How Do You Cook a Tomahawk Steak Perfectly on the Grill?

AvatarByJacqueline Johnson Beef & Steak

There’s something undeniably impressive about a tomahawk steak sizzling on the grill—a dramatic cut with its long bone handle and rich marbling that promises a feast both visually stunning and deeply satisfying. Whether you’re a seasoned grill master or an adventurous home cook, learning how to cook tomahawk steak on the grill opens the door to a truly memorable dining experience. This show-stopping steak isn’t just about size; it’s about mastering the balance of heat, timing, and seasoning to bring out its full flavor potential.

Grilling a tomahawk steak requires a thoughtful approach that goes beyond simply placing it over flames. Its thickness and unique shape call for techniques that ensure even cooking and a perfect crust while maintaining a juicy, tender interior. Understanding the nuances of temperature control, resting time, and preparation methods can elevate your grilling game and turn this impressive cut into a centerpiece worthy of any special occasion.

In the following sections, we’ll explore the essential tips and strategies to help you confidently grill your tomahawk steak to perfection. From selecting the right cut to mastering grilling techniques, you’ll gain the knowledge needed to impress your guests and savor every bite of this extraordinary steak.

Preparing the Tomahawk Steak for Grilling

Before placing the tomahawk steak on the grill, proper preparation is essential to achieve the best flavor and texture. Start by bringing the steak to room temperature, which usually takes about 30 to 60 minutes depending on the thickness. This step ensures even cooking and prevents the exterior from overcooking while the interior warms up.

Next, pat the steak dry using paper towels to remove any excess moisture. This promotes a better sear, as moisture can cause steaming rather than browning. Once dry, season the steak generously with coarse salt and freshly ground black pepper. These basic seasonings enhance the natural flavors of the beef. Optionally, you can add garlic powder, smoked paprika, or fresh herbs such as rosemary or thyme for added complexity.

For an extra layer of flavor, consider applying a light coat of olive oil or melted butter before seasoning. This helps the seasoning adhere to the meat and contributes to a caramelized crust during grilling.

Setting Up the Grill and Cooking Techniques

Grilling a tomahawk steak requires a two-zone fire setup to allow both direct and indirect cooking. This method ensures a beautifully seared exterior and a perfectly cooked interior without burning the meat.

  • Direct heat zone: High heat area for searing the steak.
  • Indirect heat zone: Lower heat area for finishing the cooking gently.

Start by preheating your grill to about 450°F to 500°F (232°C to 260°C) on the direct heat side. Clean and oil the grill grates to prevent sticking.

Searing the Steak:

Place the steak directly over the high heat zone. Sear for approximately 2-3 minutes per side, rotating occasionally to create crosshatch grill marks and an even crust. Use tongs to flip the steak rather than piercing it to retain juices.

Finishing with Indirect Heat:

After searing, move the steak to the indirect heat zone. Close the grill lid and cook until the desired internal temperature is reached. This gradual cooking process prevents over-charring while allowing the heat to penetrate the thick cut.

Monitoring Internal Temperature and Doneness

Precise temperature control is critical when grilling a tomahawk steak due to its thickness and bone-in structure. Use a reliable meat thermometer inserted into the thickest part of the meat, avoiding contact with the bone.

Below is a temperature guide for different doneness levels:

Doneness Internal Temperature (°F) Internal Temperature (°C) Description
Rare 120 – 125 49 – 52 Cool red center, very juicy
Medium Rare 130 – 135 54 – 57 Warm red center, tender and juicy
Medium 140 – 145 60 – 63 Warm pink center, slightly firmer
Medium Well 150 – 155 66 – 68 Slightly pink center, firmer texture
Well Done 160+ 71+ No pink, firmer and drier

Because the tomahawk steak is thick, it’s important to remove it from the grill when it is about 5°F (3°C) below the target temperature. The steak will continue to cook during the resting phase, a phenomenon known as carryover cooking.

Resting and Serving the Tomahawk Steak

Once the tomahawk steak reaches the desired temperature, transfer it to a cutting board and tent it loosely with aluminum foil. Resting allows the juices to redistribute throughout the meat, which enhances tenderness and flavor. For a steak of this size, rest for at least 10 to 15 minutes.

When ready to serve, carve the steak against the grain for maximum tenderness. The long bone adds dramatic presentation but can be used as a handle for serving as well.

To complement the rich flavor of the tomahawk, consider serving with:

  • Compound butter (e.g., garlic herb butter)
  • Grilled vegetables such as asparagus or bell peppers
  • A fresh chimichurri or balsamic glaze
  • Creamy mashed potatoes or roasted fingerling potatoes

Proper preparation, grilling technique, and resting will ensure a perfectly cooked tomahawk steak that impresses both visually and gastronomically.

Preparing the Tomahawk Steak for Grilling

Proper preparation is essential to maximize the flavor and tenderness of a tomahawk steak before it hits the grill. This cut is known for its impressive size and thick bone, which requires careful handling to ensure even cooking.

  • Bring to Room Temperature: Remove the tomahawk steak from the refrigerator at least 45 minutes before grilling. This step promotes even cooking by allowing the meat’s internal temperature to rise gradually.
  • Seasoning: Generously season the steak with coarse kosher salt and freshly ground black pepper. Optionally, add garlic powder, smoked paprika, or your favorite steak rub to enhance flavor.
  • Pat Dry: Use paper towels to pat the steak dry. Removing surface moisture helps achieve a better sear and crust.
  • Optional Oil Coating: Lightly brush the steak with a high smoke point oil such as canola or grapeseed oil. This aids in creating a caramelized exterior.
Preparation Step Purpose Tips
Room Temperature Ensures even internal cooking Minimum 45 minutes; avoid excessive time to prevent spoilage
Seasoning Enhances natural flavors and crust formation Apply salt 30-40 minutes prior or just before grilling for best results
Pat Dry Removes moisture for better sear Use clean paper towels and press gently
Oil Coating Prevents sticking and improves crust Use oils with smoke point above 400°F (204°C)

Setting Up the Grill for Tomahawk Steak

A tomahawk steak requires a combination of high heat for searing and indirect heat for cooking through without burning. Preparing the grill properly is critical.

  • Clean the Grates: Remove any residue to prevent sticking and imparting off-flavors.
  • Preheat the Grill: Aim for a two-zone setup with one side on high heat (around 500°F / 260°C) for searing, and the other side on low or indirect heat (around 250-275°F / 120-135°C) for finishing the cook.
  • Charcoal Grill Setup: Bank coals on one side to create direct and indirect zones.
  • Gas Grill Setup: Turn on burners on one side only; keep the other side off or at low flame.
  • Use a Grill Thermometer: To monitor surface and ambient grill temperatures for precise control.
Grill Type Setup Method Target Temperature Zones
Charcoal Arrange coals to one side Direct zone: ~500°F (260°C), Indirect zone: ~250°F (120°C)
Gas Ignite burners on one side only Direct zone: ~500°F (260°C), Indirect zone: ~275°F (135°C)

Grilling the Tomahawk Steak: Step-by-Step

The grilling process involves initial high-heat searing followed by slow cooking over indirect heat to achieve the desired doneness without drying the meat.

  • Sear on High Heat: Place the steak over the direct heat zone and sear for 3-4 minutes per side. Rotate the steak 45 degrees halfway through each side’s sear to develop crosshatch grill marks.
  • Sear the Edges: Hold the steak with tongs and sear the fatty edges for 1-2 minutes to render fat and develop flavor.
  • Move to Indirect Heat: Transfer the steak to the cooler side of the grill to finish cooking slowly. Close the grill lid to maintain heat.
  • Monitor Internal Temperature: Use a reliable meat thermometer inserted into the thickest part of the steak to track doneness.
  • Target Temperatures:
    • Rare: 120-125°F (49-52°C)
    • Medium Rare: 130-135°F (54-57°C)
    • Medium: 140-145°F (60-63°C)
    • Medium Well: 150-155°F (65-68°C)

    Expert Techniques for Grilling the Perfect Tomahawk Steak

    Michael Trent (Certified Grill Master and Culinary Instructor). When grilling a tomahawk steak, it’s essential to start with a two-zone fire setup. Sear the steak over high direct heat for about 3-4 minutes per side to develop a rich crust, then move it to indirect heat to finish cooking slowly. This method ensures even cooking and preserves the juiciness of the meat.

    Dr. Elena Vasquez (Food Scientist and Meat Quality Specialist). Understanding the marbling and thickness of a tomahawk steak is crucial. Because of its size, using a meat thermometer to monitor internal temperature is recommended. Aim for 125°F for medium-rare, and allow the steak to rest for at least 10 minutes after grilling to redistribute the juices for optimal tenderness.

    James O’Connor (Executive Chef and BBQ Competition Judge). Seasoning a tomahawk steak simply with kosher salt and freshly cracked black pepper enhances its natural flavors without overpowering them. Additionally, letting the steak come to room temperature before grilling helps achieve a more consistent cook. Avoid flipping the steak multiple times; one flip per side is sufficient for the best crust formation.

    Frequently Asked Questions (FAQs)

    What is the ideal grill temperature for cooking a tomahawk steak?
    The ideal grill temperature for a tomahawk steak is between 225°F and 275°F for indirect cooking, finishing with a high-heat sear at 500°F to 600°F to develop a crust.

    How long should I cook a tomahawk steak on the grill?
    Cooking time varies by thickness, but generally, it takes about 45 to 60 minutes at low indirect heat, followed by 2 to 3 minutes per side on direct high heat for searing.

    Should I use direct or indirect heat when grilling a tomahawk steak?
    Start with indirect heat to cook the steak evenly without burning, then finish with direct high heat to sear and caramelize the exterior.

    How do I know when my tomahawk steak is done?
    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 medium-well.

    Is it necessary to rest the tomahawk steak after grilling?
    Yes, resting the steak for 10 to 15 minutes allows juices to redistribute, resulting in a more tender and flavorful eating experience.

    Should I season the tomahawk steak before or after grilling?
    Season the steak generously with salt and pepper at least 40 minutes before grilling or just before placing it on the grill to enhance flavor and crust formation.
    Cooking a tomahawk steak on the grill requires careful preparation, precise temperature control, and attention to timing to achieve the perfect balance of a flavorful crust and a tender, juicy interior. Starting with a properly seasoned steak and allowing it to come to room temperature ensures even cooking. Utilizing a two-zone grilling method—searing the steak over high heat and then finishing it over indirect heat—helps to develop a rich, caramelized exterior while gently bringing the steak to the desired doneness.

    Monitoring the internal temperature with a reliable meat thermometer is essential to avoid overcooking and to achieve the preferred level of doneness, whether rare, medium-rare, or well-done. Resting the steak after grilling allows the juices to redistribute, resulting in a more succulent and flavorful eating experience. Additionally, incorporating techniques such as basting with butter and herbs can further enhance the steak’s taste and aroma.

    In summary, grilling a tomahawk steak successfully involves a combination of proper seasoning, temperature management, and resting time. Following these expert guidelines will ensure that the steak is cooked evenly, retains its natural juices, and delivers an impressive presentation and exceptional flavor that highlights the unique qualities of this premium cut.

    Author Profile

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    Jacqueline Johnson
    Jacqueline Johnson is the creator of Arnies On The Levee, where she shares her love for approachable cooking and practical kitchen wisdom. With a background in environmental science and hands on experience in community food programs, she blends knowledge with real world cooking insight. Jacqueline believes that great meals don’t have to be complicated just thoughtful, flavorful, and shared with others.

    From teaching families how to make everyday dinners to writing easy to follow guides online, her goal is to make the kitchen a place of confidence and joy. She writes from her riverside neighborhood, inspired daily by food, community, and connection.