Uncle Clarence BBQ – The Ultimate Tomahawk Steak

A show-stopper cut made simple, bold, and unforgettable.

Ingredients

• 1 Tomahawk ribeye steak (2–3 lbs)

• 2 tbsp olive oil

• 2 tbsp soy sauce

• 1 ½ tsp kosher salt (or to taste)

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder (or 2 cloves minced garlic)

Instructions

1. Prep the Steak

   • Pat the tomahawk steak dry with paper towels.

   • Rub both sides with olive oil, then soy sauce.

   • Season generously with salt, pepper, and garlic powder.

   • Let marinate at room temperature for 45 minutes to 2 hours to allow flavors to penetrate and steak to cook evenly.

2. Get the Grill Ready

   • Preheat grill to high heat for direct searing (450–500°F).

   • Set up a two-zone fire — one side for searing over flames, the other for indirect cooking.

3. Sear for Flavor

   • Place steak over high flames, searing 2–3 minutes per side until a rich crust forms.

   • Rotate halfway through each side to create diamond grill marks.

4. Finish Off the Flames

   • Move steak to the cooler side of the grill.

   • Cook 3 minutes per side (lid closed) for medium-rare, adjusting time for preferred doneness.

5. Rest & Serve

   • Transfer steak to a cutting board and let rest 5–10 minutes to retain juices.

   • Slice along the bone for presentation and serve hot.

Pro BBQ Tips

• For extra depth, add a light sprinkle of Uncle Clarence BBQ Season All before searing.

• Use a meat thermometer for precision: 125°F (rare), 135°F (medium-rare), 145°F (medium).

• Pair with roasted garlic butter or chimichurri for a steakhouse finish.