How to Charcoal Grill a Tomahawk Steak

Table of Contents

1. Introduction
2. Understanding the Tomahawk Steak
3. Ingredients and Equipment
4. Preparing Your Tomahawk Steak
5. Grilling the Tomahawk Steak
6. Storing and Reheating Leftovers
7. Conclusion

Introduction

Imagine a steak so grand that it steals the spotlight at any gathering, a culinary masterpiece that not only tastes incredible but also serves as a conversation starter. Enter the tomahawk steak—a visually stunning cut of meat that boasts a long rib bone, making it a true showstopper on the grill. But grilling this hefty ribeye can seem daunting, especially when it comes to achieving the perfect doneness while ensuring it remains juicy and flavorful.

The tomahawk steak, often weighing between 2 to 3 pounds and measuring about 2 inches in thickness, demands a unique approach to grilling. Its impressive size requires a method that balances indirect cooking to bring it to the right temperature, followed by a high-heat sear for that coveted crust. This blog post will guide you through the process of charcoal grilling a tomahawk steak, ensuring you not only master the technique but also create a memorable dining experience.

By the end of this article, you will learn about the ingredients needed, the grilling techniques for optimal flavor and tenderness, and how to serve this magnificent cut. We will also explore tips for storing and reheating leftovers, ensuring you make the most of your culinary creation. So, whether you're preparing for a special occasion or simply want to impress your family and friends, this guide will empower you to grill a tomahawk steak like a pro.

Let’s dive into the world of grilling, where mastering the art of the tomahawk steak awaits!

Understanding the Tomahawk Steak

What is a Tomahawk Steak?

The tomahawk steak is essentially a bone-in ribeye steak, distinguished by its long frenched rib bone that resembles a tomahawk axe. This cut comes from the rib primal and is renowned for its rich marbling, which contributes to its tenderness and flavor. The generous fat content ensures that the steak remains juicy even after cooking, making it a favorite among meat lovers.

Why Choose Charcoal Grilling?

Charcoal grilling offers a unique flavor profile that gas grilling simply cannot replicate. The smoke from the charcoal infuses the meat with a depth of flavor that enhances the natural taste of the beef. Additionally, the high heat generated by charcoal allows for a perfect sear, creating that appealing crust on the outside of the steak while keeping the inside tender and juicy.

Ingredients and Equipment

Ingredients

To grill a tomahawk steak, you'll need the following ingredients:

• Tomahawk Steak: Approximately 2 to 3 pounds, ideally around 2 inches thick.
• Kosher Salt: For seasoning and dry brining.
• Freshly Ground Black Pepper: Adds flavor and a hint of spice.
• Oil: Such as canola or avocado oil for binding the seasoning.
• Optional Seasonings: Garlic powder, onion powder, or herbs for additional flavor.
• Butter: For finishing the steak (optional).

Equipment

To achieve the best results while grilling a tomahawk steak, gather the following equipment:

• Charcoal Grill: A classic kettle grill or any other charcoal grill will work.
• Charcoal: Use high-quality lump charcoal for better flavor.
• Chimney Starter: For easy lighting of the charcoal.
• Probe Thermometer: Essential for monitoring the internal temperature of the steak.
• Grill Grate: Ensure it is clean and ready for grilling.
• Tongs: For flipping the steak without piercing it.
• Cutting Board and Chef's Knife: For slicing and serving the steak.
• Aluminum Foil: For resting the steak after cooking.

Preparing Your Tomahawk Steak

Step 1: Dry Brining

Dry brining is a technique that enhances flavor and improves the texture of the meat. To dry brine your tomahawk steak, follow these steps:

1. Pat Dry: Use paper towels to pat the steak dry. This helps the seasoning adhere better.
2. Season Generously: Sprinkle kosher salt evenly on both sides of the steak. You can add freshly ground black pepper and any other desired seasonings.
3. Refrigerate: Place the seasoned steak on a rack in the refrigerator for at least 1 hour and up to 48 hours. This allows the salt to penetrate the meat, creating a more flavorful and tender steak.

Step 2: Preparing the Grill

While your steak is brining, it’s time to prepare the charcoal grill for indirect cooking:

1. Light the Charcoal: Fill a chimney starter with lump charcoal and light it. Allow the charcoal to burn until it is covered with gray ash, which usually takes about 15-20 minutes.
2. Set Up the Grill: Once the charcoal is ready, carefully pour it to one side of the grill, creating a hot zone for searing and a cooler zone for indirect cooking.
3. Preheat the Grill: Place the grill grate on and allow it to preheat for a few minutes. Aim for a grill temperature of around 250°F to 300°F for the initial cooking phase.

Grilling the Tomahawk Steak

Step 3: Cooking the Steak

Now, it’s time to cook your tomahawk steak using the reverse sear method:

1. Place the Steak on the Cool Side: Position the seasoned steak on the cooler side of the grill, away from the direct heat. This allows the steak to cook slowly and evenly.
2. Monitor the Temperature: Insert a probe thermometer into the thickest part of the steak. This will help you track the internal temperature without lifting the lid.
3. Cook Indirectly: Close the grill lid and let the steak cook for about 30-45 minutes, flipping it halfway through. You’re aiming for an internal temperature of about 110°F to 115°F for medium-rare.

Step 4: Searing the Steak

Once the steak has reached the desired internal temperature, it’s time for the sear:

1. Add More Charcoal: If your initial charcoal has burned down, light an additional chimney of charcoal and add it to the existing coals to increase the heat.
2. Sear the Steak: Move the steak directly over the hot coals. Sear each side for about 1-2 minutes, flipping every minute to achieve an even crust. If desired, sear the fat cap as well for added flavor.
3. Check for Doneness: Continue to monitor the internal temperature. For medium-rare, you’re looking for a final temperature of around 130°F to 135°F.

Step 5: Resting and Serving

After achieving the perfect sear, it’s crucial to let the steak rest:

1. Remove from Heat: Take the steak off the grill and place it on a cutting board.
2. Tent with Foil: Loosely cover the steak with aluminum foil and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat.
3. Slice and Serve: Carefully slice the meat away from the bone and then cut it into thick slices. Serve the tomahawk steak on a large platter, garnished with fresh herbs or a pat of compound butter, if desired.

Storing and Reheating Leftovers

If you have any leftovers (which is rare with a tomahawk steak), here’s how to store and reheat them properly:

Storing Leftovers

1. Wrap the Steak: Allow the steak to cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil.
2. Refrigerate: Store in the refrigerator for up to 3-4 days. If you wish to keep it longer, consider freezing it for up to 3 months.

Reheating Leftovers

1. Thaw if Frozen: If the steak has been frozen, transfer it to the refrigerator the night before to thaw.
2. Reheat Gently: Preheat your oven to 250°F. Place the steak in an oven-safe dish and cover with foil. Heat until warmed through, approximately 20-30 minutes.
3. Sear Again (Optional): For a fresh sear, finish on a hot grill or skillet for 1-2 minutes per side to regain that crispy crust.

Conclusion

Grilling a tomahawk steak over charcoal is not just about the cooking process—it’s an experience that brings people together around the grill. With the right preparation, technique, and a few simple ingredients, you can create a delicious and impressive meal that will be remembered long after the last bite.

Whether you’re hosting a backyard barbecue or celebrating a special occasion, the tomahawk steak is a fantastic choice that highlights the beauty of quality meats and the art of grilling. As you embark on your culinary journey with this magnificent cut, remember that practice makes perfect. Don’t hesitate to experiment with different seasonings, side dishes, and cooking techniques.

For those looking to elevate their grilling game, consider exploring the premium selections offered by Land and Sea Delivery. With fresh, local seafood and quality meats delivered directly to your door, you can ensure that your culinary creations are made with the best ingredients. Check out their Home Delivery Service and explore the diverse Shop to find the perfect tomahawk steak for your next grilling adventure.

FAQ

What is the best thickness for a tomahawk steak?

The ideal thickness for a tomahawk steak is typically around 2 inches. This thickness allows for a perfect balance between a tender inside and a well-seared crust.

How long does a tomahawk steak take to cook?

Cooking time can vary based on the thickness and desired doneness. Generally, a 2-inch tomahawk steak will take about 30-45 minutes of indirect cooking followed by a few minutes of searing.

What is the best way to season a tomahawk steak?

A simple seasoning of kosher salt and freshly ground black pepper is often recommended. You can also experiment with additional herbs and spices based on your taste preferences.

Can I use a gas grill instead of a charcoal grill?

Yes, you can use a gas grill to cook a tomahawk steak. The reverse sear method still applies, but you may need to adjust cooking times and heat settings.

How do I know when my tomahawk steak is done?

Using a probe thermometer is the best way to ensure your steak reaches the desired internal temperature. For medium-rare, aim for 130°F to 135°F.

How should I serve a tomahawk steak?

Serve the tomahawk steak sliced into thick pieces on a large platter. You can garnish with fresh herbs, serve with sauces, or even pass around the bones as appetizers.

Grill on and enjoy the savory delights of your perfectly cooked tomahawk steak!