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When it comes to making a bold and mouthwatering statement on the grill, few cuts of meat rival the visual and flavorful impact of the tomahawk steak. This bone-in ribeye is a carnivore’s dream rich, tender, and dramatically presented with a long rib bone handle. BBQing this impressive steak transforms it into a smoky, crusty, and juicy masterpiece.
Whether you’re hosting a backyard feast, celebrating a special occasion, or simply treating yourself to steakhouse-quality meat at home, learning how to BBQ a tomahawk steak correctly is essential. This guide walks you through every step from selection to sizzling, searing to slicing so you can serve up a steak that’s as stunning to look at as it is to eat.
What is a Tomahawk Steak?
A tomahawk steak is essentially a ribeye beef steak that includes the entire rib bone, giving it a distinctive “axe” appearance hence the name. This cut is taken from the rib section of the cow (typically ribs 6–12) and includes generous marbling that delivers rich flavor and tenderness.
Most tomahawk steaks weigh between 30 and 45 ounces and are at least 2 inches thick, making them perfect for grilling. The extra-long bone isn’t just for aesthetics; it also serves as a heat conductor, helping the meat cook more evenly and retain juices.
Tomahawk steaks are often associated with fine dining and high-end steakhousesbut with the right approach, you can grill one to perfection in your own backyard.
Choosing the Right Tomahawk Steak
Not all tomahawk steaks are created equal. To ensure the best BBQ results, choose your steak carefully:
- Thickness: Look for steaks at least 2 inches thick. This helps achieve a good sear on the outside without overcooking the inside.
- Bone Length: A longer rib bone makes a more dramatic presentation but doesn’t affect the flavor.
- Marbling: Opt for Prime or upper Choice grades. Good marbling means more flavor and tenderness.
- Grass-Fed vs. Grain-Fed: Grass-fed offers leaner meat with earthy notes, while grain-fed has more fat and buttery texture.
- Aging: Dry-aged steaks have more concentrated flavor and tenderness but come at a premium price.
Pro tip: If buying online, choose a reputable source that delivers flash-frozen tomahawk steaks in vacuum-sealed packaging.
Preparing the Steak for the Grill
1. Trim (If Needed)
Most tomahawk steaks come pre-trimmed, but you may want to remove excess fat around the edges to prevent flare-ups.
2. Pat Dry
Use paper towels to pat the steak dry. Removing moisture from the surface is key to achieving a flavorful crust during grilling.
3. Season Generously
Keep it simple to let the beef shine. A classic combination of kosher salt, freshly cracked black pepper, and optionally, garlic powder works wonders. For extra flavor, rub in a blend of rosemary, thyme, and olive oil.
Let the steak sit with seasoning for 30–60 minutes at room temperature. This allows the salt to penetrate and brings the steak closer to grill-ready temperature.
Setting Up Your BBQ Grill
Grilling a tomahawk steak is all about temperature control. Here’s how to prep your grill:
Gas Grill Setup
- Preheat all burners to high.
- Once hot, turn off one side to create a two-zone fire (direct and indirect heat).
Charcoal Grill Setup
- Light coals and pile them on one side for direct heat.
- Leave the other side coal-free for indirect heat.
Optional: Add Smoke
For an extra layer of flavor, toss a few wood chunks (like oak, hickory, or mesquite) on the coals or in a smoker box.
Target temps:
- Direct zone: 450–500°F for searing
- Indirect zone: 275–325°F for slow finishing
How to BBQ a Tomahawk Steak
Step-by-Step Instructions:
1. Sear First (2–3 Minutes per Side)
Place the steak directly over the hottest part of the grill. Sear each side for 2–3 minutes to create a flavorful crust.
For deeper crust and grill marks:
- Rotate 45° halfway through each side.
- Avoid pressing down on the meat.
2. Move to Indirect Heat
Once seared, shift the steak to the cooler side of the grill.
Close the lid and continue cooking slowly until the steak reaches your desired internal temperature (use a digital meat thermometer):
| Doneness | Target Temp (Pull Off Grill) | Final Temp (After Resting) |
|---|---|---|
| Rare | 120°F | 125°F |
| Medium Rare | 125–130°F | 130–135°F |
| Medium | 135–140°F | 140–145°F |
Cooking time: About 30–45 minutes total depending on thickness and grill heat.
Resting and Slicing the Steak
After removing the tomahawk from the grill, tent it loosely with foil and let it rest for 10–15 minutes. This step is crucial to allow juices to redistribute.
Slicing Tips:
- Hold the bone like a handle.
- Slice along the bone to remove the meat in one piece.
- Then cut across the grain into thick strips.
- Serve family-style on a wooden board or platter for dramatic effect.
Serving Suggestions
Pair your grilled tomahawk with bold, complementary sides:
- Grilled asparagus or broccolini
- Roasted garlic mashed potatoes
- Creamy horseradish sauce
- Chimichurri or herb butter
Drink Pairings:
- Red Wine: Cabernet Sauvignon, Malbec, Syrah
- Beer: Stout or dark ale
- Cocktail: Bourbon-based drinks like an Old Fashioned
Common Mistakes to Avoid
- Overcooking: Thick steaks cook slower. Use a meat thermometer to avoid disappointment.
- Underseasoning: Don’t be afraid to use more salt than you think you need it’s a thick cut.
- Skipping Resting: Cutting too early leads to dry meat.
- Grill Flare-Ups: Manage fat drippings to avoid burnt patches.
- Cold Meat on Grill: Let steak reach room temperature before grilling.
BBQ Tips from the Pros
Try the Reverse Sear
Instead of searing first, start the steak on indirect heat and finish with a hot sear. This gives better edge-to-edge doneness and crispier crust.
Butter Basting
In the final few minutes, baste with melted butter, garlic, and thyme for a luxurious finish.
Presentation
Leave the bone intact for maximum effect. Garnish with fresh herbs or flaky sea salt before serving.
Final Thoughts
BBQing a tomahawk steak isn’t just about grilling meat it’s a celebration of flavor, fire, and finesse. With its thick cut, dramatic bone, and juicy richness, the tomahawk is the ultimate centerpiece for any barbecue gathering.
By following this guide from seasoning and searing to resting and slicing you’ll not only impress your guests but also master a technique that elevates your grilling game. So fire up the BBQ, grab that gorgeous steak, and enjoy a primal and delicious grilling experience.