How Do You Grill a Tomahawk Steak

Table of Contents

1. Introduction
2. Understanding the Tomahawk Cut
3. Selecting and Sourcing Your Steak
4. Preparation: The Secret to a Perfect Crust
5. How Do You Grill a Tomahawk Steak: The Reverse Sear
6. Alternative Grilling Methods
7. Temperature and Doneness Guide
8. Resting and Slicing: The Final Steps
9. Flavor Pairings and Menu Inspiration
10. Handling and Storage Best Practices
11. Why Quality Matters
12. Conclusion
13. FAQ

Introduction

Imagine the look on your guests’ faces when you lift the lid of your grill to reveal a steak so massive, so primal, and so perfectly charred that it looks like it belongs on the table of a medieval feast. The tomahawk steak is more than just a meal; it is a culinary event. With its iconic long, Frenched bone extending from a thick, beautifully marbled ribeye, this cut is the ultimate showstopper for any backyard pitmaster or home chef. But because of its impressive size and premium price point, many find themselves asking a crucial question: how do you grill a tomahawk steak without overcooking the edges or leaving the center raw?

At Land and Sea Delivery, we believe that every home cook should have the confidence to handle the finest cuts of meat available. Whether you are celebrating a milestone or simply want to elevate your weekend grilling game, mastering the tomahawk is a rite of passage. In this guide, we will explore the nuances of this "Flintstone-style" cut, from its origins in the rib primal to the specialized techniques required to cook a two-inch-thick steak to edge-to-edge perfection.

By the end of this article, you will be an expert in the reverse sear method, the importance of dry brining, and how to navigate two-zone grilling. We will cover everything from selecting the right grade of beef in our Beef Collection to the final, crucial rest before slicing. Our goal is to empower you with the knowledge and techniques used by professional chefs, ensuring that your next Tomahawk delivery from our Shop results in the best steak you have ever tasted. Through our Home Delivery service, we bring these premium artisanal meats directly to your door, and now, we are bringing the expertise to your kitchen.

Understanding the Tomahawk Cut

Before we light the grill, it is essential to understand exactly what a tomahawk steak is. While it looks like a specialized cut, its anatomy is quite familiar to steak lovers.

Anatomy of a Ribeye

The tomahawk is essentially a bone-in ribeye steak. The "tomahawk" name comes from its resemblance to a single-handed axe. The meat itself is the longissimus dorsi (the eye of the rib) and the spinalis dorsi (the highly prized ribeye cap). What sets it apart is the bone. While a standard Bone-In Ribeye (22 oz) might have a short section of the rib attached, the tomahawk features at least five to eight inches of the rib bone, which has been "Frenched"—a culinary term meaning the meat and fat have been trimmed away to leave the bone clean and white.

Why the Bone Matters

Many people ask if the long bone adds flavor to the meat. Scientifically, the bone does not significantly change the flavor profile of the muscle tissue during the relatively short time it spends on the grill. However, the bone acts as an insulator, protecting the meat immediately adjacent to it from overcooking. More importantly, the bone provides a dramatic presentation that elevates the dining experience. It also serves as a convenient handle for those who enjoy "gnawing" the flavorful intercostal meat from the bone after the main steak has been sliced.

Tomahawk vs. Côte de Boeuf

In your search for the perfect cut, you might encounter the Côte de Boeuf. While both are thick-cut ribeyes, the Côte de Boeuf typically has a shorter bone. The tomahawk is all about that extended, theatrical rib bone. Because both cuts are significantly thicker than a standard steak—often reaching two inches or more—they require the same specialized grilling techniques to ensure they are cooked through without burning the exterior.

Summary: The tomahawk is a Frenched, thick-cut ribeye valued for its marbling and spectacular presentation. Its thickness is its defining characteristic, necessitating a move away from traditional high-heat-only grilling.

Selecting and Sourcing Your Steak

Quality starts at the source. Because a tomahawk is a significant investment in both time and money, you want to ensure you are starting with a premium product.

What to Look For: Marbling and Grade

When browsing our Beef Collection, pay close attention to marbling—the white flecks of intramuscular fat. As the steak grills, this fat melts, basting the meat from the inside and providing the rich, buttery flavor ribeyes are known for. Look for a large "cap" (the spinalis), as this is often considered the tastiest part of the cow.

Thickness is Key

A true tomahawk should be at least 1.75 to 2 inches thick. This thickness is determined by the width of the rib bone itself. If a steak is thinner than this, it is likely just a standard ribeye. The thickness is what allows us to use the reverse sear method effectively, creating a perfect crust while maintaining a tender, pink interior.

The Benefits of Local and Fresh

At Land and Sea Delivery, we focus on providing fresh, local, and premium meats. Unlike grocery store steaks that may have sat in a display case for days, our Home Delivery ensures you receive a product that has been handled with care and delivered with its integrity intact. This freshness is vital for achieving the best texture and flavor.

Summary: Choose a steak with heavy marbling and a thickness of at least two inches. Sourcing from a trusted provider like Land and Sea Delivery ensures you get the premium quality necessary for a special occasion meal.

Preparation: The Secret to a Perfect Crust

You cannot take a two-pound steak straight from the refrigerator to the grill and expect perfection. The preparation phase is where the foundation of flavor is built.

Tempering the Meat

Remove your Tomahawk from the refrigerator at least one to two hours before you plan to grill. A steak this thick needs time to lose its chill. If the center is icy cold when it hits the heat, the exterior will likely overcook before the interior reaches the desired temperature. Tempering ensures more even heat distribution throughout the cooking process.

The Power of the Dry Brine

One of the most effective ways to enhance a premium steak is dry brining. This involves seasoning the meat liberally with kosher salt well in advance—anywhere from two hours to overnight.

1. Osmosis: Salt draws moisture out of the meat.
2. Brine Formation: The moisture dissolves the salt, creating a concentrated brine on the surface.
3. Reabsorption: Over time, the meat reabsorbs this salty liquid, seasoning the steak deeply and breaking down muscle proteins for a more tender bite.
4. Surface Drying: Most importantly, the surface of the steak becomes dry. A dry surface is the secret to a world-class crust (the Maillard reaction).

Minimalist Seasoning

While you can certainly use a complex rub, a high-quality cut like our 36 Ounce Porterhouse or tomahawk shines with simple seasoning. Coarse kosher salt and freshly cracked black pepper are often all you need. If you want to add aromatics, wait until the resting phase to add garlic-infused butter or fresh herbs to avoid burning them on the high-heat grill.

Summary: Temper your steak for at least an hour and dry brine with salt to ensure deep seasoning and a superior exterior crust.

How Do You Grill a Tomahawk Steak: The Reverse Sear

The most common mistake when grilling a thick steak is using only direct high heat. This results in a "bullseye" effect: a charred outside, a ring of overcooked gray meat, and a cold, raw center. The solution is the reverse sear.

What is the Reverse Sear?

In a traditional sear, you start with high heat and finish low. In a reverse sear, you do the opposite. You cook the meat at a very low temperature first to bring the internal temperature up slowly and evenly, then finish with a blistering hot sear to develop the crust.

Step 1: Setting Up Two-Zone Heating

Whether you are using a charcoal or gas grill, you must create two distinct zones:

• The Indirect Zone: No heat directly under the meat.
• The Direct Zone: High heat for the final sear.

On a gas grill, turn on the outer burners and leave the middle ones off. On a charcoal grill, pile the hot coals to one side. Aim for an ambient grill temperature of 225°F to 250°F.

Step 2: The Slow Rise

Place your tomahawk on the indirect side of the grill. Insert a probe thermometer into the thickest part of the meat, avoiding the bone. Close the lid and let the steak gently warm. This process can take 45 minutes to an hour. We are looking for an internal temperature of about 110°F to 115°F for a medium-rare finish.

Step 3: The Rest Before the Sear

Once the steak hits your target "pre-sear" temperature, remove it from the grill and tent it loosely with foil. Let it rest for 10-15 minutes. While the steak rests, crank your grill (or a cast-iron skillet) to the highest possible heat.

Step 4: The Final Sear

Now comes the drama. Place the steak over the direct heat. Because the surface is already dry from the low-heat phase, it will brown incredibly fast. Sear for about 60 to 90 seconds per side, flipping often to ensure an even crust without overcooking the interior. Don't forget to sear the thick edges of the fat cap!

Summary: The reverse sear involves slow-cooking over indirect heat until the internal temperature is near your target, followed by a high-heat sear. This method ensures edge-to-edge pink perfection.

Alternative Grilling Methods

While the reverse sear is our recommendation, there are other ways to enjoy our Beef Collection on the grill.

Traditional Sear-to-Indirect

This is the classic method: sear the steak over high heat first to lock in a crust, then move it to the indirect side to finish cooking. While effective for thinner cuts like a Wagyu Flat Iron or an Outside Skirt Steak (8 oz), it is riskier for a tomahawk. The high initial heat can create a larger gray band of overcooked meat.

The Sous Vide Hybrid

For absolute precision, some chefs use a sous vide immersion circulator to bring the tomahawk to exactly 130°F in a water bath before finishing it on a screaming hot grill. This is a foolproof way to ensure doneness, though you do lose the slight smoky flavor that comes from the slow-cooking phase on a grill.

Pellet Grills and Smokers

A pellet grill is an excellent tool for the "slow" part of the reverse sear. The consistent low heat and the addition of wood smoke add another layer of complexity to the meat. Once the steak reaches 115°F, you can move it to a hot gas grill or a cast-iron pan for the final sear if your pellet grill doesn't get hot enough for a perfect crust.

Summary: While traditional searing and sous vide are options, the reverse sear remains the gold standard for balancing smoky flavor, crust development, and internal temperature control.

Temperature and Doneness Guide

When cooking a premium Tomahawk, a meat thermometer is not optional—it is your best friend. Estimating by "feel" is unreliable for a steak of this thickness.

Internal Temperature Targets

Keep in mind that the temperature will rise by 5°F to 10°F during the resting phase due to carryover cooking.

• Rare: Pull at 120°F (Final temp: 125°F). Cool red center.
• Medium-Rare: Pull at 130°F (Final temp: 135°F). Warm red center. This is the recommended doneness for ribeyes to allow the fat to render.
• Medium: Pull at 140°F (Final temp: 145°F). Warm pink center.
• Medium-Well: Pull at 150°F (Final temp: 155°F). Slightly pink center.
• Well Done: Pull at 160°F. Little to no pink. (Not recommended for this cut).

Why Medium-Rare is Best for Ribeye

While a Filet Mignon (8 oz) is often enjoyed rare because it is so lean, a ribeye-based cut like the tomahawk has significant fat content. Cooking it to at least medium-rare (135°F) ensures that the marbling actually melts into the meat, providing the flavor and texture you are paying for.

Summary: Use a thermometer and account for carryover cooking. Medium-rare is the ideal target for a tomahawk to ensure proper fat rendering and tenderness.

Resting and Slicing: The Final Steps

The hard part is over, but the most important part of the process is about to happen: waiting.

Why You Must Rest Your Steak

As meat cooks, the muscle fibers contract and push moisture toward the center. If you slice into a tomahawk immediately after it leaves the grill, those juices will flood your cutting board, leaving the meat dry. Resting allows the muscle fibers to relax and reabsorb those juices. For a steak this size, a 15-minute rest is mandatory.

Carving the Masterpiece

When it is time to serve, the presentation is everything.

1. Remove the Bone: Hold the bone with one hand and run a sharp carving knife along the curve of the bone to separate the meat in one large piece.
2. Slice Against the Grain: Look for the direction of the muscle fibers and slice the steak perpendicularly into thick strips (about 1/2 inch to 3/4 inch thick).
3. Reassemble: Arrange the slices back against the bone on a large platter for that classic "steakhouse" look.

The "Baker's Choice"

The meat attached to the bone is often the most delicious. Don't let it go to waste! After you have served your guests the sliced ribeye, feel free to pass the bone around or keep it for the chef to enjoy.

Summary: Rest the steak for 15 minutes to retain juices. Carve the meat away from the bone and slice against the grain for maximum tenderness.

Flavor Pairings and Menu Inspiration

A steak of this magnitude deserves equally impressive accompaniments. When planning your meal from our Shop, consider how different flavors interact with the richness of the beef.

Compound Butters and Sauces

Since the tomahawk is very rich, a little acidity or herbal freshness can help balance the plate.

• Garlic and Herb Butter: Mix softened butter with minced garlic, parsley, and thyme. Place a dollop on the hot steak during the rest.
• Chimichurri: A bright, acidic sauce made from parsley, oregano, garlic, vinegar, and chili flakes. It cuts through the fat of the ribeye beautifully.
• Horseradish Cream: A classic pairing that provides a sharp contrast to the savory beef.

Sides for a Feast

Stick to hearty, classic sides that can stand up to a massive steak:

• Truffle Mashed Potatoes: Using high-quality butter and a hint of truffle oil.
• Grilled Asparagus: Tossed in olive oil and lemon zest.
• Creamed Spinach: A steakhouse staple that provides a velvety texture.

Surf and Turf

Want to truly go over the top? Pair your Tomahawk with premium seafood from Land and Sea Delivery. A few grilled lobster tails or jumbo scallops turn a great dinner into a legendary one.

Summary: Balance the rich fat of the tomahawk with acidic sauces like chimichurri or sharp horseradish. Classic sides like potatoes and grilled vegetables complete the experience.

Handling and Storage Best Practices

When dealing with premium proteins, food safety and proper storage are paramount.

Storage Before Grilling

Your meat should be kept in the coldest part of the refrigerator (usually the back of the bottom shelf) until you are ready to begin the tempering process. If you are not planning to cook your steak within a few days of delivery, it is best to freeze it immediately in its vacuum-sealed packaging to preserve freshness.

Dealing with Leftovers

While it is rare to have leftovers of a steak this good, they do happen.

• Storage: Store leftover steak in an airtight glass container in the fridge for up to 3 days.
• Reheating: Avoid the microwave, which will turn your beautiful medium-rare steak into rubber. Instead, reheat slices gently in a low-temperature oven (250°F) or give them a very quick sear in a hot pan with a little butter just until warmed through.
• Creative Uses: Leftover tomahawk makes for the world's best steak sandwiches, breakfast hash, or a premium steak salad with blue cheese and balsamic glaze.

Summary: Store meat in the coldest part of the fridge and reheat leftovers gently to preserve the texture.

Why Quality Matters

At Land and Sea Delivery, our mission is to provide more than just food; we provide an experience. The journey from the land to your table is one we take seriously. By focusing on local sourcing and artisanal quality, we ensure that every Boneless New York Strip Steak (14 oz) or massive tomahawk we deliver meets the highest standards of excellence.

When you choose a Tomahawk from our Beef Collection, you are choosing a cut that has been handled by experts who understand the nuances of meat. This commitment to quality is what makes the difference between a good meal and a meal people will talk about for years. Our Home Delivery service is designed for the discerning home cook who values convenience without compromising on the artisanal quality usually reserved for top-tier restaurants.

Summary: Premium sourcing and careful handling are the hallmarks of Land and Sea Delivery. Using high-quality ingredients is the most important step in any recipe.

Conclusion

Grilling a tomahawk steak is an exercise in patience, technique, and appreciation for fine ingredients. By following the reverse sear method, you transform a potentially intimidating hunk of beef into a perfectly cooked masterpiece with a crusty exterior and a tender, juicy interior. From the initial salt brine to the final carving of the bone, every step is designed to respect the quality of the meat.

We hope this guide has given you the confidence to take on the challenge of the tomahawk. Whether it is for a birthday, an anniversary, or just a beautiful Saturday evening, this steak is sure to impress. Remember that the best results start with the best ingredients. We invite you to explore our Shop and discover the incredible variety of our Beef Collection.

From our Boneless Ribeye (Prime, 16 oz) to our elegant Bone-In Filet Mignon (14 oz), we are proud to be your partner in culinary excellence. Let Land and Sea Delivery handle the sourcing so you can focus on the grilling. Ready to start your next culinary adventure? Visit our Home Delivery page and bring the source to your table today.

FAQ

How do I know if my tomahawk steak will fit on my grill?

A tomahawk bone can be 8 inches or longer. Before ordering, measure your grill's surface. If you have a standard kettle grill or a medium gas grill, you may need to angle the steak so the bone doesn't prevent the lid from closing. If the bone is too long, you can technically saw a portion off, but that defeats the aesthetic purpose!

Can I cook a tomahawk steak in a pan if I don't have a grill?

Yes, but you will need a very large cast-iron skillet and an oven. Use the reverse sear method: start the steak in the oven at 225°F on a wire rack until it reaches 115°F, then sear it in the hot skillet with butter and garlic. Ensure your kitchen is well-ventilated, as searing a steak this size creates a lot of smoke!

Why is the tomahawk steak more expensive than a regular ribeye?

The price reflects the additional weight of the bone and the specialized labor required to "French" the bone (cleaning it of all meat and fat). It is also typically cut from the highest quality subprimals because it is intended as a premium, display-style cut.

How much tomahawk steak should I buy per person?

A single Tomahawk usually weighs between 38 and 42 ounces. While this sounds like a lot, remember that a significant portion of that weight is the bone. Generally, one tomahawk easily feeds two adults, or even three if you are serving several side dishes.

What is the best way to defrost a tomahawk if it arrives frozen?

Always defrost slowly in the refrigerator. Because of its thickness, a tomahawk can take 24 to 48 hours to fully thaw. Never defrost a premium steak in the microwave or in hot water, as this will ruin the texture of the meat.

Should I trim the fat cap on the side of the steak?

We recommend leaving it! That fat protects the meat during the long cooking process and adds incredible flavor. If there is an excessively thick piece of hard fat, you can trim it slightly, but leave the majority of the fat cap intact for the best results.

Do I need to season the bone?

There is no need to season the bone itself, as it won't be eaten. However, seasoning the meat right up to where it meets the bone is important. Some people wrap the bone in foil during the indirect phase to keep it from browning too much, though many prefer the rustic look of a charred bone.