Grilled Tomahawk Steak commands attention with its impressive size, bold flavor, and primal presentation. Perfect for special occasions, backyard feasts, or whenever you want to bring out the grill master within, this steak is pure celebration on a plate.
Ingredients Breakdown
Selecting the perfect tomahawk steak is crucial to success. Look for a thick cut, ideally at least 2 inches, with a generous amount of marbling weaving through the muscle. High-quality marbling ensures a tender, juicy result once cooked, while the size guarantees an impressive table presentation.
Seasoning should remain straightforward. Coarse salt and freshly cracked black pepper bring out the natural beefy essence without overshadowing it. Overcomplicating the seasoning risks masking the steak’s full-bodied character.
Proper preparation starts well before the grill is even fired up. Allowing the steak to rest at room temperature for about 30 minutes ensures even cooking from edge to center, preventing a cold interior and guaranteeing a succulent bite.
Step-by-Step Preparation Guide
Start by firing up your grill to its highest setting or preparing a charcoal grill with a scorching hot zone. High heat is key to achieving the initial sear that locks in flavor and moisture.
Place the steak directly over the hottest part of the grill. Sear each side for 3 to 5 minutes, rotating the steak a quarter turn halfway through each side to create those striking crosshatched grill marks. This not only adds visual appeal but also builds a crust that is packed with savory depth.
After searing, reduce the grill’s heat to medium or move the steak to an indirect heat zone. This gentler heat allows the inside of the steak to cook to perfection without burning the exterior. A slower finish after a hard sear ensures a beautifully even doneness throughout.
For precision, always use a meat thermometer. Monitor the internal temperature closely and remove the steak from the grill when it’s about 5°F shy of your target doneness. The meat will continue to cook slightly as it rests.
Transfer the steak to a plate and tent it loosely with aluminum foil. Resting for 5 to 10 minutes allows the juices to redistribute, resulting in a moist, flavor-packed steak. Slice against the grain to maximize tenderness with every bite.
Recipe Tips & Frequently Asked Questions
How to handle and pat dry the steak for the best sear
Patting the steak dry with paper towels removes surface moisture, which is crucial for achieving a crisp, caramelized crust during the sear.
Tips for achieving professional-looking grill marks
Rotate the steak 45 degrees halfway through searing each side to create clean, attractive crosshatch marks that signal expert grilling.
Why flipping the steak only once matters
Flipping just once ensures that each side has enough time to form a deep, flavorful crust without losing heat or moisture.
Monitoring internal temperature: when to check and why
Insert the thermometer sideways into the thickest part of the steak for an accurate reading. Check early and often as the steak nears your desired temperature.
Can I cook a tomahawk steak in the oven instead of a grill?
Yes, a cast-iron skillet followed by oven roasting works well. Sear the steak on the stovetop first, then finish it in a 375°F oven until desired doneness.
How thick should a tomahawk steak be for best results?
Ideally, the steak should be at least 2 inches thick to allow for a proper sear without overcooking the center.
What’s the best way to check doneness without a thermometer?
Use the finger test method by comparing the firmness of the steak to the fleshy part of your palm, but a thermometer remains the most reliable method.
How long should I rest the steak before slicing?
Resting for at least 5 minutes, and up to 10 minutes, is critical to keeping the juices locked inside for a juicy final result.
What to Serve With This Recipe
Pair your tomahawk steak with bold, hearty sides like grilled asparagus, loaded baked potatoes brimming with sour cream and chives, or crispy golden onion rings for a classic steakhouse feel.
For a lighter counterbalance, a fresh herb salad with lemon vinaigrette or a tangy cabbage coleslaw adds brightness and crunch, cutting through the richness of the beef.
Enhance the meal further with vibrant sauces. Chimichurri, with its punchy herbs and vinegar, peppercorn sauce, rich with cream and a hint of heat, or a decadent garlic herb butter, all complement the steak beautifully.
Choose full-bodied red wines like Cabernet Sauvignon, Syrah, or Malbec for drinks, or a smoky bourbon for a bold pairing that mirrors the intensity of the grill’s flavor.
Creative Variations
Try a coffee-rubbed tomahawk for a bold, earthy flavor. The slightly bitter edge of coffee grounds deepens the meat’s natural richness and creates an irresistible crust.
During grilling, baste the steak with a mixture of garlic, rosemary, and melted butter to infuse herbaceous, aromatic notes that permeate the meat.
For a fiery twist, brush the steak with chili oil before searing, or dust it lightly with smoked paprika for a subtle heat that lingers.
Alternatively, use the reverse sear method: slow-roast the steak at a low temperature until nearly cooked, then finish with a hard sear over blazing heat. This technique guarantees a tender, edge-to-edge pink interior crowned with a caramelized crust.
Mastering a Grilled Tomahawk Steak is more than just a meal—it’s a celebration of technique, fire, and bold flavor. With its commanding appearance and rich, juicy bite, this steak is a true badge of honor for any grill enthusiast, offering an unforgettable dining experience right from your backyard.
Ingredients
1 tomahawk steak, removed from the refrigerator and unwrapped 30 minutes before cooking
Salt, to taste
Pepper, to taste
Instructions
Begin by preheating your grill to its highest setting, or prepare a charcoal grill by creating a hot, blazing zone. As the grill heats, pat the tomahawk steak thoroughly dry using paper towels to ensure an ideal sear. Season the meat generously with salt and, if desired, a few cracks of black pepper.
Place the steak over the hottest part of the grill. Sear for 3 to 5 minutes on each side, rotating the steak a quarter turn halfway through each side to create bold, defined grill marks and build a rich, flavorful crust.
Once both sides have developed a deep sear, reduce the heat to medium. If using a charcoal grill, move the steak to an area of indirect heat—away from the flame but close enough to continue cooking—or position it over ash-covered coals.
Continue grilling the steak for 10 to 25 minutes, flipping once halfway through. Cook until the internal temperature reaches about 5°F below your desired doneness, keeping in mind that exact cooking times will vary based on thickness and preferred doneness. Using a meat thermometer is highly recommended for precision.
When the steak has reached the target temperature, transfer it to a plate and loosely tent it with aluminum foil. Let the meat rest for 5 to 10 minutes; during this time, the internal temperature will rise approximately 5°F, ensuring a perfectly juicy and tender steak. Slice against the grain to serve.
Grilled Tomahawk Steak Recipe
Ingredients
- 1 tomahawk steak removed from the refrigerator and unwrapped 30 minutes before cooking
- Salt to taste
- Pepper to taste
Instructions
- Begin by preheating your grill to its highest setting, or prepare a charcoal grill by creating a hot, blazing zone. As the grill heats, pat the tomahawk steak thoroughly dry using paper towels to ensure an ideal sear. Season the meat generously with salt and, if desired, a few cracks of black pepper.
- Place the steak over the hottest part of the grill. Sear for 3 to 5 minutes on each side, rotating the steak a quarter turn halfway through each side to create bold, defined grill marks and build a rich, flavorful crust.
- Once both sides have developed a deep sear, reduce the heat to medium. If using a charcoal grill, move the steak to an area of indirect heat—away from the flame but close enough to continue cooking—or position it over ash-covered coals.
- Continue grilling the steak for 10 to 25 minutes, flipping once halfway through. Cook until the internal temperature reaches about 5°F below your desired doneness, keeping in mind that exact cooking times will vary based on thickness and preferred doneness. Using a meat thermometer is highly recommended for precision.
- When the steak has reached the target temperature, transfer it to a plate and loosely tent it with aluminum foil. Let the meat rest for 5 to 10 minutes; during this time, the internal temperature will rise approximately 5°F, ensuring a perfectly juicy and tender steak. Slice against the grain to serve.
Notes
- Crust: Aim for a deep, flavorful crust on the outside of the steak. For extra char, carefully lift the steak by the bone (using grilling gloves, as it will be very hot) and press the thick edge against the grill grates for a couple of minutes before moving it to indirect heat. With a thick cut like this, searing the edge adds even more flavor and texture.
- Resting: Never skip the resting period. Allowing the steak to rest after grilling helps the juices redistribute throughout the meat, ensuring a tender, juicy bite. It also allows the steak to finish reaching its final internal temperature naturally.
