Dag: 7 augustus 2021

Tomahawk Steak slow grilled on the Weber Kettle with a reverse sear

The Tomahawk Steak is a ribeye steak with at least five inches of French trimmed bone. A Cowboy steak is basically the same thing with a smaller bone.

Grilling this big hunk of meat on the Weber Kettle is simple if you follow a few simple steps.
First let the meat come to room temperature. This helps the steak grill more evenly.
Next don’t be shy about the amount of seasoning you use. That’s a monster cut and can handle a lot of seasoning.
Take time to properly set up the grill. Don’t hurry this step. Set up a barricade that will hold the coals to one side of the grill. Once you have the coals set up you will want to start a separate batch of about a dozen coals. Once they are started spread them evenly across the other coals. This will slowly start the other coals and give you a more even temperature.
Now for the vents. I start with both my top and bottom vents just about a quarter inch open. Then I’ll regulate them open or closed to keep the temperature at between 275 degrees F to 300 degrees F. I’ve found that this is perfect for grilling a Tomahawk.
Once your grill temp is stabilized go ahead and put your steak on the side opposite the coals. I HIGHLY RECOMMEND A MEAT Thermometer while grilling this. This is a good time to add wood chips.
Bring the internal temp up to about 90 degrees for medium rare, and 100 for medium. Once you are there go ahead and give that steak a flip.
Now is a good time to give the coals another shot of wood chips. Once the meat reaches 105 for medium rare or 115 for medium go ahead and pull it off the grill.
Use aluminum foil to lightly tent the steak and let it rest for 15 minutes.
While it’s resting go ahead and remove the barricade that you have for the coals and evenly spread them across the grill. If they are about burnt out, go ahead and add some fresh coals to the top.
After 15 minutes of resting go ahead and put the steak over the hot coals. Let it sit for 2 minutes before flipping.
After 2 minutes give the steak a flip and let it sit for 2 more minutes. After the second flip rotate the steak a quarter turn and flip it again. Let it ride for two more minutes and flip it one more time. Let that last flip sit for two more minutes then pull the steak off the grill.
Tent it and let it rest for ten more minutes.
Now cut into the steak across the grain and enjoy the best darn ribeye you’ve ever had.