How to Grill a Tomahawk Steak – A Guide to Grilling the Perfect Steak

Hey there, grill master! Are you ready to level up your grilling game? Today, we’re going to tackle one of the most mouth-watering, impressive cuts of meat out there: the Tomahawk steak. With its massive size and bold flavor, this slice is sure to impress your friends and family. So, grab your apron, and let’s get started!

What Type of Steak Is This?

A Tomahawk steak is a bone-in ribeye slice with an extended rib bone. This Frenched bone gives it the appearance of a tomahawk axe, hence the name. Not only is it a showstopper, but it’s also one of the most tender, flavorful cuts of beef you can find.

Choosing the Perfect Meat

Tomahawk Ribeye Steak

When selecting a Tomahawk steak, you’ll want to focus on two key factors: thickness and marbling.

  • Thickness: A good slice of meat should be at least 2 inches thick. This ensures even cooking and a perfect medium-rare center.
  • Marbling: Look for a steak with plenty of marbling (the white flecks of fat within the meat). This will give it a rich, buttery flavor and tender texture.

Preparing the Meat for Grilling


Before you throw the meat on the grill, you’ll need to do some prep work.

  • Seasoning: Season your steak generously with salt and pepper or your favorite seasoning. Don’t be shy – this is a big cut of meat!
  • Bringing to Room Temperature: Allow your seasoned steak to sit at room temperature for about an hour before grilling. This will help it cook more evenly.

Setting Up Your Grill

Whether you’re using a gas or charcoal grill, you’ll want to set up a two-zone heat system for perfect grilling.

  • Gas Flat Grill: Turn one side of the grill to high heat and the other side to low heat.
  • Charcoal Grill: Pile the coals on one side of the grill, leaving the other side empty for indirect heat.

The Grilling Process

Tomahawk Steak grill

Now, it’s time to grill the meat to perfection.

  • Searing: Place your steak on the high-heat side of the grill and sear each side for about 3 minutes or until a beautiful crust forms.
  • Indirect Grilling: Move the meat to the low heat side of the grill, bone side down, and cook for approximately 15-20 minutes per pound or until your desired doneness is reached.

How to Check Doneness

When grilling a steak, you’ll want to ensure it’s cooked just right. Here are two methods to check for doneness:

  • Using a Meat Thermometer: Insert a meat thermometer into the thickest part of the steak, avoiding the bone. For medium-rare, aim for 130-135°F, medium at 135-140°F, and medium-well at 140-145°F.
  • Touch Test: Press your finger gently against the meat. If it feels soft and squishy, it’s rare. If it has a slight resistance and springs back, it’s medium-rare. If it’s firm with little give, it’s well done.

Resting Your Steak

Patience is key! After removing the meat from the grill, let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender, juicy bite every time.

Slicing and Serving Your Tomahawk Steak

Tomahawk Steak –serving

Now for the grand finale! Hold the bone with a towel or oven mitt and slice the meat away from it in one piece. Then, cut your steak into ½-inch-thick slices and serve it up on a platter. Don’t forget to snap a picture for the ‘gram!

Suggested Side Dishes

Your show-stopping Tomahawk steak deserves some equally delicious sidekicks. Consider pairing it with:

Storing and Reheating Tips

alu foil

1. Store Your Tomahawk Steak Like a Pro

So, you’ve grilled the perfect slice of meat, but there’s just too much deliciousness to handle in one sitting. No worries! Here’s how to store your steak safely and effectively.

Freeze It for Later

If you’re not planning on devouring your leftovers within a few days, the freezer is your best friend. Follow these steps to ensure your Tomahawk steak stays tasty and fresh:

  • Cool It Down: Before freezing, let your steak cool to room temperature.
  • Wrap It Up: Wrap each individual slice in plastic wrap or aluminum foil, creating an airtight seal.
  • Bag It: Place the wrapped slices in a resealable freezer bag, squeeze out any excess air, and seal it tightly.
  • Label and Date: Write the date and contents on the bag, so you know exactly what’s inside and how long it’s been there.
  • Your frozen Tomahawk steak will maintain its quality for up to 3 months. When you’re ready to enjoy it again, simply transfer it to the refrigerator and let it thaw overnight.

Refrigerator Storage: The Short-Term Solution

For leftovers you plan to consume within a few days, follow these easy refrigerator storage steps:

  • Let It Rest: Allow it to cool to room temperature.
  • Wrap It Well: Wrap your steak in aluminum foil or plastic wrap to lock in moisture.
  • Contain It: Place the wrapped meat in an airtight container or zip-top bag to prevent any cross-contamination or odors.
  • Store It Safely: Place your container in the refrigerator, ideally in the back, where temperatures are more consistent.
  • The leftovers will stay fresh and tasty in the refrigerator for 3-4 days.

2. Reheating Your Tomahawk Steak: Bringing Back the Magic

Don’t let your leftovers go to waste! Here’s how to reheat the meat while maintaining its tenderness and flavor.

The Low and Slow Oven Method

  • Preheat Your Oven: Set your oven to 250°F and allow it to preheat.
  • Prep Your Steak: Place your thawed or refrigerated meat slices on a wire rack over a baking sheet, allowing for even heat circulation.
  • Reheat Gently: Place the baking sheet in the oven and heat the steak until it reaches your desired temperature, usually 20-30 minutes for medium-rare.
  • Rest and Serve: Let the meat rest for a few minutes before serving to lock in those juicy flavors.

Skillet Sizzle

If you’re short on time, a skillet can also work wonders for reheating your Tomahawk steak.

  • Warm Your Skillet: Preheat a skillet over medium-low heat.
  • Add Some Fat: Add a small amount of butter or oil to the skillet.
  • Reheat with Care: Gently warm your meat slices in the skillet for 1-2 minutes per side, being careful not to overcook them.
  • Serve and Savor: Remove your steak from the skillet, let it rest briefly, and enjoy!

Frequently Asked Questions

Tomahawk Steak

1. Can I cook a Tomahawk steak in the oven?

Absolutely! Sear it in a hot cast iron skillet, then transfer it to a preheated 375°F oven to finish cooking.

2. How long can I store a raw slice of meat in the refrigerator?

A raw slice of meat can be safely stored in the refrigerator for 3-5 days before cooking.

3. What’s the best way to reheat a leftover slice of meat?

To maintain its tenderness, reheat the meat in a low oven (around 250°F) until it reaches your desired temperature.

4. Can I marinate my Tomahawk steak?

While not necessary, you can marinate it for added flavor. Be sure to choose a marinade with minimal acidity to avoid altering the meat’s texture.

5. How do I store cooked Tomahawk steak leftovers?

Wrap the meat in aluminum foil or place it in an airtight container, and store it in the refrigerator for up to 3-4 days.

Final Words

Grilling a Tomahawk steak may seem intimidating, but with a little preparation and our step-by-step guide, you’ll be the envy of every backyard barbecue. So, fire up that grill, and get ready to indulge in a carnivorous feast fit for a king!

Picture of Thomas Wynn

Thomas Wynn

Thomas is a nutritionist, chef and writer who combines healthy eating with great taste. He also writes about food, sharing easy and nutritious recipes for everyday cooking.
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