Grilled Tomahawk Steak

A tomahawk steak isn’t just a meal—it’s an experience. This massive, bone-in ribeye is known for its impressive presentation and bold, beefy flavor. When grilled to perfection, it delivers a juicy, buttery texture with a smoky, charred crust that steak lovers dream about. Whether you’re firing up the grill for a special occasion or just treating yourself, this show-stopping cut is guaranteed to impress.

Why You’ll Love This Recipe?

This restaurant-quality steak is surprisingly easy to make at home. With just 10 minutes of prep and a slow grilling method, you’ll get a steak that’s beautifully crusted on the outside and perfectly pink and tender inside. Plus, the reverse-sear technique ensures an even cook from edge to edge!

Ingredient Notes

• Tomahawk Steak – A 2-3 inch thick, bone-in ribeye, usually weighing 2+ pounds. Choose one with good marbling for maximum flavor.
• Kosher Salt & Black Pepper – Enhances the natural beefiness. A coarse grind is best for a great crust.
• Garlic & Fresh Herbs – Optional, but a sprig of rosemary or thyme adds aromatic depth.
• Butter – Basting with melted butter at the end gives the steak a rich, glossy finish.
• Olive Oil – Helps with even browning and prevents sticking.

Step-by-Step Instructions

1. Season the Steak

Generously coat both sides of the tomahawk with salt and pepper. Let it sit at room temperature for 45 minutes before cooking—this helps it cook evenly.

2. Preheat the Grill

Set up your grill for two-zone cooking:

• One side should be low heat (225°F-250°F) for slow cooking.
• The other should be high heat for searing at the end.

3. Slow Cook the Steak (Reverse Sear Method)

Place the steak on the cooler side of the grill, close the lid, and let it cook indirectly until the internal temperature reaches:

• 115°F for rare
• 125°F for medium-rare
  This takes 45-60 minutes, depending on thickness. Use a meat thermometer for accuracy!

4. Sear Over High Heat

Move the steak to the hot side of the grill and sear for 1-2 minutes per side, flipping frequently to avoid burning. Look for a deep, golden-brown crust.

5. Rest & Butter Baste

Remove from the grill, top with butter and fresh herbs, and let it rest for 10 minutes. This allows the juices to redistribute, keeping the steak ultra-tender.

6. Slice & Serve

Cut against the grain for the most tender bites. Serve with a sprinkle of flaky salt and your favorite sides.

Expert Tips for the Best Results

• Use a Meat Thermometer – Tomahawks are thick, so don’t rely on guesswork—use a thermometer for perfect doneness.
• Let it Rest – Skipping this step can lead to dry meat. The juices need time to settle!
• Flip Often When Searing – This prevents flare-ups and ensures an even, crispy crust.

Serving Suggestions

Pair your tomahawk steak with:

• Garlic Butter Mashed Potatoes – A classic, creamy side.
• Grilled Asparagus or Brussels Sprouts – Adds a smoky, charred veggie contrast.
• Red Wine or Bourbon Glaze – Elevates the richness of the beef.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheating: Warm in a 275°F oven for 15 minutes, then quickly sear in a hot pan for a fresh crust.

Frequently Asked Questions

Can I cook this without a grill?
Yes! Use an oven at 225°F for slow cooking, then finish with a hot cast-iron sear.

How do I get an extra crispy crust?
Pat the steak very dry before searing and use a cast-iron skillet with high-heat oil.

What’s the best doneness for a tomahawk?
Medium-rare (125°F-130°F) is ideal for a juicy, tender bite, but you can adjust to your preference.

Can I marinate the steak?
Tomahawks don’t need much—dry brining with salt for a few hours is better than a marinade.

Final Thoughts

Cooking a tomahawk steak at home is easier than you think! With the reverse-sear method and a little patience, you’ll get a perfectly cooked steak that rivals any steakhouse. Give this recipe a shot and let me know how it turns out!

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