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Tomahawk ribeye is a large, thick, bone-in ribeye steak with a long rib bone handle, resembling a tomahawk axe. This cut of steak is known for its incredible flavor, tenderness, and presentation.
Grilling a tomahawk ribeye on a charcoal grill is a great way to showcase this impressive cut of meat and take your outdoor cooking game to the next level. The high heat of the charcoal grill helps to create a crust on the steak’s exterior while imparting a smoky flavor that complements the rich, beefy flavor of the meat.
What is Tomahawk ribeye?
Tomahawk ribeye is a large, thick, bone-in ribeye steak that is cut from the rib section of the cow. It gets its name from its long rib bone handle, which resembles a tomahawk axe. This cut of steak is known for its marbling, tenderness, and rich, beefy flavor. It’s often considered a premium cut of steak and is popular among steak enthusiasts and professional chefs.
Due to its size and thickness, it’s often cooked using high-heat methods such as grilling or broiling to achieve a crispy crust on the outside while keeping the meat juicy and tender on the inside.
Types of wood for grilling tomahawk ribeye on a charcoal grill
When grilling tomahawk ribeye on a charcoal grill, you can use different types of wood to add smoky flavor to the meat. Here are some of the best wood options for grilling tomahawk ribeye:
- Hickory: Hickory is a popular wood for grilling steaks due to its strong and bold flavor. It adds a smoky, bacon-like flavor to the meat, which pairs well with the beefy flavor of tomahawk ribeye.
- Mesquite: Mesquite wood is known for its intense smoky flavor, which can easily overpower the natural flavor of the meat if used in excess. However, when used sparingly, it can add a delicious smoky flavor to the tomahawk ribeye.
- Oak: Oak wood is a versatile wood that can be used to add a subtle smoky flavor to the tomahawk ribeye. It imparts a mild and sweet flavor to the meat, which complements the rich beefy flavor of the ribeye.
- Cherry: Cherry wood is a fruitwood that adds a sweet and slightly fruity flavor to the meat. It’s a great option for those who want to add a touch of sweetness to their tomahawk ribeye.
Overall, the choice of wood largely depends on personal preference and the desired flavor profile of the meat. It’s recommended to experiment with different wood types and see which one you prefer.
Why should you use a charcoal grill for grilling tomahawk ribeye?
A charcoal grill is an excellent choice for grilling tomahawk ribeye for several reasons:
- Flavor: Charcoal grills give the meat a delicious smoky flavor that is difficult to replicate with other types of grills. This is due to the natural smoke produced by the charcoal when it burns, which infuses the meat with a unique smoky flavor that complements the rich, beefy flavor of the tomahawk ribeye.
- High Heat: Tomahawk ribeye is a thick cut of meat that requires high heat to cook properly. Charcoal grills are capable of producing higher temperatures than gas grills, which is essential for achieving a crispy exterior while keeping the interior juicy and tender.
- Versatility: Charcoal grills are versatile and allow for various cooking techniques, such as direct grilling or indirect grilling, which can be adjusted depending on the desired level of doneness and the thickness of the tomahawk ribeye.
- Visual Appeal: Tomahawk ribeye is an impressive cut of meat that makes a great visual impact when served. Charcoal grilling can create beautiful grill marks and a charred crust on the meat, which enhances the presentation and adds to the overall dining experience.
How to grill tomahawk ribeye on a charcoal grill
Grilling a tomahawk ribeye on a charcoal grill requires some preparation and attention to detail. Here are the steps:
- Start by preparing the charcoal grill for direct grilling. You’ll want to preheat the grill to high heat, with the coals spread out evenly across the grill.
- Season the tomahawk ribeye generously with salt, pepper, and any other desired seasonings, such as garlic powder, rosemary, or thyme. You can also brush the steak with a little bit of oil to prevent it from sticking to the grill.
- Place the steak on the grill, directly over the hot coals. Cook for about 2-3 minutes on each side, or until you get a nice sear and grill marks.
- Move the steak to a cooler part of the grill, or adjust the grill to indirect grilling. Close the lid of the grill and continue cooking until the steak reaches the desired internal temperature. For a medium-rare steak, this will take about 10-15 minutes, depending on the thickness of the steak and the heat of the grill. Use a meat thermometer to check the internal temperature, aiming for 135-140°F.
- Once the steak has reached the desired temperature, remove it from the grill and let it rest for at least 5 minutes to allow the juices to redistribute. This will ensure a juicy and flavorful steak.
- Slice the steak against the grain and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy!
How long does it take to grill tomahawk ribeye on a charcoal grill?
The cooking time for a tomahawk ribeye on a charcoal grill will depend on various factors, such as the thickness of the steak, the heat of the grill, and the desired level of doneness.
As a general guideline, you can grill a 2-inch-thick tomahawk ribeye on a hot charcoal grill for about 2-3 minutes per side to get a nice sear and grill marks. Then, you can move the steak to a cooler part of the grill, or adjust the grill to indirect grilling, and cook for an additional 10-15 minutes, or until the steak reaches the desired internal temperature.
For a medium-rare steak, you’ll want to aim for an internal temperature of 135-140°F. Use a meat thermometer to check the temperature, inserting it into the thickest part of the steak without touching the bone.
Keep in mind that cooking times can vary, so it’s always a good idea to use a meat thermometer and check the temperature frequently to avoid overcooking or undercooking the steak.
Tips for grilling tomahawk ribeye on a charcoal grill
Here are some tips for grilling tomahawk ribeye on a charcoal grill:
- Start with a good quality steak: Look for a well-marbled tomahawk ribeye with a thickness of at least 2 inches for the best results.
- Bring the steak to room temperature: Take the steak out of the fridge at least 30 minutes before grilling to allow it to come to room temperature. This will help it cook more evenly.
- Season the steak: Season the steak generously with salt and pepper, or your favorite steak rub, just before grilling.
- Get the grill hot: Preheat your charcoal grill to high heat before grilling the steak. Aim for a temperature of around 450-500°F.
- Sear the steak first: Place the steak on the hot grill grates and sear it for 2-3 minutes per side to get a nice crust and grill marks.
- Move to indirect heat: Move the steak to a cooler part of the grill or adjust the grill to indirect grilling and cook the steak for an additional 10-15 minutes or until it reaches the desired internal temperature.
- Let it rest: Once the steak is done, remove it from the grill and let it rest for 5-10 minutes before slicing. This will help the juices redistribute throughout the steak, resulting in a more tender and flavorful piece of meat.
- Serve and enjoy: Slice the steak against the grain and serve it with your favorite sides and sauces. Enjoy!
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