Ingredients
Scale
Steak Rub and Steak:
- 1 tablespoon brown sugar
- 1 tablespoon Montreal steak seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 (2 3/4 pound) tomahawk steak (3-inch thick bone-in ribeye)
Optional: Herby Chimichurri
- 1 TBS Chopped Parsley
- 1 TBS Chopped Basil
- 1 TBS Chopped Chives
- 1 Shallot, sliced
- 2–3 Garlic Cloves, finely chopped
- Juice of One Lemon
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/4 cup Olive Oil
Instructions
HOW TO GRILL A TOMAHAWK STEAK
- Bring the steak to room temperature by letting it sit out for an hour or two on the counter.
- While it sits, you can sprinkle the steak rub on both sides of the steak.
- Preheat your grill to medium-high heat; you want it to be as close to 425 – 450 degrees as you can get.
- Insert your Meater probe if you are using one.
- Lay the steak on the hot grill and sear for 3-4 minutes at a 10 or 2 position. Let the meat sear on an OPEN grill! Don’t close the grill lid.
- After 3-4 minutes, turn the steak to the opposite 10 or 2 position, and sear for another 3-4 minutes with the lid open.
- After 3-4 minutes, flip the steak over and sear on the hot side of the grill for another 3-4 minutes.
- After this round of 3-4 minutes, move the steak to the cooler side of the grill and cook another 5-8 minutes, depending on the thickness of your steak and the desired doneness.
- Once the steak is 10-15 degrees from your desired temperature, remove it and let it rest for 10 minutes. You can lightly tent with foil if you prefer.
- Slice off the bone, serve with the herby chimichurri, and enjoy!
Herby Chimichurri Sauce
- Add all your ingredients to a small bowl and stir.
- Serve immediately.
Notes
This recipe works well for 4-6 people, depending on what kind of eaters they are!