How Long to Cook a Tomahawk Steak on the BBQ

Table of Contents

1. Introduction
2. Understanding the Tomahawk Cut
3. How to Select the Perfect Tomahawk Steak
4. Preparing Your Steak for the Grill
5. The Core Question: How Long to Cook a Tomahawk Steak on the BBQ?
6. Mastering the Reverse Sear Method
7. Alternative: The Traditional Sear-First Method
8. Temperature Guide for Perfect Doneness
9. The Importance of Resting and Slicing
10. Menu Planning and Pairings
11. Storage and Handling Basics
12. Conclusion
13. FAQ

Introduction

Have you ever stood before a grill, holding a piece of meat so magnificent it looked like it belonged in a prehistoric feast? The tomahawk steak is not just a meal; it is a culinary event. With its long, Frenched bone and deep marbling, it commands attention and demands respect. But for many home cooks and even seasoned grill masters, the sheer size of this cut—often two inches thick and weighing up to three pounds—can be intimidating. The most common question that echoes across backyard patios is a simple yet critical one: how long to cook a tomahawk steak on the bbq?

At Land and Sea Delivery, we believe that every extraordinary ingredient deserves a preparation that honors its quality. Whether you are hosting a milestone celebration or simply treating your family to a weekend masterpiece, understanding the timing and technique behind this "King of Steaks" is the difference between a tough disappointment and a melt-in-your-mouth experience. This cut is essentially a thick-cut ribeye with the rib bone left intact, providing a dramatic presentation that is as much about the "wow" factor as it is about the flavor.

The purpose of this guide is to empower you with the knowledge to master the tomahawk. You will learn the nuances of selection, the science of the reverse sear, and, most importantly, the precise timing required to achieve your desired level of doneness. We will move beyond guesswork and explore how variables like grill temperature, meat thickness, and ambient weather conditions influence your cooking window.

By the end of this article, you will have a comprehensive understanding of how to manage a two-zone grill, why resting the meat is non-negotiable, and how to pair your steak with the perfect sides for a complete restaurant-quality experience at home. We are dedicated to bringing the finest cuts from the land and the sea directly to your door, and we want to ensure that every Tomahawk you source from us becomes the centerpiece of a memorable meal.

Understanding the Tomahawk Cut

Before we dive into the specifics of how long to cook a tomahawk steak on the bbq, we must first understand what makes this cut unique. The tomahawk is a bone-in ribeye steak, but it is not just any ribeye. It is carved from the beef rib primal, specifically between the 6th and 12th ribs. What sets it apart is the "Frenched" bone, which means the meat and fat have been removed from the bone to leave it clean and exposed, resembling the handle of an axe.

The Anatomy of Flavor

The tomahawk is prized for its intense marbling. Within the eye of the steak, you will find intramuscular fat—those beautiful white flecks that melt during the cooking process to baste the meat from the inside out. This makes the ribeye one of the most flavorful and juicy cuts available. At the top of the steak sits the spinalis dorsi, often called the "ribeye cap." This is arguably the most succulent muscle on the entire animal, offering a buttery texture and rich beefy notes that are unsurpassed.

When you choose a cut from our Beef Collection, you are selecting meat that has been curated for these specific quality markers. The presence of the bone does more than just look good; while there is debate in the culinary world about whether the bone adds flavor during the relatively short cooking time of a steak, it certainly acts as an insulator, slowing the cooking process near the bone and often resulting in a more tender bite in that specific area.

Tomahawk vs. Other Premium Cuts

It is helpful to distinguish the tomahawk from its siblings. A Bone-In Ribeye (22 oz) is the same muscle but with a much shorter bone. If you prefer a boneless experience but want the same marbling, a Boneless Ribeye (Prime, 16 oz) is an excellent choice. For those who want the elegance of a thick-cut steak without the long bone, the Côte de Boeuf offers a similar profile with a shorter rib bone. Understanding these differences helps you decide which cut fits your occasion and your grill space.

Summary: The tomahawk is a thick-cut, bone-in ribeye characterized by its long Frenched bone and superior marbling. It is designed for sharing and special occasions, offering a combination of visual drama and intense flavor.

How to Select the Perfect Tomahawk Steak

Success on the grill starts at the shop. Because a tomahawk is a significant investment, you want to ensure you are starting with the highest quality beef. When browsing our Shop, keep several key factors in mind to ensure your grilling session is a success.

Marbling and Grade

The grade of the beef—such as Choice or Prime—is a primary indicator of marbling. For a tomahawk, you want to see a high density of fine white flecks within the red muscle. This fat will render down, creating the juice and flavor that define a premium steak. Avoid steaks with large, thick "plugs" of hard fat, as these won't render as effectively during the cooking process. Instead, look for a uniform distribution of delicate marbling.

Thickness Matters

A true tomahawk should be at least 2 inches thick. This thickness is determined by the width of the rib bone itself. This is a crucial detail when answering how long to cook a tomahawk steak on the bbq; a thinner steak will cook too quickly, making it difficult to achieve a perfect crust without overcooking the center. A thick cut allows for the "reverse sear" method, which we believe is the gold standard for this specific steak.

The Spinalis Factor

Look at the cap of the steak. You want a tomahawk with a generous spinalis muscle. This outer layer should be thick and well-marbled. If you are feeding a crowd and want to offer a variety of textures, you might also consider adding a Wagyu Flat Iron to your order. While the tomahawk is the star, the Wagyu Flat Iron provides a different but equally luxurious experience that complements the ribeye's profile.

Color and Freshness

The meat should be a vibrant, healthy red. Avoid meat that looks grey or brownish, as this can indicate it has been exposed to oxygen for too long. At Land and Sea Delivery, our commitment to freshness means our products are handled with the utmost care from source to your door, ensuring that your Home Delivery arrives in peak condition.

Summary: Look for a steak that is at least 2 inches thick with abundant, fine marbling and a large ribeye cap. High-quality sourcing is the foundation of a great BBQ experience.

Preparing Your Steak for the Grill

You cannot simply take a tomahawk out of the fridge and throw it onto a hot grill. To get the timing right and ensure the meat cooks evenly, preparation is key. This stage sets the clock for how long to cook a tomahawk steak on the bbq.

The Dry Brine Method

We highly recommend dry brining your steak. At least 2 hours before cooking—or ideally the night before—generously season your Tomahawk with kosher salt on all sides, including the edges. Place it on a wire rack over a baking sheet and leave it uncovered in the refrigerator.

The salt draws moisture out of the meat, dissolves into a brine, and is then reabsorbed into the muscle fibers. This seasons the meat deeply and breaks down proteins for a more tender result. Furthermore, the surface of the steak becomes dry, which is essential for achieving a world-class crust during the searing phase.

Bringing Meat to Room Temperature

About 60 to 90 minutes before you plan to light the grill, remove the steak from the refrigerator. This process, known as "tempering," allows the internal temperature of the meat to rise slightly. If you put a stone-cold, 2-inch thick steak on the grill, the outside will likely burn before the center even begins to warm up. Tempering ensures a more even cook and more accurate timing.

Final Seasoning

Just before the steak hits the grill, apply a light coating of high-smoke-point oil (like avocado or grapeseed oil) and add any additional seasonings, such as freshly cracked black pepper or a dedicated steak rub. Be cautious with rubs that contain sugar, as they can burn during the high-heat searing phase. If you are also preparing a Boneless New York Strip Steak (14 oz) for a guest who prefers a different cut, you can use the same seasoning profile to keep the meal cohesive.

Summary: Dry brine with salt for at least 2 hours to enhance flavor and tenderness. Always allow the steak to sit at room temperature for about an hour before grilling to ensure even cooking.

The Core Question: How Long to Cook a Tomahawk Steak on the BBQ?

Timing is the most variable part of the process, but we can provide reliable estimates based on standard thickness and grill temperatures. When using the reverse sear method—which involves low-heat cooking followed by a high-heat sear—the total time usually falls between 60 and 90 minutes.

The Indirect Phase (Low Heat)

On a grill set to an ambient temperature of 225°F to 250°F, a 2-inch tomahawk steak will typically take 45 to 60 minutes to reach an internal temperature of 115°F (for a medium-rare finish).

• At 225°F: Expect 55–70 minutes.
• At 275°F: Expect 40–50 minutes.

During this phase, the goal is to gently warm the meat without losing its juices. This is where a meat thermometer becomes your best friend. Relying solely on a timer is risky because wind, outdoor temperature, and the specific heat of your grill can all shift these windows by 10 minutes or more.

The Searing Phase (High Heat)

Once the steak has reached its target internal temperature and has rested for a few minutes, the final sear is very quick.

• Time: 2 to 3 minutes per side.
• Temperature: Your grill should be as hot as possible (500°F+).

This phase is about creating the Maillard reaction—that beautiful, flavorful brown crust. Because the steak is already mostly cooked, you are only looking for color and a final internal temperature bump.

Total Time Estimate

Including preparation, tempering, indirect cooking, resting, searing, and the final rest, you should budget approximately 2.5 to 3 hours for the entire process. While the active cooking time is shorter, the patience required for the "off-heat" moments is what separates a good steak from a legendary one.

Summary: Budget 45–60 minutes for the low-heat phase and about 4–6 minutes total for the sear. Always use an internal thermometer rather than relying strictly on a clock.

Mastering the Reverse Sear Method

The reverse sear is the undisputed champion for thick cuts like the Tomahawk or the 36 Ounce Porterhouse. Standard grilling starts with high heat, which often creates a "grey band" of overcooked meat around the edges while the center remains raw. The reverse sear flips this, ensuring edge-to-edge pink perfection.

Step 1: The Two-Zone Setup

Whether you use charcoal or gas, you must create two distinct zones:

1. Direct Zone: Heat source is active (charcoal piled on one side or burners on high).
2. Indirect Zone: No direct heat source beneath the meat.

Step 2: The Slow Climb

Place the tomahawk on the indirect side. Position the bone so it faces the heat source; the bone can act as a shield for the meat. Close the lid. If you are using a pellet grill, this is the stage where you can infuse the meat with subtle wood smoke. Monitor the internal temperature closely. You are aiming for a "pull temperature" that is about 10–15 degrees below your final target doneness. For medium-rare (135°F), pull the steak off the grill when it hits 115°F to 120°F.

Step 3: The Intermediate Rest

This is a step many skip, but it is vital. Once you pull the steak at 115°F, let it rest on a cutting board, loosely tented with foil, for 10–15 minutes. During this time, stoke your coals or turn your gas burners to their highest setting. Resting before the sear prevents the internal temperature from skyrocketing too fast when it hits the high heat.

Step 4: The Final Sear

Place the steak directly over the flames. You want to hear a loud sizzle immediately. Flip the steak every 60 seconds to ensure an even crust and to prevent any one side from burning. Use tongs to sear the fat cap on the edge of the steak as well. Once you have a deep mahogany crust, remove it from the grill.

Summary: The reverse sear involves a slow cook on the indirect side of the grill followed by a high-heat sear. This method provides the most control over the internal temperature and produces the most even results.

Alternative: The Traditional Sear-First Method

While the reverse sear is our recommendation, some chefs prefer the traditional method: searing first and finishing over lower heat. This is often faster but requires more vigilance.

When to Use Traditional Grilling

If you are cooking a slightly thinner steak, such as a Filet Mignon (10 oz) or an Outside Skirt Steak (8 oz), traditional hot-and-fast grilling is often better. These cuts don't have the thermal mass of a tomahawk and can reach their target temperature quickly.

The Process for a Tomahawk

1. High Heat Start: Sear the tomahawk over direct flame for 3–4 minutes per side until a crust forms.
2. Move to Indirect: Transfer the steak to the cool side of the grill.
3. Finish to Temp: Close the lid and let the steak roast until it reaches your target internal temperature. This will usually take another 20–30 minutes depending on thickness.

The downside to this method for a tomahawk is that the high heat at the beginning can cause the outer layers of the meat to contract and squeeze out juices, potentially leading to a drier steak. However, it does provide a very classic charred flavor that some enthusiasts prefer.

Summary: Traditional searing is faster but offers less temperature control for thick cuts. It is best reserved for thinner steaks, while the tomahawk benefits more from the reverse sear.

Temperature Guide for Perfect Doneness

Knowing how long to cook a tomahawk steak on the bbq is secondary to knowing the internal temperature. Beef continues to cook after it is removed from the grill due to "carryover cooking." Generally, the temperature will rise another 5 degrees while resting.

Target Temperatures

• Rare: Pull at 115°F. Final temp: 120-125°F. Center is bright red and cool to warm.
• Medium-Rare: Pull at 125°F. Final temp: 130-135°F. The "Chef's Standard." Center is pinkish-red and warm.
• Medium: Pull at 135°F. Final temp: 140-145°F. Center is rich pink.
• Medium-Well: Pull at 145°F. Final temp: 150-155°F. Center is slightly pink.
• Well Done: Pull at 155°F. Final temp: 160°F+. Little to no pink. (Not recommended for high-quality cuts like the tomahawk).

Using the Right Tools

An instant-read digital thermometer is non-negotiable for a steak this size. Insert the probe into the thickest part of the meat, ensuring you do not hit the bone, as the bone conducts heat differently and will give you a false reading. If you are also grilling a Bone-In Filet Mignon (14 oz), remember that the filet will cook faster than the ribeye portion of a tomahawk due to its lower fat content and different muscle structure.

Summary: Always use a meat thermometer and pull the steak 5 degrees before your target temperature. Medium-rare (130-135°F final) is the ideal doneness for highlighting the tomahawk's marbling.

The Importance of Resting and Slicing

The clock doesn't stop when the meat leaves the heat. Resting is perhaps the most critical step in the entire process of how long to cook a tomahawk steak on the bbq.

Why Rest?

As meat cooks, the muscle fibers contract and push moisture toward the center. If you slice into a tomahawk immediately after searing, those juices will flood your cutting board, leaving the meat dry. Resting allows the muscle fibers to relax and reabsorb the juices, ensuring every bite is succulent. For a tomahawk, a 15-minute rest is ideal.

Slicing for the Crowd

The presentation of a tomahawk is part of the experience. To serve:

1. Remove the Bone: Run a sharp carving knife along the curve of the bone to separate the entire steak in one piece.
2. Slice Against the Grain: Look at the direction of the muscle fibers and slice perpendicular to them. This shortens the fibers, making the meat even more tender.
3. The "Rib" Appetizer: Don't throw away the bone! There is often delicious, charred meat left on it. Slice the bone into sections or give it to the "guest of honor" to enjoy.

If you are serving a smaller group and want a similar flavor profile without the large format, consider the Filet Mignon (8 oz) for a more individual, refined portion.

Summary: Rest the steak for 15 minutes to lock in juices. Slice against the grain for maximum tenderness and serve the bone as a flavorful bonus.

Menu Planning and Pairings

A tomahawk is a bold statement, and its accompaniments should be equally thoughtful. When you order through our Home Delivery service, you have the foundation for an incredible meal.

Classic Steakhouse Sides

• Coal-Roasted Sweet Potatoes: Wrap potatoes in foil and nestle them near the coals while the steak cooks. The long cooking time of the tomahawk aligns perfectly with the time needed to soften a potato.
• Grilled Asparagus: Toss with olive oil, salt, and lemon zest. Grill them quickly during the steak's final resting period.
• Creamed Spinach or Mushrooms: The earthiness of sautéed mushrooms pairs beautifully with the rich fat of a ribeye.

Sauces and Finishes

While a high-quality Tomahawk needs little more than salt and pepper, a compound butter can elevate it. Mix softened butter with minced garlic, parsley, and a hint of blue cheese. Place a dollop on the hot steak during the final rest. Alternatively, a bright Chimichurri sauce can provide a necessary acidic contrast to the rich beef.

Surf and Turf Inspiration

To truly impress, turn your BBQ into a "Land and Sea" feast. While the steak is resting, grill some jumbo shrimp or lobster tails. The combination of a smoky ribeye and sweet, buttery seafood is the ultimate culinary indulgence. Explore our full Shop to find the perfect seafood pairings for your beef.

Summary: Pair your tomahawk with hearty sides like roasted potatoes and acidic contrasts like Chimichurri. Consider a "Surf and Turf" addition for a truly premium experience.

Storage and Handling Basics

When dealing with premium meats, food safety and proper storage are paramount. Whether you are storing the meat before the big cook or dealing with rare leftovers, follow these high-level best practices.

Pre-Cook Storage

Keep your steak in the coldest part of your refrigerator until you are ready to begin the tempering or dry-brining process. If you aren't planning to cook your Home Delivery within 48 hours, it is often best to keep the meat in its original vacuum-sealed packaging to minimize oxygen exposure.

Handling Leftovers

If you are fortunate enough to have leftovers, remove the meat from the bone before storing. Leftover tomahawk makes for an incredible steak sandwich or a protein-packed addition to a fresh garden salad. Store in an airtight glass container in the refrigerator for up to three days.

Reheating Tips

To reheat without losing the medium-rare center, use the "low and slow" method again. Warm the slices in a 250°F oven until just heated through, or give them a very brief sear in a hot cast-iron skillet with a touch of butter. Avoid the microwave, as it will turn your premium steak grey and rubbery.

Summary: Store meat in the coldest part of the fridge and keep it vacuum-sealed until use. Reheat leftovers gently to preserve the quality of the cut.

Conclusion

Mastering how long to cook a tomahawk steak on the bbq is a journey that combines patience, technique, and the highest quality ingredients. By understanding the anatomy of the cut, utilizing the reverse sear method, and respecting the importance of internal temperatures and resting periods, you can transform a simple backyard cookout into a five-star dining experience.

The tomahawk is more than just meat; it is a symbol of celebration and a commitment to culinary excellence. Whether you are choosing a Tomahawk for a birthday, an anniversary, or just a beautiful Sunday afternoon, the effort you put into the preparation will be rewarded in every succulent, smoke-kissed bite.

We invite you to explore the wide world of premium meats available at Land and Sea Delivery. From our curated Beef Collection to our fresh seafood offerings, we are here to provide the source-to-table quality that your cooking deserves. Ready to start your next grilling adventure? Visit our Shop today and experience the convenience and quality of our Home Delivery service. Your perfect steak is just a click away.

FAQ

How do I know when my tomahawk steak is done if I don't have a thermometer?

While we strongly recommend a thermometer for a steak of this value, you can use the "finger test" for firmness, though it is less accurate for thick cuts. A medium-rare steak will have the same bounce as the fleshy part of your palm when your thumb and middle finger are touching. However, because the tomahawk is so thick, the exterior can feel firm while the center remains raw. A thermometer is the only way to be 100% sure.

Can I cook a tomahawk steak on a gas grill?

Absolutely. The key is to use the two-zone method. Turn on the burners on one side to medium-high and leave the other side off. Place the steak on the "off" side for the indirect phase, then move it to the "hot" side for the final sear.

Why is my tomahawk bone turning black?

The bone can char if it is placed directly over high heat for too long. While some char is normal, you can prevent the bone from turning completely black by wrapping the exposed bone in aluminum foil during the indirect cooking phase.

How many people does one tomahawk steak feed?

A typical tomahawk weighs between 30 and 45 ounces (including the bone). This usually yields about 1.5 to 2 pounds of actual meat, which can comfortably feed 2 to 4 adults depending on the number of side dishes served.

Should I trim the fat off the tomahawk before grilling?

Generally, no. The fat on a ribeye is where the flavor lives. However, if there is a very large, hard piece of "tail" fat that looks like it might cause excessive flare-ups on the grill, you can trim it slightly. Most premium tomahawks from our Beef Collection are already expertly trimmed for the best grilling experience.

How long can I keep a tomahawk in the freezer?

If vacuum-sealed, a tomahawk can stay in the freezer for 6 to 12 months without significant loss of quality. To thaw, place it in the refrigerator for 24 to 48 hours. Never thaw a steak of this size on the counter at room temperature.