I make a lot of tomahawk steaks and I always try to do something different—either a new dry rub or a unique side to pair with this impressive cut. Today I prepared grilled tomahawk ribeyes with a bold dry rub and cheesy cast-iron potatoes. The meal was simple to assemble and absolutely delicious.
The tomahawk steak is a ribeye with at least five inches of bone left attached. These steaks are usually well-marbled, and the fat renders during cooking to deliver rich, juicy flavor. For thick cuts like the tomahawk ribeye, the reverse sear technique works exceptionally well—it’s the method used here. Below is a clear, SEO-friendly recipe to recreate this dish at home.
Grilled Tomahawk Ribeye Steaks With Cast Iron Potatoes
Ingredients
- 1 3–4 lb tomahawk ribeye steak
- Cooking oil for a binder (avocado or neutral oil)
- 1 Jumbo yellow onion
- 5 tbsp Unsalted butter
- 2 tbsp Duck fat
- 4 Golden potatoes
- 8 oz Smoked Gouda shredded
- Parsley chopped, for garnish
Dry Rub
- 1 tbsp Kosher salt
- 1 tbsp Smoked paprika
- 2 tsp Garlic powder
- 1 tsp Mexican chili powder
- 1 tsp Onion powder
- 1 tsp Black pepper
Video
Prep Instructions:
- Remove the tomahawk ribeye from the refrigerator about 40 minutes before cooking and pat it dry with paper towels so the surface is dry and ready for seasoning.
- In a small bowl combine kosher salt, smoked paprika, garlic powder, Mexican chili powder, onion powder and black pepper. Mix thoroughly to create the dry rub.
- Lightly coat the steak with cooking oil to help the rub adhere, then apply the dry rub generously over the entire surface of the steak. Set the seasoned steak aside.
- Using a mandolin or a sharp knife, slice the potatoes into thin, even rounds. Brush the bottom of a cast-iron skillet with duck fat so it’s evenly coated. Arrange the potato rounds in a tight spiral in the skillet. Season the potatoes with a bit of the dry rub, then cover the skillet with aluminum foil to steam while cooking.
Cooking Instructions:
- Preheat your smoker or grill for the reverse sear method to about 275°F (135°C). Place the skillet of potatoes and the tomahawk steak on the smoker. The potatoes will steam and roast for approximately 45–50 minutes—check tenderness with a probe. Remove the tomahawk when it reaches 118–120°F internal temperature for medium-rare final target after searing.
- While the steak and potatoes cook, melt duck fat in a skillet over medium-low heat, add the thinly sliced yellow onions, then add butter. Sauté gently for 20–25 minutes until the onions are soft, caramelized, and richly flavored. Keep warm for later use.
- When the tomahawk hits 118–120°F, remove it from the smoker and rest it on a wire rack while you prepare to sear. If you like, leave the potatoes in the cast iron on the smoker until the cheese step.
- Increase the heat for direct searing by preparing a hot fire or moving coals as needed. Sear the steak 60–90 seconds per side over very high heat to develop a crust. Remove the steak and return it to the rack to rest; tent loosely with foil if outside temperatures are cool. Rest at least 10–12 minutes before slicing.
- During the steak’s resting time, top the potatoes with shredded smoked Gouda and the sautéed onions. Return the skillet to the grill just until the cheese melts, about 5 minutes. Remove from heat and garnish with chopped parsley.
- After resting, slice the tomahawk against the grain and serve alongside the cheesy cast-iron potatoes. Enjoy with family and friends.
Grilled tomahawk ribeye steaks with cast-iron potatoes make an impressive, flavorful meal that’s straightforward to prepare. Follow the steps above for best results and enjoy a perfectly cooked, juicy tomahawk with cheesy potatoes.
Did you enjoy this tomahawk ribeye and cast-iron potatoes recipe? Check my collection of other beef recipes on the site.
Items used in this recipe
Hasty-Bake Grill
Knitted Gloves
Food Processor
Cast Iron Skillet
Meater +
Charcoal Chimney
Charcoal Starters
Firestarter Guard