How Long to Cook Tomahawk Steak on Grill With Step-By-Step Guide
You’ll want to start by letting your tomahawk steak sit at room temperature for about an hour and seasoning it well.
Cooking a tomahawk steak on the grill requires patience and precision to achieve the perfect crust and juicy interior. Set your grill for indirect heat around 275°F to 300°F, cooking the steak for 30 to 40 minutes until it hits 115°F to 120°F internally.
Then, move it over to high heat (550°F to 600°F) to sear each side for about 2 to 3 minutes, flipping frequently for a perfect crust.
Rest it 10 minutes before slicing. Keep going, and you’ll uncover pro tips to nail every step perfectly.
Key Takeaways
- Preheat grill to 275°F-300°F and cook tomahawk steak indirectly for about 45-60 minutes until internal temperature reaches 115°F-120°F for medium-rare.
- Sear steak on high heat (550°F-600°F) for 2-3 minutes per side, flipping every minute for even crust and grill marks.
- Let steak rest covered loosely with foil for 10 minutes after cooking to allow juices to redistribute and temperature to rise by 5-10°F.
- Season steak generously with kosher salt and pepper at least one hour before grilling, optionally dry brine up to 48 hours for enhanced flavor.
- Slice rested steak against the grain into ½-inch thick pieces using a sharp knife for optimal tenderness and presentation.
Understanding the Tomahawk Steak Cut
The tomahawk steak is a striking bone-in ribeye with a long rib bone that looks just like a tomahawk axe. This cut of beef stands out not only for its dramatic presentation but also for its thickness and size, often weighing between 2 to 3 pounds. When you’re looking at a tomahawk steak recipe, you’ll notice it calls for a thick ribeye steak that’s rich in significant marbling.
This marbling is essential because it guarantees the steak remains juicy and flavorful during cooking. As a bone-in ribeye, the tomahawk offers enhanced taste due to the bone’s influence on heat distribution and flavor. If you’re planning to cook this cut, you’ll appreciate how its thickness demands careful attention to cooking time and methods.
Preparing Your Tomahawk Steak for Grilling
Before you fire up the grill, it’s essential to prepare your tomahawk steak properly to guarantee even cooking and maximum flavor. First, let the steak sit out for 60-90 minutes to reach room temperature. This helps it cook evenly when exposed to direct high heat.
Next, generously season the steak with kosher salt and fresh ground black pepper at least one hour before grilling. For better seasoning adherence, apply a thin binder like mustard or oil. You can also dry brine by refrigerating the uncovered steak for up to 48 hours to boost flavor and texture.
| Step | Details |
|---|---|
| Room Temperature | Let steak sit 60-90 mins |
| Seasoning | Kosher salt & black pepper |
| Binder | Mustard or oil before seasoning |
| Dry Brine Option | Refrigerate uncovered 48 hours |
Following these steps guarantees your steak is perfectly prepped for grilling over high heat.
Setting Up Your Grill for Optimal Cooking
To cook your tomahawk steak perfectly, you’ll want to set up your grill with distinct temperature zones, using indirect heat for slow cooking and direct heat for searing.
Start by preheating your grill on high for about 15 minutes to guarantee even heat distribution.
This setup helps you control the cooking process and achieve that ideal crust and juicy interior.
Indirect and Direct Heat
Although grilling a tomahawk steak might seem straightforward, setting up your grill with both indirect and direct heat zones is crucial for perfect results. Using indirect heat first cooks the steak evenly, while direct heat finishes it with a flavorful sear.
Here’s how to set it up:
- Turn on one burner to create indirect heat at 400-500°F, leaving others off.
- Place the steak bone side facing the heat on the unlit side.
- Close the lid and cook until the internal temperature hits 115°F.
- Move steak to direct heat and sear for about 6 minutes, flipping every minute.
- Monitor grill temperature closely to avoid over or undercooking.
This method guarantees a juicy, perfectly cooked tomahawk steak every time.
Preheating the Grill
Setting up your grill properly starts with preheating it on high for at least 15 minutes to reach the ideal temperature range of 400 to 500°F. You want to preheat the grill to guarantee even heat distribution, which is key for cooking your tomahawk steak perfectly. For gas grills, turn off all burners except one on the far right to create a zone for indirect cooking while maintaining high temperature on the other side.
This setup helps you control the cooking process and achieve a beautiful sear that locks in juices and flavor. Using a probe thermometer can help monitor the grill’s internal temperature, assuring you maintain the right heat for both searing and slow cooking. Preheating is essential to get the best results.
Temperature Zones Setup
When you set up your grill with distinct temperature zones, you gain more control over how your tomahawk steak cooks. Start by preheating half of the grill to a high heat of 400 to 500°F, leaving the other half unlit for indirect cooking. This setup allows you to manage the temperature precisely.
To optimize cooking:
- Keep one burner on for indirect high heat, turning off others to create temperature zones
- Use a probe thermometer to track the steak’s internal temperature on the indirect side
- Position the steak bone side facing the lit burner for even heat distribution
- Cook over indirect heat until the desired temperature is reached
- Finish the steak on direct heat for a quick sear to develop a flavorful crust
This approach guarantees perfect doneness and texture.
Dry Brining and Seasoning Tips
To get the best flavor and juiciness from your tomahawk steak, try dry brining it with salt and letting it rest in the fridge for a day or two.
Applying a binder like mustard before seasoning helps the spices stick and creates a tasty crust when grilled. Using a generous mix of your favorite seasonings will guarantee every bite is packed with flavor.
Benefits of Dry Brining
Although it might seem simple, dry brining your tomahawk steak can dramatically improve its flavor and tenderness by allowing the salt to draw moisture to the surface and enhance seasoning absorption. This process not only locks in juiciness but also helps form a mouthwatering crust when grilled.
Here’s why you should dry brine:
- Salt draws moisture, improving seasoning penetration and overall flavor.
- Resting uncovered in the fridge for 24-48 hours boosts tenderness.
- Using a binder like mustard helps salt stick and deepens flavor.
- Dry brining promotes caramelization, creating a better crust during searing.
- Generous kosher salt or rubs amplify taste considerably.
Seasoning Techniques Explained
Mastering just a few seasoning techniques can transform your tomahawk steak from good to unforgettable. Start by dry brining: coat the steak with mustard, then a generous SPG mix to enhance flavor and moisture. Refrigerate uncovered on a rack for 24-48 hours.
Before grilling, always let it come to room temperature for even seasoning absorption.
| Step | Technique | Purpose |
|---|---|---|
| 1 | Mustard binder | Helps seasoning stick |
| 2 | SPG mix | Highlights natural flavors |
| 3 | Refrigerate uncovered | Intensifies flavor |
| 4 | Room temperature | Guarantees even cooking |
These seasoning techniques assure a perfectly flavored tomahawk steak every time.
Step 1: Slow Cooking Over Indirect Heat
When you start cooking your tomahawk steak over indirect heat, set your grill between 275°F and 300°F for the best slow cooking results. This method guarantees even cooking without burning the exterior.
Slow cooking over indirect heat helps the steak reach the perfect internal temperature gradually, preserving juiciness and tenderness.
Keep these tips in mind:
- Position the steak with the bone side facing the heat source for uniform cooking
- Use a probe thermometer to monitor internal temperature accurately
- Aim for 115°F to 120°F internal temperature for medium-rare doneness
- Expect about 20 to 30 minutes of slow cooking time over indirect heat
- Once done, let the steak rest at least 10 minutes to let the juices redistribute
Monitoring Internal Temperature for Doneness
Since the perfect tomahawk steak depends heavily on doneness, you’ll want to closely monitor its internal temperature with a probe thermometer. Insert the meat thermometer into the thickest part of the steak, avoiding bone or fat, to get the most accurate reading. During cooking, check every few minutes as the temperature nears your target to prevent overcooking.
Here’s a quick guide for internal temperatures:
| Doneness | Target Internal Temp (°F) | Notes |
|---|---|---|
| Rare | 120 | Slightly warm center |
| Medium Rare | 115 | Ideal pink center |
| Medium | 130 | Firm, slightly pink center |
| Well Done | 160+ | Fully cooked through |
| Resting Rise | +5 to +10 | Temperature rises after rest |
After reaching your target, let the steak rest 10 minutes to allow juices and temperature to settle for the best flavor and texture.
Step 2: Searing for the Perfect Crust
To get that perfect crust on your tomahawk steak, make sure your grill is sizzling between 550°F and 600°F for searing. Flip the steak every minute to create even grill marks and a crispy exterior.
These quick turns help lock in flavor and give you that mouthwatering finish.
Ideal Searing Temperature
Although it might be tempting to sear at lower temperatures, you’ll get the best crust on your tomahawk steak by heating your grill to between 550°F and 600°F. This ideal searing temperature guarantees a quick sear that locks in juices and forms that perfect crust.
To nail it:
- Preheat your grill on high to reach 550°F–600°F.
- Sear each side for about 1 minute for a golden brown crust.
- Use a probe thermometer to monitor internal temperature.
- Shift from indirect heat cooking to high-temp searing for max flavor.
- Watch closely to avoid burning and guarantee even browning.
Flip Frequency Tips
Getting that perfect crust on your tomahawk steak doesn’t just depend on hitting the right searing temperature—you’ll also need to flip it regularly. During the searing phase, flip frequency tips recommend turning your steak every minute over direct heat set between 550°F and 600°F. This frequent flipping guarantees even caramelization and helps you avoid burning, creating that beautiful crust you want.
Keep a close eye on the internal temperature, aiming for about 130°F for medium-rare doneness. Flipping often not only promotes uniform cooking but also lets you manage the steak’s heat exposure precisely. Remember, a consistent flip rhythm during searing is key to balancing a flavorful exterior with a perfectly cooked interior.
Achieving Grill Marks
Three key steps will help you achieve those perfect grill marks on your tomahawk steak. First, sear your steak over direct high heat for 2 ½ minutes on each side. Then, rotate it 90 degrees to create the classic crosshatch pattern.
Keep your grill temperature around 450-500°F to sear the crust quickly without overcooking the inside. Remember to close the grill lid during searing to maintain even heat.
To nail perfect grill marks:
- Preheat grill to 450-500°F
- Place steak on direct heat and sear 2 ½ minutes per side
- Rotate steak 90° halfway through each side
- Close lid to retain temperature
- Use a thermometer to reach 115-120°F internal before searing
This method guarantees a beautifully seared crust and ideal cook on your steak.
Resting Your Tomahawk Steak Before Serving
Once your tomahawk steak is off the grill, you’ll want to let it rest for about 10 minutes to allow the juices to redistribute, which makes the meat more flavorful and tender. Since a tomahawk is a thick cut, resting your tomahawk steak is essential to guarantee those flavorful juices don’t all run out when you slice into it. Cover it loosely with foil during this 10-minute period to keep it warm without steaming, which could ruin the crust you worked hard to achieve.
This resting time lets the juices settle evenly throughout the meat, enhancing every bite. After resting, remember to slice against the grain—this further improves tenderness and makes the steak easier to enjoy. Skipping this step means losing precious juices and flavor, so don’t rush it.
Resting your tomahawk steak properly guarantees a juicy, tender, and delicious meal every time.
Carving Techniques to Maximize Flavor
Although the tomahawk steak looks impressive whole, carving it properly is key to revealing its full flavor and tenderness. To get the most out of your steak, focus on precise slicing using the right technique and tools.
Here’s how you can maximize flavor and presentation:
- Always slice against the grain to boost tenderness in each bite.
- Use a sharp knife to guarantee clean cuts that keep the juices locked in.
- Cut the steak into ½-inch thick slices, the ideal size for serving and enjoying.
- For thick steaks, first cut the steak into smaller sections to make slicing easier and more controlled.
- Arrange the slices on a platter with the bone exposed for an impressive presentation that highlights the steak’s character.
Tips for Storing and Reheating Leftover Steak
After you’ve carved your tomahawk steak to perfection, you might wonder how to keep those delicious slices fresh for later. Start by cutting the leftover tomahawk steak off the bone and slicing it into ½-inch thick pieces. This makes it easier to store and helps maintain its freshness.
Place the slices in an airtight container and store them in the refrigerator for up to a few days. Avoid storing the large bone since it takes up unnecessary space.
When it’s time for reheating, you have a couple of good options. Use the microwave for about one minute to keep some of that pink interior, or sear the slices quickly in a skillet over medium-high heat for about a minute to warm and crisp the steak.
Leftover steak is perfect for a steak sandwich or tossed into a salad, making your next meal just as satisfying as the first.
Frequently Asked Questions
How Long Does It Take to Cook a Tomahawk Steak on a Grill?
It takes about 30 to 40 minutes to cook a tomahawk steak on the grill. You’ll want to start with indirect heat for roughly 20 minutes to reach medium-rare, around 115°F to 120°F internally.
Then, sear it over direct heat for about 6 minutes, flipping every minute for a nice crust. Don’t forget to rest your steak for at least 10 minutes before slicing to keep it juicy.
What Is the 3 3 2 2 Rule for Steak?
Think of the 3 3 2 2 rule as your secret recipe for steak perfection. You’ll grill your steak for 3 minutes on one side, flip it for another 3 minutes, then let it rest for 2 minutes before serving.
If you want it extra juicy, rest it for an additional 2 minutes. This simple timing helps you nail a tasty medium-rare without the guesswork, especially with thinner cuts.
Conclusion
Grilling a tomahawk steak takes patience, but remember, good things come to those who wait. By slow-cooking over indirect heat and finishing with a sear, you’ll achieve that perfect crust and juicy center. Don’t rush the resting—it’s key to locking in flavor.
With your steak perfectly cooked and rested, carving it right will maximize every bite. Follow these steps, and you’ll enjoy a meal worth savoring every time. Mastering how long to cook tomahawk steak on grill ensures your steak is tender, flavorful, and impressive every time.
