How to Cook a Tomahawk Steak on the Grill

The tomahawk steak is one of the most impressive cuts of beef you can cook on a grill. Known for its long, Frenched bone and generous marbling, this steak is both a feast for the eyes and the taste buds. While it may seem intimidating due to its size and thickness, grilling a tomahawk steak is a rewarding process that results in a deeply flavorful and juicy steak.

In this guide, we’ll walk you through every step of grilling the perfect tomahawk steak, from selecting the best cut to achieving a mouthwatering sear. Whether you’re a grilling pro or a novice, following these steps will ensure a restaurant-quality steak every time.

Selecting the Best Tomahawk Steak

The quality of your steak is crucial for achieving the best flavor and texture. When choosing a tomahawk steak, keep the following factors in mind:

• Marbling: Look for a steak with ample marbling (intramuscular fat), which enhances tenderness and flavor.
• Thickness: A tomahawk steak is typically 2 to 3 inches thick, making it ideal for reverse searing.
• Grade: Opt for USDA Prime or Choice beef for superior flavor. If available, Wagyu tomahawk steaks offer an unmatched level of richness and tenderness.
• Bone Length: A true tomahawk steak features a long, Frenched bone, adding to the dramatic presentation and enhancing the flavor during cooking.

Preparing the Steak

Before firing up the grill, proper preparation is key to ensuring a flavorful and evenly cooked steak.

1. Bring to Room Temperature

Remove the steak from the refrigerator at least 30-60 minutes before grilling. Allowing the meat to come to room temperature ensures even cooking throughout the steak.

2. Seasoning

A high-quality tomahawk steak doesn’t need much seasoning to shine. The simplest and most effective approach is:

• Kosher salt and freshly ground black pepper (generously applied)
• Garlic powder (optional for added depth)
• Olive oil (to help the seasoning adhere)

For those who enjoy bolder flavors, a dry rub with smoked paprika, cayenne pepper, and rosemary can add extra complexity.

3. Optional Dry Brining

For enhanced flavor and a better crust, consider dry brining the steak. Simply season it with salt and let it rest uncovered in the refrigerator for a few hours or overnight. This helps the salt penetrate deeper, resulting in a more flavorful and juicier steak.

Setting Up the Grill

The grilling setup plays a crucial role in cooking a thick tomahawk steak. The two-zone cooking method is the best approach, allowing for slow, even cooking followed by a high-heat sear.

1. Choose Your Grill

• Charcoal Grill: Ideal for a smoky flavor. Use lump charcoal or briquettes and consider adding wood chips (hickory, mesquite, or oak) for additional smokiness.
• Gas Grill: Convenient and easier to control. Ensure the grill has a strong searing burner or can reach high temperatures.

2. Two-Zone Cooking Setup

• Indirect Heat Zone: One side of the grill is at a lower temperature (225°F-250°F) for slow cooking.
• Direct Heat Zone: The other side is set to high heat (500°F+) for searing the steak at the end.

Cooking Process

The reverse sear method is the best technique for cooking a tomahawk steak, ensuring even doneness and a perfect crust.

1. Slow Cook Over Indirect Heat

1. Preheat the grill and set it up for two-zone cooking.
2. Place the steak on the cooler side of the grill.
3. Close the lid and let it cook slowly, flipping every 15-20 minutes.
4. Monitor the internal temperature with a meat thermometer.
   • 110°F-115°F for a medium-rare target (before searing).

2. Rest the Steak Before Searing

Once the steak reaches 110°F-115°F, remove it from the grill and let it rest for 10 minutes. This allows the juices to redistribute and prevents overcooking during searing.

3. Searing Over Direct Heat

1. Increase the grill temperature to 500°F+ or as hot as possible.
2. Place the steak directly over the flames for 1-2 minutes per side.
3. Flip and rotate the steak to achieve a deep golden-brown crust.
4. Sear the edges for added caramelization.

Checking for Doneness

Using a meat thermometer is essential to achieving the perfect doneness:

• Rare: 120°F-125°F
• Medium-Rare: 130°F-135°F (recommended for tomahawk steaks)
• Medium: 140°F-145°F
• Medium-Well: 150°F+

Remember, the steak will continue to cook slightly due to carryover heat, so remove it from the grill when it’s 5°F below your target temperature.

Resting and Serving

1. Resting

Rest the steak for 10-15 minutes before slicing. This step is crucial for keeping the steak juicy, as it allows the internal juices to settle.

2. Slicing

Using a sharp knife, slice the steak against the grain for maximum tenderness.

3. Serving Suggestions

Complement your tomahawk steak with these delicious pairings:

• Classic Sides: Roasted garlic mashed potatoes, grilled asparagus, creamed spinach.
• Sauces: Chimichurri, peppercorn sauce, garlic butter.
• Wine Pairing: A bold red wine like Cabernet Sauvignon or Malbec enhances the flavors of the steak.

Conclusion

Cooking a tomahawk steak on the grill may seem like a challenge, but with the right technique, it’s a rewarding experience. By selecting a high-quality cut, using a two-zone grilling method, and employing the reverse sear technique, you can achieve a perfectly cooked tomahawk steak every time.

The next time you fire up your grill, impress your guests with this show-stopping cut of beef, and enjoy the rich, smoky flavors that only a grilled tomahawk steak can deliver. Happy grilling.