Learn How To cook a Tomahawk Ribeye Steak on the grill

Learn how to cook a Tomahawk Ribeyes steak. Today I'm going to show you how to grill a Tomahawk Ribeye steak from this Chicago Steak Company cooking recipe episode.

Hey everybody and welcome to the Wolfe Pit. These are USDA Prime Ribeye Steaks that have been dry aged for six weeks so let's get started. The gourmet meat used for today's video were provided by my friends at the Chicago Steak Company who supply Ribeye steaks to 5 star restaurants across the US and who ship these steaks directly to your home on dry ice so you can enjoy the Ultimate Steak Experience with Tomahawk Ribeye Steak. By the way, they have excellent video and article resources on their site https://www.MyChicagoSteak.com Just click the Steak University link on top of the page.

Now let's open the box and see how our Tomahawk Ribeye Steaks are shipped. Now let's see what we have here we have a brochure, a $25 gift check and a packing slip. Now let's get our meat out. Everything is really nicely packed with plenty of dry ice left. I feel like a kid on Christmas morning! Alright, a nice grill master apron and a bottle of steak seasoning and now for what I have been waiting for, the Tomahawk Ribeyes. Still frozen solid, these Ribeye Steaks are sealed tight with the Cryovac. Look at that monster and right now while they are still frozen solid you can put them in a freezer or do what I'm gonna do and put these ribeye steaks on a cookie sheet and let them thaw slowly in the fridge for about 24 hours.

24 hours later and these Tomahawk Ribeye Steaks are completely thawed so let's get these Ribeye Steaks out of the Cryovac and get them ready to grill look at all that beautiful marbling and what I'm going to do is drizzle some extra virgin olive oil all over the steaks now I'm gonna very liberally season both sides of the Tomahawk Ribeye Steak with Chicago Steak Company Steak Seasoning. This is a large piece of meat and it's gonna take a lot of seasonings now rub the seasoning into the meat and repeat on the other side with these Ribeye Steaks being so thick.

I'm gonna start off with a reverse sear and cook these indirect at 250 degrees until the steaks reach an internal temperature of between 110 and 115 degrees. After 45 minutes at 250 degrees, our steaks have an internal temperature of an 115 degrees now I'm gonna remove them and let them rest while I crank up the heat to about 600degrees. And now for the sear I'm gonna sear these for about 5 minutes per side until they reach an internal temperature of a 135 degrees.

Now after a 10-minute rest that will give us a medium finish. After about 2 and a half minutes, I'm gonna give them a quarter turn for the nice hash marks. Now after 5 minutes I'm gonna give these Tomahawk Ribeye Steaks a flip for 5 minutes on the other side.

And there you have it Prime and Aged for 6 weeks Tomahawk Ribeyes. I have never had a Ribeye Steak this good the flavor and the tenderness and the richness is absolutely amazing! One of the best Ribeye Steaks I'll ever have! Thank you guys very much for watching this Tomahawk ribeye steak recipe video. I hope you give these a try and I'll see you next time. Thanks for watching Steak University TV.

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