How Do You BBQ a Tomahawk Steak Like a Pro

Table of Contents

1. Introduction
2. Understanding the Anatomy of a Tomahawk
3. Preparing Your Steak for the Grill
4. The Reverse Sear Method Explained
5. Step-by-Step: The Low-and-Slow Phase
6. The High-Heat Finale: Achieving the Perfect Crust
7. Selecting the Right Cut for the Occasion
8. Understanding Doneness and Temperature
9. Resting and Slicing: The Final Hurdles
10. Storage and Food Safety Basics
11. Complementing Your Tomahawk: Sides and Pairings
12. Conclusion
13. FAQ

Introduction

There is an old saying in the culinary world that we eat first with our eyes, and perhaps no single cut of meat embodies this principle more than the tomahawk steak. When you walk out to a backyard gathering carrying a three-pound ribeye with a gleaming, Frenched bone extending nearly a foot from the meat, you aren’t just preparing a meal; you are creating an event. The tomahawk is the undisputed heavyweight champion of the grill, a visually stunning showstopper that commands attention and sparks immediate conversation among guests. But beyond its impressive "Flintstone-esque" appearance, the tomahawk offers some of the most flavorful, well-marbled beef available to the home cook.

The question of how do you bbq a tomahawk steak is one that many enthusiasts approach with a mix of excitement and trepidation. Because of its massive size—often reaching two inches in thickness—and its premium price point, there is a natural desire to ensure every step of the process is executed with precision. You aren’t just grilling a steak; you are managing a substantial piece of artisanal protein that requires a different strategy than a standard supermarket cut. Historically, these long-bone ribeyes were the domain of high-end steakhouses, where industrial broilers and seasoned chefs could handle their bulk. Today, thanks to the accessibility of premium sourcing through Land and Sea Delivery, these magnificent cuts have moved from the professional kitchen to the home patio.

The purpose of this guide is to demystify the process of barbecuing a tomahawk steak. By the end of this article, you will understand the science of the reverse sear, the importance of temperature control, and the nuances of seasoning that elevate a great steak to a legendary one. We will cover everything from initial selection and preparation to the specific mechanics of managing a long bone on a standard grill. Whether you are a seasoned pitmaster or a weekend enthusiast looking to elevate your next celebration, you will find the expert knowledge needed to produce a tender, juicy, and perfectly crusted steak every single time.

This guide is unique because it treats the tomahawk not just as a recipe, but as a technical challenge that yields a rewarding culinary experience. We will explore the anatomy of the cut, the equipment necessary for success, and provide a step-by-step roadmap that prioritizes internal temperature over arbitrary clock times. We believe that with the right ingredients from our Beef Collection and a bit of patience, anyone can master this iconic cut. Let’s begin by understanding exactly what makes this steak so special and how to prepare it for its journey to the flame.

Understanding the Anatomy of a Tomahawk

To master the grill, one must first understand the ingredient. A Tomahawk is, at its core, a ribeye steak. However, calling it "just a ribeye" is like calling a diamond "just a rock." The ribeye is sourced from the rib primal of the cow, specifically from ribs six through twelve. What sets the tomahawk apart is the "Frenched" bone—a process where the meat and fat are stripped from the rib bone, leaving it clean and exposed.

The Ribeye Composition

The meat portion of the tomahawk consists of three primary muscles that every steak lover should know. The largest part is the longissimus dorsi, or the eye of the ribeye. This is the tender, central muscle. Surrounding it is the spinalis dorsi, also known as the ribeye cap. Many connoisseurs consider the spinalis to be the single most flavorful muscle on the entire animal due to its heavy marbling and loose grain. Finally, there is the complexus, a smaller muscle that may or may not be prominent depending on where the steak was cut along the rib primal.

Why the Bone Matters

While the long bone is undeniably aesthetic, it also serves a functional purpose during the cooking process. The bone acts as a heat conductor, but it also provides a bit of insulation to the meat immediately adjacent to it. This can lead to a slight temperature gradient, which is why a slow cooking method is so essential. Furthermore, the marrow within the bone can contribute to the overall richness of the surrounding meat as it heats up. When you order from our Shop, you are receiving a cut where the bone has been expertly handled to ensure it fits the "theatre" of your BBQ.

Tomahawk vs. Côte de Boeuf

In your culinary journey, you may encounter the term Côte de Boeuf. It is helpful to understand the distinction. While both are bone-in ribeyes, the Côte de Boeuf typically has a much shorter bone, often trimmed to the edge of the meat. It offers the same incredible flavor profile but is slightly more manageable for smaller grills or indoor cooking. The tomahawk, by contrast, is defined by that signature 10-to-18-inch handle.

Summary: The tomahawk is a thick-cut ribeye with a long, cleaned bone. It is composed of the eye and the highly prized cap muscle. Understanding these components helps you appreciate why this cut requires specific temperature management.

Preparing Your Steak for the Grill

Success on the BBQ is 70% preparation and 30% execution. Because a tomahawk is so thick—usually between 1.5 and 2.5 inches—you cannot simply take it out of the fridge and throw it on the fire. If you do, the exterior will be charred and bitter before the center even begins to warm up.

The Power of the Dry Brine

One of the most effective techniques for a premium steak is the dry brine. At least 12 to 24 hours before you plan to cook, you should season your steak generously with kosher salt. The salt does more than just season; it draws moisture out of the meat, dissolves into a brine, and is then reabsorbed into the muscle fibers. This breaks down proteins, making the steak more tender, and ensures the seasoning penetrates deep into the thick cut.

Place the salted steak on a wire rack over a baking sheet and leave it uncovered in the refrigerator. This allows air to circulate around the entire steak. The surface of the meat will dry out, which is exactly what you want. A dry surface is the secret to a world-class crust (the Maillard reaction) during the searing phase.

Tempering the Meat

On the day of the cook, remove the steak from the refrigerator at least one hour before it hits the grill. This is known as "tempering." Bringing the internal temperature of the meat closer to room temperature ensures a more even cook. If the center is 38°F when it starts, the heat has a much harder journey to reach the middle than if the steak starts at 60°F.

Choosing Your Seasoning

While a high-quality Tomahawk from Land and Sea Delivery has enough flavor to stand on its own with just salt and pepper, many chefs like to use a binder to help spices stick. A very thin coating of olive oil or even a light brush of Dijon mustard can serve as a base for a steak rub. If you are using a rub, look for one with large granules that won't burn as easily as fine powders.

Practical Preparation Checklist:

• Pat the steak completely dry with paper towels if you haven't dry-brined.
• Season all sides, including the thick edges.
• Ensure the bone is clean of any stray meat or fat to prevent flare-ups and acrid smoke.
• Have your meat thermometer calibrated and ready.

Summary: Proper preparation involves dry-brining for at least 12 hours, tempering the meat for an hour before cooking, and ensuring the surface is dry to facilitate a perfect sear.

The Reverse Sear Method Explained

If you are asking how do you bbq a tomahawk steak, the answer is almost universally "the reverse sear." While thin steaks like an Outside Skirt Steak (8 oz) thrive on a hot-and-fast approach, the tomahawk is simply too thick for that.

What is a Reverse Sear?

In a traditional sear, you brown the meat first and then finish it in a cooler zone. The reverse sear flips this: you cook the meat low and slow first to bring it up to an even internal temperature, then sear it at the very end to create the crust.

Why It Works for Tomahawks

1. Even Doneness: It eliminates the "gray ring" of overcooked meat that often surrounds the pink center of thick steaks.
2. Better Crust: Because the steak spends time in a low-heat environment, the surface dries out even further, leading to a faster, more intense sear.
3. Tenderness: The low heat allows naturally occurring enzymes in the meat to break down connective tissue more effectively than high heat.

Setting Up Your Grill for Indirect Heat

Whether you are using charcoal or gas, you must create two zones.

• For Charcoal: Pile all your lit coals on one side of the grill, leaving the other side empty.
• For Gas: Light only one or two burners, leaving the area where the steak will sit unlit.
• Target Ambient Temp: Aim for a grill temperature between 225°F and 250°F.

Summary: The reverse sear is the gold standard for thick cuts like the tomahawk. It involves a low-temperature start for even cooking followed by a high-heat finish for a superior crust.

Step-by-Step: The Low-and-Slow Phase

Once your grill is stabilized at a low temperature, it is time to begin. This phase is about patience and precision.

Positioning the Steak

Place the tomahawk on the cool side of the grill (the indirect zone). A common pro-tip is to point the bone toward the heat source. The bone can handle the heat better than the meat and can act as a shield. Close the lid and resist the urge to peek. Every time you open the lid, you lose heat and extend the cooking time.

Monitoring Internal Temperature

This is where a probe thermometer becomes your best friend. Insert the probe into the thickest part of the meat, making sure you aren't hitting the bone or a large pocket of fat, which can give false readings.

• Rare Goal: Remove at 105°F - 110°F.
• Medium-Rare Goal: Remove at 115°F - 120°F.
• Medium Goal: Remove at 125°F - 130°F.

The "Intermediate Rest"

Once the steak hits your target internal temperature, remove it from the grill. Place it on a platter and tent it loosely with foil. Let it rest for 10 to 15 minutes. This might seem counterintuitive since we haven't seared it yet, but this rest allows the juices to redistribute and the internal temperature to stabilize before the final blast of heat.

Summary: Position the steak in the indirect zone with the bone toward the heat. Use a probe thermometer to hit your target temp (usually 115°F for medium-rare), then allow it to rest before searing.

The High-Heat Finale: Achieving the Perfect Crust

Now comes the most exciting part of the process. While your steak is resting, you need to transform your grill into a "blast furnace."

Preparing the Sear Zone

If using charcoal, add more fresh coals or open all the vents to get the fire as hot as possible. If using gas, turn all burners to their highest setting. You are looking for a surface temperature of 500°F to 600°F.

The Sear

Place the steak directly over the hottest part of the fire. Because the steak is already cooked internally, the sear should be fast.

• Timing: About 60 to 90 seconds per side.
• The Bone: If the bone is hanging over the edge of the grill, that’s fine. Focus on getting the meat in contact with the heat.
• The Edges: Don't forget the sides! Use long tongs to hold the steak upright and sear the thick edges of the ribeye to render that delicious fat.

Flavor Enhancements

During the last minute of searing, you can add a pat of compound butter or a sprig of rosemary to the top of the steak. If you are searing in a cast-iron pan on the grill, this is the time for "butter basting," where you spoon hot, flavored butter over the meat repeatedly. This adds a nutty richness that complements the beef's natural profile.

Summary: Crank the grill to its maximum heat and sear the steak for 60-90 seconds per side, including the edges. Optional butter basting adds a professional finishing touch.

Selecting the Right Cut for the Occasion

Not every BBQ calls for a tomahawk, though it certainly makes any BBQ feel like a celebration. When browsing our Beef Collection, it’s important to match the cut to your goals.

The Showstopper: Tomahawk

The Tomahawk is for the "Wow" factor. It is best for birthdays, anniversaries, or any time you want to impress. Because they are typically 38-42 ounces, one steak can easily feed two to four people when sliced.

The Connoisseur’s Choice: Wagyu

If you want to take the experience even further, a Wagyu Flat Iron or a Wagyu ribeye offers a level of marbling that is unparalleled. The fat in Wagyu has a lower melting point, meaning the steak literally melts in your mouth.

The Crowd-Pleaser: Porterhouse

If you have guests who can’t decide between a tender filet and a beefy strip, the 36 Ounce Porterhouse is the answer. Like the tomahawk, it is thick-cut and benefits from the same reverse-sear technique.

For Smaller Gatherings

If a 40-ounce steak feels like too much, consider a Boneless Ribeye (Prime, 16 oz) or a Bone-In Ribeye (22 oz). These offer the same ribeye flavor profile in a more personal serving size.

Summary: Match your steak to your guest list. The tomahawk is ideal for sharing and visual impact, while individual ribeyes or a porterhouse provide different textural experiences.

Understanding Doneness and Temperature

One of the biggest mistakes in BBQ is relying on the "touch test" or, worse, cutting into the meat to check the color. For a tomahawk, an instant-read thermometer is non-negotiable.

The Temperature Guide

• Rare (Cool Red Center): Final temp 125°F.
• Medium-Rare (Warm Red Center): Final temp 135°F. (The sweet spot for ribeyes!)
• Medium (Warm Pink Center): Final temp 145°F.
• Medium-Well (Slightly Pink Center): Final temp 150°F.
• Well Done (Little to No Pink): Final temp 160°F.

Carryover Cooking

Remember that meat continues to cook after it is removed from the heat. This is known as carryover cooking. A large tomahawk can rise by as much as 5°F to 10°F while resting. This is why we pull the meat off the heat before it reaches the final desired temperature.

Why Ribeyes Like Medium-Rare

While some people prefer their steaks rare, a ribeye (and thus a tomahawk) is actually better at medium-rare. The significant amount of intramuscular fat needs enough heat to render and soften. If the steak is too cold (rare), that fat remains waxy and chewy. At 135°F, the fat becomes "liquid gold," basting the meat from the inside out.

Summary: Use a thermometer and aim for a final temperature of 135°F for the best experience. Account for carryover cooking by pulling the steak early.

Resting and Slicing: The Final Hurdles

You’ve spent over an hour prepping and cooking; don't ruin it now by rushing the service.

The Final Rest

After the sear, the steak needs one more brief rest—about 5 to 10 minutes. This allows the muscle fibers, which tightened up under the intense heat of the sear, to relax and reabsorb the juices. If you cut into it immediately, those juices will run all over your cutting board, leaving the meat dry.

Carving the Tomahawk

To serve, first, run your knife along the curve of the bone to separate the entire eye of the meat from the rib. Set the bone aside (save it for the guest who loves to gnaw on the rib!).

Next, look at the grain of the meat. Slice the ribeye into thick strips (about 1/2 inch) across the grain. This ensures every bite is as tender as possible. For the best presentation, fan the slices out on a large platter and place the bone back next to them.

Serving Ideas

A steak this magnificent needs very little, but a sprinkle of flaky sea salt (like Maldon) right before serving can make the flavors pop. If you want a sauce, a traditional Chimichurri or a simple red wine reduction works well, but avoid anything that overpowers the quality of the beef you sourced from Land and Sea Delivery.

Summary: Rest the steak for 10 minutes after searing. Carve the meat off the bone and slice against the grain for maximum tenderness and presentation.

Storage and Food Safety Basics

While we hope there are no leftovers, sometimes a three-pound steak is more than a household can handle. Handling the meat correctly ensures safety and quality.

Handling Raw Meat

Always keep your tomahawk refrigerated at or below 40°F until you are ready to temper it. Avoid cross-contamination by using separate cutting boards for raw meat and vegetables. When you receive your order from our Home Delivery service, it is packed to maintain optimal freshness.

Storing Leftovers

If you have leftover steak, wrap it tightly in foil or place it in an airtight glass container. It will stay good in the refrigerator for 2 to 3 days.

Reheating Without Overcooking

The best way to reheat a thick steak is to avoid the microwave. Instead, use a low oven (250°F) until the meat is just warmed through, or give it a very quick flash-sear in a hot pan with a little butter. You want to preserve that medium-rare center as much as possible.

Summary: Keep raw meat cold and separate from other foods. Store leftovers in airtight containers and reheat gently to preserve the steak's quality.

Complementing Your Tomahawk: Sides and Pairings

A tomahawk steak is a rich, fatty experience. To balance the meal, you need sides that offer acidity, crunch, or earthy depth.

The Classic Pairings

• Potatoes: Whether it’s a loaded baked potato or crispy smashed potatoes with garlic, the starch is the perfect foil for the beef.
• Green Vegetables: Charred asparagus, sautéed broccolini, or a wedge salad with blue cheese dressing provide the necessary freshness to cut through the richness of the ribeye cap.
• Mushrooms: Sautéed wild mushrooms in a balsamic glaze echo the earthy, umami notes of the beef.

Creating a "Surf and Turf"

If you want to create the ultimate luxury meal, consider adding seafood from Land and Sea Delivery. A side of grilled scallops or a lobster tail turns a great steak dinner into an unforgettable feast. The sweetness of fresh seafood provides a beautiful contrast to the savory intensity of the BBQ steak.

Beverage Pairings

For wine, a bold Cabernet Sauvignon or a Malbec is the traditional choice. The tannins in these wines help "cleanse" the palate of the steak's fat. If you prefer beer, a slightly bitter IPA or a rich Stout can stand up to the charred crust of the meat.

Summary: Balance the richness of the steak with acidic or starchy sides. Consider adding seafood for a premium surf-and-turf experience.

Conclusion

Learning how do you bbq a tomahawk steak is a journey that transforms you from a casual griller into a true outdoor chef. It requires a combination of high-quality sourcing, disciplined temperature management, and a flair for the dramatic. By choosing the reverse sear method, you ensure that this massive, beautiful cut of beef is cooked perfectly from the edge to the center, honoring the quality of the animal and the effort of the butcher.

We have covered the importance of the dry-brine, the mechanics of the two-zone grill setup, and the critical role of resting the meat. We’ve also explored how to select the right cut from our Beef Collection, whether it's the iconic tomahawk or a delicate Bone-In Filet Mignon (14 oz). Remember, the most important ingredient in any BBQ is the quality of the meat itself.

At Land and Sea Delivery, we are committed to bringing the finest, restaurant-quality meats and seafood directly to your kitchen. We invite you to explore our Shop and experience the difference that premium sourcing makes. Whether you are hosting a grand celebration or simply looking to elevate your Sunday dinner, our Home Delivery service is here to ensure you have the best ingredients at your fingertips. Now, fire up those grills, grab your thermometer, and prepare to serve the best steak of your life.

FAQ

How long does it take to BBQ a tomahawk steak?

Using the reverse sear method, a 2-inch thick tomahawk usually takes 45 to 60 minutes in the indirect (low heat) zone to reach 115°F. This is followed by a 10-minute rest and then a 4 to 6-minute total sear over high heat. Total time is approximately 1 hour and 15 minutes.

Do I need to wrap the bone in foil?

Some people wrap the bone in aluminum foil to keep it from charring or turning black. This is purely for aesthetics. If you like the look of a clean, white bone, wrap it. If you prefer a rustic, charred look (which many do), leave it exposed.

Can I cook a tomahawk steak on a gas grill?

Absolutely. You just need to be able to control the zones. Turn off one side of the burners to create your indirect zone. The process remains the same: low and slow until you reach your target internal temp, then a high-heat sear at the end.

How many people does one tomahawk steak feed?

A standard tomahawk from our Shop is between 38 and 42 ounces. Once you account for the bone, you have about 30+ ounces of meat. This comfortably feeds 2 hungry adults as a main course or up to 4 people if served with several side dishes.

What is the difference between a tomahawk and a ribeye?

A tomahawk is a ribeye steak that has at least 5 inches of the rib bone left intact. The meat is exactly the same, but the tomahawk is usually cut thicker (to match the thickness of the bone) and offers a more dramatic presentation.

Why is my steak tough?

If a ribeye is tough, it’s usually because it wasn't cooked to a high enough temperature to render the fat (rare instead of medium-rare) or it wasn't sliced against the grain. Using the reverse sear and allowing for a proper rest will almost always solve issues with toughness.

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

Keep it in its original packaging in the coldest part of your refrigerator. For the best quality, we recommend cooking your steak within 3 to 5 days of delivery. If you need to wait longer, the steak can be frozen, but for the ultimate experience, fresh is always preferred.