How Long Does a Tomahawk Steak Take to Grill?

Table of Contents

1. Introduction
2. Understanding the Tomahawk Cut
3. Pre-Grill Preparation: The Foundation of Timing
4. How Long Does a Tomahawk Steak Take to Grill?
5. Determining Doneness: Temperature over Time
6. The Resting Period: The Final Countdown
7. Selecting Your Cut: Beyond the Tomahawk
8. Sourcing and Quality: The Land and Sea Delivery Difference
9. Menu Pairing Ideas for Your Tomahawk
10. Storage and Handling Basics
11. Conclusion
12. FAQ

Introduction

Imagine the gasps of your guests as you carry a massive, flame-kissed ribeye to the table, its long, Frenched bone serving as a dramatic handle for one of the most visually stunning cuts of beef in existence. The tomahawk steak is more than just a meal; it is a culinary event, a statement of quality, and a testament to the art of the grill. However, because of its imposing size—often reaching two inches in thickness and weighing upwards of three pounds—it presents a unique challenge for even seasoned home cooks. The question most often asked is: how long does a tomahawk steak take to grill?

The answer is not a simple number of minutes, but rather a journey through temperature management and patience. Because the tomahawk is essentially a thick-cut ribeye with at least five inches of extra rib bone left intact, it behaves differently on the grill than a standard supermarket steak. To master this cut, you must understand the relationship between indirect heat, searing, and the critical resting period.

The purpose of this guide is to demystify the process of preparing this premium cut, ensuring that your investment in high-quality beef results in a perfectly tender, juicy, and flavor-packed experience. By the end of this article, you will know exactly how long a tomahawk steak takes to grill under various conditions, the best methods to achieve a wall-to-wall medium-rare finish, and how to select the finest cuts from our Beef Collection.

We will cover the science of the reverse sear, the importance of dry brining, and the specific timing required for both gas and charcoal setups. Whether you are planning a celebratory dinner or looking to elevate your weekend barbecue, understanding the nuances of the Tomahawk will empower you to cook with the confidence of a professional chef.

Understanding the Tomahawk Cut

Before we dive into the clock and the coals, it is essential to understand what makes a tomahawk steak unique. At its core, this is a ribeye steak. The "tomahawk" name comes from its resemblance to a single-handed axe, thanks to the long bone that is cleaned (or "Frenched") of meat and fat.

Why the Bone Matters

While there is a long-standing debate in the culinary world about whether the bone adds significant flavor to the meat during the short duration of grilling, the bone serves two practical purposes beyond its incredible presentation. First, it acts as an insulator, slowing down the cooking process of the meat immediately adjacent to it, which can help prevent overcooking in that specific area. Second, it provides a handle that makes the steak easier to flip and move around a large grill surface.

Marbling and Thickness

A true tomahawk is rarely thin. Because it is carved to the width of the rib bone, these steaks are almost always between 1.75 and 2.5 inches thick. This thickness is why you cannot simply throw it over high heat and hope for the best. If you were to grill a tomahawk the same way you would a thin Outside Skirt Steak (8 oz), the exterior would be charred to a crisp before the center even began to warm.

Selecting a steak with excellent marbling is key. When browsing our Shop, look for the white flecks of intramuscular fat. This fat melts during the grilling process, basting the meat from the inside and providing the rich, buttery mouthfeel that the ribeye is famous for.

Summary of Key Points

• The tomahawk is a thick-cut, bone-in ribeye.
• The long bone is primarily for presentation but offers some insulation.
• Thickness dictates a specialized cooking approach compared to thinner cuts.

Pre-Grill Preparation: The Foundation of Timing

When asking how long does a tomahawk steak take to grill, the clock actually starts long before the meat touches the grates. Proper preparation can shave minutes off the actual grill time and, more importantly, ensure the heat penetrates the meat evenly.

The Importance of Room Temperature

Taking a thick steak directly from a cold refrigerator and putting it on the grill is a recipe for uneven cooking. The center of a two-inch-thick steak will remain cold while the outside overcooks. To avoid this, remove your steak from the refrigerator at least 60 to 90 minutes before grilling. This allows the internal temperature of the meat to rise, which reduces the total "shock" time on the grill and leads to a more predictable cooking window.

The Dry Brine Method

For the best results, we recommend a dry brine. At least two hours before cooking—or even better, the night before—generously season your Tomahawk with kosher salt on all sides, including the edges. Place it on a wire rack over a rimmed baking sheet and leave it uncovered in the refrigerator.

The salt draws out moisture, which then dissolves the salt into a brine that is reabsorbed into the meat, seasoning it deeply. Additionally, the surface of the steak dries out, which is the secret to achieving a world-class crust during the searing phase. A dry surface browns much faster than a wet one, meaning you spend less time searing and less risk of overcooking the interior.

Summary of Key Points

• Tempering the meat for 60-90 minutes ensures even heat distribution.
• Dry brining with salt improves flavor and creates a better crust.
• A dry surface leads to a more efficient sear.

How Long Does a Tomahawk Steak Take to Grill?

Now we address the core question. When using the most reliable method—the reverse sear—the total time spent on the grill is usually between 50 and 70 minutes, followed by a mandatory resting period.

The Indirect Heat Phase (45–60 Minutes)

The first stage of grilling a tomahawk involves low, indirect heat. You want your grill (whether gas or charcoal) to be set up for two-zone cooking, with an ambient temperature of approximately 225°F to 275°F.

• Process: Place the steak on the cool side of the grill, away from the burners or coals.
• Target: You are looking to bring the internal temperature of the steak up to about 115°F for a medium-rare finish.
• Timing: Depending on the thickness of the steak and the stability of your grill’s temperature, this phase typically takes 45 minutes to an hour.

During this time, the meat is gently warming, allowing the enzymes to break down tough fibers and the fat to begin its slow melt. This is why our Home Delivery customers love the tomahawk; it transforms a meal into a slow-paced, enjoyable outdoor cooking experience.

The Searing Phase (4–6 Minutes)

Once the steak reaches its target internal temperature during the indirect phase, it is time for the sear. This is where you create the "Maillard reaction"—that delicious, brown, savory crust.

• Process: Move the steak directly over the hottest part of the grill. If using gas, turn your burners to high. If using charcoal, ensure your coals are glowing red.
• Timing: Sear the steak for about 2 to 3 minutes per side.
• Technique: If you want those professional "hash marks," rotate the steak 90 degrees halfway through the sear on each side. Because the tomahawk is so thick, don’t forget to use tongs to sear the fat cap on the edges for about 30 seconds as well.

Summary of Key Points

• Total grill time is roughly one hour using the reverse sear method.
• The indirect phase takes the longest (45-60 mins) and ensures even doneness.
• The searing phase is short (4-6 mins) and provides the flavor crust.

Determining Doneness: Temperature over Time

While we can provide estimates on how long does a tomahawk steak take to grill, the only way to guarantee a perfect result is by using a high-quality digital meat thermometer. Factors like wind, ambient air temperature, and the specific marbling of your beef can all affect timing.

Internal Temperature Guide

To achieve your desired level of doneness, use the following guide for when to pull the steak off the grill (remember that the temperature will rise about 5 degrees during the rest):

• Rare: Pull at 120°F (Final Temp: 125°F). The center will be bright red and cool to warm.
• Medium-Rare: Pull at 130°F (Final Temp: 135°F). This is the gold standard for a Tomahawk, offering a warm red center and fully rendered fat.
• Medium: Pull at 140°F (Final Temp: 145°F). The center will be pink and firm.
• Medium-Well: Pull at 150°F (Final Temp: 155°F). Small amount of pink in the center.
• Well Done: 160°F+. Not recommended for premium ribeye cuts as the moisture and tenderness will be significantly reduced.

The Importance of the "Carryover"

A thick steak like the 36 Ounce Porterhouse or a tomahawk contains a lot of thermal mass. Even after you remove it from the heat, the energy continues to move toward the center. This is why pulling the meat 5 degrees before your target is essential. If you wait until the thermometer reads 135°F on the grill, you will likely end up with a medium steak (140°F+) by the time you sit down to eat.

Summary of Key Points

• Always use a thermometer; time is only an estimate.
• Pull the steak 5 degrees early to account for carryover cooking.
• Medium-rare (135°F final) is the ideal temperature for ribeye cuts.

The Resting Period: The Final Countdown

If you have spent an hour carefully monitoring your grill, it is tempting to slice into the steak immediately. However, the rest is arguably the most important part of the process.

Why Rest the Steak?

During grilling, the muscle fibers in the beef contract and squeeze moisture toward the center. If you cut the steak immediately, those juices will run out onto your cutting board, leaving the meat dry. By letting the steak rest for 10 to 15 minutes, you allow the fibers to relax and reabsorb those juices, ensuring every bite is succulent.

How to Rest Correctly

Place the steak on a warm plate or a wooden cutting board. You can tent it loosely with aluminum foil, but avoid wrapping it tightly, as this can trap steam and soften the beautiful crust you just worked so hard to create. For an extra touch of luxury, place a pat of compound butter on top during the rest. As it melts, it will mingle with the resting juices to create a simple, elegant sauce.

Summary of Key Points

• Resting for 10-15 minutes is mandatory for juice retention.
• Tent loosely with foil to keep warm without ruining the crust.
• Resting allows the internal temperature to stabilize and finish cooking.

Selecting Your Cut: Beyond the Tomahawk

While the tomahawk is a showstopper, our Beef Collection offers a variety of premium cuts that may suit different occasions or grill sizes. Understanding the differences helps you plan your menu and your timing.

Ribeye Variations

If the long bone of the tomahawk is too large for your grill, consider the Bone-In Ribeye (22 oz). It offers the same incredible marbling and flavor profile but with a shorter bone that is easier to manage. For those who prefer no bone at all, the Boneless Ribeye (Prime, 16 oz) is a classic choice that grills more quickly—usually in about 12 to 15 minutes over direct medium-high heat.

Other Premium Choices

• For the Filet Lover: The Bone-In Filet Mignon (14 oz) provides the tenderness of a filet with the added flavor of the bone.
• For the Crowd: The 36 Ounce Porterhouse gives you the best of both worlds—a large strip side and a generous filet side.
• The Artisanal Experience: For something truly unique, try the Wagyu Flat Iron, known for its incredible density of marbling and intense flavor.

Summary of Key Points

• Tomahawks are best for presentation and large meals.
• Smaller bone-in or boneless cuts offer faster cooking times for weeknights.
• Different cuts offer varied textures, from the buttery filet to the robust ribeye.

Sourcing and Quality: The Land and Sea Delivery Difference

The secret to a great grilled steak isn't just the technique; it’s the sourcing. At Land and Sea Delivery, we are committed to providing "from source to table" excellence. Whether we are delivering to your home or a high-end restaurant, our focus remains on freshness, local sourcing, and premium quality.

When you order from our Shop, you aren't just getting a piece of meat; you are getting a product that has been handled with care and selected for its superior characteristics. This is why our Home Delivery service has become a staple for local food enthusiasts who value the artisanal side of butchery.

Fostering a Culinary Community

We believe that cooking should be an inspiring journey. By choosing premium ingredients like our Côte de Boeuf or tomahawk, you are joining a community of chefs and home cooks who prioritize excellence. We encourage you to explore new recipes and share your successes, whether it's mastering the perfect sear or finding the ultimate side dish pairing.

Summary of Key Points

• Quality sourcing is the foundation of a great meal.
• Land and Sea Delivery emphasizes local, fresh, and premium offerings.
• High-quality meat is more forgiving on the grill and produces better flavor.

Menu Pairing Ideas for Your Tomahawk

A steak this magnificent deserves side dishes that can stand up to its rich flavor. When planning your meal, aim for a balance of textures and flavors—something acidic to cut through the fat, something starchy to soak up the juices, and something green for freshness.

Classic Steakhouse Sides

• Garlic Mashed Potatoes: Use plenty of butter and cream to match the richness of the ribeye.
• Grilled Asparagus: Toss with olive oil, salt, and a squeeze of lemon juice. The char from the grill complements the steak perfectly.
• Creamed Spinach: A traditional pairing that adds a velvety texture to the plate.

Creative Alternatives

• Coal-Roasted Sweet Potatoes: If you’re using a charcoal grill, wrap sweet potatoes in foil and nestle them near the coals while the steak cooks.
• Chimichurri Sauce: A bright, herb-heavy sauce made with parsley, oregano, garlic, and vinegar. It provides a refreshing contrast to the heavy marbling of the Tomahawk.
• Surf and Turf: Elevate your meal by adding fresh seafood from our shop. Grilled scallops or a lobster tail paired with a Filet Mignon (10 oz) or a tomahawk creates an unforgettable dining experience.

Summary of Key Points

• Balance rich meat with acidic or fresh side dishes.
• Starchy sides help complement the savory juices of the steak.
• Don't be afraid to mix Land and Sea offerings for a premium surf and turf.

Storage and Handling Basics

To maintain the integrity of your premium meats, proper storage is essential. When your order arrives via our Home Delivery service, follow these high-level best practices:

1. Refrigeration: If you plan to cook your steak within 3 to 5 days, keep it in the coldest part of your refrigerator in its original vacuum-sealed packaging.
2. Freezing: For longer storage, vacuum-sealed meats can be frozen. To thaw, move the steak to the refrigerator 24 to 48 hours before you plan to cook. Never thaw a thick steak like a tomahawk on the counter at room temperature.
3. Safety: Always wash your hands and sanitize your cutting boards after handling raw meat. Use separate surfaces for your meat and your vegetables to prevent cross-contamination.

Summary of Key Points

• Keep meat cold until ready for the tempering phase.
• Thaw slowly in the refrigerator for the best texture.
• Practice standard kitchen safety to ensure a healthy meal for your guests.

Conclusion

Mastering the tomahawk steak is a rite of passage for any serious outdoor cook. While the question of how long does a tomahawk steak take to grill can be answered with "about an hour," the true secret lies in the patience of the reverse sear, the precision of a digital thermometer, and the discipline of the rest.

By treating the Tomahawk as the premium, artisanal product it is, you ensure that every ounce of flavor is captured and every bite is tender. From the initial dry brine to the final, flame-seared crust, the journey from land to your table is one of quality and care.

We invite you to explore the full range of our offerings. Whether you are looking for a Boneless New York Strip Steak (14 oz) for a quick Friday night dinner or a massive porterhouse for a celebration, Land and Sea Delivery is your partner in culinary excellence. Browse our Shop today, and let us bring the finest Beef Collection directly to your door with our reliable Home Delivery service.

FAQ

How do I know when the tomahawk is done without a thermometer?

While we highly recommend a thermometer for a steak of this value, you can use the "finger test" for firmness, though it is much less accurate. A medium-rare steak should feel similar to the fleshy part of your palm under your thumb when your thumb and middle finger are touching. However, due to the bone and thickness, a thermometer is the only way to be certain.

Can I grill a tomahawk steak on a small gas grill?

Yes, but you must ensure you have enough room for two-zone cooking. If your grill is small, you may need to turn off one burner and place the steak there, while the other burner provides the heat. If the bone is too long to close the lid, you can wrap the bone in foil to prevent it from burning, though most standard grills can accommodate the bone if positioned diagonally.

Why is my tomahawk steak tough?

Toughness usually results from one of two things: skipping the resting period or overcooking the meat. Because the ribeye has significant fat, it needs to reach at least medium-rare (135°F) for the fat to render and soften the meat. If served rare (cold center), the fat may stay firm, making the steak feel "chewier."

Should I cut the meat off the bone before serving?

For the best presentation, bring the whole steak to the table. To serve, run a sharp knife along the curve of the bone to remove the entire eye of the ribeye. Then, slice the meat against the grain into thick strips. Don't forget to offer the bone to someone who enjoys gnawing on the most flavorful bits of meat left behind!

Is it better to use charcoal or gas for a tomahawk?

Both work well. Charcoal provides a more traditional, smoky flavor that many enthusiasts prefer for such a large cut. Gas offers more precise temperature control, which can make the 45-60 minute indirect phase easier to manage for beginners.

How many people does one tomahawk steak feed?

A typical tomahawk from Land and Sea Delivery weighs between 38 and 42 ounces. Once you account for the bone, you are left with a very large amount of meat that can easily feed 2 to 3 adults, especially when served with substantial side dishes.

Can I use a tomahawk steak for a roast in the oven?

Absolutely. You can follow the same reverse sear logic: roast it in the oven at 250°F on a rack until it hits 115°F, then finish it in a screaming hot cast-iron skillet or on the grill for the sear. This is a great alternative if the weather isn't cooperating for outdoor grilling.