Bone-In Tomahawk Ribeye on the Grill

Name: Bone-In Tomahawk Ribeye on the Grill
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.75 lb Bone-In Ribeye Steak; 1 tbsp Brown Sugar; 1 tbsp Fresh Chives; 1 whole Garlic; 2 tsp Garlic Powder; 2 tsp Onion Powder; 0.25 cup Salted Butter; 1 tbsp Shallot; 1 tbsp Steak Seasoning

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Gluten-Free Carnivore 🥩Halal 🕌Comfort-Food Anabolic Diet

Bone-In Tomahawk Ribeye on the Grill delivers a deep, smoky crust with a tender, rosy center that’s rich and beefy in every bite. A chive-studded garlic-shallot butter melts over the slice, adding savory aromatics and a touch of sweetness. It’s a dramatic centerpiece for special dinners, backyard celebrations, or any night you want steakhouse flavor at home.

Prep15 mins
Cook50 mins
Serves6
DifficultyMedium

1

To make the steak rub: Add brown sugar, Montreal steak seasoning, garlic powder, and onion powder to a small airtight container; shake or stir to mix. Reserve 2 teaspoons of the steak rub for the compound butter.
2

Set the steak on a half sheet pan, then rub the top, bottom, and sides with the remaining steak rub until well coated. Refrigerate the steak uncovered to dry-brine overnight.
3

To make the compound butter: Use a fork to mash together butter, shallot, garlic, chives, and the reserved 2 teaspoons steak rub in a small bowl until evenly combined. Transfer the butter to a small airtight container, cover, and refrigerate until needed.
4

Take the steak out of the refrigerator 1 hour before cooking to remove the chill. It will cook on the same sheet pan used for dry-brining.
5

Preheat the oven to 300 degrees F (150 degrees C). This recipe uses the reverse sear method for this large steak, so have an instant-read thermometer ready. If using a digital meat thermometer, set the target internal temperature to 110 degrees F (43 degrees C).
6

Bake the steak on the sheet pan in the preheated oven until an instant-read thermometer inserted in the center registers 110 degrees F (43 degrees C), about 45 minutes. Start checking the temperature at 30 minutes.
7

During the last 15 to 20 minutes of oven time, preheat an outdoor grill to high heat and lightly oil the grate.
8

When the steak reaches an internal temperature of 110 degrees F (43 degrees C) on an instant-read thermometer, take it out of the oven.
9

Grill the steak directly on the preheated grates; sear both sides, about 2 minutes per side. Watch for flare-ups since it is a fatty cut. The internal temperature should now be 125 to 135 degrees F (51 to 57 degrees C) for slightly firm (medium rare).
10

Remove the steak from the grill and spread the compound butter over the top. Let the butter melt into the steak, warming the fresh garlic, shallots, and chives. Let the steak rest for 10 minutes.
11

Slice the steak and serve with the accumulated juices and melted butter. Make sure to serve the bone—someone will want to gnaw on it!