A real throwback to the Flintstones, tomahawks are ribeye steaks with the bone still in and left very long. This cut of beef has a delicious flavor, and because it is cut with the bone, it is also a very thick steak. If you have ever been to France and ordered "steak frites" (steak with fries) you will know that the size of these two cuts couldn't be more different. After a lot of hand gestures and patience on my butcher's part, I was able to buy some tomahawk steaks. I'm pretty sure my butcher thinks I have gone mad. The reverse-sear method used in this recipe is contrary to many recipes but is absolutely worth a try.
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In a small bowl, mix together the garlic powder, rosemary, salt, onion powder and pepper. Using your hands, coat the steaks in olive oil, then generously sprinkle both sides with the herb rub. Allow the meat to rest at room temperature for approximately 30 minutes.
Grill the steaks over indirect heat for approximately 22 minutes. Flip and continue to cook until the internal temperature reaches 120 degrees F for medium-rare, an additional 22 minutes (see Cook's Note). Remove the steaks from the grill and cover with foil--the meat will continue to cook as it rests.
Turn all of the burners on the grill up to maximum heat to get them as hot as possible. Once the grill is very hot, uncover the steaks and place them back on the grill to sear for a few minutes, turning once. (You are not looking to cook the meat at this point, just to get a nice sear.)
Remove the steaks from the grill, re-cover with foil and allow to rest 5 to 10 minutes. Slice the meat from the bone and enjoy.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.