How Long Should You Grill a Tomahawk Steak Step by Step?

You should grill a tomahawk steak by first searing it over high heat for 2-3 minutes per side to lock in juices and form a crust. Then move it to indirect heat at about 250-275°F and cook for 20-40 minutes, flipping occasionally for even doneness. Use a meat thermometer to check the internal temperature so you don’t overcook. Let it rest before serving for the best flavor and tenderness. Keep following to uncover each step in detail.

Selecting the Perfect Tomahawk Steak

Before you fire up the grill, choosing the right tomahawk steak sets the foundation for a great meal. You’ll want to look for a steak that’s at least 2 inches thick—thicker cuts hold juices better and grill evenly.

Check the marbling; those thin streaks of fat running through the meat are key for flavor and tenderness. Select a steak with a nice, even marbling without large fat pockets.

The bone should be long and clean, adding dramatic presentation and aiding in cooking.

Freshness matters too—pick a steak with a bright red color and avoid any that look dull or have an off smell.

Preparing Your Steak for the Grill

Once you’ve selected your tomahawk steak, it’s crucial to prepare it properly to ensure even cooking and maximum flavor. Start by patting the steak dry with paper towels; this removes excess moisture, helping you achieve a better sear.

Next, let the steak sit at room temperature for about 30 to 45 minutes—this prevents uneven cooking caused by a cold center.

Season generously with coarse salt and freshly ground black pepper on all sides, pressing the seasoning into the meat so it adheres well. If you like, add a touch of garlic powder or your favorite steak rub, but keep it simple to highlight the beef’s natural flavor.

Finally, let the seasoning settle while you get your grill ready.

Preheating the Grill to the Right Temperature

Although getting your tomahawk steak ready is important, you’ll want to focus on preheating your grill to the right temperature next. Aim for a medium-high heat, around 375°F to 400°F (190°C to 204°C).

This range ensures even cooking without burning the exterior before the inside reaches your desired doneness. Turn on your grill and close the lid, allowing it to heat up fully for about 10 to 15 minutes.

Use a built-in thermometer or a grill surface thermometer to check the temperature accurately. Avoid placing your steak on a grill that’s too cool, as it will cook unevenly and take longer.

Getting this step right sets the stage for a perfectly grilled tomahawk steak every time.

Searing the Tomahawk Steak on High Heat

With your grill heated to the right temperature, you’re ready to sear the tomahawk steak and lock in those rich flavors. Place the steak directly over the high heat zone.

Let it sear without moving it for about 2 to 3 minutes to develop a deep, caramelized crust. Then, flip the steak and sear the other side for another 2 to 3 minutes.

Use tongs to avoid piercing the meat and losing juices. Keep an eye on the steak to prevent burning; the goal is a golden-brown crust, not charred edges.

Searing at high heat seals in the steak’s natural juices and adds a smoky, flavorful exterior. Once both sides are beautifully seared, you’ll be ready to move on to the next grilling phase.

Grilling the Steak Using Indirect Heat

After searing the steak to lock in its juices, move it to the cooler side of the grill to continue cooking with indirect heat. This method lets the thick tomahawk steak cook evenly without burning the exterior.

Close the grill lid to trap heat and create an oven-like environment. Keep the temperature around 250-275°F (120-135°C) for controlled cooking.

Turn the steak occasionally to promote even heat distribution. Depending on thickness, this indirect grilling can take 20 to 40 minutes.

Use this time to monitor the steak closely and avoid overcooking. By using indirect heat, you ensure the steak finishes cooking gently, preserving juiciness and flavor while developing a perfect crust from the initial sear.

Checking the Internal Temperature for Doneness

When grilling a tomahawk steak, you can’t rely on time alone to determine doneness—you need to check the internal temperature. Use a reliable meat thermometer and insert it into the thickest part of the steak, avoiding the bone.

For rare, aim for 120-125°F; for medium-rare, 130-135°F; medium is 140-145°F; and well-done hits 160°F or higher.

Keep in mind, the steak will continue to cook slightly after you remove it from the grill, so consider pulling it off when it’s about 5°F below your target temperature.

Checking frequently during cooking prevents overcooking and helps you achieve that perfect level of doneness.

This method ensures a juicy, tender tomahawk steak every time.

Flipping the Steak for Even Cooking

Although it might seem simple, flipping your tomahawk steak at the right time is crucial for even cooking and a perfect sear. You want to let one side develop a rich, caramelized crust without disturbing it too soon.

Typically, grill the steak for about 4-5 minutes per side over high heat, but keep an eye on it. Use tongs to flip the steak gently—avoid piercing it to keep juices inside.

After flipping, give the second side the same attention to develop that beautiful crust. If the steak is particularly thick, you might need to flip it a few more times, lowering the heat slightly to cook through without burning.

Flipping carefully ensures balanced heat exposure and a delicious, evenly cooked tomahawk steak.

Resting the Tomahawk Steak After Grilling

Since grilling seals in all those flavorful juices, you’ll want to let your tomahawk steak rest before slicing. After you take it off the grill, transfer the steak to a warm plate or cutting board and loosely tent it with aluminum foil.

Resting allows the juices to redistribute evenly throughout the meat, preventing them from spilling out when you cut it. Aim to rest the steak for about 10 to 15 minutes.

This pause helps the fibers relax, making your steak more tender and flavorful. Avoid skipping this step, as cutting too soon causes the juices to run out, leaving the meat dry.

Serving Suggestions and Final Tips

After letting your tomahawk steak rest, you’re ready to serve it in a way that highlights its rich flavor and impressive presentation.

Slice the steak against the grain to ensure tenderness, cutting thick, juicy pieces. Serve it on a warm platter to keep it at the perfect temperature.

Complement the steak with simple sides like grilled vegetables, mashed potatoes, or a fresh arugula salad to balance the richness. A drizzle of chimichurri or a pat of herb butter can elevate the flavor.

Remember to keep the seasoning straightforward—quality beef needs little embellishment.

Finally, pair your meal with a robust red wine or a craft beer to round out the experience.

Enjoy your perfectly grilled tomahawk steak, and savor every bite!

Frequently Asked Questions

Can I Marinate a Tomahawk Steak Before Grilling?

Yes, you can marinate a tomahawk steak before grilling. Marinating adds flavor and tenderness. Just make sure to do it for at least 1-2 hours, or overnight for deeper taste, then grill to your liking.

What Type of Wood Chips Enhance Tomahawk Steak Flavor?

You’ll want to use wood chips like hickory, mesquite, or oak to enhance your tomahawk steak’s flavor. Apple or cherry wood adds a subtle sweetness that complements the rich, beefy taste perfectly.

How Long Can I Store a Raw Tomahawk Steak in the Fridge?

You can store a raw tomahawk steak in the fridge for 3 to 5 days. Make sure it’s tightly wrapped or in an airtight container to keep it fresh and prevent contamination.

Is It Safe to Grill Tomahawk Steak on a Charcoal Grill?

Yes, you can safely grill a tomahawk steak on a charcoal grill. Just make sure your coals are hot and evenly spread, and monitor the internal temperature to avoid undercooking or burning your steak.

Can I Use a Gas Grill to Cook a Tomahawk Steak?

Yes, you can use a gas grill to cook a tomahawk steak. Just preheat it well, sear both sides over high heat, then move to indirect heat until it reaches your desired doneness.

Conclusion

Grilling a tomahawk steak takes patience and attention, but it’s totally worth it. By selecting a quality cut, prepping it well, and mastering searing plus indirect grilling, you’ll nail that perfect crust and juicy interior. Don’t forget to check the internal temperature and let it rest before serving. Follow these steps, and you’ll impress everyone with a tender, flavorful steak every time. Now, fire up the grill and enjoy your masterpiece!