Description
Grilled Dry Aged Tomahawk Steak is a show-stopping centerpiece that transforms any dinner or barbecue into a gourmet experience. This thick-cut ribeye steak, celebrated for its unmatched juiciness and rich flavor, owes its extraordinary taste to the dry aging process. Using the reverse sear technique ensures that this steak achieves a perfect medium-rare interior with a beautifully caramelized crust. Ideal for family gatherings, celebrations, or simply indulging in a luxurious meal at home, this recipe is straightforward yet delivers restaurant-quality results.
Ingredients
Scale
- 42 oz dry-aged prime tomahawk steak
- Salt
- Black pepper
Instructions
- Season all sides of the tomahawk steak generously with salt and black pepper. For optimal flavor, let it sit in the refrigerator for 2 hours (or ideally 6 hours to overnight) before grilling.
- Preheat your grill to at least 500 degrees Fahrenheit. Sear the steak directly over high heat for about 1 minute on each side, including the edges.
- Move the steak away from direct heat and grill indirectly until it reaches an internal temperature of 125 degrees Fahrenheit.
- Remove the steak from the grill and let it rest for about 10 minutes until it reaches an internal temperature of 135 degrees Fahrenheit. Slice and serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (170g)
- Calories: 390
- Sugar: 0g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 105mg