How Do You Cook a Tomahawk Steak on the Grill Perfectly?

AvatarByCynthia Crase Beef & Steak

There’s something undeniably impressive about cooking a tomahawk steak on the grill. With its long, dramatic bone and thick, juicy cut, this steak isn’t just a meal—it’s a statement. Whether you’re aiming to impress guests at a backyard barbecue or simply want to elevate your grilling game, mastering the art of preparing a tomahawk steak over an open flame is a culinary adventure worth embarking on.

Grilling a tomahawk steak combines both technique and patience, balancing high heat for a perfect sear with slower cooking to achieve that tender, melt-in-your-mouth texture. The process invites you to engage with your grill in a way that transforms a simple steak into a show-stopping centerpiece. From selecting the right cut to understanding how to manage temperature and timing, there’s a satisfying rhythm to this method that rewards both novice and experienced grillers alike.

In the sections that follow, you’ll discover essential tips and tricks to help you confidently grill your tomahawk steak to perfection. Whether you’re curious about seasoning, temperature control, or resting times, this guide will prepare you to deliver a flavorful, beautifully cooked steak that’s sure to impress every time.

Preparing the Grill and Steak for Cooking

Before placing the tomahawk steak on the grill, proper preparation of both the grill and the meat is essential to achieve the best flavor and texture. Begin by cleaning the grill grates thoroughly to prevent any residual flavors or debris from affecting the steak. Use a grill brush to scrape off any charred bits from previous grilling sessions.

Next, set up your grill for a two-zone cooking method. This involves creating a hot direct heat zone and a cooler indirect heat zone. For a charcoal grill, pile coals on one side of the grill to create a high-heat area, leaving the other side free of coals. For gas grills, turn on burners on one side only, leaving the other side off or on a low setting. This setup allows you to sear the steak over direct heat and then finish cooking it slowly over indirect heat without burning the exterior.

Prepare the steak by patting it dry with paper towels to remove excess moisture, which helps in achieving a better crust. Season generously with kosher salt and freshly ground black pepper. Optionally, you can add garlic powder, smoked paprika, or your favorite steak rub to enhance flavor. Let the steak sit at room temperature for about 30 minutes before grilling to ensure even cooking.

Searing the Tomahawk Steak

Searing is crucial for developing a flavorful crust and locking in juices. Preheat the direct heat zone of your grill to a high temperature, ideally between 450°F and 500°F (232°C to 260°C). Place the steak directly over the hottest part of the grill.

Sear the steak for approximately 2-3 minutes per side, or until a deep brown crust forms. Use tongs to flip the steak gently without piercing the meat, which helps retain juices. Additionally, sear the edges by holding the steak with tongs for about 30 seconds on each side to develop an even crust along the bone.

Avoid moving the steak excessively during searing, as this can prevent the formation of a proper crust. Once seared, transfer the steak to the indirect heat zone to finish cooking.

Cooking to Desired Doneness Using Indirect Heat

After searing, move the tomahawk steak to the cooler side of the grill to cook gently and evenly. Close the grill lid to maintain consistent heat and infuse smoky flavor. Use a reliable meat thermometer inserted into the thickest part of the steak (away from the bone) to monitor internal temperature accurately.

Below is a guide for internal temperatures and corresponding doneness levels:

Doneness Internal Temperature (°F) Internal Temperature (°C) Description
Rare 120-125 49-52 Red, cool center
Medium Rare 130-135 54-57 Warm red center
Medium 140-145 60-63 Warm pink center
Medium Well 150-155 65-68 Slightly pink center
Well Done 160+ 71+ Little or no pink

Typically, a tomahawk steak weighing around 2 to 2.5 inches thick will take about 20-30 minutes on indirect heat to reach medium rare after searing, but times vary depending on the grill and ambient conditions. Begin checking the temperature at the 15-minute mark.

Resting and Serving the Tomahawk Steak

Resting the steak after grilling is critical to allow the juices to redistribute throughout the meat, ensuring a moist and tender bite. Remove the steak from the grill once it reaches your target internal temperature, and place it on a cutting board or plate. Tent loosely with aluminum foil to retain warmth.

Rest the steak for at least 10-15 minutes; this period will also allow the internal temperature to rise slightly (carryover cooking). During this time, the muscle fibers relax, and the juices that were driven to the center during cooking are reabsorbed.

When ready to serve, slice the tomahawk steak against the grain in 1/2-inch thick slices. This cutting technique maximizes tenderness. You may garnish with fresh herbs such as rosemary or thyme, and serve alongside complementary sides like grilled vegetables, mashed potatoes, or a fresh salad.

Additional Tips for Optimal Results

  • Use a chimney starter for charcoal to ensure even and consistent heat.
  • Avoid flipping the steak more than twice to develop a good crust.
  • Consider applying a light coat of oil with a high smoke point, such as avocado or grapeseed oil, before seasoning to prevent sticking.
  • If flare-ups occur, move the steak temporarily to the indirect heat zone until flames subside.
  • For enhanced flavor, baste the steak during the last few minutes of indirect cooking with melted butter mixed with garlic and herbs.

By carefully managing heat zones, monitoring internal temperature, and resting properly, you can achieve a perfectly grilled tomahawk steak with a beautifully seared crust and juicy interior.

Preparing the Tomahawk Steak for Grilling

Proper preparation is essential to maximize the flavor and texture of your tomahawk steak. Begin by selecting a high-quality cut, ideally USDA Prime or Choice, with ample marbling. The tomahawk steak typically weighs between 30 to 45 ounces and includes a long rib bone, which enhances presentation and flavor.

  • Thawing: If frozen, thaw the steak in the refrigerator for 24-48 hours to ensure even cooking.
  • Trimming: Lightly trim excess silver skin or large fat deposits, but retain most of the fat cap for flavor and moisture.
  • Seasoning: Apply a generous coating of kosher salt and freshly ground black pepper at least 45 minutes before grilling. For deeper seasoning, season the steak and let it rest uncovered in the refrigerator overnight.
  • Bringing to Room Temperature: Remove the steak from the refrigerator 30-60 minutes before cooking to allow it to reach room temperature, promoting even cooking.

Setting Up the Grill for Optimal Cooking

A tomahawk steak requires precise heat control due to its thickness and size. Setting up your grill correctly is critical for achieving the desired sear and internal doneness.

Grill Type Setup Method Temperature Range Notes
Charcoal Grill Two-zone fire: coals on one side only Direct zone: 500-600°F
Indirect zone: 250-300°F		 Allows searing over direct heat and slow cooking over indirect heat
Gas Grill One burner high heat, other burners off or low Direct zone: 500°F
Indirect zone: 250-300°F		 Maintain lid closed to retain heat and smoke

Ensure your grill grates are clean and well-oiled before cooking. Preheat the grill for at least 15 minutes to reach the target temperatures.

Grilling Technique for Tomahawk Steak

Due to the tomahawk steak’s thickness—typically 2 inches or more—a two-zone grilling method combining direct and indirect heat is optimal.

  1. Searing: Place the steak over the direct heat zone. Sear each side for 3-4 minutes until a deep brown crust forms. Additionally, sear the edges by holding the steak vertically with tongs for 1-2 minutes per side.
  2. Indirect Cooking: Transfer the steak to the cooler indirect zone. Close the lid and cook until the internal temperature reaches the desired doneness:
Doneness Internal Temperature (°F) Approximate Cooking Time (minutes)
Rare 120-125 8-12
Medium Rare 130-135 12-18
Medium 140-145 18-22
Medium Well 150-155 22-26

Use an instant-read meat thermometer to check the internal temperature at the thickest part, avoiding contact with the bone.

Resting and Serving the Tomahawk Steak

Resting the steak post-grilling is crucial to allow juices to redistribute, ensuring maximum tenderness and flavor.

  • Remove the steak from the grill and place it on a cutting board or plate.
  • Cover loosely with aluminum foil to retain warmth without trapping steam.
  • Rest for 10-15 minutes; during this time, the internal temperature will rise slightly (carryover cooking).
  • Slice against the grain, starting from the thickest end, to optimize tenderness.
  • Serve with complementary sides such as grilled vegetables, roasted potatoes, or a fresh chimichurri sauce.

Additional Tips for Enhancing Flavor and Texture

  • Butter Baste: During the last few minutes of indirect cooking, add a knob of unsalted butter, fresh garlic cloves, and herbs (thyme or rosemary) to the steak by spooning melted butter over it repeatedly.
  • Reverse Sear Method: Alternatively, cook the steak entirely over indirect heat until 10-15°F below target temperature, then sear over direct heat for 1-2 minutes per side for a uniform crust.
  • Wood Smoke: For charcoal grills, add wood chips (oak, hickory, or mesquite) to the coals to impart a smoky flavor.
  • Monitoring Temperature: Consider using a wireless or probe thermometer that can stay in the steak during grilling for real-time temperature monitoring.

    • Expert Techniques for Grilling the Perfect Tomahawk Steak

    Michael Trent (Certified Grill Master and Culinary Instructor). When grilling a tomahawk steak, it’s essential to start with a two-zone fire setup. Sear the steak over high direct heat for 2-3 minutes per side to develop a rich crust, then move it to indirect heat to finish cooking slowly. This method ensures even doneness while preserving the juiciness and flavor of the meat.

    Laura Chen (Butcher and Meat Science Specialist, Gourmet Provisions). Before grilling, allow the tomahawk steak to come to room temperature and season it generously with coarse salt and freshly ground black pepper. The thickness of the cut requires patience; using a meat thermometer to reach an internal temperature of 130°F for medium-rare is key to achieving the perfect balance between tenderness and flavor.

    David Morales (Executive Chef and BBQ Competition Judge). Resting the tomahawk steak after grilling is just as important as the cooking process itself. After pulling it off the grill, tent the steak loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more succulent and flavorful eating experience.

    Frequently Asked Questions (FAQs)

    What is the ideal grill temperature for cooking a tomahawk steak?
    The ideal grill temperature for a tomahawk steak is between 225°F and 275°F for indirect cooking, finishing with a high-heat sear at around 500°F to 600°F to develop a flavorful crust.

    How long should I grill a tomahawk steak?
    Grilling time varies based on thickness, but generally, it takes about 45 to 60 minutes at low indirect heat, followed by 2 to 3 minutes per side on high heat for searing.

    Should I use direct or indirect heat when grilling a tomahawk steak?
    Start with indirect heat to cook the steak evenly without burning, then finish with direct high heat to sear and create a caramelized crust.

    How do I know when my tomahawk steak is cooked to the desired doneness?
    Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for well done.

    Is it necessary to rest the tomahawk steak after grilling?
    Yes, resting the steak for 10 to 15 minutes allows the juices to redistribute, resulting in a more tender and flavorful eating experience.

    Should I season the tomahawk steak before or after grilling?
    Season the steak generously with salt and pepper at least 30 minutes before grilling to enhance flavor and improve crust formation.
    Cooking a tomahawk steak on the grill requires careful preparation and attention to detail to achieve the perfect balance of a flavorful crust and a tender, juicy interior. Key steps include properly seasoning the steak, allowing it to come to room temperature, and using a two-zone grilling method to sear and then slowly cook the meat. Maintaining the right temperature and monitoring the internal doneness with a meat thermometer are essential for optimal results.

    Utilizing indirect heat after searing helps ensure even cooking without burning the exterior, while resting the steak after grilling allows the juices to redistribute, enhancing flavor and tenderness. Additionally, choosing a high-quality tomahawk steak and ensuring your grill is clean and well-preheated will contribute significantly to the overall cooking experience and final taste.

    In summary, mastering the grilling of a tomahawk steak involves a combination of proper seasoning, temperature control, and timing. By following these expert techniques, grill enthusiasts can consistently prepare a visually impressive and delicious steak that highlights the unique qualities of this premium cut.

    Author Profile

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    Cynthia Crase
    Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

    Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.