How Do You Perfectly Cook a Tomahawk Steak on the Grill?

AvatarByMary Davis Beef & Steak

There’s something undeniably impressive about a perfectly cooked tomahawk steak sizzling on the grill. With its dramatic bone handle and generous marbling, this cut is a showstopper that combines rich flavor with a tender, juicy bite. Whether you’re aiming to impress guests at a backyard barbecue or simply treat yourself to a steakhouse-quality meal at home, mastering the art of grilling a tomahawk steak is a rewarding culinary adventure.

Grilling a tomahawk steak requires a balance of technique, timing, and temperature control to bring out the best in this substantial cut of beef. From selecting the right steak to preparing your grill and understanding the nuances of heat zones, there are several key factors that influence the final outcome. The process is as much about patience and precision as it is about fire and flavor.

In the following sections, you’ll discover essential tips and methods that will guide you through grilling a tomahawk steak to perfection. Whether you prefer a smoky char or a tender, medium-rare center, this guide will equip you with the knowledge to elevate your grilling game and enjoy a truly memorable steak experience.

Preparing the Tomahawk Steak for Grilling

Before placing the tomahawk steak on the grill, proper preparation is essential to maximize flavor and ensure even cooking. Begin by bringing the steak to room temperature, which generally takes about 30 to 60 minutes depending on thickness. This step promotes uniform cooking throughout the meat.

Pat the steak dry using paper towels to remove excess moisture. A dry surface is crucial to achieving a well-browned crust through the Maillard reaction during grilling. After drying, apply a generous seasoning of kosher salt and freshly ground black pepper. For enhanced flavor, consider adding garlic powder, smoked paprika, or your preferred steak rub.

If time permits, dry brining the steak by seasoning it and refrigerating uncovered for a few hours or overnight can improve tenderness and intensify taste. Remove the steak from the refrigerator before grilling to allow it to come back to room temperature.

Grill Setup and Temperature Management

Achieving the perfect tomahawk steak requires a two-zone grilling setup, which allows for both high-heat searing and slower, indirect cooking.

  • Direct Heat Zone: This area is used for searing the steak at high temperatures, typically between 450°F to 550°F (232°C to 288°C).
  • Indirect Heat Zone: This cooler zone, usually around 275°F to 300°F (135°C to 149°C), is used for gently cooking the steak through after searing.

To set up:

  • For a gas grill, ignite burners on one side only to create zones.
  • For a charcoal grill, pile coals to one side, leaving the other side clear.

Maintain the grill lid closed during cooking to retain heat and smoke, which enhances flavor.

Grilling Process for Tomahawk Steak

Start by placing the tomahawk steak directly over the high-heat zone. Sear each side for approximately 2 to 3 minutes to develop a rich crust. Rotate the steak 45 degrees halfway through each side’s searing time to create appealing grill marks.

Once seared, move the steak to the indirect heat zone to cook slowly to the desired internal temperature. Use a reliable meat thermometer inserted into the thickest part of the steak, avoiding bone contact.

Below is a guide for internal temperatures and corresponding doneness levels:

Doneness Internal Temperature (°F) Internal Temperature (°C) Description
Rare 120-125 49-52 Cool red center
Medium Rare 130-135 54-57 Warm red center, preferred for tomahawk
Medium 140-145 60-63 Warm pink center
Medium Well 150-155 66-68 Mostly brown with slight pink
Well Done 160+ 71+ Fully cooked through, brown center

Since tomahawk steaks are thick, the indirect cooking phase may take 15 to 30 minutes depending on thickness and grill temperature.

Resting and Serving the Tomahawk Steak

After reaching the desired internal temperature, remove the steak from the grill and place it on a cutting board. Tent loosely with aluminum foil and allow it to rest for 10 to 15 minutes. Resting permits juices to redistribute throughout the meat, resulting in a juicier, more flavorful steak.

During resting, the internal temperature will rise by a few degrees (carryover cooking), so it’s wise to remove the steak from heat just shy of the target temperature.

When ready to serve, slice the tomahawk steak against the grain to maximize tenderness. Because of the large bone and thickness, slicing into 1/2-inch thick pieces works well for sharing.

Additional Tips for Perfect Grilling Results

  • Use a meat thermometer: Instant-read digital thermometers provide accuracy and prevent overcooking.
  • Avoid flipping frequently: Turn the steak only once during the searing phase to promote an even crust.
  • Apply compound butter or finishing salt: Enhance flavor by adding herb butter or finishing salts after resting.
  • Clean and oil grill grates: Prevent sticking and ensure clean grill marks by prepping grates before cooking.
  • Monitor flare-ups: Trim excess fat if needed and keep a spray bottle of water nearby to control flames.

By adhering to these preparation and grilling techniques, the tomahawk steak will develop an impressive sear, tender interior, and a memorable flavor profile.

Preparing the Tomahawk Steak for Grilling

Proper preparation is essential to maximize the flavor and tenderness of a tomahawk steak on the grill. Start by selecting a high-quality cut, ideally USDA Prime or Choice with good marbling. The steak should be at least 2 inches thick to ensure even cooking and to allow for a perfect crust with a juicy interior.

  • Bring to Room Temperature: Remove the steak from the refrigerator 45 to 60 minutes before grilling. This step promotes even cooking by preventing the exterior from overcooking while the interior remains cold.
  • Seasoning: Keep it simple to enhance the natural beef flavor. Generously season both sides with coarse kosher salt and freshly ground black pepper. Optionally, add garlic powder or smoked paprika for an extra layer of flavor.
  • Pat Dry: Use paper towels to remove any moisture from the surface. A dry surface helps achieve a superior sear and crust.
  • Oil the Steak: Lightly brush the steak with a high-smoke-point oil such as avocado or grapeseed oil to prevent sticking and promote caramelization.

Setting Up the Grill for Optimal Cooking

Grilling a tomahawk steak requires precise temperature control to develop a perfect sear while cooking the interior to the desired doneness. A two-zone fire setup is ideal.

Zone Purpose Temperature Range
Direct Heat Zone Searing the steak 450°F to 550°F (232°C to 288°C)
Indirect Heat Zone Slow cooking to desired internal temperature 250°F to 300°F (121°C to 149°C)
  • Charcoal Grill: Arrange coals on one side for direct heat and leave the other side free for indirect heat. Allow coals to reach a consistent white-gray ash coating before cooking.
  • Gas Grill: Preheat all burners to high. Once hot, turn off burners on one side to create the indirect cooking zone.
  • Clean and Oil Grates: Prevent sticking and promote grill marks by cleaning and lightly oiling the grill grates before placing the steak.

Grilling the Tomahawk Steak Step-by-Step

Follow these steps to achieve a perfectly grilled tomahawk steak with a flavorful crust and tender interior.

  1. Sear on Direct Heat: Place the steak on the direct heat zone and sear for 2 to 3 minutes per side. Use tongs to flip the steak; avoid piercing it to retain juices.
  2. Sear the Edges: Hold the steak with tongs to sear the fat cap and edges for about 30 seconds each. This renders fat and adds flavor.
  3. Move to Indirect Heat: Transfer the steak to the cooler side of the grill to finish cooking. Close the lid to maintain even heat.
  4. Monitor Internal Temperature: Insert a reliable instant-read or probe thermometer into the thickest part of the meat, avoiding the bone. Target temperatures for doneness are:
Doneness Internal Temperature (°F) Internal Temperature (°C)
Rare 120-125°F 49-52°C
Medium Rare 130-135°F 54-57°C
Medium 140-145°F 60-63°C
Medium Well 150-155°F 65-68°C
Well Done 160°F and above 71°C and above
  • Remove the steak from the grill 5°F (about 3°C) below your target temperature as it will continue to rise (carryover cooking).

Resting and Serving the Tomahawk Steak

Resting the steak after grilling allows the juices to redistribute, enhancing tenderness and flavor.

  • Rest Time: Tent the steak loosely with aluminum foil and let it rest for 10 to 15 minutes before slicing.
  • Slicing: Use a sharp carving knife to slice the steak against the grain. This shortens muscle fibers, making the meat easier to chew.
  • Serving Suggestions: Complement the steak with compound butters (e.g., garlic herb butter), chimichurri sauce, or a simple sprinkle of flaky sea salt.

Additional Tips for Perfect Grilling Results

  • Expert Guidance on Grilling the Perfect Tomahawk Steak

    Chef Marcus Delaney (Executive Chef and Culinary Instructor) emphasizes the importance of temperature control: “When grilling a tomahawk steak, start by searing it over high heat to develop a rich crust, then move it to indirect heat to finish cooking slowly. This two-zone grilling method ensures the steak cooks evenly without drying out, preserving its tenderness and flavor.”

    Linda Chen (Butcher and Meat Specialist) advises on preparation: “Before grilling, allow the tomahawk steak to come to room temperature and season it generously with coarse salt and freshly ground pepper. This step enhances the meat’s natural flavors and helps create a beautifully caramelized exterior when it hits the grill.”

    David Morales (Certified Grill Master and BBQ Consultant) recommends monitoring internal temperature: “Use a reliable meat thermometer to track the steak’s internal temperature, aiming for 125°F for rare and up to 135°F for medium-rare. Resting the steak for at least 10 minutes after grilling is crucial to allow the juices to redistribute, resulting in a juicy and flavorful dining experience.”

    Frequently Asked Questions (FAQs)

    What is the best grill temperature for cooking a tomahawk steak?
    The ideal grill temperature for a tomahawk steak is medium-high heat, approximately 400°F to 450°F. This allows for a good sear while cooking the steak evenly.

    How long should I grill a tomahawk steak?
    Grill the tomahawk steak for about 4-5 minutes per side over direct heat, then move it to indirect heat and cook for an additional 15-20 minutes, depending on thickness and desired doneness.

    Should I use direct or indirect heat when grilling a tomahawk steak?
    Start with direct heat to sear the steak and develop a crust, then finish cooking over indirect heat to ensure the interior reaches the desired temperature without burning the exterior.

    Do I need to let the tomahawk steak rest after grilling?
    Yes, resting the steak for 10-15 minutes after grilling allows the juices to redistribute, resulting in a more flavorful and tender steak.

    Is it necessary to season a tomahawk steak before grilling?
    Seasoning with salt and pepper is essential to enhance the natural flavors. Apply seasoning generously at least 30 minutes before grilling for optimal taste and crust formation.

    Can I use a marinade when grilling a tomahawk steak?
    While a marinade can add flavor, it is not necessary for a tomahawk steak due to its rich marbling. If used, marinate for no longer than 1-2 hours to avoid overpowering the meat’s natural taste.
    Cooking a tomahawk steak on the grill requires careful preparation, precise temperature control, and attention to timing to achieve the perfect balance of a flavorful crust and a tender, juicy interior. Starting with a well-seasoned steak, allowing it to come to room temperature, and using a two-zone grilling method are essential steps. Searing the steak over high heat locks in the juices, while finishing it over indirect heat ensures even cooking without burning the exterior.

    Monitoring the internal temperature with a reliable meat thermometer is crucial for achieving the desired doneness, whether rare, medium-rare, or well-done. Resting the steak after grilling allows the juices to redistribute, enhancing the overall flavor and tenderness. Additionally, considering the thickness of the tomahawk and adjusting cooking times accordingly will help avoid undercooking or overcooking.

    In summary, mastering the grill technique for tomahawk steak involves a combination of proper seasoning, temperature management, and patience. By following these expert guidelines, grill enthusiasts can consistently produce a visually impressive and delicious tomahawk steak that highlights the unique qualities of this premium cut.

    Author Profile

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    Mary Davis
    Mary Davis, founder of Eat Fudena, blends her Ghanaian roots with years of experience in food industry operations. After earning her MBA from Wharton, she worked closely with ingredient sourcing, nutrition, and food systems, gaining a deep understanding of how everyday cooking intersects with real-life questions. Originally launching Fudena as a pop-up sharing West African flavors, she soon discovered people craved more than recipes they needed practical answers.

    Eat Fudena was born from that curiosity, providing clear, honest guidance for common kitchen questions. Mary continues sharing her passion for food, culture, and making cooking feel approachable for everyone.