Grilling a tomahawk steak over indirect heat allows the thick bone-in cut to cook through without burning. If you’ve been searching for how to cook a tomahawk steak on the grill, you’re in the right place. This guide breaks down every step so you can serve a steakhouse-quality meal at home.
A tomahawk steak is basically a ribeye with a long bone left attached. That bone makes it look impressive, but it also means the meat is thick and uneven. You need a smart grilling strategy to get a perfect crust and a juicy interior.
Let’s get started. No fluff, just real steps.
What Is A Tomahawk Steak And Why Grill It?
A tomahawk steak comes from the rib section of the cow. It’s cut thick, usually 2 to 2.5 inches. The bone is frenched, meaning the meat is trimmed away from the bone for that dramatic look.
Grilling is the best method for this cut. High heat from the grill gives you a nice char, while indirect heat cooks the inside evenly. You can also use a smoker or oven, but the grill adds that smoky flavor you can’t get any other way.
Key Features Of A Tomahawk Steak
- Thick cut: 2 to 2.5 inches
- Bone-in: adds flavor and moisture
- Well-marbled: lots of fat for tenderness
- Heavy weight: usually 30 to 45 ounces
Because it’s so thick, you cannot just throw it on a hot grill and flip it. That will burn the outside and leave the inside raw. You need a two-zone fire.
How To Cook A Tomahawk Steak On The Grill
This is the core section. Follow these steps exactly, and you’ll get a steak that rivals any restaurant.
Step 1: Choose The Right Steak
Start with a good quality steak. Look for USDA Prime or Choice grade. The marbling should be even throughout the meat. Avoid steaks with large chunks of fat on the outside.
Ask your butcher to french the bone if it’s not already done. This makes the steak look clean and helps it cook more evenly.
Step 2: Season Simply
You don’t need a complex rub. Salt and pepper are enough. Use coarse kosher salt and freshly ground black pepper. Apply the salt at least 40 minutes before grilling, or even overnight. This draws out moisture and then reabsorbs it, seasoning the meat deeply.
If you want, add garlic powder or a steak seasoning blend. But keep it simple. The beef flavor should shine.
Step 3: Set Up Your Grill For Two-Zone Cooking
This is the most important step. You need a hot side and a cool side.
For a charcoal grill: Bank the coals on one side. Leave the other side empty. You want the hot side at 450-500°F. The cool side should be around 250-300°F.
For a gas grill: Turn one burner to high and leave the other burners off. Place a drip pan on the cool side to catch fat.
Step 4: Sear The Steak
Pat the steak dry with paper towels. This helps the crust form. Place the steak on the hot side of the grill. Sear for 3-4 minutes per side, without moving it. You want a deep brown crust.
Use tongs to sear the edges, including the bone side. The bone can burn, so watch it closely.
Step 5: Move To Indirect Heat
After searing, move the steak to the cool side of the grill. Close the lid. Cook until the internal temperature reaches your desired doneness.
Use a meat thermometer inserted into the thickest part of the meat, away from the bone. Target temperatures:
- Rare: 120-125°F
- Medium-rare: 130-135°F (recommended)
- Medium: 140-145°F
- Medium-well: 150-155°F
- Well-done: 160°F+
This indirect cooking phase can take 20-30 minutes depending on thickness and grill temp. Check the temp every 10 minutes.
Step 6: Rest The Steak
Once the steak hits your target temp, remove it from the grill. Place it on a cutting board. Tent loosely with foil. Let it rest for 10-15 minutes.
Resting is critical. It allows the juices to redistribute. If you cut too soon, all the juice runs out and you get a dry steak.
Step 7: Slice And Serve
After resting, slice the steak against the grain. Cut the meat off the bone first, then slice into 1/2-inch thick pieces. Serve immediately.
You can also serve the steak whole with the bone attached for presentation. Provide a sharp knife for guests to slice their own.
Tips For Perfect Tomahawk Steak Every Time
These small details make a big difference.
Use A Meat Thermometer
Don’t guess the temperature. A digital instant-read thermometer is your best friend. Insert it into the center of the meat, not touching the bone.
Let The Steak Come To Room Temperature
Take the steak out of the fridge 30-60 minutes before grilling. This helps it cook more evenly. Cold meat in the center will take longer to cook, and the outside might burn.
Control Flare-Ups
The fat from the steak will drip onto the coals or burners. This causes flare-ups. If flames get too high, move the steak to the cool side immediately. Keep a spray bottle of water handy to tame small flare-ups.
Add Wood Chips For Smoke Flavor
If you want a smoky taste, soak wood chips in water for 30 minutes. Place them on the hot coals or in a smoker box. Hickory, mesquite, or cherry wood work well.
Common Mistakes To Avoid
Even experienced grillers make these errors. Steer clear of them.
- Overcooking: Tomahawk steaks are expensive. Don’t ruin them by cooking past medium-rare.
- Not resting: Cutting too soon is the number one mistake. Be patient.
- Using too much heat: High heat is for searing only. Cook the rest over indirect heat.
- Skipping the thermometer: Guessing leads to uneven doneness.
- Forgetting the bone: The bone conducts heat, so the meat near it cooks faster. Account for that.
Alternative Grilling Methods
Not everyone has a charcoal grill. Here are other ways to cook a tomahawk steak.
Gas Grill Method
Same two-zone setup. Sear over high heat, then move to the cool side. Gas grills tend to have less smoke flavor, so consider adding a smoker box.
Pellet Grill Method
Set your pellet grill to 225°F for smoking. Cook the steak until it reaches 115°F internal. Then crank the heat to 500°F and sear for 2-3 minutes per side. This gives you a smoky, tender steak.
Reverse Sear Method
This is popular for thick steaks. Cook the steak over indirect heat at 250°F until it reaches 115°F. Then sear over high heat for 2-3 minutes per side. This method ensures even cooking and a perfect crust.
What To Serve With Tomahawk Steak
A big steak deserves big sides. Keep it simple so the steak stays the star.
- Grilled vegetables: asparagus, bell peppers, zucchini
- Baked potatoes or sweet potatoes
- Simple salad with vinaigrette
- Garlic bread or crusty bread
- Red wine like Cabernet Sauvignon or Malbec
You can also make a compound butter with herbs and garlic to top the steak. Just mix softened butter with chopped parsley, thyme, and minced garlic. Chill it, then slice and place on the hot steak.
Frequently Asked Questions
How Long Does It Take To Cook A Tomahawk Steak On The Grill?
Total time is about 30-45 minutes. Searing takes 6-8 minutes, and indirect cooking takes 20-30 minutes. Resting adds another 10-15 minutes.
What Temperature Should A Tomahawk Steak Be Cooked To?
For medium-rare, aim for 130-135°F. For medium, 140-145°F. Always use a thermometer to check.
Can I Cook A Tomahawk Steak On A Gas Grill?
Yes. Use a two-zone setup: one burner on high, the others off. Sear on the hot side, then move to the cool side to finish.
Do I Need To Flip The Steak During Indirect Cooking?
Yes, flip once halfway through. This ensures even cooking. Use tongs to avoid piercing the meat.
How Do I Keep The Bone From Burning?
Wrap the bone in foil before grilling. This protects it from direct heat. Remove the foil for the last few minutes if you want a charred look.
Final Thoughts On Grilling Tomahawk Steak
Grilling a tomahawk steak is not hard, but it requires attention. The key is the two-zone fire and a good thermometer. Season simply, sear hard, then cook low and slow.
Practice makes perfect. The first one might not be perfect, but you’ll learn. Each time you cook one, you’ll get better at judging time and temperature.
Remember to rest the steak. That’s where the magic happens. Serve it with your favorite sides and enjoy a meal that impresses everyone.
Now you know how to cook a tomahawk steak on the grill. Get out there and fire up the grill. Your steak is waiting.