Preheat oven to 375 degrees. Season steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak. Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides.. Leave to rest for 15 minutes. Now it's time to sear. Add more coals to your chimney to bring the temperature heat up. Leave the grate for 3 to 5 minutes, and once hot, place your steak above the coals. Sear all sides of your steak for one minute then take it off heat. A medium-rare will be about 130 to 135 F.

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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.. Prepare the grill for indirect heat and preheat the grill to about 225-250 degrees F. Light a charcoal chimney full of coals and wait until they are mostly covered with gray ash, with a small flame waving at the top of the chimney. Pour the coals into a pile on one side of the grill, about two to three coals deep.