A tomahawk steak is one of those cuts that just makes you want to fire up the grill. With its massive size and signature bone, it’s hard to miss and even harder to resist. The best part? Despite how impressive it looks, cooking it is easier than you might think. With just a few simple steps, you’ll be able to enjoy a perfectly cooked, flavorful steak that’s sure to satisfy.
Best Grilled Tomahawk Steak Recipe
3
servings15
minutes45
minutes876
kcal1
hourKeep the screen of your device on
Ingredients
1 1 Tomahawk steak
2 tablespoons 2 tablespoons Kosher salt
2 tablespoons 2 tablespoons Freshly ground black pepper
1 tablespoon 1 tablespoon Garlic powder
3 3 Fresh rosemary sprigs
2 tablespoons 2 tablespoons Olive oil
2 tablespoons 2 tablespoons Butter
2 2 Garlic cloves
2 2 Thyme sprigs
Sea salt flakes
Equipment
Grill (charcoal or gas)- Meat thermometer
- Tongs
- Cast iron skillet
- Aluminum foil
Directions
- Prep the Steak:
- Take the tomahawk steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook evenly.
- Pat the steak dry with paper towels, then generously rub both sides with kosher salt, black pepper, and garlic powder. Let the steak rest for about 10 minutes to absorb the seasoning.
- Prepare the Grill:
- For charcoal grills: Create two heat zones by piling coals on one side of the grill. This will allow you to sear the steak over high heat and finish it on indirect heat.
- For gas grills: Preheat the grill to medium-high heat (about 400°F / 200°C) on one side while leaving the other side off for indirect cooking.
- Reverse Sear Method:
- Grill over indirect heat: Place the steak on the cooler side of the grill (indirect heat). Cover the grill and cook the steak slowly until the internal temperature reaches about 50°C (120°F) for medium-rare, about 35-40 minutes. Use a meat thermometer for accuracy.
- Sear Over High Heat:
- Once the steak reaches the desired temperature, move it to the direct heat side of the grill. Sear for 2–3 minutes per side to develop a deep golden-brown crust.
- During the last minute of searing, drizzle the steak with olive oil, and add the rosemary and thyme for an aromatic touch.
- Rest the Steak:
- Remove the tomahawk steak from the grill and wrap it loosely in aluminum foil. Let it rest for 5–10 minutes. This allows the juices to redistribute, resulting in a juicy, tender steak.
- Optional Cast Iron Sear (If Using a Skillet):
- While the steak is resting, heat a cast iron skillet over high heat. Melt the butter and add the smashed garlic cloves and thyme sprigs. When the butter is bubbling, sear the steak for an extra minute per side, basting it with the garlic-thyme butter for an enhanced flavor.
- Serve:
- Slice the tomahawk steak against the grain into thick slices. Sprinkle with sea salt flakes for extra flavor, and serve with your favorite sides.
Notes
- Use a meat thermometer: A tomahawk steak is thick, and cooking it to perfection requires precise temperature control. For medium-rare, aim for an internal temperature of 52°C (125°F).
What is a tomahawk steak?
A tomahawk steak is essentially a bone-in ribeye, with the rib bone left long for a dramatic presentation. The meat comes from the rib section of the cow, known for its rich marbling, which makes the steak tender and flavorful.
