Grilled Tomahawk Steak is a show-stopping dish that’s simple to make with just three ingredients. This large steak, often called the “caveman steak” due to its size and primal appeal, is a favorite at restaurants but can easily be prepared at home too!
The secret to a juicy and tender Tomahawk Steak is reverse searing on the grill. This method ensures every bite is perfect. The steak’s generous size means it’s ideal for sharing among friends or family. My chef husband prefers cooking one large steak for everyone rather than smaller individual ones because it’s easier to cook and more impressive.
When serving this steak, you don’t need much else to complement it. A simple tossed salad with lemon or balsamic vinaigrette and a slice of crusty bread are perfect. For a summery twist, a corn salad or a refreshing tomato, cucumber, and avocado salad pair beautifully.
Impress your guests with this delicious and easy-to-make Grilled Tomahawk Steak right in your own backyard!
Tomahawk Steak on the Grill Recipe
Equipment
- Grill
- Cutting Board
- Sharp Knife
Ingredients
- 1-3 Pound Tomahawk steak
- 2 Tbsp Kosher salt
- 2 Tbsp Salted butter cut into pads
- 2 tsp Fresh cracked black pepper
Instructions
- Remove the steak from the fridge and place it on a flat cooling rack over a rimmed baking sheet. Season liberally on all sides with Kosher salt. Let it rest at room temperature for 2 hours to enhance flavor and tenderness.
- Preheat your grill for two-zone cooking. One side should have high, direct heat, while the other side remains off. Aim for an overall grill temperature around 275 degrees F.
- Place the tomahawk steak on the indirect, low heat side of the grill. Close the lid and cook until the internal temperature reaches 120 degrees F for medium rare, approximately 45 minutes to 1 hour. Flip the steak once halfway through cooking.
- Move the steak to the high, direct heat side of the grill to sear. Keep the lid open and sear each side for 3-4 minutes, ensuring to position the bone away from direct heat to avoid charring.
- Transfer the steak to a cutting board, top with pads of salted butter, and sprinkle with fresh cracked black pepper. Let it rest for 10-15 minutes before slicing and serving to allow the juices to redistribute.
Notes
- Quality of Steak: Choose a high-quality tomahawk steak with good marbling for the best flavor and tenderness. Look for USDA Prime or Choice grade beef.
- Temperature Control: Use a meat thermometer to monitor the internal temperature of the steak accurately. This ensures you achieve your desired level of doneness without overcooking.
- Resting Time: Allow the steak to rest after grilling. This step is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 575 kcal |
| Carbohydrates | 2g |
| Protein | 42g |
| Fat | 40g |
| Cholesterol | 168mg |
| Fiber | 1g |
| Sugar | 0.04g |
| Iron | 4mg |
What is Reverse Searing And Why Use it For Tomahawk Steak?
Reverse searing involves cooking the steak slowly at a low temperature first, then finishing with a high-heat sear. This method ensures that the steak cooks evenly and retains its juices, resulting in a tender and flavorful Tomahawk Steak every time.
How do I know when the Tomahawk Steak is done?
Use a meat thermometer to check the internal temperature of the steak. For medium rare, aim for around 130-135°F (54-57°C). Remove the steak from the grill a few degrees below your desired temperature as it will continue to cook while resting.
How should I season the Tomahawk Steak?
Season the steak generously with Kosher salt and freshly ground black pepper before grilling. You can also add additional seasonings like garlic powder, onion powder, or your favorite steak rub for extra flavor. Allow the steak to rest at room temperature after seasoning before grilling to enhance the flavors.
These tips will help you grill a perfect Tomahawk Steak that’s juicy, tender, and sure to impress your guests at any gathering or special occasion.
