Unlock the secrets to grilling an unbelievably juicy tomahawk steak right in your backyard, effortlessly rivaling the finest steakhouses! This premium cut promises an unforgettable culinary experience when prepared correctly, and we’re here to guide you through every step. For an extra layer of gourmet flavor, don’t forget to crown your masterpiece with our luscious garlicky herb butter.

For those without access to a grill, explore our alternative recipe for a perfectly seared Ribeye Steak, expertly cooked in a pan for fantastic results indoors.

Top-down view of a beautifully grilled and sliced tomahawk steak on a platter, adorned with melted herb butter, ready to be served.

Mastering the Grill: Your Comprehensive Guide to a Perfect Tomahawk Steak

There’s an undeniable magic to summer grilling, a season many of us eagerly anticipate all year. The sizzle of meat over open flames, the smoky aroma, and the joy of al fresco dining are truly incomparable. This year, with soaring temperatures encouraging outdoor living, grilling has become more than just a pastime; it’s a delightful necessity for putting food on the table. Grilling stands out not only as one of the most flavorful ways to prepare food but also as a remarkably healthy cooking method.

However, like any refined culinary skill, grilling requires practice and a keen understanding of technique. While an occasional overcooked burger is a small price to pay for honing your grilling prowess, the thought of potentially ruining a magnificent and often expensive cut like a tomahawk steak can be daunting. But fear not, aspiring grill masters! We’ve meticulously tested and perfected the methods, so you can approach this impressive steak with complete confidence. Below, we share our expert tips and a comprehensive guide to ensure your tomahawk steak is nothing short of perfection, delivering that coveted steakhouse quality right in your home.

A pristine, uncooked tomahawk steak, showcasing its impressive bone and marbling, ready for preparation.

Understanding the Tomahawk Steak: A Premium Cut Above

Despite its visually striking and somewhat intimidating appearance, the tomahawk steak is essentially a bone-in ribeye. What truly sets it apart is the significantly elongated rib bone that remains attached, typically French-trimmed to give it that distinctive “tomahawk handle” look. This unique presentation not only makes for an impressive centerpiece at any meal but also actively contributes to the steak’s incredible flavor and moisture retention during the cooking process.

Originating from the beef rib primal cut, the tomahawk is celebrated for its exceptional marbling – the intramuscular fat that melts as it cooks, infusing the meat with a rich, buttery flavor and keeping it incredibly tender and juicy. This is the same prized section from which the luxurious Prime Rib (also known as Rib of Beef) is derived, a popular choice for festive occasions like Christmas. The bone itself also adds a layer of depth to the flavor profile, creating a truly gourmet experience.

Typically, a tomahawk steak boasts an impressive thickness of at least 2 inches (5 cm) and often weighs between 30 to 45 ounces (approximately 850g to 1.3kg). This substantial cut is usually large enough to generously feed two to four people, making it an excellent choice for special gatherings, celebratory dinners, or a truly indulgent meal shared with loved ones.

While the sheer size and prominent bone can make cooking a tomahawk steak seem daunting, remember this fundamental truth: it is a prime cut of meat. Many home cooks stress over intricate grilling techniques, striving for perfection, when in reality, the inherent quality of the beef is paramount. Even the most meticulous cooking methods can’t transform a tough, cheap cut into a tender delight. Conversely, it’s remarkably challenging to “mess up” a high-quality ribeye or tomahawk. Its abundant marbling makes it inherently forgiving, ensuring tenderness, juiciness, and a full-bodied flavor profile. Your main task is simply to determine your preferred level of doneness, acquire a reliable meat thermometer, and diligently follow our expert guidance below. With these elements in place, a steakhouse-quality experience is well within your grasp, guaranteeing a memorable meal every time.

A thick tomahawk steak sizzling on a hot grill, developing a beautiful sear and enticing grill marks.

Expert Grilling Tips for Your Tomahawk Steak Success

Bring to Room Temperature for Even Cooking: For exceptionally even cooking, it’s crucial to remove your tomahawk steak from the refrigerator at least one hour before you plan to grill it. This allows the steak’s internal temperature to gradually rise closer to room temperature, preventing the exterior from overcooking while the interior struggles to reach its desired doneness. A cold center will cook unevenly, leading to a less satisfying result.
Generous Seasoning and Patting Dry: Season the steak generously on all sides with coarse salt and freshly ground black pepper. Don’t be shy; a thick cut like this can handle plenty of seasoning. Before placing it on the grill, ensure the surface is thoroughly patted dry with paper towels. Excess moisture on the steak’s surface will steam rather than sear, hindering the development of that coveted crispy, flavorful crust known as the Maillard reaction. A dry surface is key for a superior sear.
Master the Two-Zone Grilling Method: Given its substantial size and thickness, a tomahawk steak benefits immensely from a two-zone grilling setup (one side of your grill set to high, direct heat, and the other to low, indirect heat). Begin by searing the steak directly over high heat to create a beautiful, flavorful crust on all surfaces. Once a deep brown crust has formed, move the steak to the indirect heat zone. This allows the interior to cook gently and evenly to your desired doneness without burning the exterior. This technique ensures a perfectly cooked steak from edge to center, with a delicious crust.
Precision Doneness with a Meat Thermometer: The duration of cooking on indirect heat will vary depending on your desired level of doneness and the exact thickness of your steak. For a perfect medium-rare, a 35oz (1kg) steak typically requires approximately 10-12 minutes on indirect heat. However, relying on an instant-read meat thermometer is the most foolproof method to ensure your beef is always cooked to perfection. Why guess when you can know with certainty? Insert the thermometer into the thickest part of the meat, avoiding the bone.
Target Internal Temperatures for Doneness:
- Rare: 52°C / 125°F
- Medium-Rare: 54°C / 130°F (our preferred doneness for tomahawk, delivering optimal juiciness and flavor)
- Medium: 57°C / 135°F
- Medium-Well: 60°C / 140°F
- Well-Done: 63°C / 145°F and up (generally not recommended for premium cuts like tomahawk, as it can compromise tenderness)
The Essential Rest: This step is non-negotiable for a truly juicy steak. After removing your tomahawk from the grill, transfer it to a clean cutting board and cover it loosely with aluminum foil. Let it rest for a full 10 to 15 minutes before slicing. This crucial resting period allows the muscle fibers to relax and reabsorb the flavorful juices that have migrated to the center during cooking. Skipping this step means a significant loss of juice onto your cutting board, resulting in a drier, less tender steak. Patience here is rewarded with supreme juiciness!

A succulent, cooked and perfectly sliced tomahawk steak resting on a wooden board, ready to be served.

Elevate Your Steak: The Perfect Accompaniments

In our culinary philosophy, a truly exceptional steak deserves an equally remarkable sauce or accompaniment. It’s the harmonious pairing that elevates a great meal to an extraordinary one. While we feature several fantastic sauce recipes on our website, including the classic and utterly delicious Bearnaise Sauce, we have a special recommendation that perfectly complements the rich, beefy flavor of a grilled tomahawk steak: a vibrant, homemade herb butter.

Our preferred accompaniment for a grilled tomahawk is a simple yet profoundly flavorful herb butter. We love to blend high-quality, softened butter with a medley of fresh, aromatic soft herbs. Think bright, fresh parsley, delicate dill, and the subtle pungency and mild heat of finely chopped green onions (though not technically a herb, they add a fantastic dimension). A generous touch of garlic, either freshly minced for a pungent kick or gently roasted for a sweeter, mellower profile, rounds out this incredibly versatile topping. This infused butter melts beautifully over the hot, rested steak, creating a luscious, aromatic glaze that enhances every single bite. The richness of the butter and the freshness of the herbs perfectly balance the robust flavor of the beef.

More Irresistible Steak Sauce Recipes to Explore:

Expand your steak experience with these delightful sauce options:

Creamy Cognac Mushroom Steak Sauce: A rich and indulgent sauce featuring earthy mushrooms and a hint of cognac, perfect for cooler evenings and adding a touch of luxury.
Mushroom Marsala Sauce: A savory sauce with tender mushrooms simmered in a robust Marsala wine reduction, offering a depth of umami flavor.
Sicilian Lemon Herb Sauce Salmoriglio: A zesty, bright, and incredibly fresh sauce with lemon, garlic, and herbs, ideal for cutting through the richness of the steak and adding a Mediterranean flair.
Easy Bearnaise Sauce: The quintessential French steak sauce, a creamy, tangy emulsion bursting with the distinctive flavor of tarragon, an absolute classic pairing.

The Ultimate Grilled Tomahawk Steak with Herb Butter Recipe

Grilled Tomahawk Steak with Herb Butter

By Julia Frey of Vikalinka

Summary: Learn how to grill the juiciest tomahawk steak at home to rival any steakhouse offering.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

For Herb Butter

250g / 8oz butter, softened (salted or unsalted)
30g / 1oz fresh herbs (a vibrant mix of finely chopped parsley, dill, and green onions recommended)
2 cloves garlic, minced or finely crushed

For the Steak

1kg / 2lb tomahawk steak (ensure it’s at least 2 inches thick)
Coarse salt and freshly ground black pepper, to taste

Instructions

Prepare the Herb Butter: In a medium bowl, combine the softened butter, minced garlic, and finely chopped fresh herbs. Mix thoroughly with a fork or spatula until all ingredients are evenly incorporated. For a smoother, more uniform texture, you can pulse the mixture briefly in a food processor.
Shape and Chill Butter: Scrape the prepared herb butter onto a sheet of parchment paper or wax paper. Using the paper, roll the butter into a compact log shape and twist the ends of the paper to seal it securely. Place the butter log in the refrigerator for at least 30 minutes, or until it becomes firm enough to slice easily.
Acclimate the Steak: Remove the tomahawk steak from the refrigerator at least one hour before you plan to cook it. This allows the steak to gradually come to room temperature, which is essential for uniform cooking. Just before grilling, season the steak generously on all sides with coarse salt and freshly ground black pepper.
Preheat Grill and Pat Dry: Preheat your grill to a high temperature, aiming for approximately 200°C / 400°F. Set up your grill for two-zone cooking: one area with direct, high heat and another area with indirect, low heat. Before placing the steak on the grill, use paper towels to thoroughly dab any surface moisture off the steak; this promotes a superior sear.
Grill for a Perfect Sear: Place the seasoned tomahawk steak directly over the high heat zone. Grill with the lid closed for 4-5 minutes per side, turning only once, until a deep, flavorful crust forms. For distinct grill marks, rotate the steak 45 degrees halfway through each side’s direct searing time. Don’t forget to sear the thick edges of the steak as well, standing it upright with tongs if necessary.
Finish Cooking on Indirect Heat: Once a beautiful crust has developed on all sides, move the steak to the indirect heat zone of your grill. Close the grill lid and continue cooking for approximately 10-15 minutes, or until the internal temperature registers 54°C / 130°F for a perfect medium-rare, or 57°C / 135°F for medium doneness. Always use an instant-read meat thermometer inserted into the thickest part of the meat (avoiding the bone) for accurate readings.
Rest and Serve: Carefully remove the perfectly grilled steak from the grill and transfer it to a clean cutting board. Cover it loosely with aluminum foil and allow it to rest for a full 10 to 15 minutes. This crucial resting period ensures the juices redistribute throughout the meat, resulting in an exceptionally tender and juicy steak. After resting, slice the steak against the grain, top with generous discs of your chilled herb butter, and serve immediately. Enjoy your masterpiece!

Nutrition Information (Approximate per Serving)

Nutrition information is automatically calculated and should be used as an approximation. Individual values may vary based on ingredients and preparation methods.

We hope this comprehensive guide empowers you to grill a show-stopping tomahawk steak that delights your taste buds and impresses your guests. With these expert tips, you’re well on your way to achieving steakhouse-quality results right at home. Happy grilling!