How To BBQ Right Tomahawk Steak

Table of Contents

1. Introduction
2. The Anatomy of the Tomahawk Steak
3. Selecting Your Masterpiece
4. Preparation: Setting the Stage for Success
5. Method 1: The Smoked Tomahawk
6. Method 2: Two-Zone Grilling
7. Method 3: The Reverse Sear
8. Temperature Mastery and Doneness
9. The Crucial Final Step: The Rest
10. Slicing and Presentation
11. Menu Pairing Ideas: Completing the Experience
12. Handling and Food Safety
13. Conclusion
14. FAQ

Introduction

Imagine placing a massive, three-pound steak on your dining table, the long, curved rib bone extending like a handle from a piece of meat so perfectly marbled it looks like a work of art. This isn’t just a meal; it is an event. The tomahawk steak, often called the "King of Steaks," is a showstopper that commands attention the moment it leaves the grill. But with great size comes great responsibility. When you are handling a premium cut of this magnitude, the stakes are high—pun intended. How do you ensure that a steak two inches thick is as tender and juicy in the center as it is charred and crusty on the outside?

The secret lies in understanding the unique physics of this cut and mastering the specific techniques required to tame it. Whether you are a seasoned pitmaster or a home cook looking to elevate your next gathering, learning how to bbq right tomahawk steak is a rite of passage. This cut, essentially a bone-in ribeye with at least five inches of extra rib bone left intact, requires more than just high heat. It requires patience, precision, and the right equipment.

In this guide, we will explore everything you need to know to master this legendary cut. We will delve into the various methods of cooking—from the slow-rolling smoke of a drum to the precision of the reverse sear—and discuss the essential preparation steps that make the difference between a good steak and a masterpiece. By the end of this article, you will have the confidence to select, season, and sear a tomahawk to perfection, ensuring that every bite is an explosion of flavor. We will also look at how to source the finest meat through our Beef Collection and have it brought straight to your door with our Home Delivery service. Let’s fire up the grill and begin the journey from the pasture to your plate.

The Anatomy of the Tomahawk Steak

Before we light the charcoal, it is essential to understand exactly what a tomahawk steak is. At its core, the tomahawk is a ribeye steak. It is cut from the rib primal, specifically between the 6th and 12th ribs of the beef. What differentiates it from a standard bone-in ribeye is the length of the bone. In a tomahawk, the rib bone is left long and is "frenched"—a culinary term meaning the meat and fat have been trimmed away to expose the clean white bone.

The Ribeye Heart and the Spinalis

The "eye" of the ribeye is the Longissimus dorsi muscle. It is prized for its tenderness and heavy marbling. Wrapped around this eye is the Spinalis dorsi, or the ribeye cap. Many connoisseurs consider the spinalis to be the single most delicious muscle on the entire animal because it combines the tenderness of a filet with the rich, beefy flavor of a ribeye. When you cook a Tomahawk, you are essentially treating these two distinct muscles, and the bone serves as both a heat conductor and a visual centerpiece.

Why the Bone Matters

While some argue that the bone is purely for aesthetics, experienced grillers know it plays a functional role. The bone acts as an insulator, protecting the meat immediately adjacent to it from overcooking. It also contains marrow and connective tissues that, when heated, can contribute subtle richness to the surrounding meat. Furthermore, the "handle" makes it easier to manipulate the steak on a large grill grate without piercing the meat with tongs and losing precious juices.

Tomahawk vs. Cowboy vs. Ribeye

You may see various terms used interchangeably. A standard ribeye is often boneless. A "Cowboy Steak" is a bone-in ribeye where the bone is short, usually just enough to peek out from the meat. The Tomahawk is the most dramatic version, with a bone that can be up to 10 or 12 inches long. Despite the visual differences, they all share the same incredible flavor profile found in our Beef Collection.

Summary: The tomahawk is a thick-cut ribeye with a long, frenched bone. It consists of the ribeye eye and the highly prized cap, making it one of the most flavorful and visually stunning cuts available.

Selecting Your Masterpiece

The success of your BBQ starts long before you light the fire. Because a tomahawk is an investment in both money and time, you want to ensure you are starting with the highest quality product. When browsing the Shop, there are several key factors to look for to ensure you’re getting a premium experience.

Marbling is Key

Marbling refers to the intramuscular fat—the white flecks of fat dispersed throughout the lean red meat. This fat is what melts during the cooking process, basting the meat from the within and providing that buttery mouthfeel. Look for a steak with consistent, fine marbling rather than large chunks of hard fat. Prime-grade steaks will have the highest level of marbling, ensuring a tender result.

Thickness and Weight

A proper tomahawk should be at least 1.5 to 2 inches thick. If it’s too thin, the exterior will char before the interior has a chance to benefit from the slow-cooking process, and you’ll lose the ability to perform a proper reverse sear. Most tomahawks weigh in between 30 and 45 ounces. Our Tomahawk typically falls in the 38-42 ounce range, making it perfect for sharing—or for a very hungry individual.

Sourcing and Freshness

Quality matters. At Land and Sea Delivery, we focus on providing fresh, local, and premium meats. Choosing a source that prioritizes the journey from the land to your table ensures that the meat hasn't been sitting in a warehouse for weeks. Freshness impacts the texture and the ability of the meat to take on smoke and seasoning.

Identifying the Goal

Are you looking for a weekend project, a celebration dinner, or a gift for a fellow meat lover?

• Special Occasions: A 36 Ounce Porterhouse or a Tomahawk are the ultimate choices for a "wow" factor.
• Intimate Dinners: Consider a Bone-In Filet Mignon (14 oz) or a Côte de Boeuf for a similar bone-in experience on a slightly smaller scale.
• Everyday Premium: A Boneless Ribeye (Prime, 16 oz) provides the same flavor profile with easier preparation for a weeknight.

Summary: Choose a steak at least 2 inches thick with abundant marbling. Sourcing from a trusted provider like Land and Sea Delivery ensures you start with a premium product that is fresh and ready for the grill.

Preparation: Setting the Stage for Success

Once you have your steak from our Shop, the preparation phase begins. You cannot simply take a tomahawk from the fridge and toss it on the grill. To master how to bbq right tomahawk steak, you must respect the meat's thickness.

The "Dry Brine" and Temperature Alignment

One of the most effective ways to prepare a thick steak is to season it early. Salt does more than just flavor the meat; it penetrates the muscle fibers, helping them retain moisture during cooking. For a tomahawk, we recommend seasoning at least 45 minutes to an hour before cooking. Even better, season it and leave it uncovered in the refrigerator overnight. This dries out the surface of the meat, which is the secret to achieving a world-class crust (the Maillard reaction).

Before you cook, take the steak out of the refrigerator and let it sit at room temperature for about 30 to 45 minutes. While it won’t fully reach room temperature in the center, this takes the "chill" off and allows for more even heat distribution once it hits the smoker or grill.

Choosing Your Binder

To get your rubs to stick to the meat, you may want to use a binder.

• Beef Broth Concentrate: A professional trick for boosting flavor is using a small amount of beef broth concentrate. It acts as a glue for the spices and adds a deep, savory "umami" punch.
• Olive Oil or Canola Oil: These are classic choices that help the seasoning adhere and also aid in heat conduction and browning.
• Water: A simple misting of water can work if you want the purest meat flavor without added fats.

Seasoning Profiles

For a cut as premium as the ribeye, you don't want to mask the beef flavor with heavy marinades.

• The Classic AP Rub: Salt, black pepper, and garlic powder (SPG). This is the gold standard for beef.
• The BBQ Twist: If you are smoking the steak, adding a rub with a little paprika or a hint of chili heat can complement the wood smoke beautifully.
• Coarseness Matters: Use coarse salt and cracked black pepper. Fine table salt can easily oversalt a steak, whereas coarse grains provide better texture and a more controlled flavor.

Summary: Season early with coarse salt and pepper, use a binder like beef broth concentrate or oil to help spices stick, and allow the meat to lose its refrigerator chill before cooking.

Method 1: The Smoked Tomahawk

Smoking a tomahawk steak is arguably the most flavorful way to prepare it. The low-and-slow heat of a smoker allows the fat to render slowly, while the wood smoke infuses the meat with a complexity that you simply cannot get from a gas grill.

Setting Up the Smoker

You want to target a temperature of 275°F. This is the "sweet spot" where the meat cooks gently but the fat still has enough heat to begin melting. For wood, hickory is a fantastic choice for beef as it provides a bold, traditional BBQ flavor. Oak and pecan are also excellent alternatives.

The Cooking Process

1. Monitor Internal Temp: This is non-negotiable. Insert a high-quality probe thermometer into the thickest part of the loin. Avoid fat pockets, as they can give false readings.
2. Placement: Place the steak on the cooking grate away from the direct heat source.
3. The Flip: About 20-30 minutes into the cook, flip the steak. Even in a smoker, heat can be slightly higher on one side, and flipping ensures an even cook.
4. The Butter Baste: When the internal temperature reaches about 100°F, you can start introducing more flavor. Place a small pan of butter (perhaps with some of your steak rub mixed in) in the smoker to melt.
5. Finishing: Once the steak hits 120°F, start basting it with that melted butter. If you are using a drum smoker, you can open the lid slightly at this stage; the dripping butter will cause small flare-ups that provide a light, smoky sear to the exterior without burning it.

Pulling the Meat

For a perfect medium-rare, pull the steak off the smoker when it hits 125°F to 127°F. The temperature will continue to rise as it rests—a phenomenon known as carryover cooking.

Summary: Smoke at 275°F using hickory wood. Use a probe thermometer to track progress and pull the steak around 125°F for a medium-rare finish, basting with butter toward the end.

Method 2: Two-Zone Grilling

If you don't have a dedicated smoker, or if you prefer a more traditional grilled flavor, the two-zone method is your best friend. This technique involves creating a "hot side" for searing and a "cool side" for gentle cooking.

The Setup

On a charcoal grill, pile the hot coals to one side. On a gas grill, turn on the burners on one side and leave the others off. If you have them, "GrillGrates" are a fantastic addition here, as they help eliminate flare-ups and create those iconic diamond-shaped grill marks.

The Sear

Unlike the reverse sear (which we will cover next), two-zone grilling often starts with the sear.

1. High Heat: Place the steak directly over the hot coals.
2. Timing: Sear for about 4–5 minutes per side. To get those perfect marks, give the steak a quarter-turn halfway through the searing time on each side.
3. The Bone: Don't be afraid to let the bone hang over the edge if space is tight, but try to keep the meat centered over the heat.

The Indirect Phase

Once you have a beautiful crust, move the steak to the cool side of the grill.

1. The Heat Shield: If you have a raised rack, use it. This gets the meat further away from the bottom of the grill and allows air to circulate.
2. Aromatics: Place a shallow pan under the steak on the cool side. Add butter, garlic cloves, and fresh sprigs of rosemary and thyme.
3. Basting: As the steak continues to cook indirectly, occasionally spoon the melting herb butter over the meat. This keeps the surface moist and adds a steakhouse-quality finish.
4. Target: Again, use your probe thermometer. Pull the steak when it reaches your desired internal temp (125°F for medium-rare).

Summary: Sear over high direct heat first to develop a crust, then move the steak to the cool side of the grill to finish cooking slowly with herb-infused butter.

Method 3: The Reverse Sear

The reverse sear is widely considered the most consistent method for cooking thick steaks like the Tomahawk or the Côte de Boeuf. It is the opposite of the traditional method: you cook it low and slow first, then finish with a high-heat sear.

Part 1: The Low-Slow Bake

1. Temperature: Set your grill or smoker to 225°F to 250°F.
2. Objective: The goal here is to raise the internal temperature of the meat very slowly. This prevents the "grey ring" of overcooked meat that often happens when you cook a thick steak too fast.
3. The Pull: Monitor the internal temperature closely. You want to pull the steak off the heat when it is about 10 to 15 degrees below your target final temperature. For medium-rare, pull it at 115°F.

Part 2: The Rest and Prep

One of the unique aspects of the reverse sear is that you can rest the meat briefly before the sear. While the steak sits, crank your grill or a cast-iron skillet up to the highest possible heat. Brush the steak with a little melted butter or oil.

Part 3: The Final Blast

1. The Sizzle: Place the steak on the screaming-hot surface. Because the meat is already warm inside, you only need about 60 to 90 seconds per side to develop a crust.
2. The Result: This method produces a steak that is perfectly pink from edge to edge with a thin, crispy, flavorful crust.

Summary: Cook at 250°F until the internal temp is 115°F, then finish with a very high-heat sear for about a minute per side. This ensures the most even doneness possible.

Temperature Mastery and Doneness

Knowing when to pull your steak is the difference between a culinary triumph and a disappointment. Because a tomahawk is so large, the internal temperature can continue to rise by 5 or even 10 degrees after it is removed from the heat.

The Temperature Guide

• 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). Center is pinkish-red and warm. This is the recommended temp for a ribeye to allow the fat to render.
• Medium: Pull at 135°F (Final temp ~140-145°F). Center is pink and hot.
• Medium-Well: Pull at 145°F (Final temp ~150-155°F). Mostly brown with a hint of pink.

Why Medium-Rare is Standard

For cuts like the Wagyu Flat Iron or the Tomahawk, medium-rare is preferred because the internal temperature is high enough to melt the intramuscular fat (marbling) but low enough to keep the protein fibers tender and juicy. If you cook it to "Well Done," you lose the very moisture and fat that you paid a premium for.

The Importance of the Probe

Never rely on the "poke test" or timing alone. Variables like wind, ambient temperature, and the specific shape of the bone can change cooking times by 20 minutes or more. A digital probe thermometer is the most important tool in your BBQ arsenal.

Summary: Always use a thermometer. Aim for a final rested temperature of 130-135°F for the best experience. Account for carryover cooking by pulling the meat 5 degrees early.

The Crucial Final Step: The Rest

You’ve spent an hour or more carefully monitoring your grill. The smell is incredible. Your guests are hungry. The temptation to slice into the steak immediately is overwhelming—but you must wait.

The Science of Resting

When meat cooks, the muscle fibers contract and push the juices toward the center. If you cut the steak immediately, those juices will pour out onto the cutting board, leaving you with dry meat. By resting the steak for 15 to 20 minutes, you allow the muscle fibers to relax and reabsorb the juices.

How to Rest Correctly

1. Tent Loosely: Place the steak on a warm plate or cutting board and cover it loosely with aluminum foil. Do not wrap it tightly, or the trapped steam will soften the crust you worked so hard to create.
2. The "Board Sauce" (Optional): Some chefs like to rest the steak on a bed of fresh herbs and butter, allowing the juices that do escape to mix with the herbs to create a natural sauce right on the board.
3. Patience: For a three-pound tomahawk, a 15-minute rest is the bare minimum. 20 minutes is better.

Summary: Rest your steak for at least 15-20 minutes under loose foil. This ensures the juices stay inside the meat when you finally slice it.

Slicing and Presentation

Part of the joy of a tomahawk is the presentation. This is a "community" steak, designed to be shared.

The Carving Process

1. Remove the Bone: Use a sharp knife to follow the curve of the bone and separate it from the meat. Set the bone aside (someone will definitely want to gnaw on it later—the meat closest to the bone is often the most flavorful).
2. Slice Against the Grain: Look at the direction of the muscle fibers. Slice the meat perpendicular to these fibers. This shortens the fibers, making the meat much easier to chew and more tender on the palate.
3. Thickness: Slice into thick, luxurious strips—about half an inch to an inch thick.
4. Reassemble: Arrange the slices back against the bone on a large wooden cutting board or platter for a stunning visual effect.

Flavor Enhancements

A light sprinkle of flaky sea salt (like Maldon) over the fresh slices can make the flavors pop. If you have any leftover herb butter from the basting process, a final drizzle is never a bad idea.

Summary: Separate the bone, slice the meat against the grain for maximum tenderness, and present it on a platter with a touch of flaky salt.

Menu Pairing Ideas: Completing the Experience

A steak this magnificent deserves side dishes that can stand up to its bold flavors. When planning your meal, think about balance. The ribeye is rich and fatty, so you want sides that provide acidity or earthy contrast.

Classic Steakhouse Sides

• Garlic Mashed Potatoes: The creamy texture is a perfect match for the crusty steak.
• Grilled Asparagus: Use the hot grill while the steak is resting to quickly char some asparagus with lemon juice and parmesan.
• Creamed Spinach: A rich, savory side that complements the beefy umami of the ribeye.

Surf and Turf Inspiration

Why stop at just the land? Elevate your meal by adding fresh seafood from Land and Sea Delivery.

• Grilled Scallops: Their sweetness provides a beautiful contrast to the smoky beef.
• Lobster Tails: The ultimate luxury pairing for a special occasion.
• Garlic Shrimp Skewers: A simple and delicious way to turn your BBQ into a feast.

Sauces

While a good tomahawk doesn't need sauce, a bright Chimichurri (made with parsley, garlic, vinegar, and oil) can cut through the richness of the fat perfectly. Alternatively, a classic red wine reduction or a creamy peppercorn sauce can add a touch of elegance.

Summary: Pair your tomahawk with acidic or earthy sides like grilled asparagus or chimichurri. Consider a "Surf and Turf" option by adding premium seafood to your Shop order.

Handling and Food Safety

When dealing with large, premium cuts of meat, proper handling is essential for both quality and safety.

Storage

If you aren't cooking your steak immediately upon delivery, store it in the coldest part of your refrigerator. Our vacuum-sealed packaging is designed to maintain freshness, but for the best flavor, try to cook your steak within 3-5 days of arrival. If you must freeze it, do so in its original airtight packaging.

Thawing

If your steak is frozen, never thaw it on the counter. The thickness of a tomahawk means the outside will reach unsafe temperatures long before the inside is thawed. Thaw it in the refrigerator over 24 to 48 hours.

Cross-Contamination

Use separate cutting boards for raw and cooked meat. Wash your hands and any utensils (like tongs or thermometers) that touched the raw steak before using them on the finished product.

Summary: Thaw slowly in the refrigerator, keep meat cold until ready to prep, and maintain strict hygiene to ensure a safe and delicious meal.

Conclusion

Mastering the art of the tomahawk steak is one of the most rewarding challenges for any outdoor cook. It is a cut that demands respect, but it gives back in equal measure with its incredible flavor, tenderness, and sheer "wow" factor. Whether you choose to smoke it with hickory, use a two-zone grill setup, or rely on the precision of the reverse sear, the key is to prioritize quality sourcing and internal temperature.

By choosing your meat from the Land and Sea Delivery Beef Collection, you are already starting with a significant advantage. Our commitment to providing fresh, premium cuts means you can focus on the technique, knowing the ingredients are world-class. From the first seasoning to the final rest, every step in this process is an opportunity to create a memorable culinary experience for your friends and family.

Now that you know how to bbq right tomahawk steak, it’s time to put that knowledge into practice. Visit our Shop today to browse our full range of offerings, and take advantage of our convenient Home Delivery to bring the best of the land and sea right to your doorstep. Happy grilling!

FAQ

How many people does one tomahawk steak feed? A typical tomahawk from our collection weighs between 38 and 42 ounces. Because of the large bone, the meat yield is usually around 24-30 ounces. This comfortably feeds 2 to 3 adults, especially when served with sides.

Can I cook a tomahawk steak in the oven? Yes. You can use the reverse sear method by placing the steak on a wire rack in an oven set to 225°F. Once it reaches 115°F internal, you can sear it in a hot cast-iron skillet or on a grill. However, you will miss out on the smoky flavor that a BBQ provide.

Why is the bone "frenched"? Frenching is the process of removing meat and fat from the bone for aesthetic reasons. It creates a clean "handle" and makes for a more dramatic presentation. It also prevents small bits of meat on the bone from burning during a long cook.

Do I need to wrap the bone in foil? Some people wrap the bone in aluminum foil to keep it from charring or turning black during the cook. This is purely for aesthetics. If you like the rustic, charred look of the bone, you can leave it uncovered.

What is the best way to reheat leftovers? To avoid overcooking the meat, reheat it slowly in a 250°F oven until it's just warm, or slice it thin and use it for steak sandwiches or salads where it doesn't need much heat.

What if I don't have a probe thermometer? We highly recommend acquiring one before cooking a tomahawk. Because of its thickness, it is almost impossible to guess the internal doneness. If you must cook without one, the steak will likely take 45-60 minutes of indirect heat after the sear, but this is risky for such a premium cut.

Is a Tomahawk better than a New York Strip? It depends on your preference! A Boneless New York Strip Steak (14 oz) is leaner and has a tighter grain. The Tomahawk (ribeye) is richer and contains more fat. Both are excellent, but the Tomahawk is better for sharing and "show" appeal.

How do I get the steak to fit on a smaller grill? If your grill is small, you can angle the bone so it points toward a corner or hangs slightly over a cooler zone. The most important thing is that the meat itself is over the intended heat source.

Can I use a gas grill for smoking? You can! Wrap wood chips in a foil pouch with holes poked in it and place it over the active burner. This will create enough smoke to flavor the meat during the indirect cooking phase.

What is the difference between a Tomahawk and a Côte de Boeuf? A Côte de Boeuf is also a bone-in ribeye, but the bone is trimmed much shorter than a tomahawk. It offers the same flavor and thickness but takes up less space on the grill.