As summer comes to a close, we like to bid farewell to the season by gathering friends together for an evening backyard barbecue, sitting outside and soaking in the fresh air for as long as possible.
The ultimate backyard grill-out calls for the ultimate barbecue centerpiece: a massive, caveman-size tomahawk rib-eye steak (sometimes called an axe-handle rib eye), bone included. In addition to looking badass, one tomahawk can usually feed three to four of your friends (or one really, really hungry one). Because it’s so thick, we first sear the steak over high heat to form a crust, then move it to lower, indirect heat to finish it off, ensuring it will be cooked evenly.
Below you will find the recipe for our Tomahawk Rib-Eye Steak as well as our menu for an end-of-summer backyard barbecue, all from our book, Host.
