A Tomahawk steak is more than just a meal—it’s an experience. With its massive size, tender meat, and long, frenched bone, this impressive cut of beef is perfect for grilling enthusiasts looking to elevate their cooking game. Often referred to as a “bone-in ribeye,” the Tomahawk steak is known for its rich marbling and bold flavor that makes it a standout at any cookout or dinner party.
If you’ve ever wondered how to grill a Tomahawk steak to perfection, you’re in the right place. In this guide, we’ll walk you through the best techniques, tips, and tools you need to achieve a flawlessly grilled steak with a beautifully seared crust and juicy, tender interior. Whether you’re a seasoned pro or a beginner, these expert tips will help you master the art of cooking Tomahawk steak on your grill. Let’s get started!
What Makes a Tomahawk Steak Unique?
The Tomahawk steak is not your average cut of beef. From its stunning presentation to its exceptional flavor, this steak is a true showstopper on the grill. Here’s a breakdown of what makes the Tomahawk steak so unique and why it stands out among other cuts of beef.
The Iconic Shape and Size
The Tomahawk steak gets its name from its striking resemblance to a tomahawk axe. This iconic cut is a bone-in ribeye, and it’s easily recognizable by its long, frenched bone that can extend several inches. This extra length, often left at around 6 to 8 inches, gives the steak a dramatic presentation, making it a crowd favorite at cookouts or special occasions.
The size of the Tomahawk steak is another key characteristic that makes it unique. Typically weighing between 2 to 3 pounds, this cut is thick and can feed multiple people. The combination of the long bone and generous thickness of the meat creates a visually impressive dish that makes a statement even before you take your first bite.
Why It’s a Favorite for Grilling Enthusiasts
Grilling enthusiasts love Tomahawk steak not only for its aesthetic appeal but also for its superior flavor and texture. The Tomahawk is cut from the rib section, and like a ribeye, it contains rich marbling throughout the meat. This marbling is the key to its flavor; as the fat melts during grilling, it infuses the meat with a buttery richness that creates a tender and juicy eating experience.
The fat content in a Tomahawk steak also helps to keep the meat moist during the grilling process, even over high heat. This is why it’s especially popular among those who prefer grilling steaks to other methods like pan-searing, as it can easily develop that perfect charred exterior while maintaining a juicy interior.
Selecting the Best Tomahawk Steak
When shopping for a Tomahawk steak, there are a few key factors to consider to ensure you’re getting the highest-quality cut. Here are some tips for selecting the best Tomahawk steak:
- Marbling: Look for a steak with ample marbling. The more white flecks of fat running through the meat, the more flavorful and tender it will be. Ideally, you want a good balance—too little marbling can result in a drier steak, while too much can overwhelm the meat’s natural flavor.
- Freshness: Always choose fresh Tomahawk steaks from a reputable butcher or specialty store. Fresh meat will have a bright red color and firm texture. Avoid steaks with any grayish-brown hues or an off-putting odor, as this could indicate age or poor handling.
- Thickness: The thickness of the steak plays a big role in its cooking time and final result. Look for a Tomahawk steak that’s at least 1.5 inches thick. This will ensure the steak can handle high heat without overcooking, giving you that perfect sear on the outside while keeping the interior juicy and tender.
When you select a top-quality Tomahawk steak, you’re setting yourself up for a grilling experience that delivers not just great flavor, but a truly memorable meal.
Essential Tools and Ingredients for Grilling
To achieve a perfectly cooked Tomahawk steak, having the right tools and ingredients is just as important as mastering the cooking technique. Whether you’re a seasoned grill master or a beginner, the right equipment and ingredients will make all the difference. Let’s explore the essentials you need for grilling your Tomahawk steak to perfection.
Grilling Equipment: Gas Grill, Charcoal Grill, or Cast-Iron Skillet
The type of grill you use plays a significant role in how your Tomahawk steak turns out. Here are the pros and cons of different grilling equipment options:
- Gas Grill:
Gas grills are convenient and easy to use, making them a popular choice for grilling steaks. They offer precise temperature control and can heat up quickly, allowing you to get started right away. For Tomahawk steak, a gas grill with two-zone cooking is ideal, allowing you to sear the steak over high heat before moving it to a cooler area to finish cooking. - Charcoal Grill:
Charcoal grills are a favorite for many grilling enthusiasts due to the smoky flavor they impart to the meat. While they require a bit more time and effort to set up, they produce a great sear and provide a more traditional grilling experience. If you’re using a charcoal grill, opt for the direct and indirect heat method—start by searing the steak over the hot coals, then move it to the cooler side to finish cooking to your desired doneness. - Cast-Iron Skillet:
If you don’t have access to a grill, a cast-iron skillet can also be used to cook a Tomahawk steak. It’s perfect for those who prefer cooking indoors or want a more controlled environment. Preheat the skillet until it’s smoking hot, and then sear the steak. Finish cooking in the oven for a perfectly tender steak with a crispy, caramelized crust.
Key Ingredients: Seasoning Basics
The seasoning you use is essential to enhancing the natural flavor of the Tomahawk steak. Here are the basic ingredients you’ll need for seasoning your steak:
- Salt:
Salt is a crucial seasoning for any steak, as it brings out the natural flavors of the meat. Kosher salt is often preferred because of its texture, which makes it easy to coat the steak evenly. Salt also helps with the formation of a savory crust when the steak is seared. - Pepper:
Freshly ground black pepper adds a mild heat and earthy flavor that complements the steak’s richness. For the best results, grind your pepper right before seasoning the steak to ensure maximum freshness. - Garlic:
Garlic enhances the savory flavor of the steak, adding depth without overpowering the meat. You can use minced garlic or garlic powder, depending on your preference. Some people like to rub the steak with crushed garlic or add whole cloves to the grill for extra flavor infusion. - Optional Rubs or Marinades:
While salt, pepper, and garlic are the essentials, you can also enhance the flavor with dry rubs or marinades. For a flavorful rub, mix together herbs like rosemary, thyme, and paprika with brown sugar or mustard powder. If you prefer marinating your Tomahawk steak, opt for an acidic marinade with ingredients like olive oil, balsamic vinegar, and fresh herbs. Be sure not to marinate for too long—about 2 to 4 hours is ideal.
Thermometers and Timers: Importance of a Meat Thermometer
Achieving the perfect level of doneness for your Tomahawk steak is all about precision, and that’s where a meat thermometer comes in. A thermometer takes the guesswork out of grilling and ensures that your steak is cooked to perfection every time. Here’s why it’s essential:
- Accurate Temperature Reading:
A meat thermometer allows you to check the internal temperature of your steak without cutting into it, preserving all the juiciness and flavor. Different doneness levels require specific internal temperatures:- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-well: 150–155°F (66–68°C)
- Well done: 160°F (71°C) and above
- Avoid Overcooking:
Without a thermometer, it’s easy to overcook the steak, especially with a thick cut like the Tomahawk. The thermometer allows you to remove the steak from the grill at the perfect moment, ensuring a tender, juicy result every time. - Resting Time:
After removing the steak from the grill, it’s important to let it rest for 5 to 10 minutes. The thermometer will help you monitor the internal temperature while it rests, as the steak continues to cook slightly from residual heat.
By having the right tools and ingredients, you’re setting yourself up for success in grilling a Tomahawk steak. Whether you’re using a gas or charcoal grill, seasoning with the basics or adding a marinade, and ensuring perfect doneness with a thermometer, these essentials will make a world of difference in achieving the ultimate steak experience.
Step-by-Step Guide to Cooking a Tomahawk Steak
Grilling a Tomahawk steak requires attention to detail at every step, from preparation to grilling to checking for perfect doneness. This section will walk you through each stage to ensure you achieve the best results for your Tomahawk steak, whether you’re a beginner or a seasoned grill master.
Preparing the Steak: Tips for Thawing, Patting Dry, and Seasoning
Preparation is key to making sure your Tomahawk steak is ready for the grill. Here’s how to get it perfectly prepped:
- Thawing the Steak:
If you’re working with a frozen Tomahawk steak, make sure to thaw it properly before cooking. The best method is to place the steak in the refrigerator 24 hours before grilling. Thawing slowly in the fridge helps retain moisture and ensures even cooking. Avoid quick-thawing methods like using hot water, as this can lead to uneven cooking. - Patting Dry:
Once the steak is thawed, pat it dry with paper towels. This is an essential step because excess moisture on the surface of the steak can interfere with the searing process. By removing moisture, you’ll ensure a better sear, which leads to a flavorful crust. - Seasoning the Steak:
Season your Tomahawk steak generously with salt and freshly ground black pepper. For added flavor, you can rub the steak with minced garlic, rosemary, or thyme, or use a steak seasoning blend. If you’re using a dry rub or marinade, apply it and let the steak sit at room temperature for about 30 to 45 minutes before grilling to allow the seasoning to penetrate and the meat to come to room temperature.
Setting Up Your Grill: Choosing Between Direct and Indirect Heat
Setting up your grill properly ensures that your Tomahawk steak cooks evenly and achieves the perfect sear. There are two main cooking methods to consider: direct heat and indirect heat.
- Direct Heat:
This method involves cooking the steak directly over the heat source, creating a crisp, caramelized exterior. For the Tomahawk steak, start by searing it over direct heat, either on a hot gas or charcoal grill. The goal is to develop a rich, golden-brown crust on the outside while locking in the juices. - Indirect Heat:
Once the steak is seared, move it to a cooler part of the grill, away from the direct flames. This method, known as indirect heat, allows the steak to cook more gently, ensuring that the interior reaches your desired doneness without overcooking the outside. The key here is to maintain a lower temperature to finish cooking the steak without drying it out.
To achieve the perfect balance, use a two-zone cooking setup on your grill. This means having one side with high heat for searing and the other side with low heat for finishing the steak.
Reverse Searing for Perfection: Explanation of Reverse Searing and Its Benefits
Reverse searing is a popular technique for cooking thick cuts like the Tomahawk steak, and it’s an excellent way to achieve a tender, juicy steak with a beautiful crust.
- What Is Reverse Searing?
Reverse searing is the process of first cooking the steak on indirect heat at a lower temperature, allowing the steak to cook evenly throughout. Once it’s nearly at your desired internal temperature, you move it to direct heat for a final sear. This method ensures that the steak remains tender and juicy while still getting that crispy, flavorful exterior. - Benefits of Reverse Searing:
- Even Cooking: Reverse searing gives you better control over the steak’s doneness, reducing the risk of overcooking or undercooking.
- Enhanced Flavor: Cooking the steak slowly allows the fat to render and the flavors to develop. The final sear creates a deep, caramelized crust that enhances the overall flavor.
- More Tenderness: Since the steak cooks at a low temperature first, the muscle fibers are less likely to toughen up, resulting in a more tender steak.
To reverse sear, first cook the Tomahawk steak on indirect heat until it’s about 10 to 15 degrees below your target doneness. Then, transfer it to the high-heat side of the grill for 2–3 minutes per side to achieve a perfect crust.
If you love the smoky flavors of steak, learn how they elevate dishes in this Chipotle steak recipe.
Checking for Doneness: Recommended Temperatures for Rare, Medium-Rare, and Medium
Knowing the right temperature for your desired level of doneness is crucial to getting your Tomahawk steak just right. Here are the recommended internal temperatures for each doneness level:
- Rare (120–125°F / 49–52°C):
The steak will be very red in the center, with a cool and soft interior. This level of doneness is for those who enjoy a very tender, juicy steak with minimal cooking. - Medium-Rare (130–135°F / 54–57°C):
This is the most popular doneness for steaks, as it offers a balance of a warm, red center with a slight firming of the meat. The steak will be tender, juicy, and full of flavor. - Medium (140–145°F / 60–63°C):
A medium steak will have a warm pink center and will be slightly firmer. While it still retains some juiciness, the meat is cooked a bit more, making it less tender than medium-rare. - Medium-Well (150–155°F / 66–68°C):
The steak will have a faint hint of pink in the center and be quite firm. At this level, the steak starts to lose its juiciness but still offers a satisfying flavor. - Well Done (160°F / 71°C and above):
A well-done steak is cooked through, with no pink left. It’s firm and often drier, as most of the juices have been cooked out.
To check for doneness, insert a meat thermometer into the thickest part of the steak. Remove the steak from the grill a few degrees below the target temperature, as it will continue to cook while resting.
Tips for Achieving Perfect Grilling Results
Grilling the perfect Tomahawk steak requires more than just basic cooking skills. Mastering heat control, letting the steak rest, and finishing with flavorful touches can elevate your steak to a whole new level. Here are some expert tips to help you achieve perfect grilling results every time.
Mastering Heat Control: Adjusting Grill Zones for Consistent Cooking
Controlling heat on your grill is one of the most crucial aspects of cooking a Tomahawk steak. With a thick cut like this, it’s essential to manage the temperature properly to ensure an even cook. Here’s how to adjust your grill zones effectively:
- Two-Zone Cooking Setup:
Whether you’re using a gas or charcoal grill, create a two-zone cooking setup. This means having one area of the grill with high heat (direct heat) for searing, and another with low to medium heat (indirect heat) for finishing the steak. When you start, sear the steak on the hot side for 2–3 minutes per side to develop a beautiful crust. Then, move the steak to the cooler side of the grill to allow it to cook gently to your desired doneness. - Controlling Gas or Charcoal Heat:
- Gas Grill: Adjust the burners to create a hot zone and a cooler zone. High heat should be around 450–500°F (232–260°C), while the cool zone should be around 250°F (121°C). Use the cool zone to finish cooking the steak to your desired internal temperature.
- Charcoal Grill: Arrange the coals on one side of the grill, creating a hot zone. You can control the heat by adjusting the vents to allow more or less airflow, which regulates the temperature. For the cool side, simply move the steak away from the direct coals to cook through indirectly.
- Maintaining Consistent Heat:
For a more consistent cook, aim to maintain steady temperatures throughout grilling. Avoid constantly opening the lid, as this can lead to heat fluctuations. If using charcoal, make sure to replenish the coals if they start to die down to maintain heat.
Resting the Steak: Why and How Long to Let It Rest for Maximum Juiciness
After grilling your Tomahawk steak, one crucial step that’s often overlooked is allowing it to rest. This simple step ensures your steak stays juicy and flavorful. Here’s why resting is essential and how long to do it:
- Why Resting Is Important:
Resting the steak allows the juices, which are pushed to the center of the meat during the grilling process, to redistribute throughout the steak. If you cut into the steak immediately after grilling, all those juices will run out, resulting in a dry steak. Resting ensures that the steak remains moist and tender, delivering a more enjoyable eating experience. - How Long to Rest:
For a Tomahawk steak, rest the meat for about 5 to 10 minutes after removing it from the grill. The steak’s internal temperature will continue to rise by a few degrees while it rests, which is why it’s a good idea to remove it from the grill a little before it reaches your target doneness. During this resting period, cover the steak loosely with aluminum foil to retain some warmth.
Finishing Touches: Adding Butter, Fresh Herbs, or a Quick Sear for Flavor Boost
The final touches you add to your Tomahawk steak can elevate its flavor and presentation, turning a great steak into a spectacular one. Here’s how to finish your Tomahawk steak with style:
- Adding Butter:
One of the best ways to enhance the flavor of your steak is by adding a dollop of butter right after removing it from the grill. Let the butter melt over the top, allowing it to infuse the steak with richness. You can even make compound butter by mixing softened butter with garlic, fresh herbs (like rosemary or thyme), and a pinch of salt for an extra flavor boost. - Fresh Herbs:
Fresh herbs add a burst of flavor and a touch of elegance. After resting, sprinkle some chopped fresh herbs such as parsley, thyme, or rosemary over the steak. You can also use whole sprigs of herbs and place them on the steak while it rests, allowing the flavors to marry with the meat. - Quick Sear for Extra Flavor:
If you want to add an even deeper flavor to your Tomahawk steak, consider a final quick sear in a hot skillet after it’s been grilled. Heat a tablespoon of oil in a cast-iron skillet and sear the steak for 1–2 minutes per side to enhance the crust and add a nice caramelization to the outer edges. This step will intensify the flavors and provide a beautiful finish to your Tomahawk steak. - Optional Sauces:
While Tomahawk steak is flavorful on its own, you can also pair it with sauces like chimichurri, béarnaise, or a simple red wine reduction to complement the meat’s richness. Serve the sauce on the side for guests to add to their liking.
By mastering heat control, allowing your steak to rest, and adding flavorful finishing touches, you’ll take your Tomahawk steak to the next level. These tips ensure that the steak is not only cooked perfectly but also full of flavor and juiciness, making every bite a memorable one.
Serving and Pairing Ideas
After putting in the effort to grill the perfect Tomahawk steak, it’s important to serve and pair it in a way that enhances its flavors and presents it beautifully. This section covers the best techniques for slicing, suggestions for mouthwatering side dishes, and ideal wine and beverage pairings to complement your steak.
How to Slice the Steak: Techniques for Slicing Against the Grain
Slicing your Tomahawk steak properly is crucial to achieving the best texture and eating experience. Here’s how to slice your steak to ensure maximum tenderness:
- Understanding the Grain:
The grain of the meat refers to the direction of the muscle fibers. When slicing a steak, always look for the direction of the grain, as cutting against it will help break down the muscle fibers, making each bite more tender and easier to chew. For a Tomahawk steak, you’ll notice the grain running along the length of the steak, and you should aim to slice perpendicular to this grain. - Slicing Technique:
After resting the steak, use a sharp knife to slice across the grain. Cut into 1/2-inch slices (or thicker if you prefer) to preserve the steak’s juiciness and tenderness. Cutting against the grain helps ensure that the steak remains melt-in-your-mouth tender, providing a satisfying texture. When serving, arrange the slices on a platter for an elegant presentation. - Serving the Bone-In Cut:
The Tomahawk steak comes with a large, exposed bone, which can make it an impressive centerpiece. If you’re serving multiple people, you can either slice the steak into individual portions or serve it whole, allowing guests to carve their own slices from the bone. For a more refined presentation, trim the meat off the bone before serving.
Perfect Side Dishes: Recommendations
Pairing your Tomahawk steak with the right side dishes can elevate the entire meal. Here are some of the best side dishes that complement the rich, juicy flavors of a Tomahawk steak:
- Roasted Vegetables:
Roasted vegetables are a classic pairing with steak. Consider roasted root vegetables such as carrots, parsnips, and sweet potatoes, as their natural sweetness pairs beautifully with the savory steak. You can also opt for roasted Brussels sprouts, asparagus, or mushrooms, all of which bring a nice balance to the rich meat. Roasting vegetables with a little olive oil, garlic, and herbs enhances their flavor and creates a delicious contrast to the steak. - Mashed Potatoes:
Creamy mashed potatoes are a comforting and indulgent side that complements the steak’s richness. You can prepare them with butter, cream, and garlic for extra flavor. For a more unique twist, try mashed potatoes with roasted garlic, Parmesan cheese, or even a bit of horseradish for a spicy kick that pairs well with the steak. - Fresh Salads:
A light, refreshing salad can balance the richness of the steak. Consider a simple green salad with arugula, spinach, and mixed greens, dressed with a tangy vinaigrette. The acidity of the dressing will cut through the steak’s richness. Alternatively, a wedge salad with crispy bacon, blue cheese, and a creamy dressing offers a satisfying contrast to the steak’s smoky flavor. - Grilled Corn on the Cob:
For a summertime touch, serve grilled corn on the cob alongside your Tomahawk steak. The natural sweetness of the corn, charred from the grill, creates a delightful contrast to the savory steak. Top the corn with a bit of butter, chili powder, and lime for added flavor.
Looking for the perfect side to complement your Tomahawk steak? Explore these creamy mashed potato recipes to enhance your meal.
Wine and Beverage Pairings: Bold Red Wines or Craft Beers to Complement the Flavor
To enhance the flavors of your Tomahawk steak, a well-chosen beverage can make all the difference. Whether you prefer wine or craft beer, here are some excellent pairings:
- Bold Red Wines:
A Tomahawk steak calls for a bold wine that can stand up to the rich, intense flavors of the meat. Here are some great options:- Cabernet Sauvignon: A classic pairing with steak, Cabernet Sauvignon is rich and full-bodied, with tannins that cut through the fat of the meat. Look for a wine from Napa Valley or Bordeaux for the best pairing.
- Malbec: Known for its deep, dark fruit flavors and velvety texture, Malbec pairs beautifully with grilled meats, especially steak. Its smoky undertones make it a great complement to the charred exterior of a Tomahawk steak.
- Zinfandel: With its bold, peppery flavors, Zinfandel can balance the steak’s richness. The wine’s fruity profile and bold tannins make it a versatile choice that enhances the steak’s flavor without overpowering it.
- Craft Beers:
If you prefer beer over wine, consider pairing your Tomahawk steak with a craft beer that has enough body and flavor to complement the steak’s richness. Here are some great options:- Imperial Stout: With its roasted malt flavors and full-bodied profile, an imperial stout works wonderfully with the smoky flavors of a grilled steak. Its deep, rich flavor complements the umami of the meat.
- IPA (India Pale Ale): The hop bitterness in an IPA contrasts nicely with the richness of the steak. The bright citrus and pine flavors of an IPA can cut through the fatty richness of the meat, while the beer’s carbonation refreshes the palate between bites.
- Porter: A rich, dark porter with notes of coffee and chocolate can pair well with a steak, offering a deep flavor that complements the savory meat without overshadowing it.
- Non-Alcoholic Options:
If you prefer a non-alcoholic beverage, consider pairing the steak with a rich, flavorful sparkling water, such as one with hints of lime or lemon. The acidity in the water helps cleanse the palate between bites. Alternatively, a cold-brew coffee or a dark, malty soda can also pair surprisingly well with a hearty steak.
By carefully slicing your Tomahawk steak, pairing it with delicious sides, and choosing the right wine or beverage, you’ll create an unforgettable dining experience. Whether you’re serving it at a dinner party or enjoying it with close friends and family, these pairing ideas will ensure that your steak shines in every way.
For a unique twist on your steak dinner, try pairing it with a refreshing Hugo Spritz cocktail for a perfect balance of flavors.
Conclusion
Grilling a Tomahawk steak is an unforgettable experience that results in a flavorful and visually stunning dish. By following the right techniques and using the best tools and ingredients, you can master the art of grilling this impressive cut of meat. Here’s a recap of the key tips for cooking your Tomahawk steak to perfection.
Recap the Key Tips: Summarize the Key Tips for Grilling a Tomahawk Steak Perfectly
To ensure your Tomahawk steak turns out tender, juicy, and packed with flavor, keep these essential tips in mind:
- Start with a quality steak: Select a well-marbled Tomahawk steak with a thick bone-in ribeye cut for the best flavor and texture.
- Preheat and control heat on your grill: Use a two-zone cooking method to sear the steak and then finish cooking it gently over indirect heat. This ensures even cooking and prevents overcooking.
- Reverse searing is key: For an extra layer of flavor and a perfect crust, consider reverse searing your Tomahawk steak. This technique involves slow-cooking the steak first and finishing with a quick sear.
- Check doneness with a thermometer: Use a meat thermometer to ensure your steak reaches your desired doneness. Rare is around 120°F (49°C), medium-rare is 130°F (54°C), and medium is 140°F (60°C).
- Rest the steak: Let your steak rest for 5–10 minutes after grilling to allow the juices to redistribute, ensuring a moist and tender result.
- Finishing touches: Add butter, fresh herbs, and optional sauces to enhance flavor, and slice the steak against the grain for optimal tenderness.
By following these steps, you’ll be well on your way to creating a perfectly grilled Tomahawk steak every time.
Now that you’ve learned the secrets to cooking a Tomahawk steak, it’s time to put your knowledge into action! Grilling a Tomahawk steak is a rewarding process, and you’ll be amazed at how delicious and impressive the final result is. Whether you’re cooking for a special occasion or just indulging in a luxurious meal at home, this steak will surely wow your guests.
I encourage you to try this recipe and experiment with your grilling techniques. Don’t forget to share your results and let me know how your steak turned out! Whether you prefer it rare, medium-rare, or medium, there’s no wrong way to enjoy a Tomahawk steak. I can’t wait to hear about your experience!
Your feedback is always welcome! If you have any questions, tips, or thoughts to share, I’d love to hear from you in the comments below. Have you tried grilling a Tomahawk steak before? Or perhaps you have your own grilling secrets that make your steak even better? Feel free to share your thoughts, and don’t hesitate to ask any questions you may have about the recipe or techniques.
Additionally, if you try this recipe, let me know how it went and if you made any fun twists on the classic approach! I’m always excited to learn from fellow grilling enthusiasts.
For the perfect grilling experience, consider upgrading your tools with this highly-rated meat thermometer on Amazon and a durable cast-iron skillet available on Amazon to achieve that perfect sear.