A medium-rare will be about 130 to 135 F. Sear all sides of your steak for one minute then take it off heat.Leave the grate for 3 to 5 minutes, and once hot, place your steak above the coals. Add more coals to your chimney to bring the temperature heat up. Once the temperature has reached 115 - 120 F, pull it off the grill and cover it in foil. Use your meat thermometer to check the inside after 15 minutes.This should leave one side empty, where you can place your steak on the grate above. Once they’re at a good temperature, slide them to one side of the grill. While you can cook both meat cuts on the. Ribeye steak is through the presence of a bonea Tomahawk Ribeye steak is on the bone, and Ribeye is not. The easiest way to differentiate Tomahawk steak vs. The butcher can sometimes take out the bone, leaving the boneless Ribeye cut. Depending on the size of the meat will determine how long it needs to adjust to the room temperature. A Tomahawk steak is a bone-in Ribeye, taken from the rib area. Give your steak piece 1 or 2 hours outside of the fridge.Take a look at our grill cooking process: “Their thickness makes it all too easy to end up with a burnt exterior and a cold, raw middle… A prewarmed steak will sear much faster, minimizing the amount of overcooked meat under the surface.”

Popping your tomahawk ribeye on the grill will do wonders for the flavor. Many people choose to oven cook or skillet their meat, but in my experience, that isn’t the best heat method available. We wouldn’t want burnt edges and a raw inside. Since the steak is so big, when it comes to cooking methods, we need to slowly apply heat rather than sear it straight off. Looking to cook a tomahawk steak? Look no further. Meat Delivery Service Expand / Collapse.