Grilled Tomahawk Steak

Grilled Tomahawk Steak

  • Preparation 5 min
  • Cooking 20 min
  • Waiting 1 h
  • Servings 4

This impressive piece of beef would be right at home on The Flintstones! Taken from the rib area, tomahawk steak is super-thick with a distinctive long bone. A big cut like this is all about simplicity and sharing: Serve it on a wooden board, separate out the bone and slice it into strips so everyone can help themselves.

Featured in RICARDO Magazine (SUMMER 2018)



    • 1 2-lb (900 g) beef rib steak 2 inches (5 cm) thick with a bone about 12 inches (30 cm) long (tomahawk)
    • 1 1/2 tsp basic dry rub (see recipe)
    • 1 tbsp (15 ml) olive oil
    • 1 tbsp salted butter
    • 1 tbsp minced chives
    • Fleur de sel, to taste


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