How to Cook Tomahawk Steak on the Grill?

Tomahawk steak, which looks like a fireman’s axe, is basically a really, really big ribeye, measuring about 18 inches long with its long bone extending like a handle. While its size might seem daunting, my grilled tomahawk steak recipe will guide you in how to cook a perfectly pink, savory, and flavorful tomahawk steak on the grill. It will definitely be one of the most tender and juicy beef you’ll ever eat, with every bite being perfect. And to be honest, cooking this massive steak is simpler than it looks, which can be a show-stopping centerpiece for your next special occasion.

Ingredients:

• A whole nice, red, marbled tomahawk steak, about 2 inches thick
• 3 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 3 cloves garlic, minced
• 2 teaspoons olive oil
• 1/4 cup butter
• 3 sprigs fresh rosemary

Equipment:

• Grill, gas or charcoal
• Wireless meat thermometer
• Basting brush
• Saucepan
• Tongs
• Cutting board
• Sharp knife
• Aluminum foil

What Cut Is a Tomahawk Steak?

Essentially, a tomahawk steak is a ribeye with a long bone still attached, often known as “Frenched”, a term more commonly seen in rack of lamb. They’re basically the same thing, just the tomahawk comes bigger. This massive cut is from the ribs of the cow, well marbled and about 2 inches thick.

If you’re just preparing a quick dinner, this sous vide ribeye steak recipe might be more practical for you. Since the tomahawk steak is larger, the total price will be higher, which makes it more suitable for special occasions. However, if you want to impress at a party, it’s definitely worth the splurge.

How to Pick a Tomahawk Steak?

Now that you’ve decided to cook this delicious tomahawk steak, you’ll want to pick a good one. I like steaks that are well-marbled, which is the part where fat is interwoven into the meat. The more marbling you have, the more tender the steak will be. Try to choose a steak that’s choice or prime grade. Plus, make sure that the color of the meat should be bright red. Steaks that look dull or brown can indicate a lack of freshness. By the way, if your grill can’t fit such a large steak, or you’re grilling two at a time, ask your butcher to cut the bones into 12-inch lengths.

Can I Cook Tomahawk Steak in the Oven?

You can definitely cook tomahawk steak in the oven. Just sear it in a cast iron skillet and then transfer it to the oven to finish cooking. Or you can reverse sear it in the oven and sear at the end. It’s still delicious, but might not elevate it to an extraordinary level. Grilling tomahawk steak in the oven, however, allows the fat to drip and create intense sparks, which infuses the meat with smoky flavor and a delightful charred texture.

What Is the Best Way to Cook a Tomahawk Steak?

As mentioned above, you can cook tomahawk steak in the oven, but cooking it sous vide is another option, though finding a vacuum bag large enough might be a challenge. For me, I’m biased towards grilling! The high heat, smoky flavor, and nice sear just can’t be beaten, in my opinion. No matter how you cook it, be sure to use a meat thermometer, preferably the wireless one, to check that your steak is cooked to your desired doneness.

How to Grill a Tomahawk Steak?

Season the Steak

Take the steak out of the refrigerator at least an hour before grilling and pat it dry with paper towels. Drizzle the steak with a little olive oil and sprinkle salt and pepper evenly over it. This can be done the night before, as it will help the steak to infuse more flavor. Just make sure the steak come to room temperature before grilling, which will help it cook more evenly.

Set Up a Two-Zone Grill

The grill needs to be set up with a hot direct heat zone on one side, about 400-500 degrees Fahrenheit (204-260 degrees Celsius), and a cooler indirect heat on the other side, about 275 degrees Fahrenheit (135 degrees Celsius). If you’re using charcoal, simply stack the coals on one side. For gas grill, turn one or two burners to high and leave the others off or on low.

Grill Over Low Heat

Insert the wireless meat probe into the center of your tomahawk steak. This gadget lets you remotely and continuously monitor the internal temperature of your steak, which is perfect for grilling and smoking. Place the steak over indirect heat, cover with lid, and grill for about 10 minutes, then flip. When your thermometer shows an internal temperature of 115°F (46°C), you can start searing over high heat. During this period, soften 1/4 cup butter in a saucepan and add minced garlic and rosemary. Set aside.

Sear Over Direct Heat

Transfer the tomahawk steak to the hot direct heat side and sear for 3-4 minutes on each side with the lid open. While searing, baste the steak with soften butter to help form a crispy crust. Any leftover butter can be served as dipping. To know when to take the steak off the grill, refer to the temperature guidelines:

• Rare: 120°F/49°C
• Medium-Rare: 130°F/54°C
• Medium: 140°F/60°C
• Medium-Well: 150°F/65°C
• Well-Done: 160°F/71°C

Rest, Crave and Serve

Once the tomahawk steak is cooked to your desired doneness, take it off the grill and loosely cover it with foil. Let it rest for about 10 minutes to keep the juicies from escaping. After resting, carefully slice along the bone, making sure to slice against the grain for the best texture. Serve it immediately.