Step 3: Slow Cook the Steak. Place the seasoned tomahawk steak on the cool side of the grill or on the grill rack in the oven. Close the grill lid or oven door and cook the steak until the internal temperature reaches 115-120°F (46-49°C) for medium-rare, or your desired level of doneness.. The Chicago Steak Company is selling two USDA Prime dry-aged Tomahawk Ribeyes for $239.95 when you can get four USDA Prime dry-aged Bone-in Ribeyes for $274.95. DeBragga will sell you a pair of dry-aged Prime Tomahawk steaks for $285.00, which is more than their Culinary Olympics winning 24oz Miyazaki Wagyu Ribeye.
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Open your lower vents to 100% and keep the lid off. After 10-15 minutes, the coals should be ashed over and red hot. Place your rested steak directly over the red-hot coals and let it cook, uncovered and undisturbed, for one minute. After a minute, take a peek to see if the sear is to your liking.. Add butter to the skillet and allow the pan to heat to medium-high. Then, add the steak and sear on each side for 4-5 minutes, or until a rich, golden-brown crust forms. Then, finish it off in a preheated oven set to 400 degrees for about 8-10 minutes.
