Tomahawk Steak Recipe Grill

There’s something undeniably dramatic and exciting about cooking a tomahawk steak on the grill. With its impressive bone handle and thick, juicy cut, this steak is the perfect centerpiece for a special occasion or a weekend cookout that will leave your guests in awe. I created this recipe to capture the full essence of grilling this magnificent cut — balancing the rich beef flavor with a beautifully caramelized crust, all while keeping the inside tender and succulent.

Whether you’re a seasoned grill master or a home cook eager to impress, this guide will walk you through every step. The tomahawk steak isn’t just a steak; it’s a statement. Keep reading to discover how to grill it perfectly and make every bite memorable.

Why I Love This Recipe

Grilling a tomahawk steak is a celebration of flavor and technique. The special thing about this recipe is how it brings out the steak’s natural, beefy richness while adding smoky notes from the grill. The long bone adds a rustic elegance, and because the steak is thick-cut, it stays juicy and tender inside even with a crisp, charred crust on the outside.

People choose this recipe because it elevates a simple steak dinner into an experience. It’s about more than just eating; it’s about the satisfaction of mastering the grill, the aroma of searing meat, and the joy of sharing something extraordinary with family and friends.

What makes this recipe special is its balance between simplicity and sophistication. You don’t need complicated marinades or hard-to-find ingredients — just quality beef, salt, pepper, and patience. The technique encourages you to respect the steak’s natural flavors and the grill’s heat to create the perfect bite every time.

Ingredients for Tomahawk Steak Recipe Grill

To get the best results with this recipe, start with the right ingredients. Because the tomahawk steak is such a premium cut, it deserves simple but high-quality accompaniments that highlight its flavors.

You will need:

• A fresh tomahawk steak, about 2 to 2.5 inches thick and roughly 2 to 3 pounds
• Kosher salt — this will help create a savory crust
• Freshly ground black pepper — for that classic peppery bite
• Olive oil or another neutral high smoke point oil (like avocado oil) — to lightly coat the steak before seasoning and to help the crust develop
• Optional: garlic cloves, fresh rosemary, and thyme for added aroma during grilling

The ingredients list is intentionally minimal because the star here is the meat itself. Avoid heavy marinades or sauces that might mask the steak’s natural character. Just quality beef, seasoning, and a well-controlled grill are what you need.

How Much Time Will You Need

Grilling a tomahawk steak isn’t a quick process, but it’s absolutely worth the wait. Plan for about 1.5 to 2 hours from start to finish.

Here’s the time breakdown:

• Preparing the steak: 10 minutes (bringing it to room temperature, seasoning)
• Grilling time: approximately 40 to 50 minutes (depending on grill temperature and steak thickness)
• Resting time: at least 10 to 15 minutes (crucial for juicy results)
• Optional additional time for herb basting or finishing touches

This isn’t a recipe to rush — the slow, indirect grilling and resting phases are what make the steak tender and flavorful. But with some planning, you’ll find the process relaxing and rewarding.

How to Make This Tomahawk Steak Recipe Grill

Step-by-step instructions are key to grilling this impressive steak correctly. Follow this guide carefully, and you’ll get a perfectly cooked tomahawk every time.

Step – 1: Remove the steak from the fridge about 45 minutes to an hour before grilling. Letting it come to room temperature helps the steak cook evenly.

Step – 2: Pat the steak dry with paper towels. Lightly brush both sides with olive oil. Then generously season all over with kosher salt and freshly ground black pepper. Don’t be shy — the salt helps form a crust.

Step – 3: Preheat your grill to high heat (around 450°F to 500°F). If using a charcoal grill, set it up for two-zone cooking — one side with direct heat and the other side cooler for indirect cooking.

Step – 4: Sear the steak directly over high heat for about 3 to 4 minutes per side, including the edges. Use tongs to turn the steak carefully so you get an even, dark crust without burning.

Step – 5: Once seared, move the steak to the cooler part of the grill (indirect heat zone). Close the lid and cook until the internal temperature reaches your desired doneness:

• For medium-rare, target 130°F to 135°F (this can take 20-30 minutes depending on thickness)
• Use a reliable meat thermometer inserted into the thickest part of the steak, away from the bone.

Step – 6: Optional — during the indirect cooking phase, you can baste the steak with melted butter infused with garlic and fresh herbs like rosemary and thyme. This adds an aromatic layer to the steak.

Step – 7: When the steak reaches the desired temperature, remove it from the grill. Tent it loosely with foil and let it rest for at least 10-15 minutes. Resting allows juices to redistribute and ensures juicy slices.

Step – 8: Slice the steak against the grain, starting with the meat near the bone and moving outward. Serve immediately and enjoy the rich flavors.

Substitutions

If you want to experiment or adapt this recipe, here are some substitution tips to enhance or tailor the tomahawk steak grilling experience:

• Instead of olive oil, you can use avocado oil or grapeseed oil for higher smoke points and neutral flavor.
• For seasoning, if you want a bit more complexity, add a sprinkle of smoked paprika or garlic powder along with the salt and pepper.
• Instead of fresh herbs for basting, you can use herb-infused butter or compound butter made with garlic and parsley for a richer finish.
• If you don’t have a tomahawk steak available, a thick bone-in ribeye can work as a substitute — just keep in mind the tomahawk’s presentation is unique due to its long bone.

The key is to keep the focus on enhancing the steak’s natural flavor without overpowering it.

Best Side Dish of Tomahawk Steak Recipe Grill

Pairing the tomahawk steak with the right side dishes can elevate the whole meal. Here are three excellent choices to serve alongside your grilled masterpiece:

• Grilled Asparagus with Lemon and Parmesan: The fresh, slightly charred asparagus balances the steak’s richness beautifully.
• Garlic Mashed Potatoes: Creamy and comforting, this classic side complements the hearty beef perfectly.
• Roasted Brussels Sprouts with Balsamic Glaze: Adds a tangy, slightly sweet contrast to the smoky steak flavor.

These sides are straightforward to prepare and add variety to the plate without competing with the star of the meal.

Serving and Presentation Tips

Grilling a tomahawk steak is a showstopper, so your serving and presentation should match its grandeur. Once your steak has rested and been sliced, arrange the slices neatly on a large wooden cutting board or a rustic platter to highlight the impressive bone and the juicy meat. Garnish with sprigs of fresh rosemary or thyme to add an aromatic, visual touch.

Serve the steak alongside your chosen sides in separate dishes to keep the focus on the steak’s rich colors and textures. A small bowl of finishing sea salt flakes or a dollop of herb butter on the side lets guests customize each bite. For an elegant touch, drizzle a little high-quality olive oil or a balsamic reduction around the platter.

Lighting some candles or serving with a robust red wine can further enhance the dining experience, turning a simple meal into a memorable occasion.

Tips and Tricks to Make This Recipe Even Better

Mastering the tomahawk steak on the grill involves attention to detail. Here are some tips to help you achieve perfection:

• Use a Meat Thermometer: This is the best way to avoid overcooking. Insert it into the thickest part of the meat, away from the bone, to get an accurate reading.
• Rest the Steak Properly: Don’t skip resting! Tent it loosely with foil for 10-15 minutes after grilling to let the juices redistribute evenly.
• Reverse Sear Technique: If you want to experiment, try cooking the steak slowly over indirect heat first, then sear it over high heat for a perfect crust.
• Bring Steak to Room Temperature: Allowing the steak to warm up before grilling ensures it cooks evenly throughout.
• Use Two-Zone Grilling: Set up your grill with a hot side for searing and a cooler side for finishing the cooking to control the steak’s temperature better.
• Light Oil Coat: Applying a thin layer of oil before seasoning helps the salt and pepper stick and promotes a better crust.
• Baste with Herb Butter: During the final minutes on the grill, spoon melted butter infused with garlic and herbs over the steak for extra richness and flavor.

Common Mistakes to Avoid

Grilling a tomahawk steak can be intimidating, but avoiding these common pitfalls will set you up for success:

• Not Using a Thermometer: Guessing doneness can lead to overcooked or undercooked steak.
• Skipping Resting Time: Cutting into the steak immediately after grilling causes all the flavorful juices to run out, resulting in dry meat.
• Grilling Straight Over High Heat: The steak is thick, so direct heat alone can burn the outside while leaving the inside undercooked.
• Over-Seasoning or Using Heavy Marinades: This can mask the natural beef flavor and make the crust soggy.
• Flipping Too Often: Let the steak sear well on each side before flipping to develop a nice crust.
• Not Letting the Steak Reach Room Temperature: Cold meat cooks unevenly, leading to a tough texture.

How to Store It

If you have leftovers, store your tomahawk steak properly to maintain its flavor and texture:

• Allow the steak to cool completely after resting.
• Wrap it tightly in aluminum foil or place it in an airtight container.
• Refrigerate within two hours of cooking.
• Consume within 3 to 4 days for best quality.

To reheat, gently warm the steak in a low oven (about 250°F) until warmed through, or use a skillet with a bit of oil over medium heat. Avoid microwaving as it can dry out the meat.

FAQ

Can I cook the tomahawk steak indoors?
Yes, if you have a heavy-duty cast iron skillet or grill pan, you can sear the steak indoors, then finish it in the oven to desired doneness.

What is the best doneness for tomahawk steak?
Medium-rare (130°F to 135°F internal temperature) is ideal to enjoy the full tenderness and flavor.

How thick should the tomahawk steak be?
Typically, 2 to 2.5 inches thick to allow for proper searing and even cooking.

Can I marinate the tomahawk steak?
It’s best to keep it simple with salt and pepper to highlight the beef’s natural flavor, but a light herb marinade can be used sparingly.

What kind of grill is best for cooking a tomahawk steak?
Both charcoal and gas grills work well. Charcoal imparts a smoky flavor, while gas grills offer easier temperature control.

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