Grill Master Tip:

How to Achieve Perfection with a Tomahawk Steak

For an epic tomahawk steak, you need a few things: Great steak, high heat and the right seasoning. Forget the low-and-slow, this is all about the direct, two-zone grilling method for maximum impact and those incredible cross-hatch grill marks. We used a Prime Black Angus Tomahawk Ribeye. It was generously seasoned with Patio Grill Master All Purpose Steak & Burger Seasoning.

Get your grill ripping hot on one side for searing. Sear the steak for 3-4 minutes per side, then move it to the cooler side of the grill and close the lid, to finish cooking to your desired internal temperature. Use a reliable meat thermometer to pull it off when it hits about 125°F for a perfect medium-rare. Always let this massive cut rest for at least 10-15 minutes before slicing against the grain. This technique ensures a nicely charred crust and a juicy, tender, medium-rare center throughout. This is how you master a showstopper steak.