When people ask, "can you grill a tomahawk steak," they are usually thinking of the traditional method of putting meat over a flame. However, for a cut this large, the is the gold standard. This method involves cooking the steak low and slow until it nearly reaches its target temperature, then finishing it with a high-heat sear.

Can You Grill a Tomahawk Steak at Home?

Introduction
Understanding the Anatomy of the Tomahawk
Selecting Your Steak: What to Look For
Preparation: Setting the Stage for Success
Grilling Methods: The Reverse Sear Strategy
Monitoring Doneness and the Importance of Temperature
Resting and Slicing: The Final Flourish
Menu Pairing Ideas: Completing the Experience
Selecting Other Premium Cuts for Variety
Storage and Handling: Keeping it Fresh
Conclusion
FAQ

Introduction

Few sights in the culinary world are as immediately arresting as a thick-cut steak with a long, arched bone protruding from its center, resembling a prehistoric tool or a piece of edible art. The tomahawk steak has transitioned from a high-end steakhouse novelty to a centerpiece for home grill masters looking to elevate their outdoor cooking game. But as you stand before the butcher counter or browse a premium online Beef Collection, a practical question often arises: can you grill a tomahawk steak with the same precision as a professional chef, or is its massive size too intimidating for a standard backyard setup?

The answer is a resounding yes, though it requires a shift in strategy compared to thinner cuts. Grilling a tomahawk is not merely about applying heat to meat; it is a ritual of temperature control, patience, and understanding the unique physics of a bone-in ribeye. Because these steaks are typically two inches thick or more, the traditional "flip-and-sear" method used for a standard Boneless New York Strip Steak (14 oz) will likely result in a charred exterior and a raw, cold interior. Instead, mastering the tomahawk requires a more nuanced approach that respects the marbling and the insulating properties of that iconic bone.

The purpose of this guide is to empower you with the knowledge and techniques necessary to conquer this king of steaks. Whether you are hosting a celebratory dinner or simply want to treat your family to a restaurant-quality meal, we will cover everything from selecting the right cut to the final, resting-enhanced bite. By the end of this article, you will understand the nuances of the reverse sear, the importance of thermal carryover, and how to maximize the flavor profile of the Tomahawk using your own grill.

We will explore the anatomy of the cut, the science behind the seasoning, and the step-by-step mechanics of managing direct and indirect heat. Additionally, we will touch upon how to choose between various premium cuts, ensuring that every time you utilize our Home Delivery service, you are equipped to make the most of your investment. This is more than a recipe; it is a masterclass in fire, fat, and bone.

Understanding the Anatomy of the Tomahawk

To grill a tomahawk effectively, one must first understand what it actually is. Essentially, a tomahawk is a ribeye steak that has been "frenching"—a culinary term for cleaning the bone of fat and meat—leaving at least five inches of the rib bone intact. This creates a visual spectacle, but it also influences how the steak cooks.

The Ribeye Core

At its heart, the tomahawk is a ribeye. This means it contains the longissimus dorsi (the eye of the ribeye) and the spinalis dorsi (the ribeye cap). The cap is widely considered the most flavorful, tender muscle on the entire animal, characterized by heavy marbling and a loose grain that absorbs seasoning beautifully. When you grill a Tomahawk, you are working with a cut that is naturally rich in intramuscular fat. This fat renders during the cooking process, essentially "self-basting" the meat from within.

The Role of the Bone

The long bone is not just for show. While some argue that the bone adds flavor to the meat during cooking, the more significant impact is thermal. The bone acts as an insulator, protecting the meat immediately adjacent to it from rapid temperature spikes. This often means the meat closest to the bone remains slightly rarer than the rest of the steak, providing a range of textures and doneness in a single cut. Furthermore, the bone provides a handle for the grill master, though it can also make the steak difficult to fit on smaller grill surfaces—a factor to consider before you begin.

Why Thickness Matters

Most tomahawks weigh between 30 and 45 ounces and are cut to the width of the rib bone itself. This thickness is the primary reason why specialized grilling techniques are required. A thin Outside Skirt Steak (8 oz) can be cooked entirely over high, direct heat in minutes. A tomahawk, however, acts more like a small roast. If you treat it like a thin steak, the exterior will reach the "burnt" stage long before the center reaches a safe or desirable temperature.

Summary: The tomahawk is a thick-cut, bone-in ribeye defined by its rich marbling and distinctive long bone. Its size requires it to be treated as a roast rather than a standard steak, emphasizing the need for temperature management.

Selecting Your Steak: What to Look For

Before you ever light the grill, the success of your meal begins with the selection process. Quality matters immensely when dealing with such a large piece of meat. When you visit our Shop, you are looking for specific indicators of excellence that will translate to flavor and tenderness on the plate.

Marbling and Grade

Marbling refers to the white flecks of intramuscular fat within the red muscle. During grilling, this fat melts, providing the "buttery" mouthfeel associated with premium beef. Look for a steak with consistent marbling throughout the eye of the rib. While leaner cuts like the Filet Mignon (10 oz) are prized for their tenderness, the tomahawk is prized for its richness. High-grade beef, such as Prime or upper-tier Choice, will have the fat content necessary to withstand the high heat of a grill without drying out.

Color and Texture

The meat should be a vibrant, cherry-red color. Avoid steaks that look grey or excessively dark, as this can indicate age or improper handling. The fat should be creamy white and firm to the touch. If the fat appears yellow or oily at room temperature, it may not render as cleanly during the cooking process.

Comparing Similar Cuts

If the tomahawk feels too large for your current needs, there are other options within the Beef Collection that offer similar flavor profiles. A Bone-In Ribeye (22 oz) provides the same rich ribeye flavor and bone-in benefits but in a more manageable size for a single person or a couple. Alternatively, the Côte de Boeuf is essentially a tomahawk with a shorter bone, offering the same thickness and "roast-like" cooking experience without the extra length. For those who prefer a different flavor profile altogether, the 36 Ounce Porterhouse provides the best of both worlds: a tender filet and a robust strip steak.

Summary: Success starts with sourcing high-quality, well-marbled beef. Look for vibrant color and firm white fat, and consider the size of the cut relative to your grill and the number of guests you are serving.

Preparation: Setting the Stage for Success

Grilling a tomahawk is an event, and the preparation should be treated with appropriate care. Rushing the prep is the most common mistake home cooks make. To ensure your steak from Land and Sea Delivery performs at its peak, follow these foundational steps.

Tempering the Meat

"Tempering" is the process of bringing the meat closer to room temperature before cooking. Because a Tomahawk is so thick, taking it straight from a 35°F refrigerator to a 500°F grill creates a massive thermal bridge that is hard to cross. By letting the steak sit on the counter for 45 to 60 minutes, you reduce the temperature gap, allowing the center to warm up more evenly once heat is applied. Always keep the steak covered and away from direct sunlight during this process.

The Dry Brine Technique

One of the most effective ways to enhance a tomahawk is a "dry brine." This involves seasoning the steak generously with kosher salt several hours (or even a full day) before grilling. The salt draws moisture out of the meat, dissolves into a brine, and is then reabsorbed into the muscle fibers. This seasons the steak deeply and helps break down proteins for a more tender result. Furthermore, the salt dries out the surface of the steak, which is essential for achieving a crusty, caramelized exterior (the Maillard reaction).

Seasoning Beyond Salt

While a high-quality ribeye has enough flavor to stand on its own with just salt and pepper, the tomahawk can handle more robust seasonings. Because of its thickness, you need more seasoning than you might think. Don't be afraid to use a coarse-ground pepper or a light dusting of garlic powder. However, avoid rubs with high sugar content if you plan on searing at very high temperatures, as the sugar will burn and become bitter before the meat is done.

Protecting the Bone

If you want to maintain that pristine, white-bone look seen in professional photography, you can wrap the exposed rib bone in aluminum foil. This prevents the bone from charring or turning black during the long cooking process. While this is purely aesthetic and doesn't affect the flavor of the meat, it adds a touch of professional flair to your presentation.

Summary: Proper preparation involves tempering the meat to room temperature, utilizing a dry brine for depth of flavor, and seasoning generously to account for the steak's thickness. Protecting the bone with foil is an optional step for visual appeal.

Grilling Methods: The Reverse Sear Strategy

When people ask, "can you grill a tomahawk steak," they are usually thinking of the traditional method of putting meat over a flame. However, for a cut this large, the Reverse Sear is the gold standard. This method involves cooking the steak low and slow until it nearly reaches its target temperature, then finishing it with a high-heat sear.

Step 1: Indirect Heat (The "Low" Phase)

Start by setting up your grill for two-zone cooking. This means having all the coals on one side or only turning on the burners on one half of the gas grill. You want the ambient temperature inside the grill to be around 225°F to 250°F.

Place the tomahawk on the "cool" side of the grill, away from the flames. Close the lid. This environment acts like an oven, gently raising the internal temperature of the steak. This slow rise ensures the fat renders without the muscle fibers seizing up and becoming tough. Use a leave-in meat thermometer to monitor the internal temperature. For a medium-rare finish, you want to pull the steak off the indirect heat when it reaches approximately 115°F to 120°F.

Step 2: The Rest Before the Sear

Once the steak reaches its "pull" temperature, remove it from the grill and let it rest on a cutting board for about 10 to 15 minutes. This might seem counterintuitive, but it allows the internal temperatures to stabilize. During this time, crank your grill up to its maximum heat setting. You want the grates to be screaming hot for the final step.

Step 3: Direct Heat (The "High" Phase)

Now comes the drama. Place the rested steak directly over the hottest part of the grill. You aren't "cooking" the steak anymore; you are simply "finishing" it. Sear the tomahawk for about 1 to 2 minutes per side. Because the surface of the meat has been dried out during the low-heat phase, it will develop a deep, mahogany crust almost instantly. This is the Maillard reaction in full effect, creating the complex, savory flavors that define a great steak.

Alternative: The Traditional Sear-First Method

While the reverse sear is recommended, some prefer the traditional method, especially if using a charcoal grill where flavor from drippings is paramount. In this case, you sear the Tomahawk first over direct heat to lock in a crust, then move it to the indirect side to finish cooking. This requires more vigilance to ensure the exterior doesn't burn while the interior remains raw.

Summary: The reverse sear method is the most reliable way to grill a tomahawk. By cooking it low and slow first, followed by a high-heat finish, you achieve a perfect edge-to-edge pink interior with a crisp, savory crust.

Monitoring Doneness and the Importance of Temperature

With a premium cut from our Beef Collection, you cannot afford to guess at doneness. Using the "poke test" or timing by the minute is unreliable for a steak that can vary so much in thickness and weight.

Using a Digital Thermometer

A high-quality digital instant-read thermometer is your best friend. When measuring a tomahawk, insert the probe into the thickest part of the meat, ensuring you are not touching the bone. The bone conducts heat differently and will give you a false reading.

Temperature Guide for Ribeye Cuts

Rare: Pull at 115°F (Final Temp: 125°F) - Very red, cool center.
Medium-Rare: Pull at 125°F (Final Temp: 135°F) - The "sweet spot" for ribeye, where fat is fully rendered but meat remains tender.
Medium: Pull at 135°F (Final Temp: 145°F) - Pink center, firm texture.
Medium-Well: Pull at 145°F (Final Temp: 155°F) - Slight hint of pink, very firm.

Carryover Cooking

Remember that meat continues to cook after it is removed from the grill. A thick tomahawk can rise by as much as 5 to 10 degrees while resting. This is why "pulling" the meat early is critical. If you wait until the thermometer reads 135°F on the grill, you will likely end up with a medium steak rather than medium-rare.

Summary: Always use a digital thermometer to ensure accuracy. Account for carryover cooking by removing the steak from the heat 5–10 degrees before your target temperature is reached.

Resting and Slicing: The Final Flourish

The hard work is done, but the most important phase for texture is just beginning. Resting a tomahawk is non-negotiable.

Why Resting is Crucial

During the cooking process, the muscle fibers in the meat contract and squeeze out juices. If you cut into the steak immediately, those juices will run out onto the cutting board, leaving you with dry meat. By letting the steak rest for 15 to 20 minutes, the fibers relax and reabsorb those juices, ensuring every bite is succulent. For a steak as large as the Tomahawk, a longer rest is beneficial.

How to Slice a Tomahawk

To serve, first remove the meat from the bone. Run your knife along the curve of the bone until the entire ribeye steak is detached. Once the bone is removed, slice the meat against the grain. Look for the direction the muscle fibers are running and cut perpendicular to them. This shortens the fibers, making the meat much easier to chew and enhancing the perception of tenderness.

If you are serving a crowd, you can fan the slices out on a platter and place the bone next to them for a dramatic presentation. Many enthusiasts also enjoy "cleaning" the bone afterward, as the meat attached directly to the rib is often some of the most flavorful.

Summary: Rest the steak for at least 15 minutes to retain juices. Remove the bone first, then slice against the grain to ensure maximum tenderness and a beautiful presentation.

Menu Pairing Ideas: Completing the Experience

A tomahawk is a bold, rich steak that needs sides and drinks capable of standing up to its intensity. When you order from our Shop, consider how you will round out the meal to create a balanced dining experience.

Classic Steakhouse Sides

The richness of the ribeye fat pairs perfectly with earthy or acidic sides.

Garlic Mashed Potatoes: A smooth, buttery contrast to the charred exterior of the beef.
Grilled Asparagus: Use the hot grill to char some seasonal greens, drizzled with lemon juice to cut through the fat.
Creamed Spinach: A classic pairing that adds a velvety texture to the plate.

Surf and Turf Inspiration

To truly impress, turn your tomahawk dinner into a "Land and Sea" feast. While the steak is resting, you can quickly grill some jumbo shrimp or a lobster tail. The sweetness of premium seafood provides a magnificent counterpoint to the savory, umami-heavy beef. Our Home Delivery service makes it easy to source both your "land" and "sea" components simultaneously.

Sauces and Accoutrements

While a perfectly grilled tomahawk doesn't need a sauce, a few additions can elevate it:

Chimichurri: The brightness of parsley, oregano, and vinegar provides a refreshing contrast to the ribeye's richness.
Compound Butter: A disc of garlic and herb butter melting over the hot steak during the resting phase adds an extra layer of luxury.
Horseradish Cream: For those who enjoy a bit of heat to balance the savory notes.

Summary: Balance the richness of the tomahawk with acidic or earthy sides, or create a premium surf-and-turf experience by adding fresh seafood.

Selecting Other Premium Cuts for Variety

While the tomahawk is a showstopper, a well-rounded home chef knows when to utilize different cuts from the Beef Collection based on the occasion.

For Elegance: The Filet Mignon (8 oz) or the Bone-In Filet Mignon (14 oz) offer unmatched tenderness and a refined flavor, perfect for intimate dinners.
For the Flavor Purist: The Boneless Ribeye (Prime, 16 oz) provides all the marbling of the tomahawk in a format that is easier to manage on a smaller grill or in a cast-iron skillet.
For Everyday Excellence: The Wagyu Flat Iron is an incredible alternative that offers intense marbling and a unique, beefy flavor at a different price point and cooking time.

Summary: Diversity in your steak selection allows you to tailor the meal to the guest and the equipment available. Land and Sea Delivery offers a range of cuts to suit every culinary need.

Storage and Handling: Keeping it Fresh

Maintaining the integrity of your beef from the moment it arrives via Home Delivery until it hits the grill is vital for food safety and flavor.

Refrigeration

Upon delivery, if you are not cooking the steak immediately, store it in the coldest part of your refrigerator. Keep it in its original vacuum-sealed packaging to prevent oxidation and moisture loss. Most fresh steaks should be cooked within 3 to 5 days of arrival for optimal quality.

Freezing and Thawing

If you need to store the steak longer, it can be frozen. However, the thawing process is critical. Never thaw a tomahawk on the counter or in hot water. Instead, move it to the refrigerator 24 to 48 hours before you plan to cook. Because of the bone and the thickness, a tomahawk takes significantly longer to thaw than a standard Boneless New York Strip Steak (14 oz).

Cleanliness

Always practice good kitchen hygiene. Use separate cutting boards for raw meat and cooked meat, and wash your hands thoroughly after handling the raw steak. When the steak is finished, ensure any leftovers are refrigerated promptly.

Summary: Proper storage in the refrigerator and a slow thaw in the fridge are key to maintaining the quality of premium beef.

Conclusion

So, can you grill a tomahawk steak? Not only is the answer yes, but with the right approach, it can become the highlight of your culinary repertoire. Grilling this cut is a journey that begins with sourcing the finest product from our Beef Collection, moves through the patient process of tempering and dry brining, and culminates in the precision of the reverse sear.

The tomahawk is more than just a meal; it is a celebration of quality and craft. By respecting the thickness of the cut and using temperature as your guide rather than time, you bridge the gap between a home kitchen and a professional steakhouse. Whether you are opting for the dramatic Tomahawk, a classic Bone-In Ribeye (22 oz), or even a versatile Wagyu Flat Iron, the principles of heat management and quality sourcing remain the same.

We invite you to explore the world of premium meats and fresh seafood. Let Land and Sea Delivery bring the market to your doorstep with our reliable Home Delivery service. Visit our Shop today to select your next centerpiece and start your journey toward grilling perfection. Your table deserves the very best—from the land and from the sea.

FAQ

How long does it take to grill a tomahawk steak?

Because of the thickness, a tomahawk steak usually takes about 45 to 60 minutes of indirect cooking time to reach a medium-rare internal temperature, followed by about 4 to 5 minutes of total searing time. Always rely on a thermometer rather than a timer for the best results.

Can I cook a tomahawk steak on a gas grill?

Yes, you can absolutely grill a tomahawk on a gas grill. The key is to use the two-zone method: turn on the burners on one side for the searing phase and leave the other side off for the indirect "low and slow" phase. Ensure the lid is closed during the indirect phase to create an oven-like environment.

Do I need to cut the meat off the bone before serving?

While you can serve the steak whole, it is much easier for guests if you carve it first. Slicing the meat off the bone and then cutting it into thick strips against the grain allows for a better eating experience and a beautiful presentation on a shared platter.

Should I marinate a tomahawk steak?

Generally, high-quality cuts like the tomahawk do not need a liquid marinade. The marbling provides plenty of flavor and moisture. A dry brine with kosher salt and a generous coating of pepper is usually superior, as it allows the natural beef flavor to shine and helps create a better crust.

What should I do if the bone is too long for my grill?

If the bone prevents the grill lid from closing, you can either wrap the end of the bone in heavy-duty foil and let it hang out the side of the grill (if your grill allows) or, as a last resort, use a saw to carefully trim a few inches off the bone. However, checking your grill dimensions before purchasing is always the best strategy.

Is it better to buy fresh or frozen tomahawk steaks?

At Land and Sea Delivery, we prioritize freshness. While a properly frozen and thawed steak can still be excellent, a fresh steak that has never been frozen maintains the best possible cell structure and moisture content, leading to a superior texture on the plate.

How many people does one tomahawk steak feed?

A standard tomahawk (38–42 oz) is quite large and is typically intended to be shared. Depending on the appetites of your guests and the number of side dishes served, one tomahawk can comfortably feed 2 to 4 people.

What is the difference between a tomahawk and a ribeye?

Every tomahawk is a ribeye, but not every ribeye is a tomahawk. The primary difference is the bone; a tomahawk has the full rib bone attached (at least 5 inches), while a standard ribeye is either boneless or has a much smaller section of bone attached. The tomahawk is also almost always cut thicker to match the width of the bone.

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