How Do You Barbecue a Tomahawk Steak Like a Pro

Table of Contents

1. Introduction
2. Understanding the Tomahawk Steak
3. Selecting the Right Steak for Your Grill
4. The Secret of Preparation: Dry Brining
5. Mastering the Two-Zone Grilling Method
6. The Step-by-Step Barbecue Process
7. Resting and Finishing for Excellence
8. Troubleshooting Common Barbecue Challenges
9. Pairing and Serving Suggestions
10. Food Safety and Storage
11. Conclusion
12. FAQ

Introduction

Imagine the look on your guests' faces when you lift the lid of your grill to reveal a massive, two-inch-thick ribeye with a perfectly Frenched bone extending like the handle of a prehistoric axe. The aroma of sizzling fat and salt-crusted beef fills the air, and the visual impact is nothing short of legendary. This isn't just another dinner; it’s a culinary event. Often referred to as the "king of steaks," the tomahawk has become the ultimate symbol of backyard barbecue excellence. But its intimidating size and premium status often lead home cooks to wonder: how do you barbecue a tomahawk steak without overcooking the outside or leaving the center raw?

The tomahawk steak is essentially a bone-in ribeye with at least five inches of the rib bone left intact. While the bone itself is a showstopper, the real treasure lies in the heavily marbled meat that defines the ribeye cut. Historically, this cut has its roots in the high-end steakhouses of the world, where presentation is as important as flavor. However, with the rise of artisanal butchery and the accessibility of premium meats through Home Delivery, this masterpiece has found its way onto the home grill.

The purpose of this guide is to demystify the process of preparing this giant cut. You will learn the science behind the reverse sear, the importance of dry brining, and the nuances of temperature control. We will cover everything from selecting the right piece of meat in our Beef Collection to the final, buttery rest before carving. Whether you are a seasoned pitmaster or a weekend enthusiast, this article will empower you to handle the heat with confidence.

By the end of this post, you will understand how to manage two-zone heat, why an internal thermometer is your best friend, and how to slice this steak for a crowd. We are diving deep into the craftsmanship of outdoor cooking, ensuring that every cent invested in a premium Tomahawk translates into a succulent, melt-in-your-mouth experience. Let's begin the journey from the flame to the table.

Understanding the Tomahawk Steak

Before we fire up the grill, we must understand what makes the tomahawk so unique. While it shares the same flavor profile as a Bone-In Ribeye (22 oz), the tomahawk is distinguished by its sheer thickness and the length of the bone.

The Anatomy of the Cut

The tomahawk is cut from the rib sub-primal of the steer. It is specifically a ribeye steak that includes the long rib bone. The "Frenched" bone means the meat and fat have been trimmed away from the bone itself, leaving a clean, white handle that resembles a Native American tomahawk or a woodsman's axe. This bone serves two purposes: it acts as a heat conductor during the cooking process (though minimally) and provides a stunning visual presentation.

Because the steak is cut to the width of the bone, tomahawks are almost always at least two inches thick. This thickness is why the traditional "hot and fast" method of grilling often fails. If you were to cook a tomahawk over high heat for the entire duration, you would end up with a charred, bitter exterior and a cold, blue-rare interior. Understanding this thickness is the first step in mastering the barbecue process.

Flavor and Marbling

The ribeye is prized for its high fat content and intramuscular marbling. Within the tomahawk, you will find the spinalis dorsi, often called the ribeye cap. This is arguably the most flavorful muscle on the entire animal. When you barbecue a tomahawk, the goal is to render that fat slowly so it bastes the meat from within, resulting in a juicy texture that a leaner cut like a Filet Mignon (8 oz) simply cannot replicate.

The combination of the bone and the fat creates a robust, "beefy" flavor profile. While some argue that the bone adds flavor to the meat, most chefs agree that the primary benefit of the bone is moisture retention and aesthetics. Regardless, when you source your meat from a trusted Shop, you are starting with a foundation of quality that is essential for this level of cooking.

Key Takeaways:

• The tomahawk is a thick-cut, bone-in ribeye with a Frenched bone.
• Its thickness (usually 2+ inches) requires a specialized cooking approach.
• The high fat content and ribeye cap provide unparalleled flavor and juiciness.

Selecting the Right Steak for Your Grill

Not all tomahawks are created equal. Since this is a premium investment for a special occasion, you want to ensure you are selecting a cut that will perform well under the fire of the barbecue.

Visual Cues: Color and Fat

When browsing the Beef Collection, look for meat that is a vibrant, cherry-red color. Avoid any steaks that appear greyish or have dark, dried-out edges. The fat, both the large deposits and the fine marbling, should be stark white and firm.

The marbling is the most critical factor. Look for "flecks" of white fat distributed throughout the red muscle. These flecks will melt during the barbecue process, lubricating the muscle fibers and creating that "butter-like" mouthfeel. A steak with a large, intact ribeye cap (the crescent-shaped muscle on the outer edge) is always a winner.

Thickness and Weight

A standard Tomahawk can weigh anywhere from 30 to 45 ounces. Because of this weight, a single steak can easily feed two to four people. When planning your meal, consider the weight as a guide for your cooking time. A heavier steak will take longer to reach the desired internal temperature during the indirect phase of grilling.

If you are cooking for a larger crowd and want variety, you might also consider adding a Côte de Boeuf to your order. This is a similar rib cut but usually has a shorter bone, making it slightly easier to manage on smaller grill surfaces while still offering that premium bone-in experience.

Sourcing Quality

The quality of the beef is non-negotiable for a tomahawk. Because you are using minimal seasonings to let the meat shine, the source matters. Opt for "Prime" or high-end "Choice" grades, which indicate superior marbling. Land and Sea Delivery prides itself on providing these high-caliber cuts through our Home Delivery service, ensuring that the steak arriving at your door is the same quality you would find at a five-star steakhouse.

Key Takeaways:

• Prioritize white, evenly distributed marbling for the best flavor.
• Look for a bright red color and a thick, intact ribeye cap.
• Understand that one tomahawk is usually enough for multiple people due to its size.

The Secret of Preparation: Dry Brining

If there is one step you should never skip when learning how do you barbecue a tomahawk steak, it is the dry brine. Because the steak is so thick, simply salting it right before it hits the grill isn't enough to season the interior or prepare the surface for a perfect crust.

The Science of the Brine

Dry brining is the process of salting the meat well in advance of cooking. When you apply salt to the surface of a thick steak, it initially draws moisture out through osmosis. This creates a small amount of brine on the surface. Given enough time (at least 2 hours, but preferably 24 hours), that salty brine is reabsorbed into the meat.

This process does two things: it seasons the meat deeply and breaks down some of the muscle proteins, which helps the steak retain more moisture during the high heat of the barbecue. Furthermore, the surface of the steak becomes dry, which is essential for achieving the Maillard reaction—the chemical reaction that produces that beautiful, brown, flavorful crust.

Step-by-Step Preparation

1. Pat it Dry: Use paper towels to remove any moisture from the surface of the steak.
2. Season Liberally: Use coarse Kosher salt. Because the steak is two inches thick, you need more salt than you might think. Don't forget to season the edges!
3. The Rack Method: Place the steak on a wire cooling rack set over a baking sheet. This allows air to circulate around the entire steak, including the bottom.
4. The Wait: Place it in the refrigerator, uncovered, for 12 to 24 hours. If you are short on time, even 2 hours at room temperature is better than nothing.
5. Room Temp: About an hour before you are ready to grill, take the steak out of the fridge. This takes the chill off the meat and allows for more even cooking.

While salt is the most important element, you can also add black pepper or a light coating of garlic powder at this stage. However, avoid rubs with high sugar content, as they can burn during the final searing phase. For those who enjoy a variety of flavors, exploring different cuts like the Wagyu Flat Iron can be a great way to practice seasoning techniques on smaller, yet still premium, pieces of beef.

Key Takeaways:

• Dry brining is essential for seasoning thick steaks and achieving a better crust.
• Air circulation in the fridge helps dry the surface for a superior sear.
• Always let the steak sit out for about an hour before grilling to ensure even heat penetration.

Mastering the Two-Zone Grilling Method

When it comes to the question of "how do you barbecue a tomahawk steak," the answer almost always involves two-zone grilling. This is the foundation of the "Reverse Sear" method, which is the gold standard for thick cuts of meat.

Defining the Zones

Two-zone grilling means setting up your barbecue so that one side is the "Hot Zone" (direct heat) and the other is the "Cool Zone" (indirect heat).

• Charcoal Grills: Pile your lit coals on one side of the grill and leave the other side empty.
• Gas Grills: Turn on the burners on one side to medium-high and leave the burners on the other side off.
• Pellet Grills: These naturally act as indirect ovens, but some have a "flame broiler" slide that allows for a direct sear zone.

The Reverse Sear Logic

In a traditional sear, you start with high heat and finish with low heat. With a tomahawk, we do the opposite. We start the steak on the cool, indirect side. This allows the internal temperature of the massive steak to rise slowly and evenly. By the time we move it to the hot zone, the interior is nearly perfect, and we only need a few minutes of intense heat to create the crust.

This method minimizes the "grey band" of overcooked meat that often forms just beneath the surface of the steak. It ensures that from the edge to the very center, your steak is a perfect, uniform pink.

Monitoring Ambient Temperature

For the indirect phase, you want your grill's ambient temperature to be around 225°F to 275°F. This is low enough to prevent the exterior from drying out but high enough to move the process along. If your grill is too hot during this phase, you lose the benefits of the slow render.

If you find yourself needing to feed a crowd with different preferences, you might combine your tomahawk with a 36 Ounce Porterhouse. The porterhouse also benefits from two-zone cooking, though the tenderloin side will cook slightly faster than the strip side, making it a great exercise in heat management.

Key Takeaways:

• Two-zone grilling is mandatory for steaks thicker than 1.5 inches.
• The indirect zone allows for even cooking and fat rendering.
• The reverse sear method prevents the dreaded overcooked "grey band."

The Step-by-Step Barbecue Process

Now that the grill is prepped and the steak is seasoned, it is time for the main event. Follow these steps precisely for a result that rivals any high-end steakhouse.

Phase 1: The Indirect Roast

Place your seasoned Tomahawk on the cool side of the grill. Position the bone so it is facing the heat source; the bone can act as a shield for the meat. Close the lid.

The goal here is to bring the internal temperature of the steak to about 10-15 degrees below your target final temperature. For a medium-rare finish (final temp of 130-135°F), you want to pull the steak off the indirect heat when it hits 115°F to 120°F.

Depending on the thickness of the steak and the temperature of your grill, this phase can take anywhere from 45 minutes to over an hour. This is not the time to guess. Use a high-quality instant-read thermometer or a leave-in probe to monitor the progress.

Phase 2: The Resting Period (Part 1)

Once the steak hits 115°F, remove it from the grill and place it on a clean plate. Tent it loosely with aluminum foil. While the steak rests, crank your grill's hot zone to its maximum setting. If using charcoal, you may want to add a few fresh briquettes or pieces of lump charcoal to get a roaring flame.

Resting the steak before the sear is a secret tip. It allows the surface moisture to evaporate even further and lets the internal temperature stabilize, so the final sear doesn't "shock" the meat into tightening up.

Phase 3: The High-Heat Sear

Now for the fireworks. Place the steak directly over the hottest part of the fire. You are looking for intense heat—around 500°F to 600°F if possible.

Because the steak is already mostly cooked, the sear is only for color and flavor. Flip the steak every 45 to 60 seconds. This frequent flipping helps build a crust without overcooking the meat just under the surface. Don't forget to sear the fatty edges of the steak by holding it upright with tongs.

If you love the flavor of a good sear, you should also try barbecuing an Outside Skirt Steak (8 oz). While much thinner, the skirt steak is all about the sear, and the skills you learn with the tomahawk will make you an expert at managing those quick-cooking cuts as well.

Phase 4: The Final Doneness Check

Keep your thermometer handy. For a perfect medium-rare, you want to pull the steak off the heat when it hits 130°F. Carry-over cooking will bring it up to that magic 135°F mark as it rests.

Key Takeaways:

• Cook to 115°F on the indirect side for a medium-rare target.
• Flip frequently during the sear phase to build an even crust.
• Always use a thermometer; timing varies too much for a "minutes per side" approach.

Resting and Finishing for Excellence

The barbecue process doesn't end when the steak leaves the grill. The final steps are what separate a good steak from a legendary one.

The Importance of the Rest

When meat is exposed to high heat, the muscle fibers contract and push moisture toward the center. If you slice into a tomahawk immediately after searing, all those precious juices will pour out onto the cutting board, leaving the meat dry.

Let the steak rest for at least 10 to 15 minutes. During this time, the muscle fibers relax, and the juices redistribute throughout the cut. This is also the perfect time to add a "finishing" touch. Place a few pads of high-quality salted butter on top of the steak and let them melt over the crust. You can even infuse the butter with minced garlic or fresh rosemary for extra depth.

Carving and Presentation

Part of the fun of a tomahawk is the presentation. To serve:

1. Remove the Bone: Hold the bone with one hand and run a sharp knife along the curve of the bone to detach the meat.
2. Slice Against the Grain: Once the meat is off the bone, slice it into thick strips (about 1/2 inch thick). Ensure you are slicing against the grain to maintain maximum tenderness.
3. The "Ribeye" Appetizer: Don't throw the bone away! There is incredibly flavorful meat between the ribs. Pass the bone around for someone to enjoy—it's the cook's prerogative.

If you are hosting a formal dinner and want to offer guests individual portions instead of a shared tomahawk, consider serving our Boneless New York Strip Steak (14 oz) or a Filet Mignon (10 oz). They offer a different texture but the same high-quality beef experience.

Key Takeaways:

• Rest the steak for 10-15 minutes to ensure juiciness.
• Finishing with butter adds a luxurious layer of flavor.
• Carve off the bone and slice against the grain for the best eating experience.

Troubleshooting Common Barbecue Challenges

Even with the best intentions, barbecuing such a large cut can present challenges. Being prepared for these will ensure you stay in control.

Managing Flare-Ups

With a high-fat cut like the ribeye, fat will inevitably drip onto the coals or burners, causing flare-ups. While a little flame can add flavor, a sustained grease fire will ruin your crust.

• The Solution: Always keep the lid nearby. If a flare-up gets out of control, move the steak back to the indirect zone and close the lid to starve the fire of oxygen. Avoid using water on a grease fire.

The Bone Getting in the Way

The long bone of a tomahawk can make it difficult to close the lid of some smaller grills.

• The Solution: If your grill is small, you can wrap the exposed bone in aluminum foil. This prevents the bone from charring too much and turning black, which some people find unappealing. You can also angle the steak so the bone hangs off the edge of the grate if your lid design allows.

Overcooking the Exterior

If your grill is too hot during the indirect phase, you might find the outside of the steak looks done before the inside is ready.

• The Solution: Monitor your ambient grill temperature. If it climbs above 300°F, open the vents or turn down the burners. Patience is key. If you want a faster cook without the bulk, a Boneless Ribeye (Prime, 16 oz) is an excellent alternative that still delivers that world-class marbling.

Key Takeaways:

• Move the steak to the indirect zone to manage flare-ups.
• Foil the bone if you want to keep it from charring too deeply.
• Keep ambient heat low to ensure the interior reaches temperature without burning the outside.

Pairing and Serving Suggestions

A tomahawk steak is a rich, decadent meal. Choosing the right sides and sauces can elevate the entire experience.

Side Dishes

Because the steak is so heavy on fat and protein, sides that offer acidity or freshness are ideal.

• Roasted Root Vegetables: Carrots or parsnips roasted with honey and thyme.
• Grilled Asparagus: Squeeze some fresh lemon over them to cut through the richness of the beef.
• Classic Potatoes: Whether it’s a loaded baked potato or garlic mashed potatoes, you can’t go wrong with the classic pairing.

Creating a "Surf and Turf"

If you really want to impress, why not make it a Land and Sea feast? Barbecue some jumbo shrimp or a lobster tail alongside your steak. The sweetness of the seafood provides a beautiful contrast to the savory, salty steak. Check our Shop for the latest fresh seafood arrivals to complete your menu.

Sauces and Accoutrements

A high-quality tomahawk doesn't need sauce, but a well-made chimichurri or a red wine reduction can be a delightful addition.

• Chimichurri: The parsley, garlic, and vinegar provide a bright, herbaceous punch that balances the heavy marbling of the ribeye.
• Horseradish Cream: For those who like a bit of heat, a simple mix of sour cream and prepared horseradish is a traditional favorite.

For a unique twist, try serving the steak with a side of Wagyu Flat Iron strips for guests to compare the different textures and marbling styles of premium beef.

Key Takeaways:

• Pair with acidic or fresh sides to balance the rich fat content.
• Seafood additions can turn the meal into a luxury surf and turf.
• Keep sauces on the side to let the natural flavor of the beef shine.

Food Safety and Storage

When handling premium meats, safety and proper storage are paramount to ensure the quality remains from the moment of Home Delivery to the final bite.

Handling and Thawing

If your steak arrives frozen, the best way to thaw it is slowly in the refrigerator. For a cut as thick as a tomahawk, this can take 24 to 48 hours. Never thaw a premium steak in the microwave or in hot water, as this will ruin the texture and lead to uneven cooking.

Once thawed, keep the steak in the coldest part of your fridge until you are ready to start the dry-brining process. Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.

Storing Leftovers

On the off chance you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days.

• The Best Way to Reheat: To avoid making the meat tough, reheat the steak slices in a low oven (250°F) until just warmed through, or give them a very quick flash-sear in a hot pan with a little butter.
• Creative Uses: Leftover tomahawk is incredible in a steak salad, a premium steak sandwich with caramelized onions, or even chopped up into breakfast tacos.

If you find yourself frequently having leftovers, you might consider smaller individual cuts for your next order, such as the Bone-In Filet Mignon (14 oz), which provides the bone-in flavor in a more manageable portion size.

Key Takeaways:

• Thaw slowly in the refrigerator to preserve meat texture.
• Reheat gently at low temperatures to avoid toughening the beef.
• Leftovers are versatile and can be used in a variety of secondary dishes.

Conclusion

Mastering the question of how do you barbecue a tomahawk steak is a journey that combines technique, patience, and the highest quality ingredients. From the moment you select your cut from our Beef Collection to the final, satisfying rest on the carving board, you are participating in a tradition of culinary excellence.

The tomahawk is more than just a meal; it’s an experience that brings people together. By using the reverse sear method, prioritizing a dry brine, and monitoring your temperatures with precision, you ensure that this premium Tomahawk delivers on its promise of flavor and tenderness.

At Land and Sea Delivery, we are committed to providing the source-to-table quality that makes these moments possible. Whether you are celebrating a milestone or simply want to elevate your weekend grilling, our Home Delivery service brings the finest meats and seafood directly to your door. We invite you to browse our Shop and discover the difference that artisanal, carefully sourced products can make in your kitchen. Fire up the grill, gather your favorite people, and enjoy the unrivaled satisfaction of a perfectly barbecued tomahawk steak.

FAQ

How long does it take to barbecue a tomahawk steak?

The total time depends on the thickness of the steak and your grill temperature, but generally, expect about 45 to 60 minutes for the indirect cooking phase and about 5 to 10 minutes for the final sear and resting. Always cook to internal temperature rather than time for the best results.

What is the best internal temperature for a tomahawk steak?

For a perfect medium-rare, pull the steak off the direct heat when it reaches 130°F (54°C). The temperature will rise to 135°F (57°C) as it rests. For medium, pull at 140°F for a final temp of 145°F.

Do I need to cut the bone off before cooking?

No, the bone should stay on during the entire barbecue process. It is a signature part of the cut's presentation and helps with moisture retention. You should only remove the bone during the final carving process after the meat has rested.

Can I barbecue a tomahawk on a gas grill?

Absolutely. Use a two-zone setup by turning on only half of the burners. Place the steak on the unlit side for the indirect phase, then move it to the lit burners for the final sear.

How do I store the steak if I’m not cooking it right away?

Keep it in its original vacuum-sealed packaging in the coldest part of your refrigerator. If you aren't planning to cook it within 3-5 days of delivery, it is best to freeze it immediately to maintain freshness.

Should I use a rub or just salt and pepper?

For a premium cut like a tomahawk, simple is often best. Salt and pepper allow the natural, beefy flavor of the ribeye to shine. If you do use a rub, choose one without sugar to prevent burning during the high-heat sear phase.

Is one tomahawk steak enough for two people?

Yes, most tomahawks weigh between 30 and 40 ounces, which is significantly more than a standard individual steak. When sliced off the bone, it easily serves two to three adults, especially when accompanied by side dishes.