How to Cook a Tomahawk Steak on the Grill in 5 Easy Steps
Choose a well-marbled, fresh tomahawk steak at least 2 inches thick. Bring it to room temperature, pat dry, and season generously. Preheat your grill to 450-500°F, creating a hot zone for searing and a cooler zone for cooking. Sear the steak on high heat for 2-3 minutes per side, then finish over indirect heat to your preferred doneness. Let it rest before slicing against the grain and serving. Keep going for tips on perfecting each step.
Choose the Right Tomahawk Steak
Choosing the right tomahawk steak sets the foundation for a great meal. You’ll want to look for a steak that’s well-marbled with fat, as this ensures juicy, flavorful meat once cooked.
Aim for a cut that’s at least 2 inches thick to maintain tenderness during grilling. Check the color—the beef should be bright red, indicating freshness.
Don’t forget to inspect the bone; the long rib bone gives the tomahawk its signature look, so choose one with a clean, Frenched bone for presentation.
Also, consider the grade—prime or choice grades offer higher marbling and better flavor. Selecting a quality steak upfront makes your grilling experience easier and more rewarding.
Prepare Your Tomahawk Steak for Grilling
Before you fire up the grill, you’ll want to bring your tomahawk steak to room temperature, which helps it cook evenly. Take it out of the fridge about 30-60 minutes before grilling. Meanwhile, pat the steak dry with paper towels to ensure a good sear.
Next, season your steak generously. Use coarse salt and freshly ground black pepper for classic flavor, or try a dry rub if you prefer.
| Step | Details |
|---|---|
| Remove from fridge | 30-60 minutes before grilling |
| Pat dry | Use paper towels |
| Season | Salt, pepper, or dry rub |
| Let rest | Allow seasoning to absorb |
Following these steps sets the stage for a perfectly grilled tomahawk steak.
Preheat and Set Up Your Grill for Tomahawk Steak
Get your grill heating to a steady high temperature of around 450-500°F to ensure a perfect sear on your tomahawk steak.
If you’re using a gas grill, turn all burners on and close the lid for about 15 minutes. For charcoal grills, light the coals and spread them evenly to maintain consistent heat.
Set up a two-zone fire by arranging coals or adjusting burners so one side is hotter for searing, and the other is cooler for indirect cooking.
Clean the grill grates thoroughly with a wire brush to prevent sticking.
Finally, oil the grates lightly using a paper towel dipped in oil held with tongs.
This setup readies your grill for the ideal tomahawk steak experience.
Sear and Cook the Tomahawk Steak to Your Desired Doneness
Start by placing your tomahawk steak directly over the hottest part of the grill to achieve a deep, flavorful sear.
Let it cook undisturbed for 2-3 minutes, then flip and sear the other side for another 2-3 minutes. This high heat caramelizes the surface, locking in juices and creating that signature crust.
After searing, move the steak to a cooler grill section or reduce the heat for indirect cooking.
Close the lid and cook until you reach your desired doneness, using a meat thermometer to check—125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for well done.
Remember to flip the steak occasionally during this phase to ensure even cooking throughout.
Rest, Slice, and Serve Your Tomahawk Steak
Let your tomahawk steak rest for at least 10 minutes after cooking to allow the juices to redistribute evenly throughout the meat. This step is crucial for a juicy, tender bite.
While resting, loosely cover the steak with foil to keep it warm.
When ready, place the steak on a cutting board and slice against the grain into thick, even pieces. This helps maintain tenderness and enhances flavor.
Arrange the slices on a serving platter, and consider adding a sprinkle of sea salt or a pat of herb butter for extra richness.
Serve immediately to enjoy your perfectly grilled tomahawk steak at its best.
Don’t forget to pair it with your favorite sides and a good sauce for a complete meal.
Frequently Asked Questions
What Is the Origin of the Tomahawk Steak?
You’ll find the tomahawk steak’s origin linked to its shape, resembling a Native American tomahawk axe. It’s a ribeye with an extra-long bone, popularized for its dramatic presentation and rich, flavorful meat.
How Does a Tomahawk Steak Compare to a Ribeye?
Boldly beefy, a tomahawk offers a larger, more dramatic presentation than a ribeye. You’ll enjoy extra flavor from its long bone, while ribeye delivers a tender, well-marbled, and richly juicy experience every time.
Can I Cook a Tomahawk Steak Indoors Without a Grill?
Yes, you can cook a tomahawk steak indoors using a cast-iron skillet and oven. Sear it on high heat, then finish in the oven to your desired doneness while monitoring the temperature carefully.
What Side Dishes Pair Best With Tomahawk Steak?
You’ll love pairing your tomahawk steak with garlic mashed potatoes, grilled asparagus, and a fresh arugula salad. Roasted Brussels sprouts or creamy mac and cheese also complement its rich, smoky flavor perfectly.
How Should Leftover Tomahawk Steak Be Stored and Reheated?
Store your steak securely in an airtight container, sealing in savor. When reheating, wrap it warmly in foil and heat gently in the oven or on low stovetop to preserve juiciness and flavor.
Conclusion
Grilling a tomahawk steak might seem intimidating, but with these five simple steps, you’ll impress every time. Just like Sarah, who nailed her first backyard BBQ by following this guide, you’ll enjoy a juicy, flavorful steak with minimal fuss. Remember, choosing the right cut, prepping well, and letting it rest are key. So fire up your grill confidently, and get ready to savor a steak that’s truly unforgettable!