Tomahawk Ribeye Steak Recipe

Tomahawk Ribeye Steak Recipe

Whether you call it a Caveman, Cowboy, or Tomahawk; this ribeye steak is the King. Weighing in at well over 3lbs, it’s one “Hoss” of a steak. If you’re going to shell out the money for a prime cut like this you want to be sure to know how to cook it right. Tomahawk Ribeye Steak For this recipe I fire up my PK 360 set up for a 2 zone fire – hot side and cool side; I also add a set of GrillGrates for even cooking temps and perfect grill marks. Season the steak with a good dose of Salt, Black Pepper, and Garlic; I use my Killer Hogs AP Rub but you can use your favorite seasonings. Let it hang out at room temperature for a half hour so the seasonings can start working into the meat. Tomahawk Ribeye Steak After 30 minutes apply a light coat of coarse Killer Hogs Steak Rub and sear it on the hot side of the grill about 5 minutes each side. Be sure to give it a twist half way through each side so the steak develops grill marks. Tomahawk Ribeye Steak Carefully take the tomahawk off the grill (use a good set of grill gloves) and place it on a raised rack over the cool side of the grill. Tomahawk Ribeye Steak At this point you want to monitor the internal temperature. Insert a probe thermometer (I use the Thermoworks ChefAlarm) into the center of the steak set for 125⁰ or your desired doneness. Tomahawk Ribeye Steak Place a shallow aluminum pan under the steak and add a stick of butter, fresh sprigs of rosemary and thyme, and ¼ cup olive oil. As the steak cooks, baste it with the butter mixture. Once it hits desired internal temperature…I like it medium rare…remove it from the grill and rest for at least 10 minutes. Tomahawk Ribeye Steak A steak like this is great served right on the cutting board. Cut the bone off and simply slice it into desired pieces against the grain. And don’t forget to gnaw on that bone… That’s where the best flavor is!! Print
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Tomahawk Ribeye Steak Recipe


Whether you call it a Caveman, Cowboy, or Tomahawk; this ribeye steak is the King. A steak like this is great served right on the cutting board. Cut the bone off and simply slice it into desired pieces against the grain.


  • 2.53lb Tomahawk Ribeye Steak
  • 2 TBS Killer Hogs The AP Rub
  • 1 TBS Killer Hogs Steak Rub
  • 1 Stick Butter
  • ¼ cup Olive Oil
  • 1 bunch Fresh Rosemary
  • 1 Bunch Fresh Thyme
  • 1 head Garlic peeled


  1. Apply medium to heavy coat of Killer Hogs The AP Rub or your favorite seasoning to all sides of the ribeye and rest for 30 minutes at room temperature.
  2. Prepare PK Grill or other charcoal grill for 2 zone cooking.
  3. After the steak rest for 30 minutes apply a light coat of Killer Hogs Steak Rub and sear over the hot side of the grill for 2.5 minutes then twist and cook an additional 2.5 minutes to form grill marks on the steak. Flip the steak over and repeat this process.
  4. Move the steak to a raised rack over the cool side of the grill and stick a probe thermometer into the center of the loin set for desired doneness.
  5. Place a shallow aluminum pan directly under the steak and add butter, garlic, rosemary, thyme, and olive oil.
  6. Baste the steak with the butter mixture every 10 minutes until it reaches desired doneness.
  7. Rest the steak for at least 10 minutes on the cutting board or platter before serving.
  • Category: Entree
  • Cuisine: Barbecue
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Tomahawk Ribeye Steak

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17 responses to “Tomahawk Ribeye Steak Recipe”

  1. Dean Wilson says:

    WOW!!! That looks awesome, I’m going to have to try that!!

  2. Gregory A Blume says:

    Thanks Malcomb!

  3. Gary Klimmer says:

    Look like one of the best steaks I’ve ever seen cooked, Awesome!

  4. Denis McIntyre says:

    Boy! that looks good. Thanks for showing us howto Malcom.

    • Randy K Ervin says:

      Malcolm, you are definitely my ” go to guy “, regardless of what my wife and I cook. I always tell my wife, ” see what Malcolm says “. The tomahawk ribeye was fabulous! Keep doin what you’re doin man! You’re the man!

  5. Pete says:

    I made these for Father’s Day! Hands down best steak I’ve ever had!…. We’re making them again today, just stopped by for a quick refresher. Thanks Malcolm!

  6. Ted R says:

    My wife and I just grilled this monster up on the Louisiana Grill..easily the best steak I’ve ever had in my 57 years. Absolutely amazing! Thanks Malcom.

  7. Jeremy says:

    This looks amazing and I have watched the video multiple times. I do not have a charcoal grill but I have a wood pellet smoker and Weber gas grill. Can I sear on the gas grill and move over to the smoker? If so what temperature and estimated time?

    • Malcom Reed says:

      Absolutely, sear on high heat then move over to the pellet grill set on 250 degrees. It’ll take about an hour but be sure to monitor the internal temps, so you don’t over shoot your desired doneness. For me it’s mid rare 124-125 degrees internal.

  8. Chad says:

    Trying these today!! Gonna go for a reverse seat method all on the Traeger…?. Thanks for the recipes and videos, best food we’ve had is made at home now!

  9. Felix soria says:

    Hi I would like 2 purchase some tomahawk ribeye steaks how can I do that?

    • Malcom Reed says:

      I would start with your local butcher. He would be the best place to source it. But there are plenty of places online where you can order them. I’ve also seen them at Sam’s and Costco before.

  10. Thank you for sharring your gift .l

  11. Patrick Wilson says:

    Malcom, checked out Matador and they seem to be out of business.. Shame. Anyway, I keep seeing these at Sam’s. I know not a Prime cut, but have you tried theirs??

  12. Lou says:

    Roughly how long is the actual cook time for a 2.5-3lbs tomahawk?

  13. salman says:

    wtf is wrong with everyone – this is a straight 5* recipe and method! For anyone wanting to know how to bbq a steak like this – Malcolm’s your guy. I must’ve watched this video about 20 times to remind myself when I forget. My only question is why you don’t give it sear at the end for some real crust, especially since that is when the butter has really permeated the surface and will give it a great crust than just the initial sear?

  14. Beck & Bulow says:

    The recipe ingredients calls for 4 cups of beef broth, but in the step-by-step instructions it says add 1/2cup of broth only

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