- Prep time
- 10 minutes PT10M
- Cook time
- 25–30 minutes PT30M
- 2–3 servings
For a simply show-stopping feast, grill up a tomahawk chop with this delicious recipe.
- 1 tomahawk chop, approximately 3 inches thick
- 2 tablespoons olive oil
- 1 teaspoon granulated garlic
- Salt and pepper, to taste
Preheat oven to 400°F.
To French the rib bone, cut around the bone just above the eye muscle, cut off any meat attached to the bone, then remove any sinew left on the bone by scraping it with the edge of a sharp knife.
Heat a grill or grill pan to high. Rub both sides of the chop with olive oil, then season with granulated garlic, salt and pepper.
Sear the chop on the hot grill for 2–3 minutes on each side. Turn the chop 90 degrees halfway through cooking each side to create a diamond pattern. When both sides are marked, transfer the chop to a roasting rack on a baking pan lined with parchment paper.
Roast for approximately 20 minutes, or until the internal temperature reaches 125°F for medium rare. When the chop is cooked to the desired temperature, remove from the oven and allow to rest 10–15 minutes. After the chop has rested, remove the bone, then cut into ½-inch slices for serving.