How Long to Cook Tomahawk Steak on BBQ

Table of Contents

1. Introduction
2. Understanding the Tomahawk Cut
3. Preparation: The Foundation of Timing
4. Setting Up the Grill for Two-Zone Cooking
5. How Long to Cook Tomahawk Steak on BBQ: The Timing Breakdown
6. The Reverse Sear Method vs. Traditional Searing
7. Critical Temperature Guide for Perfect Doneness
8. Gas vs. Charcoal: Adjusting Your Technique
9. Resting and Slicing: The Final Steps
10. Selecting the Right Steak for Your Event
11. Elevating the Experience: Pairings and Sides
12. Conclusion
13. FAQ

Introduction

Imagine the gasps of your guests as you walk to the table carrying a platter dominated by a steak so massive, so primal, and so perfectly charred that it looks like something straight out of a high-end steakhouse or a legendary feast. This is the power of the tomahawk steak. With its long, Frenched bone extending like a handle, the tomahawk is more than just a meal; it is a culinary event. However, the sheer size and thickness of this cut—often two inches or more—can strike fear into the hearts of even seasoned backyard grill masters. The question on everyone's mind before they light the coals is: exactly how long to cook tomahawk steak on bbq to ensure it is tender and juicy rather than burnt on the outside and raw in the middle?

The purpose of this guide is to demystify the process of grilling this iconic cut. Whether you are a professional chef looking to refine your outdoor technique or a home cook preparing for a milestone celebration, understanding the timing and temperature requirements of the tomahawk is essential. We will explore the "why" behind the tomahawk’s popularity, the science of the reverse sear method, and the precise timing windows for both gas and charcoal grills.

By the end of this article, you will have a comprehensive understanding of how to manage heat zones, when to pull your steak off the fire, and how to achieve that elusive, edge-to-edge pink interior. We will cover everything from the initial dry brine to the final rest, ensuring that your next visit to our Beef Collection leads to a successful and memorable dining experience. At Land and Sea Delivery, we believe that premium ingredients deserve premium preparation. Let’s dive into the details of mastering this legendary ribeye.

Understanding the Tomahawk Cut

Before we can tackle the timing, we must understand the anatomy of the steak. A tomahawk is essentially a ribeye steak that has at least five inches of the rib bone left intact. The bone is "Frenched," a culinary term meaning it has been cleaned of meat and fat to expose the white bone for a dramatic presentation. Because the steak is cut based on the thickness of the rib bone, these steaks are almost always between 1.75 and 2.5 inches thick.

Why the Bone Matters

While some argue that the bone adds flavor during the cooking process, the primary benefit is insulation and aesthetics. The bone acts as a heat sink, slowing down the cooking process near the bone itself, which helps maintain juiciness. More importantly, the bone provides a handle for flipping and a spectacular visual that makes the Tomahawk the undisputed king of the grill.

Marbling and Flavor

The tomahawk comes from the longissimus dorsi muscle, the same area as the Boneless Ribeye (Prime, 16 oz). This area is prized for its heavy marbling—the intramuscular fat that melts during cooking to lubricate the meat fibers. When you choose a steak from our Shop, you are looking for those fine white flecks of fat that promise a buttery texture.

Comparison to Other Bone-In Cuts

A tomahawk is often confused with a Côte de Boeuf. While both are bone-in ribeyes, the Côte de Boeuf usually has a shorter bone trimmed closer to the meat. Similarly, a Bone-In Ribeye (22 oz) offers the same flavor profile but in a more manageable size for a single diner. The tomahawk is specifically designed for sharing and for the "wow" factor.

Summary: The tomahawk is a thick-cut, long-bone ribeye prized for its marbling and theatrical presentation. Its thickness dictates a specific "low and slow" approach to grilling.

Preparation: The Foundation of Timing

A common mistake is taking a steak directly from the refrigerator to the grill. For a cut as thick as a tomahawk, this is a recipe for uneven cooking. Proper preparation directly affects how long to cook tomahawk steak on bbq because it ensures the meat reacts predictably to the heat.

The Power of the Dry Brine

Dry brining is the process of seasoning the meat with salt well in advance of cooking. At Land and Sea Delivery, we recommend seasoning your steak at least two hours before it hits the grill, though 24 hours in the refrigerator uncovered on a wire rack is ideal.

• How it works: Salt draws moisture out of the steak, dissolves into a brine, and then is reabsorbed into the meat. This seasons the steak deeply and breaks down muscle proteins for a more tender result.
• Surface Moisture: Dry brining in the fridge also dries out the exterior of the steak. A dry surface sears much faster than a wet one, which means you spend less time over high heat, reducing the risk of overcooking the interior.

Bringing the Meat to Room Temperature

After dry brining, remove your steak from the refrigerator 60 to 90 minutes before grilling. This allows the internal temperature of the meat to rise slightly. If the center of the steak is 38°F when it hits the grill, it will take significantly longer to reach a medium-rare finish than if it starts at 60°F. This step is non-negotiable for thick cuts like the 36 Ounce Porterhouse or the tomahawk.

Seasoning Beyond Salt

While salt is the most important ingredient, a coarse black pepper or a signature steak rub can be added just before grilling. Avoid rubs with high sugar content, as they will burn during the high-heat searing phase. If you prefer a more delicate flavor, consider a Filet Mignon (10 oz) which requires less seasoning than the robust ribeye.

Summary: Preparation involves dry brining for at least two hours and allowing the steak to sit at room temperature for up to 90 minutes to ensure even heat penetration.

Setting Up the Grill for Two-Zone Cooking

You cannot cook a two-inch-thick steak over a direct flame for the entire duration. If you tried, the exterior would be charred to carbon by the time the center reached 130°F. The solution is two-zone cooking.

The Indirect Zone

This is the "oven" part of your grill. On a gas grill, this means lighting one or two burners and leaving the others off. On a charcoal grill, it means banking all the hot coals to one side. You will place your steak on the "cool" side, away from the flames. This allows the meat to cook gently and evenly.

The Direct Zone

This is the searing station. It involves the area directly above the lit burners or the glowing coals. This zone is used only at the very end (in a reverse sear) or the very beginning (in a traditional sear) to create the Maillard reaction—that delicious brown crust.

Temperature Management

For the best results, you want your grill’s ambient temperature in the indirect zone to be between 225°F and 275°F. This low temperature mimics a professional kitchen’s roasting environment. Monitoring this with a grill thermometer is just as important as monitoring the steak itself.

Summary: Two-zone cooking creates a low-heat area for even cooking and a high-heat area for searing. Maintaining an ambient temperature of 225°F-275°F is key.

How Long to Cook Tomahawk Steak on BBQ: The Timing Breakdown

When determining how long to cook tomahawk steak on bbq, you must view the process in two distinct phases: the roasting phase and the searing phase. Because every grill and every steak is different, these times are estimates. Internal temperature is your only true guide.

Phase 1: The Indirect Roast (Low and Slow)

Using the reverse sear method—which we highly recommend for premium cuts from our Beef Collection—you will start the steak in the indirect zone.

• Estimated Time: 45 to 60 minutes.
• The Goal: You are looking for an internal temperature of 115°F for a medium-rare finish.
• Variables: A 3-pound steak will take longer than a 2-pound steak. If your grill is running at 225°F, expect the full hour. At 275°F, it may be ready in 40 minutes.

Phase 2: The Rest Before the Sear

Many people skip this, but letting the steak rest for 10 minutes after the indirect phase and before the sear is a pro secret. It allows the temperature to stabilize and prevents the carryover heat from pushing the steak into "well-done" territory during the sear.

Phase 3: The Sear (High Heat)

Once your grill is cranked up to 500°F or higher, the steak goes over direct heat.

• Estimated Time: 2 to 3 minutes per side.
• The Goal: A dark, mahogany crust.
• The Technique: Flip the steak every minute to ensure an even crust and to prevent the heat from penetrating too deeply into the pink center.

Total Time Commitment

From the moment the meat hits the grill to the moment it is ready to slice, you should budget approximately 1 hour and 15 minutes to 1 hour and 30 minutes. This does not include the 90-minute room-temperature rest or the final 15-minute rest after cooking. Grilling a tomahawk is an exercise in patience.

Summary: Budget 45–60 minutes for indirect cooking and 4–6 minutes for the final sear. Always rely on a meat thermometer for accuracy.

The Reverse Sear Method vs. Traditional Searing

There are two primary ways to approach the tomahawk. While both have their fans, the reverse sear is widely considered superior for thick, premium steaks.

The Traditional Sear

In this method, you sear the steak over high heat first to "lock in juices" (a culinary myth, but it does create flavor) and then move it to the indirect side to finish.

• Pros: Gets the searing out of the way; gives you traditional grill marks early.
• Cons: Often results in a "grey band" of overcooked meat just under the crust. It is much harder to hit a perfect medium-rare because the exterior is already extremely hot when the roasting begins.

The Reverse Sear

As discussed, this involves roasting first and searing last.

• Pros: Produces a more even, edge-to-edge pink interior. The gentle heat preserves the moisture of the Tomahawk. Because the surface of the steak is dry from the roasting process, the final sear happens very quickly and efficiently.
• Cons: It takes longer and requires more active monitoring of internal temperatures.

Which One Should You Choose?

For a thinner cut like an Outside Skirt Steak (8 oz) or a Wagyu Flat Iron, a traditional hot-and-fast sear is perfect. But for the tomahawk, the reverse sear is the gold standard. It ensures that your investment in high-quality meat pays off with the best possible texture.

Summary: The reverse sear method (low heat first, high heat last) is the most reliable way to cook a thick tomahawk steak to a perfect medium-rare.

Critical Temperature Guide for Perfect Doneness

Timing is a helpful guideline, but temperature is the law. To master how long to cook tomahawk steak on bbq, you must use a high-quality instant-read thermometer.

Desired Doneness	Pull from Indirect Heat	Pull from Direct Heat (Final)	Finished Temp (After Rest)
Rare	105°F	120°F	125°F
Medium-Rare	115°F	130°F	135°F
Medium	125°F	140°F	145°F
Medium-Well	135°F	150°F	155°F

Understanding Carryover Cooking

When you remove a massive steak from a hot grill, it doesn't stop cooking immediately. The heat on the surface continues to travel toward the center. This is known as carryover cooking. For a steak as thick as a tomahawk, you can expect the internal temperature to rise by 5°F to 7°F while it rests. If you want a final temperature of 135°F, you must pull it off the grill at 130°F.

Why Medium-Rare is Recommended

The ribeye contains significant fat. At rare temperatures (below 125°F), that fat hasn't fully rendered, meaning it can be chewy. At medium-rare (135°F), the fat melts into the muscle fibers, providing the flavor and "juiciness" the cut is known for. If you prefer a leaner, more tender experience with less fat to render, a Bone-In Filet Mignon (14 oz) might be more your speed.

Summary: Use an instant-read thermometer. Pull the steak 5 degrees before your target temperature to account for carryover cooking.

Gas vs. Charcoal: Adjusting Your Technique

The source of your heat changes the flavor and the management of the cook, though the "how long" remains relatively similar.

Grilling on a Gas Grill

Gas grills offer convenience and precise temperature control.

• Setup: Turn one burner to medium-high and keep the others off. Place the steak as far from the active burner as possible.
• Tip: Keep the lid closed during the indirect phase to maintain a consistent 250°F.
• The Sear: When it's time to sear, turn all burners to their highest setting and wait 10 minutes for the grates to get screaming hot.

Grilling on a Charcoal Grill

Charcoal provides that classic smoky flavor that pairs so well with beef.

• Setup: Use a chimney starter to light your coals. Once they are covered in grey ash, dump them on one side of the grill.
• The Bone: Position the steak so the meat is on the cool side and the long bone is pointing toward the coals. This prevents the bone from charring too much while providing a bit of heat to the "handle."
• The Sear: You may need to add a few fresh coals or open the vents fully to get the intense heat needed for the final 5-minute sear.

The Pellet Grill Option

If you have a pellet grill, the process is even simpler. Set the grill to 225°F, let the steak smoke until it hits 115°F, then remove it and sear it on a cast-iron skillet or a separate gas grill. This adds a layer of wood-fired flavor that is hard to beat.

Summary: Gas grills offer better temperature control, while charcoal provides superior flavor. Both require a two-zone setup for a successful tomahawk cook.

Resting and Slicing: The Final Steps

You’ve spent over an hour managing the grill. The temptation to cut into that steak immediately will be overwhelming. Resist it.

Why Resting is Mandatory

As meat cooks, the muscle fibers contract and push moisture toward the center. If you slice the steak immediately, those juices will run out onto the cutting board, leaving you with dry meat. Resting for 10 to 15 minutes allows the fibers to relax and reabsorb the juices. For a 3-pound tomahawk, a 15-minute rest is the minimum.

How to Carve a Tomahawk

1. Remove the Bone: Hold the bone handle and run a sharp carving knife along the curve of the bone to separate the entire ribeye muscle.
2. Slice Against the Grain: Look at the muscle fibers. Slice the meat perpendicular to these fibers into 1/2-inch thick pieces. This ensures every bite is as tender as possible.
3. The "Chef's Reward": Don't forget the meat left on the bone! This is often the most flavorful part. Pass the bone around or save it for the grill master.

Serving Suggestions

A steak this magnificent needs very little. A dollop of roasted garlic butter or a sprinkle of flaky sea salt is usually enough. If you are hosting a larger group, you might complement the tomahawk with a Boneless New York Strip Steak (14 oz) to offer different textures and flavors.

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

Selecting the Right Steak for Your Event

Not all tomahawks are created equal. When browsing our Shop or using our Home Delivery service, keep these selection tips in mind.

Thickness is Key

A true tomahawk should be at least 2 inches thick. If it's thinner, it's just a bone-in ribeye with a long handle, and it will cook much faster, making the reverse sear less effective. Look for a steak that feels heavy and substantial.

The Spinalis Dorsi (The Ribeye Cap)

The spinalis is the outer muscle of the ribeye, separated from the eye by a layer of fat. It is arguably the most delicious piece of beef on the entire animal. When selecting your Beef Collection items, look for a tomahawk with a thick, prominent cap.

Intramuscular Fat (Marbling)

Avoid steaks with large, thick "plugs" of hard white fat. Instead, look for fine, lacy spiderwebs of fat throughout the red meat. This fat will render during the long indirect cooking phase, basting the meat from the inside out.

When to Choose Other Cuts

While the tomahawk is the ultimate showstopper, it isn't always the right choice for every meal.

• Weeknight Dinner: Consider a Filet Mignon (8 oz) for a quick, elegant meal.
• Taco Night: An Outside Skirt Steak (8 oz) offers intense flavor with a very short cook time.
• The Purist's Choice: A Boneless New York Strip Steak (14 oz) provides a great balance of tenderness and chew.

Summary: Look for a thickness of 2 inches and excellent marbling. Save the tomahawk for special occasions where the presentation can be appreciated.

Elevating the Experience: Pairings and Sides

A tomahawk steak is a rich, fatty experience. To balance the plate, you need sides that provide acidity, crunch, or earthy contrast.

Classic Steakhouse Sides

• Garlic Smashed Potatoes: The starch is perfect for soaking up the rendered ribeye fat and butter.
• Grilled Asparagus: A quick char on the BBQ adds a bitter, vegetal note that cuts through the richness of the beef.
• Creamed Spinach: A classic for a reason, providing a silky texture that complements the crust of the sear.

The "Surf" to Your "Turf"

Since Land and Sea Delivery specializes in both, why not pair your tomahawk with premium seafood? Grilled jumbo shrimp or a lobster tail can turn a great dinner into an unforgettable feast. The sweetness of the seafood offers a beautiful counterpoint to the savory depth of the Tomahawk.

Sauces and Finishes

While a high-quality steak doesn't need sauce, a bright Chimichurri (parsley, garlic, vinegar, and oil) can provide a refreshing lift. Alternatively, a red wine reduction or a classic peppercorn sauce can lean into the decadence of the meal.

Summary: Balance the richness of the ribeye with acidic or earthy side dishes. Consider adding seafood for a premium surf-and-turf experience.

Conclusion

Mastering how long to cook tomahawk steak on bbq is a journey that begins with sourcing the finest meat and ends with the patience to let it rest. By understanding that this massive cut requires a dual-stage approach—a gentle, indirect roast followed by a ferocious, high-heat sear—you can ensure that every tomahawk you grill is a masterpiece of culinary execution.

Remember that the 45-to-60-minute window for the indirect phase is a guide, not a rule. Your meat thermometer is your most trusted ally in the quest for the perfect 135°F medium-rare. From the moment you receive your order from Land and Sea Delivery, you are holding the potential for a world-class dining experience.

We invite you to explore our full Beef Collection to find the perfect cut for your next gathering. Whether it's the legendary tomahawk, a tender filet, or a robust porterhouse, our commitment to quality ensures that you are starting with the very best ingredients the land has to offer.

Ready to light the grill? Visit our Shop today and take advantage of our convenient Home Delivery service. Your perfect steak is just a few clicks away.

FAQ

How do I store a tomahawk steak if I'm not cooking it immediately?

If you receive your steak from our Home Delivery service and don't plan to cook it that day, keep it in its original vacuum-sealed packaging in the coldest part of your refrigerator. It will typically stay fresh for 3–5 days. If you need to store it longer, freeze it in its vacuum seal; it will maintain its quality for several months. Thaw it slowly in the refrigerator for 24–48 hours before you plan to grill.

Why is my tomahawk steak bone turning black?

This usually happens during the searing phase if the bone is positioned directly over the flame. While a little charring is normal, you can prevent it by wrapping the Frenched portion of the bone in aluminum foil during the indirect cooking phase or by keeping the bone away from the hottest part of the fire during the sear.

Can I cook a tomahawk steak in the oven?

Yes! You can follow the same reverse sear logic. Roast it in a 250°F oven on a wire rack until it hits 115°F, then sear it in a smoking-hot cast-iron skillet on the stovetop with butter, garlic, and thyme. However, you will miss out on the distinct smoky flavor that only a BBQ can provide.

Is the tomahawk better than a regular ribeye?

In terms of the meat itself, a tomahawk is a ribeye. The difference is entirely in the presentation and the thickness. Because tomahawks are cut to the width of the rib bone, they are naturally thicker than most grocery-store ribeyes. This thickness actually makes them easier to cook to a perfect medium-rare without overcooking the edges, provided you use the indirect heat method.

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 weight of the bone and the rendering of fat, it comfortably feeds 2 to 3 adults. It is designed to be a centerpiece steak that is sliced and shared family-style.

What if I don't have a meat thermometer?

While we strongly recommend getting one for a steak this expensive, you can use the "nick and peek" method as a last resort. Make a small cut near the bone to check the color of the meat. However, this allows juices to escape and is much less accurate than a probe. Investing in a thermometer is the best way to protect your investment in premium beef.