Tomahawk Ribeye on Weber Kettle!!

First time cooking a Tomahawk and I couldn’t have been happier with how it came out!

I was planning on doing a Reverse Sear, but at the last minute I changed my mind and went with the Forward Sear instead.. Below are all of the steps I used, in case any one else is looking for a method that even an idiot like me couldn’t mess up.. This wasn’t a cheap piece of meat lol, but probably my new favorite and I plan on grilling this often!

Please LMK what you think and/or share any tips tricks you use for one of these bad boys!!

-Brought it home from the butcher, patted it dry with paper towels

-rubbed it with a generous amount of Kosher Salt on both sides, put it on a wire cooking rack and put it in the fridge for 8 hours

-after the 8 hours, I took it out of the fridge and covered it with Kosmos Q SPG

-started a full chimney of charcoal briquets

-when the chimney was ready, I dumped them into my Slow N Sear insert

-placed the steak directly over the heat and cooked it for 2 minutes per side- this made a perfect crust imo

-moved the steak to the cooler zone, with the bone facing the heat

-made a little bowl out of tin foil.. mixed 1/3 of a stick of butter with 1 teaspoon of minced garlic

-checked the steak’s temp every 8 mins or so.. when it got to 115, I brushed it with the butter/ garlic mixture

-once it got up to 125/130 degrees, I pulled it off

-after letting it rest for 10 mins, I sliced it up.. By far the best steak I’ve ever had!!