Grilling a tomahawk steak is an impressive way to elevate your backyard cookout. With its long bone and thick cut this steak demands attention and delivers bold flavor and juicy tenderness. Knowing the right techniques will help you master the perfect sear and even cooking throughout.
You don’t need to be a grill expert to impress your guests. With a few simple tips and tricks you can confidently cook a tomahawk steak that’s packed with mouthwatering flavor and cooked just the way you like it. Get ready to fire up your grill and turn this showstopper cut into a delicious centerpiece for your next meal.
Understanding the Tomahawk Steak
Knowing the tomahawk steak’s characteristics helps you grill it perfectly. This cut stands out for both its size and presentation.
What Makes a Tomahawk Steak Unique
You find the tomahawk steak distinctive due to its long rib bone, which measures 6 to 8 inches and gives it an axe-like appearance. The meat comes from the ribeye section, offering rich marbling for maximum flavor and tenderness. Its thickness, usually 2 inches or more, ensures a juicy interior while allowing a well-seared crust. The combination of ample fat and muscle creates a steak that delivers bold flavor and a striking presentation.
Choosing the Right Cut for Grilling
You want to select a tomahawk steak that weighs between 30 and 45 ounces to balance cooking time and flavor. Look for consistent marbling visible throughout the meat to guarantee tenderness. Avoid cuts with excessive silver skin or uneven thickness, as these affect grilling precision. Opt for steaks labeled as USDA Prime or Choice for higher quality meat that holds up well to high-heat grilling. The bone-in nature of the steak aids in heat distribution, so ensure the bone is intact and clean for the best results.
Preparing the Tomahawk Steak for the Grill
Proper preparation sets the foundation for a perfectly grilled tomahawk steak. Focus on seasoning and temperature for the best results.
Seasoning Tips for Maximum Flavor
Use coarse kosher salt and freshly ground black pepper to season the steak generously on all sides. Apply a light coat of high-smoke-point oil, like avocado or grapeseed oil, to help the seasoning adhere and promote even searing. For enhanced flavor, add garlic powder or smoked paprika sparingly but avoid overpowering the steak’s natural taste.
Bringing the Steak to Room Temperature
Remove the tomahawk steak from the refrigerator at least 45 minutes before grilling. This helps the meat cook evenly by reducing the temperature gap between the cold center and the grill heat. Pat the steak dry with paper towels before seasoning to remove excess moisture, which improves crust formation during grilling.
Setting Up Your Grill for Cooking
Preparing your grill correctly creates the perfect environment to cook a tomahawk steak evenly while developing a rich crust. Focus on managing heat zones and selecting the right fuel for optimal results.
Ideal Temperature and Heat Zones
Create two heat zones on your grill: a high-heat zone at about 450–500°F for searing and a medium or indirect heat zone around 250–300°F for finishing the steak. Preheat the grill for 15–20 minutes to reach these temperatures. Sear the tomahawk steak over direct heat for 2 to 3 minutes per side, then move it to the cooler zone to cook through gently. Use a reliable grill thermometer to monitor these zones precisely, ensuring even cooking without burning.
Using Charcoal vs. Gas Grills
Choose charcoal for a smoky flavor and intense heat, which enhances the tomahawk’s rich marbling. Arrange hot coals on one side to maintain a two-zone setup. Use natural lump charcoal for consistent heat without chemical odors. Opt for a gas grill if you want precise temperature control and quicker setup. Preheat the burners fully to achieve the necessary searing temperature. In both cases, keep a spray bottle of water nearby to manage flare-ups caused by dripping fat during cooking.
Step-by-Step Guide: How to Cook a Tomahawk Steak on the Grill
Follow these steps to grill your tomahawk steak with precision. Each phase ensures you achieve a tender, flavorful result with a crispy crust.
Searing the Steak for a Perfect Crust
Start by placing the tomahawk steak directly over the high-heat zone at 450–500°F. Sear each side for 2 to 3 minutes without moving the steak. Rotate the steak 45 degrees halfway through each side’s sear to create crosshatch grill marks. Use tongs to flip the steak; avoid piercing the meat to keep juices inside. Searing locks in flavor and creates a caramelized crust, essential for the tomahawk’s signature taste.
Cooking to Desired Doneness
After searing, move the steak to the medium or indirect heat zone set at 250–300°F. Close the grill lid and cook the steak slowly. Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for well-done. Cooking time varies by thickness but plan on 20 to 30 minutes for a 2-inch thick steak. Let the steak rest for at least 10 minutes once it reaches desired doneness to allow juices to redistribute.
Using the Reverse Sear Method
Place the steak on the cooler indirect heat zone first and grill at 250–275°F until the internal temperature is about 10°F below your target doneness. Then transfer the steak to the high-heat zone and sear for 1 to 2 minutes per side. This method delivers even cooking and a better crust without overcooking the interior. It’s ideal for thicker tomahawk steaks weighing over 35 ounces. Use a thermometer to monitor the temperature precisely throughout both stages.
Resting and Serving Your Tomahawk Steak
Resting a tomahawk steak after grilling preserves its juiciness and flavor. Serving it with complementary sides enhances the overall dining experience.
Why Resting Is Important
Resting lets meat fibers relax and juices redistribute evenly throughout the steak, preventing them from spilling out when sliced. Rest the steak loosely covered with foil for 10 to 15 minutes before carving. Resting also completes the cooking process, allowing residual heat to raise internal temperature by 3 to 5°F, ensuring optimal doneness. Cutting into the steak too soon causes valuable juices to escape, resulting in a drier texture and less rich flavor.
Suggested Sides and Garnishes
Pair your tomahawk steak with grilled vegetables like asparagus, bell peppers, or zucchini for balanced flavor and texture. Serve rich mashed potatoes or a baked potato with toppings such as sour cream, chives, and butter to complement the steak’s richness. Include fresh herb chimichurri or garlic butter to enhance the steak’s bold taste. A simple arugula salad with lemon vinaigrette provides a refreshing contrast, cutting through the meat’s richness for a well-rounded meal.
Conclusion
Grilling a tomahawk steak is a rewarding experience that elevates any meal. With the right approach, you can master this impressive cut and impress your guests with bold flavors and tender texture.
Taking your time to manage the heat and rest the steak ensures every bite is juicy and satisfying. Once you’ve nailed the process, you’ll find this show-stopping steak becomes a favorite for your backyard cookouts.