Grilling the Perfect Tomahawk Steak

Grilling Tomahawk Steak: A Step-by-Step Guide

With its magnificent long bone and thick cut, the tomahawk steak is the undisputed king of the grill. It’s a dramatic, show-stopping cut that commands attention and promises an unforgettable meal. While its size might seem intimidating, this guide will prove that grilling a tomahawk steak to juicy, edge-to-edge perfection is entirely achievable for any home cook. The secret to success lies in one foolproof technique: the reverse sear method.

What is a Tomahawk Steak?

A what is a tomahawk steak? Simply put, it’s a bone-in ribeye steak with at least five inches of the frenched (cleaned of meat and fat) rib bone left intact. This long bone, resembling the handle of a tomahawk axe, gives the steak its distinctive appearance. The best part? You get all the rich flavor and exceptional marbling of a high-quality ribeye, but with the added benefits that the bone provides—extra flavor and a stunning presentation.

For more information on the different cuts of steak, check out our Best Steak Cut: The Ultimate Guide.

Step 1: Choosing and Prepping Your Tomahawk

Selection

When you buy a tomahawk steak, look for a cut with a USDA grade of Prime or Choice. The key is to find a steak with abundant, fine streaks of white fat running through the meat, known as marbling. This ensures a tender and flavorful final product. For the best results, choose a steak that is at least 2 inches thick. You can learn more about the official USDA grading standards for beef on the government’s agricultural marketing website.

Bringing to Temperature

This is a critical, non-negotiable step. One to two hours before you plan to cook, remove the steak from the refrigerator. Allowing it to come to near room temperature will ensure it cooks evenly from the center to the edges.

Pat Dry

Use paper towels to thoroughly pat down all surfaces of the steak, including the fat cap and the bone. A dry surface is essential for achieving a deep, flavorful crust, as moisture creates steam that prevents a good sear.

Step 2: How to Season a Tomahawk Steak

Learning how to season a tomahawk steak is all about simplicity and letting the beef shine. You only need two ingredients: a generous amount of coarse kosher salt and freshly cracked black pepper. For the best results, you can salt the steak up to 24 hours in advance and leave it uncovered in the fridge. This dry brining process will draw out moisture, create a better crust, and allow the salt to penetrate deeper into the meat. If you don’t have time, just season it generously right before it hits the grill. For more tips on seasoning, see our guide on How to Season Meat.

Step 3: The Best Method: Reverse Searing Your Tomahawk

The tomahawk steak reverse sear is the best way to cook tomahawk steak. For a cut this thick, a standard high-heat sear would burn the outside before the inside reaches the right temperature. Reverse searing solves this by gently bringing the steak to temperature first, then finishing with a quick, high-heat sear.

Indirect Heat Phase

Set your grill up for indirect heat. On a gas grill, this means turning one or two burners on high while leaving the others off. On a charcoal grill, push all the hot coals to one side. The goal is to create a cooking zone with a consistent temperature between 250-275°F (120-135°C).

Place your seasoned tomahawk on the cool side of the grill and close the lid. Now, it’s a waiting game. The tomahawk steak cooking time can take anywhere from 45 to 60+ minutes. It’s crucial to use a reliable meat thermometer to monitor the internal temperature. Cook the steak until it’s 10-15°F (5-8°C) below your desired final temperature (for example, aim for 110°F if you want a final temp of 125°F). For a detailed breakdown of this technique, check out our Reverse Searing Guide.

Step 4: The Searing Finale

Once the steak reaches its target temperature, remove it from the grill and tent it loosely with foil. While it rests, increase the temperature of your grill by cranking up the burners or spreading the hot coals across the grate to create a high-heat searing surface.

Return the steak to the grill and place it directly over the high heat. Sear for 60-90 seconds per side, including the fatty edges, rotating as needed to get a beautiful, deep brown crust. Be vigilant and watch for flare-ups from the rendering fat.

Step 5: The Most Important Step: Resting

After searing, immediately transfer the steak to a cutting board or a wire rack. Tent it loosely with foil and let it rest for at least 10-15 minutes. This is the most crucial step of the entire process. Resting allows the juices, which were pushed to the center during cooking, to redistribute throughout the steak. Skipping this step will result in a dry steak, no matter how perfectly it was cooked. To learn more about this essential step, read our article on Why Resting Steak Makes It Juicy.

Step 6: Slicing and Serving Your Masterpiece

To slice, hold the bone in one hand and use a sharp knife to cut the meat away from it. You can save the bone to gnaw on later or even use it for a stock. Next, slice the steak against the grain into ½-inch thick strips. Serve immediately and prepare for a chorus of compliments.

Tomahawk Steak Temperature Guide (Doneness Chart)

To achieve a perfect final product, use this chart to determine the tomahawk steak temperature to pull your steak from the grill. For the most accurate results, we recommend using a quality meat thermometer.

The Tomahawk Steak Ultimate Guide

So, you’ve got your hands on a magnificent, show-stopping tomahawk steak. This isn’t just any cut of beef; it’s a culinary experience waiting to happen. But its impressive size and presentation can be intimidating. How do you transform this giant, bone-in ribeye into a perfectly juicy, flavorful masterpiece without burning the outside or undercooking the center? Worry not. This ultimate guide from The Meat Master USA will walk you through every single step, demystifying the process and equipping you with the knowledge to grill a tomahawk steak that rivals the best steakhouses.

If you’re wondering what is a tomahawk steak, you’re not alone. This spectacular cut is essentially a ribeye steak taken to the next level of drama. It’s characterized by its long, frenched rib bone that extends out, resembling a tomahawk axe handle. This bone isn’t just for looks; it contributes to incredible flavor and helps insulate the meat during cooking for exceptional juiciness. But its grandeur means that the standard grilling rules don’t always apply, making a specialized guide essential.

The absolute best way to cook tomahawk steak is not by throwing it directly over high flames. For a cut this thick and valuable, the secret weapon is the tomahawk steak reverse sear method. This game-changing technique involves slowly bringing the steak up to temperature using indirect, low heat first. This ensures the massive interior cooks evenly from edge to edge without overdoing the exterior. Then, you finish it with a blistering hot sear to create that irresistible, crispy, caramelized crust we all crave. It’s a foolproof method for achieving perfection.

Of course, a great cook starts with great preparation, and that begins with knowing how to season tomahawk steak. With a premium cut like this, simplicity is king. A generous coating of coarse kosher salt and freshly cracked black pepper is often all you need to enhance the steak’s natural, beefy flavor. The key is to season far enough in advance to allow the salt to penetrate deeply, seasoning the steak from the inside out.

Once you’re ready to cook, the most common question is about tomahawk steak cooking time. The truth is, with a cut this large, you should never rely on time alone. The variables are too many: grill temperature, steak thickness, and desired doneness all play a role. This is why a meat thermometer is your most trusted tool. We’ll provide general timeframes, but internal temperature is the only true measure of success.

Speaking of temperature, hitting the perfect tomahawk steak temperature is the final key to unlocking your steak’s potential. Whether you prefer a juicy medium-rare or a firm medium, we provide a precise temperature chart to guide you. Remember, the steak’s temperature will continue to rise slightly after you remove it from the grill (a phenomenon called “carryover cooking”), so knowing exactly when to pull it off the heat is critical.

Frequently Asked Questions (FAQ)

Q: How many people does a tomahawk steak serve? A: Given its size (often 2-3 lbs), a single tomahawk steak can comfortably serve 2-3 people, making it an excellent centerpiece for a shared meal.

Q: Is a tomahawk steak worth it? A: While it is more expensive than a standard steak, a tomahawk steak is worth the price for a special occasion. Its dramatic presentation and incredible flavor make it a truly memorable dining experience.

Q: Can I cook it in the oven? A: Yes, the reverse sear method works perfectly indoors. Follow the same steps by slow-roasting the steak in a low oven (275°F / 135°C) until it reaches your target internal temperature, then finishing with a sear in a blazing-hot cast-iron skillet on the stovetop.

 You Are a Tomahawk Master

You now have all the knowledge you need to conquer the king of steaks. Just remember the key steps: proper prep, the non-negotiable reverse sear, a patient rest, and a confident slice.

Ready to fire up the grill? Let’s dive into the detailed, step-by-step process on exactly how to cook tomahawk steak on grill like a true pitmaster. From setup to slicing, we’ve got you covered.

Master the art of the perfect steak. Explore more expert guides, recipes, and tips on your next visit to the official The Meat Master USA website.

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