This Grilled Tomahawk Steak is as delicious as it is impressive! A juicy ribeye steak is left with a portion of the bone intact, creating one incredible presentation.
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Now That's A Steak
Tomahawk steaks: ever heard of them? Whether you’re familiar or not, I think we can all agree on one thing: that is one big piece of meat. An impressive meal to serve your guests, this steak is packed with flavor (due to its higher fat content), and while its size may intimidate, preparing it is relatively simple.
Not for the faint of heart, this Grilled Tomahawk Steak delivers major flavor and can feed a crowd. Read on to learn more about my Grilled Tomahawk Steak.
What Is A Tomahawk Steak?
A Tomahawk Steak is a ribeye steak cut specifically with a large portion of the bone still intact. The shape, of course, resembles a Tomahawk, which is how it gets its apt title.
Tomahawks can be found at your local butcher, but it’s best to call in advance: many butchers require advance notice since this is a more specialty cut of meat. The market I purchased mine from, Lowry Hill Meats in Minneapolis, was able to accommodate my request but had to work it into their schedule and deliveries.
How To Make A Grilled Tomahawk Steak
As I outline in my article, “How To Grill Steak: A Comprehensive Guide”, it’s best to not overcomplicate the seasoning of steak. No fancy spice blends required, thank you very much. In my opinion, all that’s needed to properly season steak is good, flaky salt, and freshly cracked black pepper…and lots of it. My Dad always says, “Whenever you think you’ve added enough salt and pepper to steak before you grill it…add more”. And he’s right! This help ring out the natural flavors in the meat, and creates a flavor crust upon grilling.
I offer more in-depth instruction in my article linked above, but the basics are this:
- Bring your steak to room temp
- Season liberally with salt and fresh cracked pepper
- Clean your grill and oil your grates
- Sear each side of the steak
- Cook indirectly until the desired doneness is reached (don’t forget a meat thermometer!)
With a steak as thick as a Tomahawk, it’s going to take some time to cook it. If you’re steak is between 1 1/2 and 2 inches, like mine was, it should take you 20 minutes of indirect cooking until it’s perfectly medium to medium rare.
How To Serve A Grilled Tomahaw Steak
There’s really only one way to serve a Grilled Tomahawk Steak of this proportion: on a cutting board, sliced and served alongside the impressive bone from which it came. Maybe have some vegetables grilled or a nice salad prepared (balance!), but that’s it! The Tomahawk of course will steal the show.
A few simple recipes to consider serving with your Grilled Tomahwk Steak:
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Grilled Tomahawk Steak
Ingredients
- 4 lb Tomahawk Steak
- Flaky Salt
- Fresh Cracked Pepper
- Oil, for grill grates
Instructions
- Bring Tomahawk Steak to room temperature before grilling, about 40 minutes. This promotes even cooking.
- Season liberally with flaky salt and cracked pepper. For this size of steak, start with 2 tablespoons of salt and and as much cracked pepper as your heart desires.
- Heat grill to 500º.
- Drizzle oil on a paper towel, and using grilling tongs, rub it over the grill grates.
- Add Tomahawk Steak to the grill, searing for about 3 minutes until charred. Using your tongs and a large grilling spatula, carefully flip the Tomahawk Steak to the other side, searing it.
- Reduce the heat on two of your burners to low, and move the Tomahawk steak over the burners, which allows it to cook indirectly. Continue to cook until an instant-read meat thermometer read 130 degrees, which is the range for medium-rare. Cook for longer if you prefer.
- Transfer steak to a baking sheet and gently tent with foil. Allow the steak to rest for 15 minutes to allow the juices in the steak to redistribute.
- Using a large chef's knife, Carefully slice the ribeye from the bone. Cutting it against the grain, slice the steak into strips and arrange it alongside the bone to display.
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