How to Barbecue a Tomahawk Steak

Table of Contents

1. Introduction
2. Selecting the Perfect Tomahawk Steak
3. The Art of Preparation: Dry Brining and Tempering
4. Setting Up Your Grill for Success
5. The Reverse Sear Method: A Step-by-Step Guide
6. Understanding Doneness and Temperatures
7. The Most Important Step: The Rest
8. Carving and Presentation
9. Menu Pairings and Surf-and-Turf Inspiration
10. Storage, Handling, and Leftovers
11. Empowering Your Culinary Journey
12. FAQ

Introduction

Is there any sight in the culinary world more arresting than a three-pound tomahawk steak sizzling over an open flame? With its dramatic, long-arched rib bone and deep, marbelized center, the tomahawk is not just a meal; it is a statement of intent. It is the ultimate trophy for any backyard pitmaster, often drawing gasps from guests before it even touches the grate. But for many home cooks, this massive cut of beef brings as much intimidation as it does excitement. How do you ensure a two-inch-thick steak is perfectly pink from edge to edge without charring the exterior into a literal piece of charcoal?

At Land and Sea Delivery, we believe that the journey from the source to your table should be defined by quality, transparency, and a passion for exceptional ingredients. Our mission is to provide you with the same premium cuts favored by top chefs, delivered directly to your door so you can focus on the art of the cook. Whether you are hosting a milestone celebration or simply want to elevate your weekend grilling, understanding how to barbecue a tomahawk steak is a fundamental skill for anyone who values artisanal, high-quality meat.

The purpose of this guide is to demystify the tomahawk. By the end of this article, you will have a professional-level understanding of meat selection, the science of dry brining, and the mechanical precision of the reverse sear method. We will cover everything from setting up your grill for two-zone cooking to the nuances of resting and carving. This isn’t just about following a recipe; it’s about mastering the variables of heat, salt, and time to produce a steak that rivals the finest steakhouses in the country.

We will explore the anatomy of the ribeye, compare bone-in versus boneless options, and provide a step-by-step roadmap for using charcoal, gas, or pellet grills. You are the partner in this culinary excellence, and with the right ingredients from our Beef Collection and the techniques detailed below, you are well on your way to becoming a legend behind the grill.

Selecting the Perfect Tomahawk Steak

Before you ever light a match, the success of your barbecue is determined at the butcher counter—or, more conveniently, through our Shop. A tomahawk steak is essentially a bone-in ribeye where the rib bone has been left intact and "Frenched" (cleaned of meat and fat) to resemble the handle of an axe. Because the steak must be cut to the thickness of the bone, tomahawks are almost universally thick, typically ranging from 1.75 to 2.5 inches.

Understanding Marbling and Grade

When browsing our Beef Collection, look for "marbling"—the small flecks of intramuscular white fat woven through the red muscle. This fat is where the flavor lives. During the barbecue process, this fat renders, basting the meat from the inside out and creating that signature "melt-in-your-mouth" texture.

For a premier experience, pay special attention to the spinalis dorsi, also known as the ribeye cap. This is the curved muscle that sits on the outer edge of the steak. It is arguably the most flavorful, tender part of the entire animal. A high-quality Tomahawk will have a thick, well-defined cap. If you prefer the same flavor profile but in a slightly more manageable format, you might also consider a Prime Ribeye Boneless (16 oz) or a Bone-In Ribeye (22 oz), both of which offer exceptional marbling.

The Significance of the Bone

While some debate whether the bone adds flavor to the meat during the short cooking time of a steak, there is no denying its functional and aesthetic benefits. The bone acts as an insulator, protecting the meat immediately adjacent to it from overcooking, which often results in a variety of textures in a single cut. Furthermore, the presentation of a Tomahawk is unparalleled. It turns a standard dinner into an event. For those who want the bone-in experience with a slightly different profile, the Côte de Boeuf is an excellent artisanal alternative that offers similar thickness and richness.

Summary: Success starts with sourcing. Look for thick cuts (at least 2 inches) with heavy intramuscular marbling and a prominent ribeye cap to ensure maximum flavor and tenderness.

The Art of Preparation: Dry Brining and Tempering

A steak this size requires more than a last-minute sprinkle of salt. To achieve a deeply seasoned interior and a world-class crust, you must utilize the "dry brine" method.

The Science of the Dry Brine

Dry brining involves salting your steak liberally at least 2 to 24 hours before it hits the grill. When you apply salt to the surface of a Tomahawk, it initially draws moisture out of the meat through osmosis. This creates a concentrated brine on the surface. Given enough time, the meat reabsorbs this brine, pulling the salt deep into the muscle fibers. This process seasons the steak throughout and breaks down proteins, making the final result much more tender.

To dry brine properly:

1. Pat the steak completely dry with paper towels.
2. Apply a generous coating of kosher salt to all sides, including the thick edges.
3. Place the steak on a wire rack set over a baking sheet. This allows air to circulate around the entire cut.
4. Leave it in the refrigerator, uncovered. This air-drying effect is crucial for achieving a superior crust, as moisture is the enemy of a good sear.

Bringing the Steak to Room Temperature

About one to two hours before you plan to barbecue, remove the steak from the refrigerator. Because a tomahawk is so thick, cooking it while the center is still 38°F will lead to an uneven cook—the outside will be overdone by the time the center reaches medium-rare. By "tempering" the meat on the counter, you narrow the temperature gap, ensuring a more consistent result. While the steak tempers, you can apply a light coating of oil or a binder, followed by freshly cracked black pepper or your favorite beef rub.

Summary: Dry brining for at least two hours (and up to 24) is the secret to deep seasoning and a dry surface, which is essential for a perfect crust. Always temper your steak before grilling to ensure even heat distribution.

Setting Up Your Grill for Success

The biggest mistake people make when learning how to barbecue a tomahawk steak is trying to cook it over direct heat the entire time. Because of its thickness, the exterior will burn long before the interior is safe to eat. The solution is two-zone cooking.

Creating the Two-Zone Environment

Whether you are using a charcoal kettle, a gas grill, or a pellet smoker, you need two distinct areas: a "hot zone" for searing and a "cool zone" for gentle roasting.

• Charcoal Grills: Pile your lit coals onto one side of the grill. The side with the coals is your direct heat zone; the empty side is your indirect zone.
• Gas Grills: Turn on the burners on one side to medium-high and leave the other burners off.
• Pellet Grills: These are essentially outdoor convection ovens. Set your temperature to 225°F or 250°F for the initial phase.

Temperature Monitoring

When handling a premium cut like a 36 Ounce Porterhouse or a Tomahawk, guessing is not an option. You need a reliable digital meat thermometer. A dual-probe thermometer that allows you to monitor the internal temperature of the meat without opening the grill lid is the gold standard.

Summary: You must use two-zone cooking to handle the thickness of a tomahawk. One side of the grill provides high heat for searing, while the other provides indirect heat for gentle cooking.

The Reverse Sear Method: A Step-by-Step Guide

The "Reverse Sear" is widely considered the best way to cook thick steaks. Unlike the traditional method of searing first and then finishing over low heat, the reverse sear starts low and slow and finishes with a high-heat blast. This results in a more even internal temperature and a better crust.

Phase 1: The Slow Roast

Place your seasoned, tempered tomahawk on the indirect (cool) side of the grill. Position the steak so that the bone is facing the heat source; the bone acts as a heat shield for the delicate meat. Close the lid and maintain a grill temperature of approximately 225°F to 250°F.

The goal here is to slowly bring the internal temperature of the steak to about 10-15 degrees below your target final temperature. For a perfect medium-rare, you want to pull the steak off the indirect heat when it reaches 115°F. This process can take anywhere from 45 to 90 minutes depending on the thickness and your grill's temperature.

Phase 2: The Resting Period (Part 1)

Once the steak hits 115°F, remove it from the grill and place it on a cutting board. Tent it loosely with foil. While the steak rests, open your grill vents or crank your burners to the highest possible setting. You want the "hot zone" to be screaming hot—ideally 500°F or higher.

Phase 3: The Final Sear

When the grill is at its peak temperature, place the steak directly over the flames. This is where you develop the "Maillard reaction"—the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Sear the steak for about 60 to 90 seconds per side. Use tongs to hold the steak upright and sear the thick edges as well. If you want to add an extra layer of decadence, this is the time to brush the meat with a bit of garlic-infused butter.

Summary: The reverse sear method—cooking low and slow followed by a high-heat finish—ensures your steak is perfectly pink from edge to edge with a restaurant-quality crust.

Understanding Doneness and Temperatures

Precision is the hallmark of a great chef. While "feeling" the steak's firmness can work for thinner cuts like an Outside Skirt Steak (8 oz) or a Wagyu Flat Iron, it is unreliable for a massive tomahawk.

Temperature Chart for Beef

• Rare: Pull at 120°F (Final Temp: 125°F) – Bright red, cool center.
• Medium-Rare: Pull at 130°F (Final Temp: 135°F) – Warm, pink-to-red center. This is the recommended doneness for a tomahawk.
• 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+ (Final Temp: 165°F) – Little to no pink.

Keep in mind "carryover cooking." When you remove a steak from the heat, the internal temperature will continue to rise by 5 to 10 degrees as the residual heat from the exterior moves toward the center. Always pull your meat slightly before it hits your goal.

Summary: Use a thermometer to ensure accuracy. Medium-rare (135°F final) is the ideal doneness for highlighting the marbling of a ribeye cut.

The Most Important Step: The Rest

You have spent over an hour carefully managing fire and temperature. Do not ruin the steak by cutting into it immediately. Resting is not a suggestion; it is a mandatory part of the process.

Why Resting Matters

While cooking, the muscle fibers in the steak contract and push moisture toward the center. If you slice the steak the moment it comes off the grill, those juices will flood out onto the cutting board, leaving you with dry meat. By letting the steak rest for 10 to 15 minutes, the muscle fibers relax and reabsorb the juices, ensuring every bite is succulent.

For a true artisanal touch, place a few pads of compound butter (butter mixed with herbs like rosemary or thyme) on top of the steak while it rests. The residual heat will melt the butter, creating a rich glaze that mingles with the resting juices.

Summary: Rest your tomahawk for at least 10-15 minutes. This allows the juices to redistribute, ensuring a tender, juicy result.

Carving and Presentation

The tomahawk is a "showstopper" cut, and the carving should reflect that. This is the moment to invite your guests to the kitchen to see the results of your labor.

Slicing for a Crowd

A single 38-42 ounce Tomahawk can easily feed two to three people. To serve:

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 entire eye of the ribeye.
2. Slice Against the Grain: Look at the muscle fibers; you want to cut perpendicular to them. This shortens the fibers, making the meat even easier to chew. Slice the meat into 1/2-inch thick strips.
3. The "Chef’s Snack": Don't forget the meat attached to the bone! Many enthusiasts consider this the best part. You can slice it off or give the bone to someone who doesn't mind getting their hands dirty.
4. Plating: Arrange the slices back in their original shape next to the bone on a large wooden platter. Drizzle any juices from the resting board back over the meat.

Summary: Carve the meat away from the bone and slice against the grain for maximum tenderness. Present on a large platter for a dramatic, communal dining experience.

Menu Pairings and Surf-and-Turf Inspiration

A steak of this magnitude deserves side dishes that can stand up to its rich, beefy profile.

Perfect Sides

• Coal-Roasted Sweet Potatoes: Wrap sweet potatoes in foil and place them directly in the coals or on the indirect side of the grill while the steak cooks. Top with salted butter.
• Grilled Asparagus: Toss with olive oil, salt, and lemon zest. Grill them quickly during the steak's resting period.
• Charred Scallion Sauce: Grill green onions until blackened, chop them, and mix with soy sauce, vinegar, and sesame seeds for a bright, acidic contrast to the rich fat of the ribeye.

Creating an Epic Surf-and-Turf

At Land and Sea Delivery, we specialize in both premium meats and fresh seafood. You can elevate your barbecue by adding grilled lobster tails or jumbo scallops to your meal. The sweetness of the seafood provides a beautiful counterpoint to the smoky, savory notes of the Tomahawk. Browse our Shop to find the perfect pairing for your next feast.

Summary: Balance the richness of the steak with acidic sauces and hearty vegetables. Consider adding fresh seafood from Land and Sea Delivery for a world-class surf-and-turf experience.

Storage, Handling, and Leftovers

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

High-Level Handling Basics

Always keep your steak refrigerated at 40°F or below until you are ready to temper it. Use separate cutting boards for raw and cooked meat to avoid cross-contamination. If you have leftovers, they should be cooled quickly and stored in an airtight glass container in the refrigerator for no more than three days.

What to Do with Leftovers

While it is rare to have leftovers of a steak this good, they can be repurposed into incredible meals.

• Steak Sandwiches: Thinly slice cold steak and serve on a baguette with horseradish cream.
• Steak Salad: Toss slices with arugula, balsamic glaze, and shaved parmesan.
• Reheating: If you must reheat, do it gently in a pan with a little butter over medium-low heat. You want to warm it through without losing that perfect pink center.

Summary: Handle your meat with care and store leftovers in airtight containers. Leftover tomahawk makes for the best steak sandwiches imaginable.

Empowering Your Culinary Journey

Learning how to barbecue a tomahawk steak is more than just a cooking lesson; it’s an invitation to appreciate the connection between the land and your table. At Land and Sea Delivery, we are committed to being your trusted partner in this journey. We provide the ingredients, but you provide the passion and the fire.

By choosing high-quality cuts from our Beef Collection, you are supporting a standard of excellence that values flavor, artisanal sourcing, and community. We encourage you to experiment with these techniques, share your results with friends and family, and continue to explore the vast world of premium meats and seafood.

If you are ready to put these skills to the test, we invite you to explore our full range of offerings. From the massive Tomahawk and the classic Filet Mignon (10 oz) to specialty items like the Wagyu Flat Iron, our Shop has everything you need to create a memorable meal. Let us handle the sourcing so you can focus on the grill.

Experience the difference that premium, fresh delivery makes. Order today through our Home Delivery service and take the first step toward your next culinary masterpiece.

FAQ

How many people does a tomahawk steak feed?

Because tomahawk steaks are typically cut 2 inches thick and include a large bone, they usually weigh between 32 and 45 ounces. A single steak can comfortably feed two to three adults, especially when served with sides.

Can I cook a tomahawk steak in the oven?

Yes, you can use the same reverse sear principles in an oven. Roast the steak at 225°F on a wire rack until it hits an internal temperature of 115°F, then sear it in a hot cast-iron skillet on the stovetop with butter and herbs. However, you will miss the smoky flavor provided by the barbecue.

Why is the tomahawk more expensive than a regular ribeye?

The price reflects the extra weight of the bone and the labor required to "French" or clean the bone. It is considered a premium "presentation" cut intended for special occasions and sharing.

What is the difference between a Tomahawk and a Côte de Boeuf?

Both are bone-in ribeyes. However, a tomahawk has a very long, cleaned rib bone (often 12-18 inches), while a Côte de Boeuf has a shorter, trimmed bone. The eating experience is very similar, but the tomahawk offers a more dramatic visual.

Do I need to use a binder like mustard or oil?

A binder is optional but helpful. A thin layer of oil or even a light coating of Dijon mustard helps the salt and pepper adhere to the meat and can contribute to a better crust during the searing phase.

How do I prevent the bone from burning?

If you are worried about the aesthetics of the bone, you can wrap the Frenched portion in aluminum foil during the indirect cooking phase. This prevents it from charring or turning black, keeping it a clean white or light brown for presentation.

Can I barbecue a tomahawk from frozen?

It is highly recommended to fully thaw your steak in the refrigerator for 24-48 hours before cooking. Cooking from frozen will lead to an uneven cook, with a charred exterior and a raw, cold interior. Always plan ahead for the best results!