- Get your charcoal started ahead of time. This will take the full 30 min to light so you’ll want to make sure you account for this. For tips to light charcoal check out our getting started video.
For charcoal lighting tips, check out our getting started videos.
- While those coals are getting hot, let your steak get to room temperature. Oil the ribeye and season with the steak seasoning. Pro tip: wrap the tomahawk bone with foil to protect the bone for presentation.
- In a separate bowl, prepare your compound butter and add the listed ingredients. You’ll need to chop the fresh rosemary to add and mix into the butter. Once completed, wrap and form half of the butter mix into wax paper and set aside in the fridge for plating. The rest will be melted and used as a baste the steak when grilling.
- Bank your coals to your vent side and place your protein on the offset side of the cast cooking grate. Close your Nomad and make sure all vents are open. You’ll want to make sure your temperature is between 250-300 degrees. (This is when you add any wood chips if you’d like to add an extra layer of flavor)
- Once the internal temperature of your tomahawk has reached 125 degrees pull off and set aside to prepare for searing.
- At this time you'll want to spread your coals and leave your grill open. Place your tomahawk back onto the grate for a hot sear to achieve a crust and 135 internal temperature. While searing, baste your steak with the melted butter mix you made earlier.
- Once the steak has rested for 15 min carefully slice against the grain and garnish with the compound butter you set aside in the fridge.
Seariously amazing! You now get to enjoy a delicious tomahawk steak with your friends & family or even better, just yourself!