How to Grill a Tomahawk Steak

Grilling a tomahawk steak is an unforgettable culinary experience. Known for its impressive size and exquisite flavor, this ribeye steak, complete with a long bone reminiscent of a tomahawk axe, is a show-stopper at any gathering. However, grilling it to perfection requires some preparation, patience, and attention to detail. This guide will walk you through every step of the process to ensure your tomahawk steak is tender, juicy, and packed with flavor.

Understanding the Tomahawk Steak

What Makes a Tomahawk Steak Unique

The tomahawk steak is essentially a ribeye steak that includes a long bone left intact for presentation. This bone acts as a natural handle, making it both dramatic in appearance and functional. With generous marbling and a substantial size, it is a favorite among steak enthusiasts.

Choosing the Right Tomahawk Steak

When selecting a tomahawk steak, look for well-marbled meat, as this ensures tenderness and flavor. Aim for a steak that is at least 2 inches thick, weighing around 2-3 pounds. For the best quality, consider USDA Prime or Wagyu beef. Grass-fed beef offers a leaner option with a more robust flavor, while grain-fed beef provides extra marbling for a buttery texture.

Preparation Before Grilling

Thawing and Bringing to Room Temperature

For even cooking, allow the steak to thaw completely if frozen. This can be done by placing it in the refrigerator overnight. Before grilling, let the steak sit at room temperature for about 30-60 minutes. This step prevents uneven cooking and ensures the steak reaches the desired doneness.

Seasoning the Steak

A tomahawk steak is flavorful on its own, so simple seasoning works best. Generously coat both sides with kosher salt and freshly ground black pepper. For additional depth, consider adding garlic powder, smoked paprika, or a steak rub of your choice. Season at least 30 minutes before grilling to allow the flavors to penetrate the meat.

Preparing the Grill

Prepare your grill for a two-zone cooking setup:

• Direct Heat Zone: High heat for searing the steak.
• Indirect Heat Zone: Lower heat for finishing the cooking process.

Clean and oil the grates to prevent sticking. Preheat the grill to 450°F for the searing zone and maintain 300°F in the indirect zone.

Grilling the Tomahawk Steak

The Sear-and-Roast Technique

1. Searing: Place the steak directly over the high-heat zone. Sear each side for 3-4 minutes until a golden-brown crust forms. Rotate the steak 90 degrees halfway through each side to achieve crosshatch grill marks.
2. Roasting: Move the steak to the indirect heat zone. Close the lid and cook until the internal temperature reaches your desired doneness:
   • Rare: 120°F
   • Medium-Rare: 130°F
   • Medium: 140°F
   • Medium-Well: 150°F

Use a meat thermometer to ensure accuracy.

Using a Meat Thermometer

Insert the thermometer into the thickest part of the steak, avoiding contact with the bone. For the most accurate reading, check the temperature periodically and adjust the heat as needed.

Monitoring and Adjusting the Heat

Maintain a consistent grill temperature by keeping the lid closed as much as possible. For charcoal grills, adjust the vents to regulate airflow. On gas grills, monitor the flame levels closely.

Resting and Serving

Why Resting is Crucial

Resting allows the juices to redistribute throughout the steak, ensuring every bite is tender and flavorful. Tent the steak with foil and let it rest for 10-15 minutes before slicing.

Carving and Presentation

Slice the tomahawk steak against the grain into thick slices for maximum tenderness. Arrange the slices around the bone for an eye-catching presentation.

Pairing Suggestions

Enhance your meal with complementary side dishes such as roasted potatoes, grilled asparagus, or a fresh arugula salad. For beverages, consider a bold red wine like Cabernet Sauvignon or a smoky bourbon.

Common Mistakes to Avoid

1. Over-seasoning: Let the natural flavor of the steak shine.
2. Skipping the resting step: This leads to loss of juices.
3. Using too much heat: Risk of burning the exterior before the interior cooks.
4. Not accounting for carryover cooking: The steak’s internal temperature will rise 5-10°F after it’s removed from the grill.

Expert Tips and Tricks

1. Reverse Searing: Start the steak in the indirect heat zone until it’s nearly done, then finish with a high-heat sear for a perfectly even cook.
2. Adding Smoky Flavor: Use wood chips like hickory or oak on the coals or in a smoker box.
3. Grilling in Weather: Use a grill cover and maintain consistent heat in windy or cold conditions.

Conclusion

Grilling a tomahawk steak is a rewarding experience that combines skill, patience, and artistry. By selecting a high-quality steak, preparing it with care, and using precise grilling techniques, you can create a meal that’s as impressive as it is delicious. Whether you’re hosting a backyard barbecue or a special dinner, a perfectly grilled tomahawk steak is sure to leave a lasting impression.