recipe | 6.4.2025
Spice Crusted Beef Tomahawk for 2
Serving Size
4
Cook Time
00:30
Difficulty
Easy
Measurement
Imperial US
This one’s for the dads! There’s nothing quite like grilled meat on the bone, and a 32oz beef tomahawk is the pinnacle. This one’s straightforward, just be patient while cooking and make sure you use a probe thermometer for the temp (no guessing)!
Ingredients
- 1 ea 32oz Tomahawk Ribeye
- KPR Italian Beef rub, as needed
- Olive oil, as needed
Directions
- Place the steak on a sheet tray, rub with olive oil, and season generously all over with the spice rub.
- Let sit on the counter for 1-2 hours to temper and marinate
- Meanwhile, set your grill for indirect cooking. Try to maintain a temperature between 350-375F.
- When ready, place steak on the side of the grill that does not have the direct heat source. Keep lid closed and allow to roast for 5-10 minutes, then flip and repeat.
- Continue this process until the steak reaches an internal temperature of 115F for medium rare (the steak will be undercooked but will finish cooking in the next step).
- Remove the steak from the grill, set your grill to high heat and allow it to get up to temp.
- When ready, sear the steak to develop a charred crust, 2-3 minutes per side. Remove from the grill and allow to rest for at least 15 minutes, to finish cooking and redistribute the juices.
- Slice and serve with a bottle of Priest Ranch Snake Oil
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