Introduction to Grilled Tomahawk Steak

If you’re looking for a steak that will impress your guests, the Tomahawk steak is the ultimate showstopper. Known for its dramatic presentation and rich marbling, this massive cut of beef is a favorite among grill enthusiasts and steak lovers. The long, bone-in ribeye resembles a tomahawk axe, giving it its iconic name.

One of the best ways to cook a Tomahawk steak is through the reverse-sear method. This technique ensures an even cook throughout while achieving a beautifully seared crust. Unlike traditional grilling, where the steak is seared first, the reverse sear starts with low and slow cooking before finishing with a high-heat sear. This approach allows you to control the internal temperature perfectly, making it ideal for achieving a medium-rare or any doneness preference.

To cook the perfect Tomahawk steak, you’ll need a few essential tools, including a Bluetooth-enabled meat thermometer, a high-heat grill, and a compound butter filled with garlic, shallots, and chives for that extra burst of flavor. Using a reliable meat thermometer ensures precise doneness without any guesswork, which is crucial for such a thick-cut steak.

In this guide, we’ll cover everything you need to know about grilling the perfect Tomahawk steak, from selecting the best cut to step-by-step cooking instructions.

What is a Tomahawk Steak?

Definition and Characteristics

A Tomahawk steak is essentially a bone-in ribeye that includes at least five inches of rib bone. The extended bone is what gives this steak its signature look, making it a favorite in high-end steakhouses and grilling competitions. Because it comes from the rib primal section, it has an exceptional amount of intramuscular fat, resulting in incredible tenderness and rich, buttery flavor.

Unlike regular ribeye steaks, which are trimmed closer to the meat, a Tomahawk steak retains the entire long bone. This bone not only enhances presentation but also contributes to flavor, as it helps insulate the meat during cooking, leading to a more even temperature distribution.

Why It’s Called a Tomahawk Steak

The name “Tomahawk steak” comes from its resemblance to a tomahawk axe. With its long bone acting as the handle and the ribeye resembling the blade, this cut naturally earned its distinctive name. Some also refer to it as a Cowboy Steak, though a true Cowboy steak typically has a shorter bone.

The Tomahawk steak isn’t just about aesthetics—it’s a cut that demands attention and care when cooking. Given its thickness (often 2 to 3 inches), it requires a precise cooking method like the reverse-sear to ensure even doneness from edge to center.

Where to Buy High-Quality Tomahawk Steaks

Not all Tomahawk steaks are created equal. The quality of the beef directly impacts the final result, so choosing a well-marbled, USDA Prime or Wagyu Tomahawk steak is essential for the best flavor.

Here are some of the best places to buy high-quality Tomahawk steaks:

• Local Butchers – Always ask your butcher for Prime-grade ribeye with a well-trimmed bone.
• Specialty Online Meat Shops – Companies like Snake River Farms offer premium American Wagyu Tomahawk steaks with incredible marbling.
• Gourmet Grocery Stores – Many high-end grocery stores carry dry-aged or grass-fed Tomahawk steaks.

Choosing a well-marbled cut ensures juiciness and a melt-in-your-mouth texture. Always look for even fat distribution, as this enhances the richness of the steak when cooked.

Now that you know what a Tomahawk steak is and where to find the best one, let’s dive into the best way to cook it for restaurant-quality results.

Why Use the Reverse Sear Method?

What is the Reverse Sear Technique?

The reverse-sear method is a two-step cooking process where the steak is slow-cooked at a low temperature first and then seared at high heat to finish. Unlike traditional grilling, where you sear first and then cook to temperature, the reverse sear ensures a more even cook from edge to center.

This method is particularly effective for thick cuts like the Tomahawk steak because it allows for precise temperature control, preventing overcooking on the outside while keeping the inside at the desired doneness.

Benefits of the Reverse Sear Method

• Even Cooking – Since the steak is first cooked at a low temperature, it gradually reaches the perfect doneness without a temperature gradient.
• Perfect Crust – By finishing with a high-heat sear, you achieve that signature steakhouse crust without overcooking the inside.
• Juicier Results – Cooking at a lower temperature minimizes moisture loss, keeping the steak incredibly tender.
• Greater Control Over Doneness – Using a meat thermometer ensures precision, making it nearly impossible to overcook.

For precise temperature readings, a Bluetooth-enabled meat thermometer is highly recommended. If you’re looking for a high-quality thermometer, check out this guide on best meat thermometers to find the most reliable options.

Essential Equipment for Grilling a Tomahawk Steak

Cooking a Tomahawk steak requires more than just a grill. Because of its large size and thick cut, having the right tools ensures you get the perfect sear and doneness every time.

1. Bluetooth-Enabled Meat Thermometer

• A Tomahawk steak is too thick to gauge doneness by feel.
• A Bluetooth-enabled thermometer allows you to track internal temperature without opening the grill, ensuring precision cooking.
• Look for models with an alarm feature to alert you when your steak reaches the ideal temperature.

2. Choosing the Right Grill: Gas vs. Charcoal vs. Pellet

Not all grills cook the same way. Here’s how different grill types affect your Tomahawk steak:

• Gas Grill – Easiest to control temperature, perfect for beginners.
• Charcoal Grill – Adds a smoky, rich flavor but requires more heat management.
• Pellet Grill – Provides consistent temperature and a great smoky taste, but may take longer to heat up for searing.

If you’re unsure about grill types, this article on grilling techniques breaks down the best methods for different grill setups.

3. Cast Iron Skillet (Optional for Searing)

• If you don’t have access to a high-heat grill, using a cast iron skillet on a stovetop is an excellent alternative for searing.
• The even heat distribution of cast iron helps create a deep, crispy crust.
• Add butter, garlic, and fresh herbs to the pan for extra flavor infusion while searing.

4. Aluminum Foil Pan for Basting

• Placing an aluminum foil pan under the steak during the slow-cook phase helps catch drippings and prevents flare-ups.
• Add butter, shallots, garlic, and fresh herbs to the pan so the steak absorbs additional flavors as it cooks.
• During the final resting period, use the rendered juices and melted butter to baste the steak for added richness.

With these essential tools in place, you’re fully equipped to grill the perfect Tomahawk steak. Next, we’ll dive into the step-by-step cooking process to ensure your steak turns out flawless every time.

Step-by-Step Cooking Guide & Serving

5. Ingredients and Steak Rub Preparation

The foundation of a perfectly grilled Tomahawk steak starts with a well-balanced seasoning rub and a flavor-packed compound butter. These elements enhance the steak’s natural umami while creating a crusty exterior and a rich, juicy interior.

Steak Rub Ingredients:

• 1 tablespoon brown sugar – Helps with caramelization.
• 1 tablespoon Montreal steak seasoning – Adds bold, smoky flavors.
• 2 teaspoons garlic powder – Boosts umami and depth.
• 2 teaspoons onion powder – Complements the garlic with subtle sweetness.

Compound Butter Ingredients:

• ¼ cup salted butter (room temperature) – Acts as the base for richness.
• 1 tablespoon minced shallot – Adds a mild oniony sweetness.
• 1 clove garlic (minced) – Infuses deep aroma and flavor.
• 1 tablespoon chopped fresh chives – Adds freshness.
• 2 teaspoons reserved steak rub – Ties all the flavors together.

Why Dry Brining is Essential

Dry brining enhances both the flavor and texture of the steak by allowing the seasoning to deeply penetrate the meat. This process also helps create a crispy crust by removing excess moisture from the surface.

By letting the steak rest uncovered in the refrigerator overnight, you allow the salt in the seasoning to break down proteins, resulting in a tender, flavorful bite. If you’re interested in the science behind dry brining, check out this expert grilling guide for additional insights.

6. Preparing the Steak: The Dry Brining Process

To get the best flavor and texture, follow these steps to properly dry brine your Tomahawk steak:

Season the Steak Properly

• Place the steak on a wire rack over a baking sheet for better air circulation.
• Generously coat all sides with the steak rub, making sure to massage the seasoning into the meat.
• Be sure to season the edges and fatty areas—not just the main surface.

Let the Dry Brine Work Its Magic

• Place the seasoned steak uncovered in the refrigerator for at least 12 hours (or overnight).
• The salt will begin drawing out moisture, then reabsorbing it, allowing for deeper seasoning penetration.
• This process also helps form a natural dry crust, which enhances searing later.

Bringing the Steak to Room Temperature

• Remove the steak from the fridge one hour before cooking.
• Let it rest at room temperature to ensure even cooking throughout.
• At this stage, prepare your grill or oven for the reverse-sear method.

Dry brining is a simple step that makes a huge difference in the final outcome. By removing excess moisture and allowing the salt to season the steak thoroughly, you’ll achieve that restaurant-quality bite every time.

With the steak now prepped, we’re ready to move on to the slow-cooking phase, which ensures the perfect medium-rare doneness and an incredible seared crust.

Slow Cooking in the Oven: Reverse Sear Process

Why Slow Cooking is Essential

Using the reverse sear method ensures your Tomahawk steak is cooked evenly from edge to center, preventing the common issue of an overcooked exterior and an undercooked interior. Instead of starting with a hot sear, you slow-roast the steak at a low temperature before finishing with a high-heat sear for a perfect crust.

Preheat the Oven to 300°F

• Set your oven to 300°F (150°C).
• Use a convection setting if available to circulate hot air evenly.
• Avoid temperatures above 325°F, as higher heat may cause uneven cooking.

Prepare the Steak for the Oven

• Place the steak on a wire rack set over a rimmed baking sheet.
• Using a wire rack allows heat to circulate around the steak, ensuring an even cook.
• Insert a Bluetooth-enabled meat thermometer into the thickest part of the steak. If you’re looking for a precise thermometer, check out this guide on the best meat thermometers.

Cook to an Internal Temperature of 110°F

• Transfer the steak to the middle oven rack and bake until it reaches an internal temperature of 110°F (43°C).
• This process typically takes 45 minutes, but start checking at 30 minutes to avoid overcooking.
• The low-and-slow cooking technique helps retain moisture, ensuring the steak stays incredibly juicy.

By the time your steak reaches 110°F, it will be ready for the high-heat searing phase, which locks in all the flavor while forming that signature steakhouse crust. Now, let’s move on to the grilling process for the final sear.

High-Heat Searing on the Grill: Creating the Perfect Crust

Once your Tomahawk steak has reached an internal temperature of 110°F in the oven, it’s time for the final and most crucial step—high-heat searing. This step creates that deep, golden-brown crust that steak lovers crave while locking in the steak’s natural juices.

Step 1: Preheat the Grill to High Heat

• Heat your grill to 500-550°F for an intense sear.
• If using a gas grill, turn all burners to high and let it preheat for at least 15 minutes.
• If using a charcoal grill, allow the coals to burn until they turn white-hot, creating even radiant heat.
• A pellet grill can also work, but you may need to use a cast iron skillet to reach the necessary searing temperature.

For a detailed breakdown of grill types and best techniques, check out this guide on grilling the perfect steak.

Step 2: Direct Searing on Grill Grates

• Place the steak directly over the hottest part of the grill grates.
• Sear for 2 minutes on one side, then rotate 90 degrees to create restaurant-style grill marks.
• Flip and repeat on the other side, searing for 2 more minutes.
• The goal is to reach a final internal temperature of 125-130°F for medium-rare.

Step 3: Managing Flare-Ups from Steak Fat

• Since a Tomahawk steak is highly marbled, rendering fat can cause flare-ups.
• Keep the grill lid open to monitor flames.
• If flare-ups occur, move the steak to a cooler zone for a few seconds before returning it to high heat.
• Avoid pressing the steak down—this causes juices to escape, leading to a drier steak.

Once your steak reaches perfect sear status, remove it from the grill and prepare for the final step—resting and basting with compound butter.

Resting and Basting the Steak

Applying Compound Butter After Grilling

As soon as you remove the Tomahawk steak from the grill, it’s time to baste it with compound butter. The heat from the steak will melt the butter, allowing the flavors of garlic, shallots, and chives to soak into the meat.

• Place a generous dollop of compound butter on top of the steak.
• Lightly tent the steak with aluminum foil to retain heat while it rests.
• As the butter melts, use a basting brush or spoon to distribute it evenly.

Letting the Steak Rest for 10 Minutes

Resting is a crucial step that allows the meat’s juices to redistribute instead of running out when sliced.

• Let the steak rest for 10 minutes before cutting into it.
• This resting period ensures the steak remains tender and juicy.
• Skipping this step can lead to a dry, less flavorful bite.

Now that the steak has rested, let’s move on to slicing and serving.

Slicing and Presentation

Best Slicing Techniques

To ensure tender bites, slicing must be done against the grain. This shortens muscle fibers and enhances the texture of the steak.

• Place the steak on a large cutting board.
• Using a sharp chef’s knife, slice along the bone line to separate the meat.
• Cut the steak into ½-inch thick slices, ensuring each bite gets some crispy crust and juicy center.

Plating the Steak for Maximum Visual Appeal

A beautifully plated Tomahawk steak enhances the dining experience.

• Arrange the slices in a fan shape on a warm platter.
• Drizzle any remaining melted butter and juices over the meat.
• Garnish with fresh chives or rosemary for added color and aroma.

Serving the Bone for Extra Enjoyment

The Tomahawk bone isn’t just for presentation—some guests might love to enjoy the flavorful meat attached to it.

• Serve the entire bone alongside the sliced steak.
• For a rustic presentation, place it on a wooden board for an authentic steakhouse feel.
• Let guests decide whether to enjoy the bone or use it as a serving piece.

With the steak now perfectly sliced and plated, it’s time to enjoy a restaurant-quality Tomahawk steak at home.

Best Side Dishes to Serve with Tomahawk Steak

A perfectly cooked Tomahawk steak deserves equally delicious side dishes to complement its rich, beefy flavor. The best pairings enhance the steak’s natural juiciness without overpowering it.

1. Garlic Butter Mushrooms

• Why it works: Mushrooms absorb the steak’s drippings and complement the umami-rich flavor.
• How to prepare: Sauté cremini or baby bella mushrooms in butter, garlic, and fresh thyme until tender.

2. Cheesy Scalloped Potatoes

• Why it works: The creamy, cheesy texture balances the steak’s robust char.
• How to prepare: Layer thinly sliced potatoes with heavy cream, garlic, cheddar, and parmesan, then bake until golden.

3. Roasted Brussels Sprouts

• Why it works: The slight bitterness of Brussels sprouts cuts through the richness of the steak.
• How to prepare: Toss halved Brussels sprouts with olive oil, salt, and balsamic glaze, then roast until crispy.

For more side dish inspiration, check out this grilling side dish guide to find the perfect match for your steak.

Recommended Wine Pairings for Tomahawk Steak

A Tomahawk steak is rich in fat and protein, making it the perfect companion for bold, full-bodied red wines. Here’s what pairs best:

1. Cabernet Sauvignon

• Why it works: High tannins in Cabernet Sauvignon cut through the steak’s fat, enhancing its juiciness.
• Top picks: Napa Valley Cabernet Sauvignon, Bordeaux blends.

2. Malbec

• Why it works: Malbec’s dark fruit flavors and velvety tannins bring out the charred crust of the steak.
• Top picks: Argentine Malbec, Cahors Malbec.

3. Syrah/Shiraz

• Why it works: Its peppery, smoky notes match the steak’s grilled flavors.
• Top picks: Northern Rhône Syrah, Australian Shiraz.

Wine Tasting Tips for Steak Dinners

• Decant your wine: Letting the wine breathe enhances its complexity.
• Serve at the right temperature: Red wines should be served at 60-65°F for the best experience.
• Experiment with aged wines: Older vintages have softer tannins, making them a great match for a dry-aged steak.

Expert Tips for Grilling the Perfect Tomahawk Steak

Grilling a Tomahawk steak requires precision and technique to achieve the perfect crust, juiciness, and doneness. Avoid these common mistakes and use these expert tips for a flawless steak every time.

Common Mistakes to Avoid

• Skipping the Dry Brine: Allowing the steak to rest with seasoning overnight enhances flavor and helps create a crispy crust.
• Cooking Over High Heat from the Start: A Tomahawk steak is thick—searing first can burn the exterior before the inside is properly cooked. Use the reverse-sear method for even doneness.
• Not Using a Meat Thermometer: Guessing doneness leads to overcooked or undercooked steak. Use a Bluetooth meat thermometer for accuracy.
• Skipping the Resting Period: Cutting into the steak immediately causes juices to escape, leaving it dry. Always rest for 10 minutes before slicing.

Using Carryover Cooking to Prevent Overcooking

• Remove the steak from heat when it reaches 125-130°F for medium-rare, as it will continue to rise 5-10°F while resting.
• This carryover cooking effect ensures your steak doesn’t exceed your desired doneness.

Alternative Searing Methods

• Cast Iron Searing: If you don’t have a grill, use a preheated cast iron skillet with butter for a crispy, golden-brown crust.
• Broiler Searing: Set your oven’s broiler to high heat, place the steak on a rack close to the heat source, and sear for 2 minutes per side.

With these expert tips, you’ll master the art of grilling a restaurant-quality Tomahawk steak at home.

Frequently Asked Questions (FAQs) 

1. What is the best seasoning for a Tomahawk steak?

The best way to season a Tomahawk steak is to enhance its natural beefy flavor without overpowering it. A simple yet bold blend works best:

• Kosher salt – Essential for bringing out the steak’s natural taste.
• Black pepper – Adds a deep, peppery crust.
• Garlic powder & onion powder – Boosts umami and complements the meat’s richness.
• Brown sugar (optional) – Helps with caramelization and enhances the crust.
• Smoked paprika or cayenne (optional) – Adds a subtle smoky or spicy kick.

For more flavor complexity, try a Montreal steak seasoning blend or a mix of fresh rosemary and thyme for a steakhouse-style seasoning.

2. How long does it take to grill a Tomahawk steak?

Cooking a Tomahawk steak with the reverse-sear method typically takes 45-60 minutes, depending on thickness:

• Slow cooking phase (in oven or indirect heat on the grill): ~45 minutes at 300°F until internal temp reaches 110°F.
• Searing phase (direct high heat): ~4-5 minutes total (2 minutes per side).
• Resting time: ~10 minutes to lock in juices.

For precise doneness, using a Bluetooth-enabled meat thermometer is recommended. Check out this guide on the best meat thermometers to ensure accuracy.

3. Should I use a gas or charcoal grill for a Tomahawk steak?

Both gas and charcoal grills work, but each has its own benefits:

• Gas Grill – Provides precise temperature control, making it easier to manage heat zones.
• Charcoal Grill – Adds a rich, smoky flavor that enhances the steak’s natural taste.
• Pellet Grill – Ideal for slow cooking with consistent heat and smoke infusion.

For the best balance of control and flavor, you can slow-cook in the oven and then sear over charcoal to get that classic steakhouse crust. Learn more about grilling techniques in this step-by-step grilling guide.

4. What is the ideal internal temperature for a medium-rare Tomahawk steak?

For a perfectly cooked medium-rare Tomahawk steak, aim for an internal temperature of 125-130°F after resting:

• Rare: 120°F – Cool red center.
• Medium-Rare: 125-130°F – Warm red center (ideal for Tomahawk steak).
• Medium: 135-140°F – Slightly pink center.
• Medium-Well: 145-150°F – Barely any pink.
• Well-Done: 155°F+ – Fully cooked through (not recommended for Tomahawk steaks).

Since carryover cooking will increase the temperature by 5-10°F while resting, remove the steak from the grill at 120-125°F for a perfect medium-rare result.

5. Can I cook a Tomahawk steak without an oven?

Yes! If you don’t want to use an oven, you can cook a Tomahawk steak using a grill-only reverse-sear method:

1. Set up a two-zone grill – One side should be low heat (250-275°F), and the other should be high heat (500°F+).
2. Slow-cook the steak over indirect heat until it reaches 110°F internal temperature.
3. Move to direct high heat and sear for 2 minutes per side for a perfect crust.
4. Rest for 10 minutes, allowing the juices to redistribute.

Alternatively, if you don’t have a grill, you can sear the steak in a cast iron skillet or under the oven broiler for the final searing step.

By following these expert tips, you’ll achieve a perfectly grilled Tomahawk steak no matter what cooking method you choose.

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