Grilled Dry Aged Tomahawk Steak

Step by Step Instructions

1. 1

   Season all sides of the tomahawk steak generously with salt and pepper at least 2 hours before grilling. I recommend salting a thick ribeye steak 6 hours to overnight before grilling for the best salt penetration. Store in the refrigerator until ready to cook, but let steak come to room temperature before grilling. Insert a meat thermometer into the steak.

2. 2

   Preheat the grill to at least 500 degrees. Grill the tomahawk ribeye over direct heat for about 1 minute each side (cook the edges too).

3. 3

   For indirect grilling, move steak to indirect heat until the internal temperature reaches 125 degrees.

4. 4

   Pull the steak off the grill and let rest about 10 minutes or until the internal temperature of the meat thermometer reaches 135 degrees.