Grilled Tomahawk Ribeye
Steak night is the best night enjoy one of our recipes at Fed & Full with family and friends!
- 1 2 1/2 inch thick tomahawk ribeye
- sea salt
- 1 tbsp grapeseed oil
An hour in a half to two hours before you want to grill. Place steak on a parchment lined baking sheet and season liberally with salt and pepper.
Preheat grill on high for about 15 minutes. Clean off the grill and turn burners to medium heat.
Brush oil on the steak and set on the grill.
Cook for 8 minutes per side (front and back). Then rotate around the edges to get the outer fat all crispy for about 6 more minutes. A total of 22 minutes or until your meat thermometer reaches 120 F.
Remove from the grill and set the meat on your cutting board covered with foil for about 15 minutes to come up to temp and rest.
Slice off the bone, slice the meat and arrange on a serving platter.