Perfect for a special occasion surf & turf combo.
Ingredients
- Bone-in Tomahawk Ribeye, 1.5 Inch to 2 Inch Thick
- Daniels House Rub
- Kosher Salt
- 3 Tbsps high-quality salted butter
Equipment
- Multi-zone grill
- Meat thermometer
Instructions
- Remove the steak from the refrigerator approximately 2 hours before cooking.
- Season the steak liberally on all sides with the salt. Let the steak rest in the salt for 2 hours. The salt will initially draw moisture out of the steak before reabsorbing into the steak to season from the inside out.
- After two hours, rinse the salt off and pat dry. Rub both sides with Daniels House Rub and let sit for 20-30 minutes while the grill preheats.
- Preheat your grill for two-zone cooking: Half with no heat; the other half with your burners set on high. The overall ambient temperature of your grill should be around 275F.
- Low temperature grill: Place the steak on the indirect, no-heat side of your grill grates and close the lid. Cook until the internal temperature reaches 120F for medium rare. This will take approximately 45 minutes - 1 hour depending on the thickness of your steak and the temperature of your grill. You'll want to flip your steak once during cooking, around the 20 minute mark. Use an internal thermometer to check the temperature periodically as the steak cooks.
- High temperature sear: Move the steak to the high, direct-heat side of your grill and sear, leaving the lid open, for 3-4 minutes per side. Do not leave the steaks unattended – stay to make sure flames don’t consume your steak. Position the bone of the steak away from the direct heat to prevent it from scorching and turning black.
- Pull your steak off of the grill at 125F for rare, 135F for medium rare, 145F for medium, 155F for medium well, or 160F for well done. We prefer medium rare.
- Transfer the steak to your cutting board, top with the pads of salted butter. Let the steaks rest for 10-15 minutes before slicing. If you try to slice it too early, you run the risk of ruining an otherwise gorgeous presentation. Let it rest and then enjoy it.