Grilled Tomahawk Ribeye Steaks With Cast Iron Potatoes is a delicious and easy meal to make. Serve and enjoy with family and friends!.Slice your steak after 12 minutes of resting.Place it back on the grill and let the cheese melt, about 5ish minutes. While the steak is resting, remove the skillet of potatoes and load them with the smoked gouda cheese and sautéed onions.Rest on a wire rack and place aluminum foil over it if it’s cold outside. Once your coals are blazing hot, sear your steak for 60-90 seconds per side and remove.Make sure the grill grates are clean and well-oiled to prevent sticking. Leave out on counter for 30-45 minutes until steak is at room temperature.

Set the grill up for direct searing (you can leave the potatoes in the cast iron if needed) by removing the deflector plate and adding some more coals (only if needed). Pat dry steak with paper towels and generously sprinkle with salt and pepper all over.

When the tomahawk reaches 118 degrees internally, remove and rest on a rack.

Cook them down for about 20-25 mins, or until they are sautéed.

While the tomahawk and potatoes are cooking, set up a skillet on low medium heat and add some duck fat and yellow onions, after a few minutes add the butter.

Remove the tomahawk steak at 118-120 internal degrees. The potatoes will take 45-50 mins (or more), be sure to check and poke with a probe to make sure they are soft and tender. Once the temp hits add the skillet of potatoes and the tomahawk steak.

Fire up the smoker for reverse searing, 275 degrees.

Season with the remaining dry rub you just made and cover the skillet with aluminum foil, you want the potatoes to steam. Succeed the next time you grill Tomahawk steak with these tips and tricks. Using the right technique will help you make the most of this sometimes pricey type of premium steak. Load the skillet with the potato disk in a spiral rotation. The Tomahawk steak is a great candidate for throwing on the grill because of its marbling, fat content, and generous bone length, which is a convenient handle for flipping. From here, apply duck fat to the bottom of the skillet and brush to cover the bottom of the skillet.

Set a mandolin to thin slices and slice your potatoes into thin circle discs.

Now with your dry hand season generously, the whole surface area, sit to the side.

Using avocado oil, apply to your tomahawk steak and then rub in.

In a small mixing bowl add kosher salt, smoked paprika, garlic powder, Mexican chili powder, onion powder and black pepper.Pat with a paper towel after leaving in room temp for about 40 mins. Start off by prepping your Tomahawk Ribeye and making sure it is dry.

Grilling tomahawk steak