Grilled Tomahawk Rib Eye

Preheat a charcoal or gas grill to medium-high heat, and set it up with two zones: a hot side and cold (less hot) side, for direct and indirect cooking. You want the temperature to hover around 400°F (205°C).

As the grill heats, allow the steak to come to room temperature. Pat the steak dry and season with kosher salt and pepper. Wrap the bone in aluminum foil.

Place the steak on the hot side of the grill until you have nice grill marks, 3 to 4 minutes. Flip the steak and repeat. Once it has good color, place on the cooler side of the grill, close the lid and continue to cook, flipping halfway through, until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125°F (52°C) for medium-rare, 3 to 6 minutes. This is Tyler Florence’s recommendation for this particular cut, but leave the meat on for longer to achieve your desired doneness.

Let the steak rest for 8 to 10 minutes before slicing. Slice the steak off the bone and then cut against the grain across the rib eye. Serve drizzled with extra-virgin olive oil and garnish with coarse sea salt and snipped chives. Serves 3 or 4.

Adapted from American Grill: 125 Recipes for Mastering Live Fire by Tyler Florence (Abrams Books, 2024)