Making a Tomahawk Steak on the grill was something I had put on my bucket list. Have you ever seen one of those? They’re huge and really resemble a tomahawk.
Our perfectly cooked Tomahawk Steak on the Grill and glorious sides.
We spent the month from July 8 until August 8 in North Myrtle Beach, SC at Barefoot RV Resort. Our wonderful son and fabulous daughter in law had put their camper there for the three months of summer. They came down from North Carolina every Thursday and went home on Sunday or Monday. And we were thrilled to be able to spend the month camping with them. We called them to see what time they’d be down and they told us they’d get there about an hour or so after us.
Hershi was so anxious to see Brian and Eve that he volunteered to drive!
After not seeing them for almost an entire year, I could hardly contain my excitement. I would only have to wait a couple more hours for much needed hugs. We checked in at the RV park gate and turned the corner to our site. And much to our joy and surprise, they had decided to surprise us and come the night before so they would be there when we got there. Apparently they missed us just as much as we missed them! I barely let Steve come to a full stop when I ran out the door to our amazing and loving kids.
What lurks under wraps?
Surprise! It’s a giant Tomahawk Ribeye Steak
So how does that relate to a Tomahawk Steak on the Grill you ask? Well I am about to tell you. Ever since Brian and Eve got married in 2006, they have made a traditional of have a weekend “Steak Night”. The Saturday after our arrival I got an email from Fresh Market that their tomahawk ribeye steaks were on sale for $11.99 a pound. That, my friends is a huge bargain. Knowing that these steaks are usually quite large, I cautioned Steve to buy only two, figuring that each couple could share one steak. He came home with only one steak because it weighed in at very close to 4 pounds!!!
The Tomahawk was liberally seasoned with salt and pepper on all surfaces and allowed to come to room temperature.
That sucker was ginormous. We weren’t even sure that it would fit on our little Camp Chef grill!
This steak was so large that it barely fit on the grates!
A few little flare ups created a gorgeous sear on the meat.
When we were getting ready to cook the steak, I seasoned it very liberally with Kosher salt and freshly ground black pepper on all surfaces. Allowing time for the seasoning to do its work, I got to work on the rest of the meal. Our sides consisted of baked potatoes, salad and sautéed mushrooms. And I prepared a shallot garlic butter to slather on the steaks while they rested from their time on the grill.
My trusty meat thermometer told me the steak was ready to rest slathered with shallot garlic butter.
Our side dishes of salad, baked potatoes, sautéed mushrooms and more shallot garlic butter made for a well rounded steak night meal.
We preheated the grill and then it took a bit of maneuvering to get the entire steak on the grates. The Tomahawk Steak on the Grill took longer to cook than most steaks we grill, about twenty minutes, but it was so worth the extra time and patience to let it rest before slicing it up to serve. It was certainly the most tender and flavorful ribeye we have ever had. And I got to cross Tomahawk Steak on the Grill off my bucket list!
Our perfectly cooked Tomahawk Steak on the Grill and glorious sides.
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