How To Cook A Tomahawk Steak On The Grill

Grilling a tomahawk steak can be intimidating. Let our step-by-step instructions guide you through how to cook a tomahawk steak on the grill.

Behold carnivorous friends; we present to you the tomahawk steak!

A marvel to look at and even more delicious to eat, this cut of beef will surely satisfy your caveman or cavewoman instincts. If you’re craving beef’s unbelievable flavor and texture, then this steak is for you! 

As a true beef lover, this is one of the best steaks I’ve ever eaten. I love everything about it, from its crispy charred exterior to its blood-red center to gnawing on the delicious caveman-style bone.

David always does a great job and grills a tomahawk to perfection every time. I think I scare him with my obsession with this steak. So he stands back and lets me have at it while getting in a few slices himself. I think he’s afraid I might bite him…

When cooked correctly, this steak may be the best beef you will ever pull off the grill. Cooking a tomahawk steak may be intimidating, but our step-by-step instructions will guide you through the process so you can learn how to grill a perfect tomahawk steak.

Let us show you how to cook a tomahawk steak!

What is a Tomahawk Steak?

A tomahawk steak is specially cut with at least five and up to 12 inches of bone left attached to it. This extra-long bone is then French trimmed (a culinary term known as “Frenching”) to have no meat or fat left on it, so it looks like a handle. This is the same technique you see on a rack of lamb. This steak is cut to look like the handle of an ax or tomahawk, hence the name. A tomahawk steak is also referred to as a bone-in ribeye or tomahawk chop.

Not only is this steak cut for its wow-factor appearance, but the bone insulates the tender, highly marbled meat while it cooks. The bone gives the beef a sweet, rich flavor and buttery, with a melt-in-your-mouth texture.

What Part Of The Cow Does The Tomahawk Come From?

The tomahawk is from the rib section of the steer and consists of two muscles on the outside of the rib cage that run along the spine. This area is the primary muscle used in T-Bone and Porterhouse steaks. Because of their location, these two muscles are not used as much, which makes them soft and tender. When cooked, the combination of fat and bone gives this steak a phenomenal flavor. 

This glorious hunk of beef can weigh between 2-3 pounds and is typically about 2-inches thick. 

The Difference Between A Tomahawk Steak And A Ribeye

Although the ribeye and the tomahawk come from the same steak cut, there are a few differences between them.

• The Bone – the most obvious difference is the extended bone attached to the meat.
• Thickness – a tomahawk is usually the same thickness as the rib bone, about 2 inches thick.

The Best Method To Cook A Tomahawk Steak

Because of its size, you cannot grill a tomahawk steak like an ordinary ribeye. This girthy 2-inch thick steak requires a different method of cooking. The indirect “reverse sear” is the best way to cook a tomahawk. 

The Reverse sear method of cooking the tomahawk over low indirect heat. The low-and-slow indirect cooking is gentle and offers you some time to cook the meat perfectly on the inside. Then the grill is stoked up hot where the steak is seared over the fire finishing off the cook. The result is a sizzling crust on the outside with a blood-red medium-rare center. 

Beef Temperature Cooking Chart

A perfectly cooked tomahawk steak will have a dark red center and be light pink on the outside. Use the chart below to gauge your pull temps. 

Ingredients to Make Tomahawk Steak

The recipe card at the end of this post lists the full ingredient list with measurements.

• The Steak: 2 ½ to 3 pound Tomahawk steak
• Seasoning: Kosher Salt and freshly cracked black pepper, and garlic powder
• Butter: Salted butter to dollop the steak with while it’s resting. (optional)

How to Cook a Tomahawk Ribeye Steak

Here’s a basic overview of how to cook a tomahawk on the grill. The recipe card at the end of this post provides detailed instructions with times and temperatures.

Prepare the Steak For the Grill: 

Generously season both sides of the steak evenly with equal parts salt, pepper, and garlic powder. Usually, we start with one tablespoon each of “SPG” and then mix up more if needed.

Allow the steak to come up to room temperature while preparing the grill. We recommend removing the steak from the refrigerator at least one hour before you are ready to cook.

Preheat the Grill: 

David used his Weber Performer charcoal grill for this kettle-style grill recipe. He uses an indirect heat technique to slowly cook the steak, placing the hot charcoal on one side of the grill.

1. Prepare the grill for indirect heat and preheat the grill to about 225-250 degrees F. 
2. Light a charcoal chimney full of coals and wait until they are mostly covered with gray ash, with a small flame waving at the top of the chimney. Pour the coals into a pile on one side of the grill,  about two to three coals deep. 
3. Place the grilling grate on the grill and brush it with an oil-soaked paper towel to clean it.

Reverse Sear the Tomahawk:

1. Place the tomahawk onto the grill over indirect heat (the side away from the hot coals). Put the lid on the grill and Grill the tomahawk over indirect heat until it’s golden brown, a light “bark” (outside crust) forms, and the internal temp of the meat is about 115-120 degrees F (we shoot for medium-rare temps), about 30-40 minutes. 
2. Use an instant-read meat thermometer to test for doneness throughout the roast. Remember, the internal temperature of the meat will increase slightly after it has been removed from the grill, so keep that in mind. 

Sear the Tomahawk Steak Over Direct Heat:

When the steak reaches the desired internal temperature, remove it and stoke up the grill to reverse sear it.

1. Prepare the grill for direct high heat grilling. Spread out the already hot charcoals and light up fresh hot charcoal.
2. When the charcoal is ready and the grill is hot, place the steak back onto the hot grate. Grill the beef directly for about 3 minutes on each side. Check the meat temperature with an instant-read thermometer often.
3. When the steak’s internal temperature reaches between 125-130 degrees F (medium-rare), remove it from the grill. The carry-over heat will bring the meat to the perfect doneness of 135 degrees F (for medium rare). – Refer to the chart above for pull temps.

Rest the Steak:

Place the steak on a cutting board. Drop a couple of tablespoons of the salted butter (optional) on top of the steak and tent it with foil. Allow the steak to rest for at least 10 minutes before carving. 

Tips

• Put foil around the bone for a neater presentation.
• Add a chunk of your favorite smoking wood to the coals to add smoke flavor to the steak. We highly recommend cherry for smoking beef. Refer to Smoked Beef Tenderloin for more information about smoking a tomahawk.
• Use a probe thermometer such as Thermoworks Smoke™
• to help monitor the temperatures, as well as an instant-read thermometer such as the Thermapen® ONE. A digital thermometer is a great tool to have out by the grill.
•  to ensure the steak is done perfectly.

FAQs

So, that’s it. This is all you need to know to grill a perfect tomahawk steak.

Grilling a tomahawk steak? We’d love your feedback. Leave us a comment and a star rating below. We value your opinion and appreciate your time.

See ya on the mountain!