Prepare for the ultimate grilling experience with this show-stopping Grilled Tomahawk Steak. Renowned for its impressive size and rich flavor, this cut of beef is a true masterpiece for meat lovers. Cooked to tender, juicy perfection with a beautiful sear and smoky aroma, it’s guaranteed to be the centerpiece of any special occasion – from festive holidays and lively cookouts to intimate date nights. Forget complex techniques or a pantry full of exotic ingredients; mastering the Tomahawk steak is simpler than you think, especially with our easy-to-follow guide.
For those who appreciate exceptional beef, the Tomahawk steak, also known as a cowboy steak or bone-in ribeye, stands out. Its distinctive long, French-trimmed bone gives it an axe-like appearance, making for a truly dramatic presentation that will “wow” your guests. While its size might seem intimidating, the cooking process is surprisingly straightforward. We’ll utilize a tried-and-true method that involves a high-heat sear followed by gentle indirect grilling, ensuring a crusty exterior and a melt-in-your-mouth interior.
Grilling is undeniably one of the best ways to prepare beef. The open flame imparts a unique smoky flavor that complements the steak’s natural richness, while sizzling grill marks add to its visual appeal. Beyond the delicious results, grilling often means less cleanup, allowing you more time to enjoy the company and the incredible meal you’ve prepared. Whether you’re a seasoned grill master or a novice, this recipe is designed to help you achieve a perfectly cooked Tomahawk steak every single time.
My family, like many, has a deep appreciation for quality beef. Favorites like perfectly grilled burgers and our beloved grilled tri-tip roast with Santa Maria seasoning are regular requests. But for truly memorable gatherings, the Tomahawk steak elevates the experience, transforming a simple meal into an event. Read on to discover all the secrets to grilling this magnificent cut of meat to absolute perfection.
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Why This Tomahawk Steak Recipe Is a Must-Try
If you’re looking to impress with minimal effort but maximum impact, this grilled Tomahawk steak recipe is your secret weapon. Here’s why it deserves a spot on your culinary calendar:
- Unrivaled Tenderness and Juiciness: This recipe guarantees a steak that’s incredibly tender and bursting with natural juices, thanks to the bone-in cut and precise grilling method. You’ll achieve that coveted melt-in-your-mouth texture every time.
- Spectacular Presentation: The Tomahawk steak, with its dramatic long bone, is a visually stunning dish. It automatically elevates any gathering, making it feel like a truly special event that your guests won’t soon forget.
- Surprisingly Easy to Master: Despite its gourmet appearance, cooking a Tomahawk steak is straightforward with our clear, step-by-step instructions. We even include tips for pan-searing and finishing in the oven for those without a grill, ensuring culinary success regardless of your equipment.
- Perfect for Any Special Occasion: Whether it’s a festive holiday feast, a casual summer cookout, a memorable Sunday dinner, or a romantic date night, this steak fits the bill. It’s versatile enough for various settings, always delivering an unforgettable dining experience.
Prepare to delight your senses and those of your guests with a meal that is both luxurious and approachable. This recipe simplifies the art of grilling a Tomahawk steak, allowing you to focus on enjoying the process and the fantastic results.
Essential Ingredients for Your Tomahawk Steak
One of the beauties of a high-quality bone-in ribeye like the Tomahawk is its inherent richness and robust flavor. This means you don’t need a pantry full of complex spices to create an extraordinary meal. Simplicity often yields the best results, allowing the natural beefy taste to shine through.
- Tomahawk Steak: This is the star of our dish. Also known as bone-in ribeye or cowboy steak, a typical Tomahawk weighs between 2-3 pounds and is about 2 inches thick. The impressive, long rib bone is French-trimmed, giving it its iconic “tomahawk axe” appearance. When selecting your steak, look for good marbling – those fine streaks of fat within the muscle – as this contributes significantly to flavor, tenderness, and juiciness. A well-marbled steak will render delicious fat during cooking, basting the meat from within.
- Seasoning: For a cut as flavorful as the Tomahawk, a minimalist approach to seasoning is often best. We recommend using coarse sea salt and freshly ground black pepper to enhance its natural taste without overpowering it. Feel free to use your favorite steak seasoning blend or dry rub if you prefer a different flavor profile. Some popular additions include garlic powder, onion powder, paprika, or a touch of cayenne for a subtle kick. Remember, even with a rub, a good quality salt is crucial for drawing out moisture and creating that irresistible crust.
The full list of ingredients and precise quantities can be found in the comprehensive recipe card below.
Step-by-Step Guide to Grilling a Tomahawk Ribeye
Grilling a large bone-in ribeye like the Tomahawk might seem daunting, especially given its size and cost. However, with the right approach and these straightforward tips, you’ll find it’s one of the most rewarding and surprisingly simple steaks to prepare. Our method employs a two-zone grilling technique, which is ideal for achieving a perfectly seared crust and an evenly cooked, juicy interior.
Pro Tip for Optimal Cooking: For the most even and fastest cooking, remove your Tomahawk steak from the refrigerator about 1 hour before you plan to grill. Season it generously with salt and pepper during this time and allow it to come to room temperature. This crucial step prevents the steak from seizing up on the grill and ensures uniform doneness throughout.
- Prepare the Steak: Begin by thoroughly patting the Tomahawk steak dry with paper towels. This step is vital for achieving a crisp, flavorful sear. Season all sides generously with sea salt and freshly ground black pepper. Don’t be shy with the seasoning; a large cut like this can handle a good amount. Allow the seasoned steak to rest at room temperature for 30-60 minutes before grilling.
- Set Up Your Grill for Two-Zone Cooking: Preheat your grill to high heat on one side (direct heat zone) and medium-low on the other side (indirect heat zone). For a gas grill, this means turning one or two burners to high and the adjacent ones to medium-low, with a burner turned off in the middle for the indirect zone. For a charcoal grill, pile the coals on one side for direct heat and leave the other side empty for indirect cooking. Aim for an ambient temperature of 350-375°F (175-190°C) in the indirect zone.
- Sear for a Golden Crust: Once your grill is hot, place the Tomahawk steak directly over the high heat (direct heat zone). Sear for 3-4 minutes per side, or until a deep, rich brown crust forms. This searing process, known as the Maillard reaction, develops incredible flavor and texture on the exterior of the steak. You can also sear the edges of the steak by holding it upright with tongs for a minute or two on each side.
- Finish with Indirect Grilling: After searing, move the steak to the indirect heat zone (over the burner that’s turned off, or the cooler side of the charcoal grill). Close the grill lid to allow the steak to cook through gently and evenly. Cook for approximately 25-40 minutes, flipping halfway through, or until an instant-read meat thermometer inserted into the thickest part of the steak (avoiding the bone) registers your desired internal temperature. For a perfect medium-rare, aim for 130-135°F (54-57°C). Begin checking the temperature after about 20 minutes of indirect cooking, as cooking times can vary depending on steak thickness and grill temperature.
- Crucial Resting Period: Once the steak reaches your desired doneness, remove it from the grill and place it on a clean cutting board. Tent it loosely with aluminum foil and let it rest for a minimum of 10-15 minutes. This resting period is absolutely essential; it allows the muscle fibers to relax and the juices to redistribute throughout the steak, resulting in a significantly more tender and juicy final product. Skipping this step will cause the juices to run out immediately upon slicing, leaving you with a drier steak.
- Carve and Serve: After resting, carefully carve the meat by running a sharp knife along the bone to remove the main portion of the steak. Then, slice the meat against the grain into thick, shareable portions. Arrange the sliced steak on a platter, optionally placing the magnificent bone alongside for a truly dramatic presentation. Serve immediately and enjoy!
Refer to the detailed recipe card below for precise timing and additional instructions.
Achieving Perfect Steak Doneness: Temperatures
The ideal doneness for steak is a matter of personal preference, ranging from very rare to well done. However, for a thick cut like the Tomahawk, we highly recommend aiming for a medium doneness to achieve the most tender and juicy results. Cooking past medium-well can often lead to a drier, tougher steak due to the loss of moisture and fat. An accurate instant-read meat thermometer is your best friend here, ensuring precision and preventing overcooking.
- Rare: 125 to 130 degrees F (52-54°C). The center will be cool and bright red.
- Medium-Rare: 130 to 140 degrees F (54-60°C). The center will be warm and red. This is often considered the ideal doneness for many steak lovers.
- Medium: 140 to 150 degrees F (60-66°C). The center will be warm and pink. Our recommended doneness for a Tomahawk steak.
- Medium-Well: 150 to 155 degrees F (66-68°C). The center will be slightly pink. If you prefer less pink, aim for the higher end of this range.
- Well-Done: 155 degrees F (68°C) and above. The meat will be mostly gray-brown throughout. We generally do not recommend cooking this cut of meat beyond 150 degrees F, as it tends to become tough and dry.
Remember that the steak’s internal temperature will continue to rise by a few degrees (known as “carry-over cooking”) during the resting period. So, remove your steak from the grill when it’s about 5 degrees F below your target final temperature.
Tomahawk Steak: Frequently Asked Questions
Tomahawk steaks are essentially very large, thick-cut bone-in ribeye steaks. They are distinguished by their exceptionally long, French-trimmed rib bone, which gives them a distinctive shape resembling a single-hand axe or “tomahawk.” This bone not only adds to the dramatic presentation but also contributes to the steak’s flavor and juiciness by insulating the meat during cooking.
The price of a Tomahawk steak can vary significantly based on quality, origin, and marbling. A standard Tomahawk typically starts around $18.99 to $25.00 per pound. Premium varieties like Wagyu or grass-fed options will naturally be more expensive, potentially ranging from $30 to $50 per pound or more. Considering their size, a single steak can be a significant investment, but it’s an experience worth savoring.
Bone-in ribeye steaks, including Tomahawks, are generally quite substantial. They typically weigh between 2 to 3 pounds each and are cut to a thickness of about 2 inches. The long bone itself can account for a significant portion of the total weight, often around half a pound. This generous size makes them perfect for sharing among 2-4 people.
Indirect heat grilling is a technique where food is cooked by the ambient heat circulating around it, rather than directly over the flame or coals. This method is crucial for larger, thicker cuts like the Tomahawk that require longer cooking times (over 20 minutes) to cook through without burning the exterior. For a gas grill, you achieve indirect heat by turning off the burner directly beneath the food and lighting adjacent burners. For charcoal, you push the coals to one side. Indirect heat prevents flare-ups, ensures even cooking, and keeps the meat tender and juicy, avoiding charring and potential carcinogen formation.
Absolutely! If you don’t have a grill or prefer indoor cooking, a cast iron skillet is an excellent alternative, similar to preparing pan-seared steak. To cook a Tomahawk in a skillet, first preheat a heavy cast iron skillet over medium-high heat until it’s smoking slightly. Sear the steak for 3-4 minutes per side, or until a beautiful brown crust forms. Then, transfer the skillet with the steak to a preheated 350°F (175°C) oven and finish cooking until it reaches your desired internal temperature. This method yields a fantastic crust and a perfectly cooked interior.
For an exquisitely tender and juicy bone-in ribeye, including the Tomahawk, we highly recommend cooking it to a medium doneness. This means aiming for an internal temperature of about 130-135°F (54-57°C) before resting. If you prefer a rare steak, target 120-130°F (49-54°C). For medium-well, cook to 140-150°F (60-66°C). Always remember to factor in carry-over cooking during the resting phase, so remove the steak slightly before your target temperature is reached.
You can find high-quality Tomahawk steaks at specialty butcher shops, upscale grocery stores, or even online meat retailers. Look for stores that offer USDA Prime or Choice grades for optimal marbling and flavor. Don’t hesitate to ask your butcher to custom-cut one for you or to inquire about their sourcing and aging processes.
Elevate Your Meal: Serving Suggestions
A perfectly grilled Tomahawk steak is a showstopper on its own, but pairing it with the right accompaniments can elevate your dining experience even further. Its rich, beefy flavor is incredibly versatile, making it suitable for a wide array of side dishes and sauces.
- Simple Seasoning Enhancements: While sea salt and black pepper are fantastic, you can explore other flavor profiles. Consider seasoning with my blackened seasoning blend for a spicy, robust kick, or a generous coating of homemade BBQ rub for a smoky, sweet, and savory crust. Feel free to experiment with your favorite steak rub or seasoning mix.
- Delicious Sauce Pairings: Complement the steak’s richness with a vibrant sauce. A zesty chimichurri sauce adds a fresh, herbaceous counterpoint. For a burst of fresh flavor, my pico de gallo provides a bright, tangy contrast. If you prefer a creamy, pungent kick, Natasha’s Kitchen’s horseradish sauce is an excellent choice.
- Classic Cookout Companions: For a quintessential summer cookout, serve your Tomahawk with hearty, flavorful sides. Easy grilled corn on the cob, a refreshing broccoli slaw salad with creamy no-mayo dressing, and a comforting German potato salad create a balanced and satisfying feast.
- Elegant Date Night Sides: Transform your Tomahawk into an elegant date night dinner with sophisticated pairings. Creamy Yukon gold garlic mashed potatoes and perfectly tender oven-roasted asparagus make for a luxurious and impressive meal. Consider a glass of robust Cabernet Sauvignon or a full-bodied Zinfandel to complete the experience.
No matter how you choose to serve it, this Tomahawk steak is sure to be the star of your table.
Expert Tips for Grilling the Best Tomahawk Steak
Achieving a perfectly grilled Tomahawk steak is all about attention to detail. These expert tips will help you master the process and ensure your steak is tender, juicy, and incredibly flavorful every time.
- Bring to Room Temperature: This is a non-negotiable step. Always remove your Tomahawk steak from the refrigerator about 1 hour before grilling. Season it during this time. Allowing the meat to warm slightly ensures that it cooks more evenly and quickly, preventing a cold center and overcooked edges.
- Pat Dry for an Optimal Sear: Before seasoning, thoroughly pat the steak dry with paper towels. Excess surface moisture can hinder the Maillard reaction (the browning that creates rich flavors). A dry surface allows for a much better, crispy crust.
- Generous Seasoning: Don’t be shy with the salt and pepper! A large, thick steak like the Tomahawk can handle a significant amount of seasoning. Ensure all sides, including the bone and edges, are well coated.
- Master Two-Zone Grilling: For thick cuts, the two-zone grilling method is superior. Start with a high-heat direct sear for a fantastic crust, then move to indirect heat to slowly and evenly cook the interior to your desired doneness without burning the outside. This prevents flare-ups and ensures a consistent internal temperature.
- Invest in a Good Meat Thermometer: An accurate instant-read thermometer is the single most important tool for grilling steak. It takes the guesswork out of determining doneness and ensures you hit your target temperature perfectly. Insert it into the thickest part of the meat, away from the bone.
- The Importance of Resting: After grilling, always rest your steak for at least 10-15 minutes, loosely tented with foil. This allows the juices to redistribute throughout the meat, making it incredibly tender and juicy. Cutting it too soon will cause all those delicious juices to escape onto your cutting board.
- Proper Carving Technique: To maintain its dramatic presentation, cut the meat along the bone to remove it first. Then, slice the beef against the grain into desired portions. Arranging the sliced steak next to the bone on a platter truly highlights the magnificent cut.
- Consider the Serving Size: A single Tomahawk steak, typically weighing 2.5 to 3 lbs (including the bone), can easily serve 2-4 people. Our recommended serving size of 1/2 lb. per person accounts for the bone’s weight, which is roughly 1/2 lb. of the total.
- Cast Iron Skillet Method: If grilling isn’t an option, you can achieve excellent results using a cast iron skillet. Sear the seasoned steak over medium-high heat for 2-3 minutes per side until beautifully browned. Then, transfer the skillet (if oven-safe) to a preheated 350°F (175°C) oven to finish cooking until the desired internal temperature is reached.
By following these tips, you’ll consistently grill a Tomahawk steak that rivals any high-end steakhouse.
More Irresistible Grilling Recipes You’ll Love
If you’ve enjoyed mastering the Tomahawk steak, you’ll love exploring these other fantastic grilling recipes that are perfect for any occasion:
- Greek Chicken Souvlaki
- Grilled Fish Tacos with Fresh Salsa
- Perfectly Grilled Pork Tenderloin
- Zesty Spicy Lime Grilled Shrimp
- Healthy and Flavorful Grilled Turkey Burgers
- Refreshing Grilled Vegetable Salad
- Simple & Easy Grilled Vegetables
- Tequila Lime Chicken with Avocado Peach Salsa
Did you try this incredible recipe? If so, we’d love to hear from you! Be sure to leave a review below and tag us @flavorthemoments on Facebook and Instagram to share your culinary creations!
Grilled Tomahawk Steak
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Ingredients
- 2.5 lb. tomahawk ribeye steak
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
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Pat the tomahawk steak dry with paper towels to ensure a good sear. Season all sides generously with sea salt and black pepper, using more as needed to coat thoroughly. Allow the seasoned steak to stand at room temperature for 30-60 minutes prior to cooking.2.5 lb. tomahawk ribeye steak, 1 teaspoon sea salt, 1/2 teaspoon black pepper
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Preheat your grill to high heat on one side for direct searing, and set the adjacent burners to medium-low, leaving a middle burner off for indirect cooking (aim for 350-375°F ambient temperature). Sear one side of the tomahawk steak over direct high heat for 3-4 minutes until a deep brown crust forms, then flip and repeat on the other side.
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Move the steak over the middle burner (indirect heat zone). Close the grill lid and cook for about 30 minutes, or until a meat thermometer inserted into the thickest part of the steak registers 130-135 degrees F for a perfect medium doneness. Flip the steak halfway through cooking. Begin checking the steak for doneness after approximately 20 minutes of indirect cooking.
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Remove the steak from the grill, transfer it to a clean cutting board, and tent it loosely with aluminum foil. Let it rest for a minimum of 10-15 minutes to allow the juices to redistribute, ensuring a tender and juicy result. After resting, carefully cut along the bone to remove the main portion of the steak, then slice the meat against the grain into thick pieces. Serve immediately and enjoy!
Notes
- Pro Tip: Season the tomahawk steak and allow it to come to room temperature for about 1 hour prior to cooking. This will ensure it cooks faster and more evenly, contributing to a more tender and juicy steak.
- This thick steak requires a longer cooking time, so using indirect heat after searing is crucial to prevent burning and ensure even cooking throughout. This technique also minimizes flare-ups.
- The serving size suggested (1/2 lb. per person) accounts for the weight of the bone, which is typically around 1/2 lb. of the total steak weight.
- For a dramatic presentation, after carving the meat from the bone, slice the meat against the grain and arrange it on a platter next to the impressive bone.
- If you’re cooking indoors, this steak can be prepared in a cast iron skillet. Simply sear the steak over medium-high heat on both sides for 2-3 minutes until well browned, then transfer the skillet to a preheated 350°F (175°C) oven to finish cooking to your desired doneness.
Nutrition
Calories: 472kcal,
Carbohydrates: 0.2g,
Protein: 46g,
Fat: 32g,
Saturated Fat: 14g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 15g,
Cholesterol: 138mg,
Sodium: 699mg,
Potassium: 611mg,
Fiber: 0.1g,
Sugar: 0.003g,
Vitamin A: 35IU,
Calcium: 17mg,
Iron: 4mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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