Tomahawk Steak

This is a special version of a Rib Steak (#1103) including the full width of a rib bone, Frenched, and a considerable length of it. The meat is thick, 1-3/4 inches minimum, and the whole cut weighs between 35 and 60 ounces. The photo specimen was 13-1/2 inches long, the meat was 2-1/2 inches thick, and it weighed 2-1/2 pounds (40 ounces). It was purchased from a large multi-ethnic market in Los Angeles (Altadena) for 2021 US $8.99 / pound.

More on Cuts of Beef.

Cooking:

1. You must have a really good probe thermometer to get this right - see our Kitchen Thermometers page.
2. Fire up the grill. Start a full chimney starter of charcoal. When fully burning (charcoals coated with gray ash) pile the coals at one end of the grill. Wait until it is good and hot.
3. Just before placing on the grill, season the Tomahawk both sides with Pepper and Salt.
4. Place the Tomahawk on the grill as far away from the coals as possible. Close down the lid.
5. Turn the Tomahawk fairly often to make sure it's cooking evenly.
6. After about 15 minutes, start checking the temperature at the center of the meat. When it reaches 95°F to 100°F (35°C to 38°C) take it off the grill, cover with foil and let it rest for about 15 minutes.
7. Meanwhile start another chimney starter of charcoal and add it to the charcoal already burning. You want it all really hot now.
8. Take the foil off the Tomahawk and place over the hot coals until well seared, about 1 minute, then turn it over and sear the other side, and finally the fat edge.