Father’s Day Grilled Tomahawk Steak & Eggs

Ingredients:

For the Steak:

• 1 Tomahawk ribeye steak (about 2–2.5 lbs, 2 inches thick)
• Kosher salt
• Fresh cracked black pepper
• Olive oil
• Optional: garlic powder, smoked paprika, rosemary sprigs

For the Eggs:

• 4 large eggs
• Butter or oil for frying
• Salt and pepper, to taste

Optional Add-ons:

• Grilled sourdough toast
• Chimichurri or steak sauce
• Grilled tomatoes or potatoes

Instructions:

1. Bring the Steak to Room Temp

Take the steak out of the fridge at least 30 minutes before grilling. Pat it dry, rub with olive oil, and generously season with salt and pepper (and optional spices).

2. Preheat the Grill

Set up your grill for two-zone cooking — high heat on one side, medium-low on the other. If you're using charcoal, pile coals to one side.

3. Sear First or Reverse Sear

Choose your method:

• Reverse Sear (recommended for thick steaks):
  • Place the steak on the cooler side of the grill. Cover and cook until it reaches 110–115°F internal temp (about 20–30 minutes).
  • Then move it to the hot side and sear for 2–3 minutes per side to build a crust until it hits 125°F (for medium-rare).
• Traditional Sear:
  • Sear the steak first over high heat, 2–3 minutes per side, then move to the cooler side and cook to desired doneness.

4. Let It Rest

Remove from the grill, tent with foil, and let rest for 10 minutes before slicing. This keeps it juicy.

5. Make the Eggs (while the steak rests)

Heat a non-stick skillet or cast iron pan over medium-low. Add butter or oil.

• Crack in the eggs carefully and cook until whites are just set.
• Gently flip with a spatula and cook for 10–15 seconds more for over-easy.
• Season with salt and pepper.

6. Serve It Up

Slice the steak against the grain. Plate with two eggs per person, and any sides you like — toast, or grilled potatoes, yum!