Elevate your grilling game with the impressive and flavorful tomahawk steak. This show-stopping cut, known for its long bone and generous marbling, is a true carnivore’s delight. While cooking a tomahawk steak may seem intimidating, with the right techniques, you can achieve a perfectly grilled and juicy steak that will leave a lasting impression on your guests.
In this guide, we’ll take you through the step-by-step process of cooking a tomahawk steak on the grill. From seasoning to achieving the ideal grill temperature and nailing the desired level of doneness, we’ll provide you with all the information you need to make your tomahawk steak a memorable culinary masterpiece. Let’s fire up the grill and indulge in the succulent goodness of a perfectly cooked tomahawk steak!
Grilled Tomahawk Steak
- carving board
- carving knife
- meat thermometer
- tomahawk steak
- kosher salt
- additional seasonings
- olive oil
- ground black pepper
- Preheat your grill to high heat. For a gas grill, set all burners to their highest setting. If using a charcoal grill, light a generous amount of charcoal and let it burn until covered with gray ash.
- Pat the tomahawk steak dry with paper towels. Brush both sides of the steak with olive oil, ensuring a thin and even coating. Generously season the steak with kosher salt and coarsely ground black pepper. Optionally, you can use additional seasonings or a steak rub of your choice, applying them according to your taste preferences.
- For a gas grill, leave one burner on high heat for direct grilling and turn off the adjacent burner(s) for indirect heat. If using a charcoal grill, move the lit charcoal to one side of the grill for direct heat, leaving the other side without coals for indirect heat.
- Place the tomahawk steak directly over the high heat zone of the grill. Sear each side for 2-3 minutes with the grill lid open, flipping the steak with tongs to achieve a beautiful sear on all sides.
- Once seared, move the steak to the indirect heat zone of the grill. Close the grill lid and continue cooking the steak until it reaches the desired level of doneness. Use an instant-read meat thermometer to check the internal temperature. For a medium-rare steak, aim for 130-135°F (54-57°C). Adjust the cooking time based on your preferred doneness.
- Once the steak reaches the desired temperature, carefully remove it from the grill and place it on a meat carving board. Tent the steak loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute and ensures a tender and juicy steak. After resting, carve the tomahawk steak by cutting it against the grain into thick slices.