Grilled Tomahawk Steak

• 2 ½ pounds - tomahawk ribeye steak
• 1 tsp - sea salt
• ½ tsp - black pepper

Instructions

1. Pat the tomahawk steak dry with paper towels and season all sides with salt and pepper, using more as needed to coat. Let stand at room temperature for 30-60 minutes, 2.5 lb. tomahawk ribeye steak,1 teaspoon sea salt,1/2 teaspoon black pepper
2. Preheat to grill to high. Sear one side of the tomahawk steak over direct heat for 3-4 minutes until browned, then flip and repeat on the other side.
3. Turn the middle burner off and reduce the left and right burners to medium low (you want to maintain a temperature of 350 – 375 degrees). Place the steak over the middle burner and cook over indirect heat for about 30 minutes, or until a thermometer inserted into the center of the steak registers 130-135 degrees for medium doneness, flipping halfway through. Begin checking the steak for doneness after about 20 minutes of indirect cooking.
4. Remove from heat, cover loosely with foil and let stand for 10 minutes to allow the juices to redistribute. After resting, cut along the bone to remove, then slice. Enjoy!