How to Grill a Tomahawk Steak: The Step-by-Step Ultimate Guide
I love the grandeur of a tomahawk steak. Its long, bone-in ribeye is 18 inches long and 2 inches thick. Just looking at it makes me hungry. Today, I’ll share how to grill it perfectly.
This guide will show you how to pick the right cut and use the reverse sear method. You’ll get a juicy, flavorful steak with a great sear. It’s perfect for both grill masters and beginners. You’ll wow your guests with a flavorful and memorable meal.
Table of Contents
Key Takeaways
- Tomahawk steaks are a thick-cut, bone-in ribeye with a long, impressive presentation.
- The reverse sear method ensures a perfectly cooked interior and a beautiful sear on the outside.
- Proper seasoning, temperature control, and grilling techniques are essential for achieving the best results.
- High-quality beef and the right equipment, like a probe thermometer, are key to successfully grilling a tomahawk steak.
- Resting the steak and carving it properly will help you serve an exceptional, restaurant-quality dish.
Understanding the Tomahawk Steak
The tomahawk steak is a distinctive and striking cut of beef. It’s a thick ribeye steak, featuring a long, curved rib bone and still attached
This bone protrudes several inches from the meat, creating a unique axe-like shape. It’s a substantial cut, typically measuring 12 inches or more, offering a truly indulgent dining experience.
What Makes it Different from Regular Ribeye
The tomahawk steak is different because it keeps the entire rib bone. This adds to its dramatic presentation and contributes to its rich, beefy flavor and tender texture. The bone-in cut also helps to insulate the meat, making it easier to cook without overcooking.
Choosing the Perfect Cut
When choosing a tomahawk steak, look for one with ample marbling throughout the meat. Marbling is a key indicator of quality, ensuring a tender and flavorful steak. Also, make sure the meat-to-bone ratio is substantial, given the steak’s impressive size.
Quality Indicators and Marbling
Tomahawk steaks should have a well-marbled appearance, with visible fat streaks. This marbling enhances flavor and keeps the steak moist and tender during cooking. Look for steaks with a vibrant red color and a firm, yet supple texture, indicating superior quality.
| Steak Quality Indicator | Description |
|---|---|
| Marbling | The even distribution of intramuscular fat throughout the meat, which contributes to tenderness and flavor. |
| Color | A vibrant red hue, indicating freshness and high-quality. |
| Texture | A firm, yet supple feel, with no signs of dryness or toughness. |
“The tomahawk steak is a real standout, with its impressive size and eye-catching presentation. But beyond its visual appeal, it’s the exceptional quality and flavor that make this cut a coveted favorite among steak enthusiasts.”
Essential Tools and Equipment for Grilling
Grilling a succulent tomahawk steak needs more than just the meat. You’ll need the right tools and equipment for the perfect sear and cook. Every component is crucial for your grilling success.
You’ll need a reliable grill, whether it’s charcoal or gas. A charcoal chimney starter is essential for fast and uniform charcoal lighting. For the reverse sear, set up your grill for two-zone cooking. This means one side for direct high heat and the other for indirect low heat.
A probe thermometer or instant-read thermometer is vital. It helps you check the steak’s internal temperature. This ensures you get the perfect doneness, whether it’s medium-rare or medium-well.
Other tools can make grilling better. These include:
- Grill tongs for safely turning and handling the steak
- Grill brush for scrubbing the grates clean before and after cooking
- Grill light for illuminating your cooking area at night
- Meat thermometer to track the steak’s internal temperature
With the right grilling tools, thermometer, and grill setup, you’ll master grilling a delicious tomahawk steak.
“The secret to a perfect steak is using the right tools and equipment to ensure the job is done correctly.”
Preparing Your Tomahawk Steak
To make a delicious tomahawk steak, you need to prepare it right. First, take the steak out of the fridge at least an hour before cooking. This lets it warm up evenly. Then, season it with salt and pepper or your favorite steak seasoning.
Dry Brining for Exceptional Flavor
Try dry brining for better taste and texture. Just salt the steak well and refrigerate it for hours or overnight. The salt makes the steak tender and flavorful. After, pat it dry with paper towels.
Oiling the Steak
Before grilling, lightly oil the steak with canola or avocado oil. This helps get a nice sear and prevents sticking. By following these steps, you’ll grill a perfectly cooked tomahawk steak. It will feature a delicious crust with a tender, juicy interior. Just remember to let it warm up, season it well, and oil it before cooking.
Setting Up Your Grill for Success
Getting your grill ready is key to grilling a perfect tomahawk steak. Whether you’re using charcoal or gas doesn’t make a difference. The most important thing is to set up for two-zone cooking.
For charcoal grills, make a hot side and a cool side. The hot side is for searing the steak. Next, transfer it to the cooler side to complete the cooking process.
Gas grills need a different setup. Turn all burners to high, then turn off one side. This creates the cool zone. Keep the grill at 225°F to 250°F for the first part of cooking.
Make sure to clean and oil the grates, no matter your grill type. This prevents the steak from sticking. For a smoky taste, add wood chips to the charcoal or use a smoker box on a gas grill.
| Grill Type | Setup for Two-Zone Cooking | Target Grill Temperature |
|---|---|---|
| Charcoal Grill | Pile hot coals on one side, leave the other side empty | 225°F to 250°F |
| Gas Grill | Preheat all burners, then turn off burners on one side | 225°F to 250°F |
By setting up your grill for two-zone cooking and keeping the right temperature, you’re on your way to a delicious tomahawk steak. It will have a great sear and be perfectly cooked inside.
The Reverse Sear Method Explained
Grilling a thick, juicy tomahawk steak needs some skill. But the reverse sear method makes it easy to get it just right. It involves first cooking the steak slowly at a low temperature, followed by a quick sear over high heat to finish. This way, the steak cooks evenly all the way through.
Temperature Control Basics
Begin by cooking the tomahawk steak on the cooler side of the grill. Cook it with indirect heat until it’s approximately 15°F below your desired final temperature. This step usually takes 20-40 minutes, depending on the steak’s size and your desired doneness. Use a probe thermometer to check the internal temperature without opening the grill too often.
Two-Zone Grilling Setup
To set up a two-zone grill, place coals or gas burners on one side. Leave the other side empty. This setup lets you cook the steak over low heat until it’s just right. Afterward, sear it on high heat to create the perfect crustt.
| Steak Doneness | Remove from Oven | Target Temperature |
|---|---|---|
| Rare | 105°F | 120°F |
| Medium-Rare | 115°F | 130°F |
| Medium | 125°F | 140°F |
| Medium-Well | 135°F | 150°F |
| Well Done | 145°F | 160°F |
The reverse sear is perfect for thick, well-marbled cuts like the tomahawk steak. It ensures a juicy, perfectly cooked interior. Plus, it gives you a beautiful seared crust on the outside.
Initial Cooking Phase
Grilling the perfect tomahawk steak starts with the initial cooking phase. Position the tomahawk steak on the cooler side of the grill, away from direct heat. This method allows the steak to cook slowly at a low temperature, preserving its juiciness and tenderness.
Ensure the grill temperature stays between 225°F and 250°F. Close the lid to control the heat. Cook the steak until it hits 110°F to 115°F for a medium-rare. This can take 45 minutes to an hour, depending on the steak’s thickness and grill temperature.
- Position the tomahawk steak on the cooler side of the grill, avoiding direct heat.
- Maintain the grill temperature within the range of 225°F to 250°F.
- Cook the steak until it reaches an internal temperature of 110°F to 115°F for medium-rare.
- This low and slow cooking process can take 45 minutes to an hour, depending on the steak’s thickness and grill temperature consistency.
Patience is key in this initial cooking phase. Let the steak cook slowly, allowing flavors to develop and meat to tenderize. This indirect heat grilling sets the stage for a perfect sear and doneness in the next step.
| Steak Doneness | Target Internal Temperature | Approximate Cooking Time at 225°F |
|---|---|---|
| Rare | 120°F | 30-40 minutes |
| Medium Rare | 130°F | 45-55 minutes |
| Medium | 140°F | 55-65 minutes |
| Medium-Well | 150°F | 65-75 minutes |
| Well Done | 160°F | 75-85 minutes |
After cooking, let the steak rest for 10 minutes to lock in its juices. During this resting period, the juices redistribute, helping to keep the steak tender and juicy.
“The key to a perfect tomahawk steak lies in patience and a steady hand. Take your time, and let the low and slow cooking work its magic.”
– Grilling Enthusiast
Perfect Tomahawk Steak Temperature Guide
Achieving the perfect tomahawk steak on the grill relies on getting the temperature just right. A meat thermometer is key to check the internal temperature.
Doneness Levels
- Rare: Aim for an internal temperature of 125°F. The steak will be cool and red in the center.
- Medium-Rare: Shoot for an internal temperature of 135°F. The steak will have a warm, red center.
- Medium: Target an internal temperature of 145°F. The steak will be warm and pink in the center.
- Medium-Well: Aim for an internal temperature of 155°F. The steak will be hot and slightly pink in the center.
- Well-Done: Reach an internal temperature of 160°F or higher. The steak will be hot and cooked through, with no pink remaining.
Using a Meat Thermometer
To get the most accurate reading, insert the meat thermometer into the thickest part of the steak. Avoid fat pockets or bone. As the steak rests, its temperature will increase slightly. Remove it a few degrees before reaching your desired level of donenes.
With a reliable meat thermometer and attention to the internal temperature, you’ll get the perfect steak doneness every time. Your tomahawk steak will be cooked just right.
Searing Techniques for a Beautiful Crust
After cooking your tomahawk steak to the right doneness, it’s time for the final touch. This step is key to getting that perfect, high-heat seared crust. It makes your steak look stunning and keeps all the juices inside.
Heat up your grill or oven to the highest setting, aiming for 500°F or more. For the best results, make sure your cast-iron skillet is between 650-700°F. This hot temperature will quickly caramelize the steak’s outside, creating grill marks and a steak crust that’s both crispy and tasty.
Position the steak over high heat, flipping it every 30 seconds to 1 minut. This should take about 3-4 minutes to get that perfect high-heat searing. Watch out for flare-ups from the fat. If using a gas grill, finish searing in a preheated cast-iron skillet for the best crust. With the right technique, your tomahawk steak will look like a work of art, ready to wow your guests.
Source Links
- Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared) – https://www.dadcooksdinner.com/grilled-tomahawk-steak-long-bone-ribeye-reverse-seared/
- The Best Tomahawk Steak – https://overthefirecooking.com/best-tomahawk-steak/
- What Is a Tomahawk Steak? | How To Cook It and More – https://1855beef.com/blog/tomahawk-steak-everything-you-need-to-know/
- Everything You Need to Know About Tomahawk Steaks – What’s at Steak – https://blog.kansascitysteaks.com/everything-you-need-to-know-about-tomahawk-steaks/
- How to Cook THE Perfect Tomahawk Steak – https://www.thespruceeats.com/tomahawk-rib-eye-steak-2313425
- How To Make Grilled Tomahawk Steaks That Make Your Neighbor Jealous – Drizzle Me Skinny! – https://drizzlemeskinny.com/how-to-make-grilled-tomahawk-steaks-that-make-your-neighbor-jealous/
- Get the Most out of Your Grill with Our Favorite Must-Have BBQ Tools – https://www.thespruceeats.com/best-grilling-accessories-4160044
- How To Cook a Tomahawk Steak Perfectly – https://www.foodfanatic.com/cooking/how-to/how-to-cook-tomahawk-steak/
- Tomahawk Steak Recipe {perfect every time} – The Big Man’s World ® – https://thebigmansworld.com/tomahawk-steak-recipe/
- Tomahawk Steak on the Grill (How to Perfectly Cook) – https://sweetpealifestyle.com/tomahawk-steak-on-the-grill/
- How to Cook a Perfect Tomahawk Steak – The Art of Food and Wine – https://theartoffoodandwine.com/how-to-cook-a-perfect-tomahawk-steak/
- How To Reverse Sear Steak – https://thegourmetbonvivant.com/reverse-sear-steak/
- How to Cook a Tomahawk Steak – https://cookswithsoul.com/how-to-cook-a-tomahawk-steak/
- How to Reverse Sear a Tomahawk Steak on the Grill — Smoke, Fire, Grill: The Smokehouse – https://www.smokefiregrill.ca/blog/how-to-reverse-sear-a-tomahawk-steak-on-the-grill
- Reverse Sear Tomahawk Steak – https://thegourmetbonvivant.com/reverse-sear-tomahawk-steak/
- Tomahawk Steak Recipe – https://www.thewickednoodle.com/tomahawk-steak-recipe/
- How To Reverse Sear a Tomahawk Steak in an Oven and Cast Iron Skillet – https://www.grillseeker.com/how-to-reverse-sear-tomahawk-steak-in-oven-and-cast-iron-skillet/
- How to Grill a Perfect Tomahawk Steak (Sear + Roast) – https://blackberrybabe.com/2024/07/23/grilled-tomahawk-steak/
