How to Cook a Tomahawk Steak on a Blackstone Griddle

Table of Contents

1. Introduction
2. The Anatomy of the Tomahawk Steak
3. Selecting the Right Meat for the Occasion
4. Preparing Your Steak for the Griddle
5. Setting Up Your Blackstone Griddle
6. Step-by-Step: How to Cook a Tomahawk Steak on a Blackstone Griddle
7. The Art of Resting and Slicing
8. Menu Pairing and Serving Ideas
9. Understanding Steak Terminology and Substitutions
10. Storage and Safety Basics
11. Conclusion
12. FAQ

Introduction

There is an undeniable theater to the Tomahawk ribeye. When that massive, long-boned steak hits a scorching hot surface, the visual and auditory experience is enough to make any food enthusiast pause. You might have heard skeptics in online forums claim that such a large, specialty cut doesn’t belong on a flat-top griddle. However, those who have spent time in professional kitchens know that the flat-top is one of the most reliable tools for achieving a consistent, edge-to-edge crust that a traditional grill grate simply cannot replicate.

The Blackstone griddle offers a unique advantage for the home cook: a massive, uniform heating surface that accommodates the impressive length of the bone while providing enough space to manage heat zones effectively. Whether you are hosting a celebratory dinner or simply want to master a restaurant-quality steak at home, learning how to cook a tomahawk steak on a blackstone griddle is a rewarding culinary skill.

The purpose of this guide is to take you through every nuance of the process. We will cover everything from selecting the right cut from a premium Beef Collection to the intricate details of heat management, seasoning, and the essential resting period. By the end of this article, you will understand the science of the sear, the importance of internal temperature, and how to present this show-stopping steak with confidence. We’ll also explore how Land and Sea Delivery’s Home Delivery service brings world-class ingredients directly to your kitchen, ensuring your starting point is nothing short of exceptional.

Through this exploration, we will look at how to balance the thick-cut nature of the meat with the direct heat of the griddle, ensuring a tender, perfectly rendered interior. From the first sizzle to the final slice, this is your roadmap to a perfect griddle-cooked Tomahawk.

The Anatomy of the Tomahawk Steak

Before we fire up the griddle, it is essential to understand what makes the Tomahawk so special. Essentially, a Tomahawk is a ribeye steak that has been “frenched,” meaning the bone has been cleaned of meat and fat, leaving several inches of the rib bone exposed. This gives it its signature axe-like appearance.

Why the Bone Matters

While the bone is primarily aesthetic, it does play a minor role in the cooking process. Bones act as insulators, which can slow the cooking of the meat immediately adjacent to them. On a Blackstone, this means you need to be mindful of how you position the steak to ensure the meat near the bone reaches the same level of doneness as the center of the cut. The Tomahawk typically ranges from 30 to 45 ounces, making it a thick-cut steak that requires more strategy than a standard one-inch strip.

Marbling and Flavor

The ribeye is prized for its heavy marbling—the intramuscular fat that melts during the cooking process to provide flavor and a buttery texture. When you browse the Shop for high-quality beef, you are looking for that consistent white flecking throughout the red muscle. This fat is your friend on the griddle; as it renders, it bastes the meat from the inside out.

Comparing the Cuts

If you find the Tomahawk a bit daunting for your first go, you might consider a Côte de Boeuf, which is a similar bone-in ribeye but with a shorter bone, making it slightly easier to handle on smaller cooking surfaces. For those who prefer the lean tenderness of a different profile, a Bone-In Filet Mignon (14 oz) offers a different bone-in experience, though it lacks the massive fat cap of the ribeye. Understanding these differences helps you choose the right cut for your specific occasion.

Section Summary: The Tomahawk is a thick, marbled ribeye with a long, frenched bone. Its size and fat content make it ideal for the high-heat, high-surface-area environment of a griddle, but it requires careful management of heat zones.

Selecting the Right Meat for the Occasion

The success of your meal begins long before you turn on the propane. When selecting a steak for the Blackstone, quality is the most important variable. At Land and Sea Delivery, we focus on providing access to the same premium products that top-tier chefs demand.

Sourcing Quality

A steak this large represents an investment in your dining experience. When you choose from our Beef Collection, you are receiving meat that has been handled with care and selected for its superior aging and marbling. For a special occasion, the 36 Ounce Porterhouse is another fantastic option for those who want a mix of tenderloin and strip, but for the "wow" factor, nothing beats the Tomahawk.

How to Choose Based on Your Audience

• The Crowd Pleaser: A single Tomahawk can easily feed two to three people once sliced.
• The Connoisseur’s Choice: If you have a guest who appreciates intense marbling, look for the highest grade available.
• The Variety Play: If you are cooking for a larger group, you might supplement a Tomahawk with smaller cuts like the Wagyu Flat Iron or a few 14 Ounce Boneless New York Strip Steaks.

Freshness and Handling

Always ensure your meat is properly stored. When you use Home Delivery, your steak arrives in optimal condition, ready for the fridge or immediate preparation. Avoid meat that has a greyish tint or a slippery texture; you want vibrant, cherry-red muscle and firm, white fat.

Section Summary: Quality is paramount. Whether you choose a massive Tomahawk or a refined Filet Mignon (10 oz), sourcing from a trusted provider ensures the flavor and texture meet professional standards.

Preparing Your Steak for the Griddle

Preparation is where the magic happens. A thick steak like the Tomahawk cannot be treated like a thin Outside Skirt Steak (8 oz). It needs time and specific attention to detail.

Tempering the Meat

Take your steak out of the refrigerator at least 45 to 60 minutes before you plan to cook. This process, called tempering, allows the internal temperature to rise slightly. If you put a stone-cold, two-inch-thick steak onto a hot griddle, the exterior will burn before the interior even begins to warm up.

The Importance of a Dry Surface

Moisture is the enemy of a good sear. Use paper towels to pat the entire surface of the steak—including the edges—completely dry. Any moisture left on the surface will turn to steam when it hits the heat, preventing the Maillard reaction (the chemical reaction that creates that delicious brown crust).

Seasoning Strategies

For a premium cut, simplicity is often best. A generous coating of Kosher salt and freshly cracked black pepper is usually all you need.

• Salt: Use more than you think. A thick steak needs a lot of salt to penetrate the muscle. Salt also helps draw out surface moisture, which then reabsorbs as a concentrated brine.
• Pepper: Use a coarse grind for better texture.
• Aromatics: Have fresh garlic cloves and butter ready. We will use these on the griddle rather than as a dry rub to avoid burning them during the high-heat phase.

Dry Brining (Advanced Tip)

If you have the time, salt your steak 24 hours in advance and leave it uncovered in the fridge on a wire rack. This "dry brine" deeply seasons the meat and dries out the surface perfectly, leading to the best possible crust.

Section Summary: Temper the meat to room temperature, dry the surface thoroughly, and season generously with salt and pepper to ensure a professional-grade sear.

Setting Up Your Blackstone Griddle

The Blackstone is more than just a flat piece of metal; it is a versatile cooking station that requires proper calibration.

Preheating for Success

You should preheat your griddle for at least 10 to 15 minutes on medium to medium-high heat. You want the surface to be screaming hot when the meat hits it, but you also need to create "zones."

• High-Heat Zone: This is where you will do your initial searing.
• Low-Heat Zone: This is where the steak will move to finish cooking through without burning the exterior.

Choosing the Right Oil

Even though ribeyes have plenty of fat, a small amount of high-smoke-point oil (like avocado or grapeseed oil) helps establish the initial contact between the meat and the metal. Avoid butter during the first few minutes, as the milk solids will burn at the temperatures required for a sear.

Tool Checklist

Before you start, ensure you have:

1. Sturdy Tongs: To handle the weight of the Tomahawk.
2. Infrared Thermometer: To check the griddle surface temperature.
3. Instant-Read Meat Thermometer: This is non-negotiable for a steak of this size.
4. A Basting Dome: (Optional) This helps trap heat around the thick meat if you are cooking in a windy or cold environment.

Section Summary: Preheat for 15 minutes to create distinct heat zones. Use high-smoke-point oil for the initial sear and have an instant-read thermometer ready.

Step-by-Step: How to Cook a Tomahawk Steak on a Blackstone Griddle

Now we arrive at the main event. This process requires patience and attention to detail.

Step 1: The Initial Sear

Once your griddle is hot (aim for 450°F to 500°F on the high-heat side), place a small amount of oil down. Lay the Tomahawk down away from you to avoid oil splatter.

• The Golden Rule: Do not move the steak. Let it sit for 4 to 5 minutes. You are looking for a deep, mahogany-colored crust.
• The Bone Factor: You may need to press down slightly on the meat near the bone to ensure it makes full contact with the griddle.

Step 2: The Flip and Butter Baste

Flip the steak using your tongs. Immediately move it to a slightly cooler part of the griddle (medium heat) to avoid over-charring the first side.

• The Aromatics: Place a large pat of butter and 4-6 smashed garlic cloves directly onto the griddle next to the steak.
• Basting: As the butter melts, use a spoon or simply slide the steak through the foaming butter. This adds a rich, nutty flavor and helps conduct heat into the center of the meat.

Step 3: Managing the Edges

A Tomahawk is thick enough that the sides need love too. Use your tongs to stand the steak up on its side. Sear the fat cap (the curved edge opposite the bone) until the fat begins to render and turn crispy. This "tallow" will further flavor the meat.

Step 4: Finishing to Temperature

Once both sides have a beautiful crust, you need to bring the internal temperature up to your desired level of doneness.

• Check Frequently: Insert your thermometer into the thickest part of the meat, away from the bone.
• Using a Dome: If the exterior is getting too dark but the middle is still cold, cover the steak with a basting dome for a few minutes. This creates a mini-oven effect.

Doneness Guide (Pull Temperatures)

Because meat continues to cook after it is removed from the heat (carry-over cooking), you should pull the steak 5 degrees before it reaches your target temperature.

• Rare: Pull at 120°F (Final 125°F)
• Medium-Rare: Pull at 130°F (Final 135°F)
• Medium: Pull at 140°F (Final 145°F)

Section Summary: Sear on high for 4-5 minutes per side, use butter and garlic for flavor, sear the edges, and pull the steak 5 degrees early based on an instant-read thermometer.

The Art of Resting and Slicing

The hardest part of cooking a steak is waiting to eat it, but resting is arguably the most critical step in the entire process.

Why Rest?

When meat cooks, the muscle fibers contract and push moisture toward the center. If you cut into a Tomahawk immediately after it leaves the Blackstone, all those delicious juices will run out onto your cutting board, leaving you with dry meat. Resting allows the fibers to relax and reabsorb those juices.

How to Rest Correctly

Place the steak on a warm plate or a wooden cutting board. Tent it loosely with aluminum foil. Do not wrap it tightly, or the steam will soften the crust you worked so hard to create. For a steak of this size, a rest of 10 to 15 minutes is ideal.

Slicing for Presentation

To serve, first cut along the curve of the bone to remove the entire eye of the ribeye. Once the meat is separated from the bone, slice it against the grain into thick strips (about half an inch to an inch thick).

• The "Chef's Perk": The meat attached to the bone is often the most flavorful. Save the bone for yourself or a very lucky guest!
• Plating: Arrange the slices back next to the bone on a large platter for that classic steakhouse look.

Section Summary: Rest the steak for at least 10 minutes to retain juices. Slice against the grain for maximum tenderness and present it alongside the bone for visual impact.

Menu Pairing and Serving Ideas

A Tomahawk steak is a rich, heavy meal. Pairing it with the right sides and sauces can elevate the experience from a simple dinner to a culinary event.

Sides from the Griddle

Since your Blackstone is already hot, use it to prepare your sides.

• Smashed Potatoes: Boil small potatoes until tender, smash them flat, and crisp them up in the leftover steak fat on the griddle.
• Charred Asparagus: Toss with lemon juice and sea salt for a bright contrast to the rich beef.
• Mushrooms: Sautéed cremini or shiitake mushrooms in garlic butter are the perfect companion to a Boneless Ribeye (Prime, 16 oz) or a Tomahawk.

Sauces and Finishes

While a great steak doesn't need sauce, a few options can add variety:

• Chimichurri: The acidity of parsley, garlic, and vinegar cuts through the fat of the ribeye perfectly.
• Red Wine Reduction: A classic, sophisticated choice for a special occasion.
• Compound Butter: Top the resting steak with a disk of blue cheese or truffle butter.

Surf and Turf Inspiration

At Land and Sea Delivery, we believe the best meals combine the bounty of both worlds. Consider serving your steak alongside grilled jumbo shrimp or a lobster tail. The sweetness of the seafood complements the savory depth of our Beef Collection beautifully.

Section Summary: Use the griddle for sides like potatoes and asparagus. Pair with acidic sauces to balance the fat, and consider a "Surf and Turf" addition for a premium experience.

Understanding Steak Terminology and Substitutions

As you explore the world of premium meats, you’ll encounter various terms that can be confusing. Knowing these helps you navigate our Shop with ease.

Bone-In vs. Boneless

The debate between bone-in and boneless is largely about preference. A 22 Ounce Bone-In Ribeye offers much of the same flavor as a Tomahawk but in a more manageable size. Boneless cuts, like the 10 Ounce Filet Mignon, are easier to cook evenly and slice, but many purists swear the bone adds a depth of flavor to the surrounding meat.

Ribeye vs. New York Strip

The Ribeye (the cut used for the Tomahawk) is the king of marbling. The Boneless New York Strip Steak (14 oz) is slightly leaner with a tighter grain and a distinct fat cap along one side. If you prefer a "chewier" (in a good way) and more beef-forward flavor, the strip is a great choice.

Filet Mignon vs. Tenderloin

The filet is a steak cut from the tenderloin. It is the leanest and most tender muscle in the animal. While it doesn't have the intense fat of a ribeye, its texture is unparalleled. For those who want the best of both worlds, the 36 Ounce Porterhouse contains both a filet and a strip.

Section Summary: Ribeyes are marbled and flavorful; strips are leaner and beefy; filets are the most tender. Understanding these helps you choose the perfect cut for your palate.

Storage and Safety Basics

When dealing with high-quality meat, proper handling is essential to ensure both safety and flavor.

At-Home Storage

If you aren't cooking your steak immediately upon arrival from our Home Delivery service, store it in the coldest part of your refrigerator. Keep it in its original vacuum-sealed packaging until you are ready to prep. Most fresh steaks can be kept in the fridge for 3-5 days, but always check for freshness.

Freezing and Thawing

If you need to freeze your steak, do so in an airtight, vacuum-sealed bag to prevent freezer burn. To thaw, move the steak to the refrigerator 24 to 48 hours before cooking. Never thaw a Tomahawk on the counter or in hot water, as this compromises the texture and safety of the meat.

Food Safety on the Griddle

Always use clean tools and platters. Never place a cooked steak back onto the same plate that held it when it was raw. Clean your Blackstone thoroughly after each use to prevent carbon buildup, which can impart a bitter flavor to your next meal.

Section Summary: Store meat in the coldest part of the fridge. Thaw slowly in the refrigerator for 24-48 hours. Maintain a clean cooking environment to ensure the best flavor and safety.

Conclusion

Mastering the art of cooking a Tomahawk steak on a Blackstone griddle is a milestone for any home cook. It combines the technical skill of heat management with the primal satisfaction of preparing a legendary cut of beef. From the initial selection in our Beef Collection to the final, perfectly rested slice, every step is an opportunity to appreciate the quality of artisanal sourcing.

The Blackstone griddle provides the perfect canvas for this culinary masterpiece, offering a superior crust and the space needed to handle such a substantial piece of meat. By following the principles of tempering, drying, and precise temperature control, you can replicate a high-end steakhouse experience in your own backyard or kitchen.

We invite you to explore the exceptional variety available in our Shop. Whether you are looking for the dramatic Tomahawk or a delicate 8 Ounce Filet Mignon, Land and Sea Delivery is committed to bringing you the freshest, most premium cuts available. With our Home Delivery service, the journey from the farm to your table is shorter and more delicious than ever. Fire up your griddle, gather your loved ones, and enjoy the unparalleled flavor of a perfectly cooked steak.

FAQ

How do I know if my Blackstone is hot enough for a steak?

The best way is to use an infrared thermometer. You are looking for a surface temperature between 450°F and 500°F. If you don't have a thermometer, you can do the "water test." Flick a few drops of water onto the griddle; if they dance and evaporate immediately, it is ready. If they just sit and sizzle slowly, give it more time to preheat.

Can I cook a Tomahawk steak from frozen?

It is strongly recommended that you thaw your steak completely before cooking. Because the Tomahawk is so thick, cooking it from frozen would result in a charred exterior and a raw, cold interior. Thaw it in the refrigerator for at least 24 to 48 hours for the best results.

What is the difference between a Tomahawk and a Cowboy Ribeye?

The main difference is the length of the bone. A Cowboy Ribeye is a bone-in ribeye with a short, frenched bone. A Tomahawk has a much longer bone, usually 5 inches or more. They are the same cut of meat and can be cooked using the same methods, though the Tomahawk requires more space on the griddle.

Do I need to use a dome when cooking on a Blackstone?

While not strictly necessary, a basting dome is very helpful for thick cuts like the Tomahawk. It helps trap heat and steam (if you add a splash of water nearby), which can speed up the cooking of the center without burning the outside. It is also great for melting cheese or cooking vegetables simultaneously.

How many people does a 38-42 ounce Tomahawk feed?

Because of the weight of the bone, a 40-ounce Tomahawk typically yields about 20 to 24 ounces of actual meat. This is generally enough to feed two adults generously or three adults as part of a multi-course meal with plenty of sides.

Is it better to salt the steak before or after cooking?

Always salt before cooking! Salting at least 45 minutes before (or 24 hours before for a dry brine) allows the salt to penetrate the meat, seasoning it throughout rather than just on the surface. You can finish the sliced steak with a little flaky sea salt at the table for extra texture.

Why did my steak turn out grey instead of brown?

A grey steak is usually the result of surface moisture. If the steak is wet when it hits the griddle, it will steam instead of sear. Always pat the meat dry with paper towels. Another cause could be a griddle that wasn't hot enough; ensure you allow for a full 15-minute preheat.