original Cowboy Seasoning, ensuring a robust flavor profile. Place the seasoned steaks on the cooler side of the grill, cooking them indirectly. Rotate and baste the steaks as they cook until they reach an internal temperature of 110°F.
Once adequately heated, transfer the steaks directly onto the glowing charcoal embers to sear them. This step caramelizes the exterior and enhances the flavor, cooking the steaks until they reach 125°F for medium-rare or 140°F for medium.
After achieving the desired doneness, remove the steaks from the grill and let them rest uncovered for 5-10 minutes to allow the juices to redistribute, enhancing tenderness. For the final touch, season to taste, carve the meat away from the bone, and slice against the grain to ensure the best texture. This method not only elevates the steak’s flavor but also celebrates the art of live-fire cooking, resulting in a mouthwatering and visually stunning dish perfect for any grilling occasion.
To learn more about Four Sixes™ Seasonings, check out our Gossip Grill blog here.
To purchase Four Sixes™ Taylor Sheridan’s Original Cowboy Seasoning, shop at Sam’s Club, in store or online.
Four Sixes™ Tomahawk Ribeye Steaks
Ingredients
- 2 Tomahawk ribeye beef steaks
- Avocado oil
- Four Sixes™ Taylor Sheridan’s Original Cowboy Seasoning
- Butter room temperature
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 Four Sixes™ Taylor Sheridan’s Original Cowboy 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 degrees F.
- Transfer the steaks directly atop the charcoal embers, searing, caramelizing, and encrusting the steaks until the internal temperature reaches 125 degrees F for medium-rare, or 140 degrees F 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.
