Cook: Tomahawk Steak

It’s not every day that these bone-in ribeye steaks make an appearance. They are named for their resemblance to tomahawks and no photo can quite do this cut of meat justice.

But what’s so special about them?
Besides their beautiful presentation, tomahawk steaks are one of the best tasting steaks you’ll ever have because the bone is still in, and this helps the meat retain an exceptional flavor. As for quality, our tomahawk steaks are Step-4 rated to guarantee you start the grilling season with the very best.

Tomahawk steaks are available for a limited time, starting on Thursday, so head on in soon.

Check out the fail-safe recipe below, provided by grilling guru David Olson, from “A Bachelor & His Grill

Photo Credit: David Olson



• 1 bone-in cowboy-cut ribeye steak
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons chopped fresh thyme leaves, plus additional to garnish
• 2 cloves of garlic, minced
• 1 tablespoon powdered sugar
• Kosher salt and fresh ground black pepper, to taste
• Cayenne pepper, to taste
• Chopped green spring onions, to garnish


• Trim excess fat from steaks, pat dry, liberally rub-in dry seasonings and sugar, wrap tightly with plastic and refrigerate for 1 hour, up to 4 hours.
• Remove steaks and bring to room temperature, 20 minutes prior to grilling.
• Unwrap steaks from plastic and brush with olive oil.
• Meanwhile, preheat grill to hot.
• Lay steaks over hottest grill grates and sear 4-5 minutes per side, turning ¼ turn after 2 minutes.
• Move steaks to cooler, indirectly heated grill grates and cook until desired internal temperature reached, basting intermittently with olive oil and flipping once every 5-10 minutes using tongs.
• Grill to medium-rare at 145F. Grill to medium at 155F. Grill to medium-well at 165F.
• Remove steaks from grill and tent with tin foil for 5 minutes, allowing meat to reabsorb its juices.
• To serve, top with tablespoon of butter, additional seasonings to taste, and thyme to garnish.

~David Olson, A Bachelor & His Grill

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