How to Cook a Tomahawk Steak on the Grill Perfectly
Grilling a tomahawk steak is a surefire way to impress your guests and satisfy your craving for a juicy, flavorful cut. This impressive steak, known for its long bone and thick marbling, demands a bit of technique to cook perfectly on the grill. But don’t worry, you don’t need to be a pro to get restaurant-quality results at home.
With the right preparation and grilling method, you can achieve a tender, smoky crust with a juicy center every time. Whether you’re firing up the grill for a weekend cookout or a special occasion, mastering this steak will elevate your grilling game instantly. Let’s dive into the essentials of how to cook a tomahawk steak on the grill so you can enjoy a mouthwatering meal that’s sure to impress.
Understanding the Tomahawk Steak
The tomahawk steak stands out for its size, flavor, and presentation. Knowing its features and how to select the best cut sets the foundation for successful grilling.
What Makes a Tomahawk Steak Unique
The tomahawk steak features a long, frenched bone that extends 6 to 8 inches, resembling a tomahawk axe. This bone adds flavor during cooking and keeps the meat moist. The steak comes from the rib section and contains rich marbling, typically with 4 to 6% intramuscular fat. This marbling enhances tenderness and creates a juicy texture. You grill this steak thick, usually 2 to 3 inches, ensuring a balance between a well-seared crust and a tender inside.
Choosing the Right Tomahawk Steak for Grilling
Select a tomahawk steak with at least 1.5 to 2 inches thickness to allow proper grilling without overcooking. Look for bright red color and firm texture to confirm freshness. Marbling should be evenly distributed with minimal connective tissue visible. Choose USDA Prime or Choice grades for superior tenderness and flavor. A well-aged steak, dry-aged for 21 to 28 days, develops more complex taste if available. Avoid steaks with discoloration or excessive moisture, which indicate poor quality or improper storage.
Preparing the Tomahawk Steak for the Grill
Proper preparation sets the foundation for grilling a tomahawk steak that delivers rich flavor and perfect texture. Focus on seasoning and temperature control before placing the steak on the grill.
Seasoning and Marinating Tips
Use coarse kosher salt and freshly ground black pepper to highlight the steak’s natural flavors. Apply liberally on all sides, including the bone. If preferred, add garlic powder, smoked paprika, or fresh herbs like rosemary for extra aroma. Avoid heavy marinades, as the marbling provides sufficient moisture and flavor. If marinating, limit time to 30 minutes with a simple mixture of olive oil, minced garlic, and herbs to prevent overpowering the meat.
Bringing the Steak to Room Temperature
Allow the tomahawk steak to rest at room temperature for 45 to 60 minutes before grilling. This ensures even cooking and prevents the outside from charring while the center remains undercooked. Pat the steak dry with paper towels to remove excess moisture, which improves searing and crust formation.
How to Cook a Tomahawk Steak on the Grill
Grilling a tomahawk steak requires careful control of heat and timing. Follow these steps to ensure a perfect sear and even cooking.
Setting Up the Grill for Indirect and Direct Heat
Arrange your grill to create two heat zones. Place the charcoal or burners on one side for direct high heat, and leave the other side empty for indirect low heat. Aim for 450°F to 500°F on the direct side and 250°F to 300°F on the indirect side. Use a grill grate thermometer to verify temperatures. Position a drip pan under the indirect zone to catch fat and avoid flare-ups.
Step-by-Step Grilling Process
- Sear the steak over direct heat for 2 to 3 minutes per side until it develops a deep brown crust.
- Move the steak to the indirect heat zone and close the lid.
- Cook for 20 to 30 minutes, flipping halfway through.
- Check internal temperature regularly to monitor doneness.
- Remove the steak from the grill when it reaches 5°F below your target temperature.
- Tent the steak loosely with foil and rest for 10 to 15 minutes to redistribute juices.
Using a Meat Thermometer for Perfect Doneness
Insert an instant-read meat thermometer into the center of the thickest part of the steak. Use the following temperature guide: rare at 120°F, medium-rare at 130°F, medium at 140°F, medium-well at 150°F, and well done at 160°F. Pull the steak off the grill early, as carryover cooking will raise the temperature 5°F to 10°F during resting. This technique guarantees your tomahawk steak cooks evenly and stays juicy.
Resting and Serving the Tomahawk Steak
Resting a tomahawk steak after grilling locks in the juices and enhances tenderness. Serving it with complementary sides showcases its rich flavor and impressive presentation.
Why Resting Is Important
Resting the steak for 10 to 15 minutes prevents juices from spilling out when you cut into it. This pause allows muscle fibers to relax and reabsorb moisture, keeping each bite juicy. Serving the steak immediately after removing it from the grill causes the juices to run out, resulting in a dry texture. Using foil to tent the steak during resting maintains warmth without steaming the crust.
Suggested Side Dishes and Presentation Ideas
Pair the tomahawk steak with grilled vegetables like asparagus or bell peppers to echo the smoky flavors. Roasted potatoes or a creamy mashed potato add hearty balance. A fresh arugula salad with lemon vinaigrette provides a bright, peppery contrast. Slice the steak against the grain into thick portions and present it on a wooden cutting board with sprigs of rosemary or thyme for an elegant look. Provide steak knives to ensure effortless cutting for your guests.
Conclusion
Grilling a tomahawk steak is a rewarding experience that elevates your cookout to something truly special. With attention to detail and the right technique, you can achieve a beautifully seared crust and juicy interior that rivals any steakhouse.
By mastering the heat zones and timing, you ensure your steak reaches the perfect doneness every time. Don’t forget to let it rest so those rich juices stay locked in, giving you a tender and flavorful bite.
Once you’ve nailed the process, serving your tomahawk steak with complementary sides will make your meal unforgettable. Get ready to impress your guests and enjoy a steak that’s as stunning as it is delicious.