Description

This recipe celebrates the majestic tomahawk steak, a thick, bone-in ribeye with an impressive presentation. Perfect for grilling enthusiasts looking to impress, it brings out deep, beefy flavors with a charred crust and juicy interior. Simple seasoning with salt, pepper, and a touch of olive oil lets the meat shine. With a step-by-step guide to searing and indirect grilling, plus tips on resting and slicing, this recipe makes cooking a tomahawk steak approachable and rewarding. Ideal for special occasions or weekend cookouts, it pairs beautifully with classic sides like grilled asparagus, garlic mashed potatoes, or roasted Brussels sprouts.

Ingredients

1 tomahawk steak (2 to 2.5 inches thick, about 2-3 pounds)
Kosher salt
Freshly ground black pepper
Olive oil or avocado oil
Optional: garlic cloves, fresh rosemary, thyme, butter (for basting)

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Instructions

Remove steak from fridge 45 minutes before cooking to reach room temperature.
Pat dry and lightly brush with oil, then season generously with salt and pepper.
Preheat grill to high heat, prepare two-zone cooking setup.
Sear steak over direct heat 3-4 minutes per side, including edges.
Move steak to indirect heat, close lid, cook until internal temperature reaches 130-135°F for medium-rare.
Optional: baste with garlic and herb butter during cooking.
Remove steak, tent with foil, rest 10-15 minutes.
Slice against the grain and serve immediately.

Notes

Use a meat thermometer for precise doneness.
Resting is essential for juicy steak.
Adjust cooking time for preferred doneness.

Prep Time: 15 minutes
Cook Time: 45 minutes + 15 minutes (Resting time)
Category: Main course
Method: Grilling
Cuisine: American