Grilled Tomahawk Steak Recipe
Wow your guests with this unbeatable grilled tomahawk steak. A thick, flavorful cut of beef with a dramatic rib bone handle, the tomahawk steak is meant for sharing and celebrates the joy of cooking over an open fire!
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Equipment
- Grill
- Meat Thermometer
- Aluminum Foil
Ingredients
- 1.5 lbs Tomahawk Steak
- As required Salt
- As required Pepper
- As required Oil
Step-by-step Guide
- Bring the steak to room temperature. Take it out of the fridge 1-2 hours before grilling.
- Season the steak generously on all sides with salt and pepper, or your favorite steak seasoning.
- Preheat the grill to high heat (get on 450-500°F if you use a gas grill) and brush the grates with oil.
- Place the steak on the hot grill grates, 2-3 minutes per side.
- Move the Tomahawk to an indirect heat source (no fire or opened burner directly under the steak but keeps the other area hot). Continue to grill until it reaches the desired internal temperature tracking by a meat thermometer (refer to the above temp table).
- Once the steak reaches the desired temperature, remove it from the grill. Loosely cover it in aluminum foil and let it rest for 10-15 minutes before slicing to allow the juices to redistribute.
- Slice the steak against the grain to serve. Enjoy your grilled Tomahawk Steak!
Cooking Tips
- Bringing the steak to room temperature before cooking is important which allows even cooking, especially such a thick cut. If you aren't able to sit it at room temperature 2 hours before cooking, place the steak in the fridge the night before.
- We recommend medium-rare for Tomahawk. But it's totally a personal preference.
- When the internal temperature reaches the desired temperature range (i.e. 125°F for medium-rare), the steak is ready to be removed from the grill. This reduces the risk of overcooking since the temp will continue to rise due to residual heat.
- And so letting the steak rest is a must which allows heat and juices to redistribute internally.