How to Cook a Tomahawk Steak: A Beginner’s Guide to Perfect Grilling
If you’re ready to impress at your next cookout, learning how to cook a tomahawk steak is a game changer. This massive, bone-in ribeye not only looks spectacular on your grill but also offers a rich, juicy flavor that’s hard to beat. Whether you’re a grilling novice or just want to up your steak game, this guide breaks down everything you need to know to nail the perfect tomahawk steak every time.
Understanding the Tomahawk Steak — What Makes It Special?
First off, what exactly is a tomahawk steak? You might have seen it on menus or cooking shows — a hefty ribeye steak with a long bone left intact, resembling a tomahawk axe, hence the name. This isn’t just a showpiece; the bone helps insulate the meat, resulting in an evenly cooked, juicy steak with extra flavor.
Unlike your typical ribeye or T-bone, the tomahawk’s thickness (usually 2 inches or more) and bone structure make it ideal for slow cooking and searing. It’s a steak that demands attention but rewards you with tenderness and mouthwatering flavor that will wow your guests.
Why Choose a Tomahawk Steak?
- Impressive introduction: The long bone makes for a sensational, eye-catching dish.
- Flavor and juiciness: The bone adds depth to the flavor and helps retain moisture.
- Perfect for special occasions: Whether it’s a holiday, birthday, or just a weekend treat, this steak elevates any meal.
Choosing the Right Tomahawk Steak for Grilling
Not every tomahawk steak is created equal. To get the best results, you’ll want to pick your steak carefully.
What to Look For
- Thickness: Ideally, your tomahawk steak should be at least 2 inches thick. Thicker cuts handle grilling better and give you room to get a beautiful crust while keeping the inside tender.
- Marbling: See for a great sum of fat marbling — those small veins of fat running through the meat. Marbling enhances flavor and juiciness.
- Beef grade: USDA Prime or Choice grades are your best bets for tenderness and flavor.
- Freshness: Whenever possible, choose fresh steaks over frozen. If frozen, make sure to thaw it slowly in your fridge for 24-48 hours.
Where to Buy
- Local butcher shops often have better quality and fresher cuts.
- High-end grocery stores or online meat delivery services offer premium tomahawk steaks.
Preparing Your Tomahawk Steak for Grilling
Preparation is key. How you prep your steak sets the stage for a perfectly cooked meal.
Step 1: Bring the Steak to Room Temperature
Take your steak out of the fridge about an hour before grilling. This helps the meat cook evenly. Cold meat straight from the fridge risks cooking unevenly, with a cold center and overcooked edges.
Step 2: Season Your Steak
Keep it straightforward to highlight the normal hamburger flavor:
- Generously coat the steak with kosher salt and freshly ground black pepper on both sides.
- Optionally, you can add garlic powder or a dry rub with herbs like rosemary or thyme.
| Seasoning Ingredient | Amount | Notes |
| Kosher Salt | 1 tbsp | For 2-inch thick steak |
| Fresh Ground Black Pepper | 1 tbsp | Adjust to taste |
| Garlic Powder (Optional) | 1 tsp | Adds subtle aroma |
| Olive Oil (for coating) | 1 tbsp | Helps seasoning stick |
If you prefer marinating, opt for a simple garlic herb marinade to infuse more flavor.
Grilling Techniques for a Perfect Tomahawk Steak
Now, onto the grilling — the most exciting part! Whether you’re using a gas or charcoal grill, these steps will help you get that perfect sear and juicy center.
Step 1: Prepare Your Grill
- Gas flame broil: Preheat it to medium-high warm (around 400°F).
- Charcoal grill: Arrange coals to create two zones — one side for direct high heat and the other for indirect cooking.
Step 2: Use the Reverse Sear Method
The reverse sear is your best friend for cooking thick steaks like the tomahawk.
- Slow cook on indirect heat: Place the steak on the cooler side of the grill and close the lid. This cooks the steak gently, allowing the inside to reach your desired temperature without burning the outside.
- Sear over direct heat: Once close to your target temperature, move the steak to the hot side for 2-3 minutes per side to develop a flavorful crust.
Step 3: Monitor Internal Temperature
Using a meat thermometer is crucial:
| Doneness Level | Temperature (°F) | Description |
| Rare | 125°F | Cool red center |
| Medium Rare | 135°F | Warm red center (ideal) |
| Medium | 145°F | Warm pink center |
| Well Done | 160°F+ | Brown throughout |
How Long to Grill a Tomahawk Steak? — Timing Tips
Grilling time varies based on steak thickness and grill temperature, but here’s a quick guide for a 2-inch thick steak:
- Indirect cooking: 20-30 minutes (until internal temp is about 10°F below your target)
- Direct searing: 2-3 minutes per side
- Resting: Let it rest for 10 minutes after barbecuing to let juices redistribute.
Serving and Pairing Your Tomahawk Steak
Presentation and accompaniments complete the experience.
How to Slice
Cut against the grain in thick cuts (approximately ½ inch). This ensures tenderness in every bite.
Recommended Sides and Sauces
| Pairing Type | Options | Notes |
| Side Dishes | Roasted asparagus, grilled veggies | Earthy, fresh complements |
| Creamy mashed potatoes | Classic comfort | |
| Sauces | Chimichurri | Bright, herbaceous |
| Peppercorn cream sauce | Rich and spicy | |
| Wine Pairing | Cabernet Sauvignon, Malbec | Full-bodied red wines |
Troubleshooting Common Mistakes When Cooking Tomahawk Steaks
Even the best chefs slip up sometimes. Here’s how you can dodge common pitfalls:
- Overcooking or undercooking: Always use a meat thermometer. Guesswork often leads to dry or raw steaks.
- Not letting the steak rest: Cutting immediately loses precious juices. Patience makes all the difference.
- Seasoning too late or not enough: Salt well before grilling and be generous.
- Searing too early: The crust develops best after slow cooking, not before.
Frequently Asked Questions (FAQ) About How to Cook a Tomahawk Steak
Q: What temperature should a tomahawk steak be cooked to?
You want to cook your tomahawk steak to about 135°F for medium-rare, which is ideal to keep it juicy and tender.
Q: Can I cook a tomahawk steak indoors or in an oven?
Yes! You can burn it on a stovetop skillet at that point wrap up in a preheated broiler at 375°F until it comes to your wanted doneness.
Q: How do I know when my tomahawk steak is done without a thermometer?
Use the finger test to gauge firmness, but this requires practice. A thermometer is much more solid for tenderfoots.
Q: Can I freeze a tomahawk steak?
Absolutely. Freeze it tightly wrapped and thaw slowly in your fridge before cooking.
Q: What is the best seasoning for a tomahawk steak?
Simple salt and pepper work wonders. You can add garlic powder or fresh herbs for extra flavor, but the meat itself is the star.
Conclusion — Mastering How to Cook a Tomahawk Steak
Now that you know how to cook a tomahawk steak, it’s time to put your skills to the test. This impressive cut may seem intimidating, but with the right prep and grilling techniques, you’ll serve up a steak that’s tender, juicy, and bursting with flavor.
Don’t wait for a special occasion — fire up your grill, follow these steps, and enjoy the rewards of your hard work. And when you do, be sure to share your grilling triumphs or questions. The perfect tomahawk steak is within your reach!
Ready to grill your first tomahawk steak? Grab your tools, pick your cut, and let’s make your next meal unforgettable!