Tomahawk Steak – A 60 oz Double Cut Bone-In Ribeye

Rating: 4.00
By Dave
September 23, 2021

Tomahawk steak – A 60 ounce, double cut bone-in ribeye steak seared on a Tuscan grill inside a 900˚F wood burning oven. This is epic.

A Seared Tomahawk Steak is the Granddaddy of Steak

The tomahawk is actually a large, double cut ribeye, with the bone in. The bone is typically Frenched, meaning that excess fat and meat have been trimmed off the bone. The bone adds some flavor and protects part of the steak from the high heat of the grill. It also gives the steak the appearance of a tomahawk, hence the name. If you like a ribeye, give this a try.

Simple Seasoning

With a tomahawk steak, less is more. A little olive oil, salt and pepper is all this steak needs. The beefy flavor is intense and a little char from the sear completes the steak.

Brush with Oil
Brush with Oil
Season with Pepper
Season with Pepper

Show it Some Hot Heat

Sear this steak over direct heat. A gas barbecue would certainly work but I prefer the flavor and hint of smoke that comes from cooking it over coal. In the video, I cooked it in a wood-fired oven on a Tuscan grill that I made with some parts from my local hardware store. A few nuts and bolts and a replacement cast iron grate for some barbecue was all it took. I let the Tuscan grill heat up in the hot oven for about 10 minutes then pulled forward some of the hot coals from the back of the oven.

Homemade Tuscan Grill
Homemade Tuscan Grill

After carefully positioning the Tuscan grill over over the hot coals, I placed the tomahawk steak on the grill. Be aware that this cut has a lot of fat and it will cause a flare up. Watch your eyebrows. If you enjoy a good steak, this is worth trying.

Tomahawk Steak on a Tuscan Grill - Almost Done
Tomahawk Steak on a Tuscan Grill – Almost Done

Favorite Side Dishes

Some of our other favorite side dishes are:

Watch the video on YouTube

Tomahawk Steak

Seared Tomahawk Steak – How to Cook a Double Cut Bone-In Ribeye

4 from 1 vote
Want to know how to cook a tomahawk steak at home? This is about grilling a 60 ounce, double cut bone-in ribeye steak, otherwise know as a Tomahawk steak, on a Tuscan grill inside a 900 degree wood burning oven. It can also be grilled over charcoal in a BBQ. This is epic.
Servings 3 servings
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins


  • 1 each Tomahawk steak large
  • 1/2 tsp salt
  • 1/2 tsp pepper freshly ground


  • Setup grill for direct heat.
    Homemade Tuscan Grill
  • Brush both sides with olive oil.
    Brush with Oil
  • Season both sides of the steak with salt and pepper.
    Season with Pepper
  • Grill 3 – 4 minutes per side to desired doneness (suggest medium-rare).
    Tomahawk Steak on a Tuscan Grill - Almost Done



BBQ Tools & Supplies


Serving: 8ozCalories: 314kcalCarbohydrates: 1gProtein: 30gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 92mgSodium: 466mgPotassium: 408mgFiber: 1gSugar: 1gVitamin A: 24IUCalcium: 12mgIron: 3mg
Calories: 314kcal
Cost: $75
Course: Main Course
Cuisine: American
Keyword: steak, tomahawk steak

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