Juicy Grilled Tomahawk Steak Recipe: Wow Your Dinner Guests

Culinary magic happens when you master this incredible grilled tomahawk steak technique that promises restaurant-quality results at home.

Meat enthusiasts will adore the bold flavors and impressive presentation of this stunning cut.

Professional chefs know the secret lies in precise preparation and careful grilling methods.

Each thick slice promises incredible tenderness and rich, deep meaty notes that dance across your palate.

Selecting premium beef from trusted local ranchers ensures remarkable taste and texture.

Salt and high-heat techniques unlock incredible caramelization that transforms an ordinary steak into a spectacular dining experience.

We challenge you to elevate your grilling game with this mouthwatering masterpiece that will impress even the most discerning carnivores.

Tomahawk Steak on the Grill and the Sizzle Worth Sharing

• Impress Dinner Guests: This show-stopping tomahawk steak elevates any meal from ordinary to extraordinary, making you look like a culinary expert with minimal effort.
• Cook Like a Pro: The reverse sear method ensures perfect doneness throughout the steak, creating a restaurant-quality result that's surprisingly simple to achieve at home.
• Time-Saving Technique: Despite taking about 1-1.5 hours total, most of the cooking process is hands-off, allowing you to prepare side dishes or relax while the steak cooks perfectly.
• Crowd-Pleasing Presentation: The dramatic tomahawk cut with its long bone creates a stunning visual that guarantees wow factor and makes any dinner feel like a special occasion.

Grilled Tomahawk Steak Ingredients

• Tomahawk Steak: Premium, thick-cut bone-in ribeye with rich marbling and intense beef flavor. Best when high-quality, well-trimmed, and room temperature before cooking.

• Kosher Salt, Black Pepper: Classic seasoning blend that enhances natural meat flavor. Coarse salt helps create perfect crust and penetrates meat surface.

• Unsalted Butter: Adds richness and helps create golden-brown exterior. Softened butter allows easy basting.
• Fresh Garlic, Fresh Herbs: Provides aromatic depth and complementary flavors. Herbs like rosemary or thyme work best when freshly chopped.

• Choose a steak with consistent marbling.
• Select grass-fed beef for deeper flavor profile.
• Room temperature meat ensures even cooking.
• Use fresh, high-quality herbs for maximum taste impact.

Tomahawk Steak Grilling Steps

Step 1: Prepare Tomahawk Steak for Cooking

Bring the steak to room temperature.

Generously sprinkle kosher salt and black pepper over the entire surface of the meat.

Allow the steak to sit for about 45 minutes, which helps ensure even cooking and amazing flavor development.

Step 2: Set Up Grill Zones

Create two distinct temperature zones on your grill.

Establish a low-temperature area around 225°F-250°F for gentle cooking and a high-heat zone for searing.

This method helps cook the steak perfectly from the inside out.

Step 3: Slow Roast the Steak

Place the tomahawk steak on the cooler side of the grill.

• Rare: 115°F
• Medium-rare: 125°F

This process typically takes 45-60 minutes, depending on the steak’s thickness.

Use a meat thermometer to track the temperature precisely.

Step 4: Create Stunning Crust

Transfer the steak to the scorching hot side of the grill.

Sear each side for 1-2 minutes, flipping frequently to develop a beautiful, caramelized exterior.

Watch carefully to prevent burning.

Step 5: Rest and Enhance Flavor

Remove the steak from the grill.

• Unsalted butter
• Minced garlic
• Fresh herbs

Let the steak rest for 10 minutes.

This allows juices to redistribute, ensuring a moist and tender result.

Step 6: Slice and Present

Cut the steak against the grain to maximize tenderness.

Sprinkle with flaky sea salt.

Serve alongside your favorite accompaniments like roasted vegetables or creamy mashed potatoes.

Grilling Tips for Tomahawk Steak

• Remove the steak from the refrigerator 45 minutes before cooking to ensure even heat distribution and maximum juiciness.
• Create separate heat zones on the grill to control cooking precision, allowing slow, even cooking followed by a perfect sear.
• Use a reliable meat thermometer to track internal temperature, preventing overcooking and maintaining the desired doneness.
• Add garlic and herbs to melted butter for an extra flavor boost during the final resting stage, enhancing the steak's richness.
• Always cut against the grain to maximize tenderness, creating melt-in-your-mouth texture with each delicious bite.

Grilled Tomahawk Steak Storage

• Store leftover steak in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Cover the steak with plastic wrap or aluminum foil to prevent moisture loss and protect from absorbing other food odors.
• Warm the steak in a preheated oven at 250°F, using a wire rack on a baking sheet to maintain moisture and prevent overcooking. Heat until the internal temperature reaches 110°F, which typically takes 15-20 minutes.
• Skip the microwave, as it can toughen the meat and destroy the delicious texture of your perfectly grilled tomahawk steak.

What Sides Fit With Tomahawk Steak

• Pair with Bold Red Wines: Uncork robust Cabernet Sauvignon or Malbec to complement the steak's rich, smoky flavors and enhance the meaty texture.
• Match with Umami-Packed Sides: Roast garlic mushrooms or truffle-infused mashed potatoes create a luxurious flavor harmony that elevates the tomahawk's intense profile.
• Create Contrasting Sauces: Whip up a zesty chimichurri or blue cheese sauce to add brightness and tangy depth, cutting through the steak's richness and providing a palate-refreshing element.
• Select Crisp Craft Beer: Choose a hoppy IPA or amber ale with caramel notes to stand up to the steak's bold char and provide a refreshing counterpoint to the meat's intense flavor.

Grilled Tomahawk Steak Grilling Options

• Herb-Crusted Version: Coat the steak with a mixture of fresh rosemary, thyme, and parsley before grilling for an aromatic herb infusion.
• Spicy Southwestern Rub: Replace salt and pepper with a blend of chili powder, cumin, smoked paprika, and cayenne for a bold, zesty flavor profile.
• Gluten-Free Low-Sodium Option: Use herb-based seasoning and kosher salt alternatives to reduce sodium while maintaining robust taste for those with dietary restrictions.
• Keto-Friendly Preparation: Skip sugary marinades and focus on high-fat butter basting, using grass-fed butter and adding fresh garlic for extra flavor complexity.

FAQs

• Why use the reverse sear method for this steak?

The reverse sear allows for more even cooking, creating a perfect temperature gradient from edge to center. It helps develop a delicious crust while keeping the inside tender and juicy, reducing the risk of overcooking.

• What makes tomahawk steak different from other cuts?

Tomahawk steak is a bone-in ribeye with the entire rib bone left intact, giving it a dramatic presentation. The long bone adds extra flavor and helps conduct heat during cooking, making it a show-stopping centerpiece for special meals.

• How do I know when the steak is perfectly cooked?

Use a meat thermometer to check internal temperature. For medium-rare, aim for 125°F. Remember that temperature will continue to rise slightly during resting, so remove the steak just before it reaches your desired doneness.

• Can I cook this steak indoors if I don't have a grill?

Yes, you can use a cast-iron skillet or heavy pan. Start with low oven temperature around 225°F to slowly bring the steak to temperature, then finish with a high-heat sear on the stovetop for a similar reverse sear technique.

Grilled Tomahawk Steak Recipe

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4.8 from 38 reviews

• Total Time: 1 hour 10 minutes
• Yield: 2 1x

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Description

Succulent Tomahawk steak sizzles with bold Mexican-inspired flavors, promising a carnivore’s ultimate grilling experience. Perfectly charred edges and juicy center will transport you to a culinary paradise where bold spices and premium beef create mouthwatering magic.

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Ingredients

Scale 1x2x3x

Primary Meat:

• 1 tomahawk steak (23 inches thick, about 23 pounds/10.4 kilograms)

Seasoning:

• 2 teaspoons kosher salt
• 1 teaspoon coarse black pepper
• 1 tablespoon olive oil

Finishing Ingredients:

• 2 tablespoons butter
• 2 cloves garlic, smashed (optional)
• 1 sprig rosemary or thyme (optional)

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Instructions

1. Unwrap the tomahawk steak and pat it dry using paper towels, ensuring the surface is completely moisture-free for optimal seasoning adherence.
2. Liberally massage coarse kosher salt and freshly cracked black pepper across all surfaces of the meat, creating an even flavor coating.
3. Allow the seasoned steak to equilibrate at ambient temperature for approximately three-quarters of an hour, promoting uniform heat distribution during cooking.
4. Configure the grill with dual temperature zones: establish a low-temperature region around 225°F-250°F for gradual protein preparation and a high-heat section for caramelization.
5. Position the steak on the cooler grill section, maintaining indirect heat exposure and monitoring internal temperature with a precise meat thermometer.
6. Slowly cook the protein until it reaches desired doneness: 115°F for rare or 125°F for medium-rare, which typically requires 45-60 minutes depending on thickness.
7. Transition the steak to the scorching hot grill section, executing rapid searing movements to develop a rich mahogany-colored exterior.
8. Flip the meat frequently during searing, creating an evenly developed crisp crust without burning the protein.
9. Remove from heat and immediately drape with herb-infused butter, allowing aromatic garlic and fresh herbs to meld with the meat’s surface.
10. Let the steak recuperate for ten minutes, enabling internal juices to redistribute and ensuring maximum tenderness.
11. Slice perpendicular to the muscle grain, creating succulent medallions that showcase the steak’s perfect doneness.
12. Garnish with flaky sea salt and accompany with complementary side dishes for a complete culinary experience.

Notes

• Bring the steak to room temperature before grilling to ensure even cooking and prevent temperature shock.
• Use a meat thermometer for precise doneness, avoiding guesswork and potential overcooking.
• For a gluten-free option, skip any wheat-based marinades and stick to simple salt and pepper seasoning.
• Consider using a cast-iron skillet as an alternative cooking method if outdoor grilling isn’t possible, maintaining the same reverse sear technique.

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 1200
• Sugar: 0 g
• Sodium: 1150 mg
• Fat: 97 g
• Saturated Fat: 35 g
• Unsaturated Fat: 55 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 90 g
• Cholesterol: 250 mg