1kg Tomahawk Ribeye Steak
2 Tbsp salt
2 Tbsp black pepper
1 Tbsp garlic powder
5 garlic cloves, peeled
1 bundle fresh thyme
230g salted butter
40ml olive oil
Mix salt, black pepper and garlic powder in a small bowl. Use this mixture to season all sides of the ribeye steak generously. After applying the seasoning, let the steak rest at room temperature for about 45 minutes. Prepare your grill while steak is resting.
Sear the steak over the hot grill for 5 minutes on each side. Halfway through each side (so after 2.5 minutes), rotate the steak 45-90 degrees to form grill marks on the steak. After the Tomahawk steak has seared for 5 minutes on each side (10 minutes total), move the steak to a raised warming rack or to the cooler side of the grill.
Stick your probe meat thermometer into the very centre of the cut to measure internal temperature. Place the stick of butter, garlic cloves, olive oil, and thyme in the aluminium pan. Then place the aluminium pan under the steak, if possible, to catch drippings. After a few minutes, the steak drippings and ingredients will mix.
Baste the steak with the aluminium pan mixture every 10 minutes until the Tomahawk steak reaches your desired doneness.
Once the steak reaches its desired doneness, remove from the grill and place on a cutting board or serving dish. The steak should rest for 10-15 minutes before cutting and serving. Enjoy!
