This thick ribeye is defined by its “French” cut, meaning the naturally curved bone is cleaned and carefully trimmed. The long Tomahawk bone keeps more of the juices in the steak, making for an extra-tender eating experience.
2 (2-inch thick) Tomahawk ribeye steaks
4 teaspoons kosher salt
1 teaspoon fresh ground pepper
Season the steaks over an hour before cooking, evenly sprinkling with salt and pepper.
Light half of your grill with high, direct heat. Leave the other half unlit.
Reverse sear your steaks by placing them over indirect heat, on the unlit side of the grill. Close the grill and position any air holes directly over steaks. Cook for five minutes, and flip. Swap the positions of your steaks to evenly distribute heat. Cook for another five minutes until your steaks reach an internal temperature of 140°F. This will give you a nice, medium-rare ribeye.
Sear the steaks over the flames, applying direct heat. Flip every minute or two, and continue until both sides develop a brown crust (approximately 6 minutes total).
Let the steaks rest for 10 minutes, and then carve the meat from the bone. Enjoy your juicy Tomahawk steak, keeping the bone for extra deliciousness.