How to Cook Tomahawk Steak on the Grill

Table of Contents

1. Introduction
2. The Anatomy of a Tomahawk Steak
3. Selecting the Perfect Cut
4. Preparation: The Art of the Dry Brine
5. Understanding the Two-Zone Grilling Method
6. The Reverse Sear: Step-by-Step
7. Monitoring Temperature and Doneness
8. Resting and Finishing
9. Carving and Presentation
10. Menu Pairings and Hosting
11. Storage and Food Safety Basics
12. Why Quality Sourcing Matters
13. Conclusion
14. FAQ

Introduction

If you have ever witnessed a tomahawk steak being brought to a table, you know it is more than just a meal; it is a performance. With its long, Frenched bone extending like the handle of an ancient axe and its thick, marbled center promising unparalleled richness, the tomahawk is the undisputed heavyweight champion of the steak world. But for many home cooks, the sheer size of this cut—often weighing in at three pounds or more—can be as intimidating as it is impressive. How do you ensure that a two-inch-thick piece of beef cooks evenly without charring the outside to a crisp while the center remains cold?

The purpose of this guide is to demystify the process and teach you exactly how to cook tomahawk steak on the grill to achieve restaurant-quality results every single time. Whether you are celebrating a milestone or simply want to elevate your backyard barbecue game, mastering this cut is a rite of passage for any serious outdoor cook. In the following sections, we will explore everything from sourcing the finest beef through our Beef Collection to the technical nuances of the reverse sear method. We will cover preparation, seasoning science, temperature management, and the art of the perfect rest.

At Land and Sea Delivery, we believe that exceptional meals start with exceptional ingredients. Our Home Delivery service is designed to bring the same premium cuts used by top-tier chefs directly to your kitchen. By the end of this article, you will have the confidence to select, season, and grill a tomahawk that is perfectly pink from edge to edge, featuring a crust that would make a steakhouse chef envious. Let’s embark on this culinary journey from the source to your table.

The Anatomy of a Tomahawk Steak

To understand how to cook this cut, you must first understand what it is. Essentially, a tomahawk is a bone-in ribeye. The distinction lies in the bone; while a standard bone-in ribeye has a short section of the rib attached, the tomahawk features at least five to seven inches of the rib bone, which has been "Frenched"—a culinary term meaning the meat and fat have been trimmed away to leave the bone clean and white.

The Power of the Ribeye

The ribeye comes from the rib subprimal of the cow, a muscle group that does very little heavy lifting. Because these muscles aren't worked as hard as the shoulder or leg, the meat is incredibly tender. More importantly, the ribeye is famous for its intramuscular fat, known as marbling. This fat melts during the cooking process, basting the meat from the inside out and providing that characteristic buttery flavor and juicy texture.

Why the Bone Matters

While many debate whether the bone actually adds flavor to the meat during the relatively short cooking time of a steak, its primary function here is thermal insulation and, of course, aesthetic. The bone acts as a heat sink, slowing the cooking of the meat immediately adjacent to it, which often results in some of the most succulent bites of the entire steak. When you order a Tomahawk from our Shop, you are investing in a cut that is designed for slow, even heat penetration.

Thickness and Portions

Because the thickness of a tomahawk is dictated by the width of the rib bone, these steaks are almost always at least two inches thick. This makes them significantly larger than your average grocery store steak. A single tomahawk can easily feed two to three people, making it an ideal choice for a shared romantic dinner or a centerpiece for a small gathering.

Summary: The tomahawk is a thick-cut, bone-in ribeye known for its dramatic presentation and superior marbling. Its thickness requires specialized cooking techniques to ensure even doneness.

Selecting the Perfect Cut

Quality is the most important ingredient when learning how to cook tomahawk steak on the grill. Because this is a premium investment, you want to ensure you are starting with the best possible specimen.

Evaluating Marbling

When browsing our Beef Collection, look for "white flecks" of fat distributed throughout the red muscle. This is the marbling. Avoid steaks with large, thick "plugs" of hard fat, and instead look for fine, lace-like patterns. This fat will render (melt) beautifully on the grill, whereas thick chunks of fat may remain chewy.

The Spinalis Dorsi

The "ribeye cap," or spinalis dorsi, is the crescent-shaped muscle that wraps around the top of the ribeye. Many connoisseurs consider this the single best muscle on the entire animal. When selecting your steak, look for a prominent, thick spinalis. It is often darker in color and more heavily marbled than the "eye" of the steak.

Sourcing with Confidence

While you can find various steaks at local markets, the consistency and grade of the beef matter immensely for a cut this thick. Our 16 oz Prime Boneless Ribeye is a fantastic everyday option, but for those special occasions, the Tomahawk remains the gold standard. Land and Sea Delivery prides itself on sourcing from trusted partners to ensure that every steak delivered via our Home Delivery service meets the highest standards of freshness and quality.

Summary: Choose a steak with high marbling and a thick ribeye cap. Sourcing from a reputable provider like Land and Sea Delivery ensures you receive a premium, chef-grade cut.

Preparation: The Art of the Dry Brine

The secret to a great steak doesn't start on the grill; it starts in the refrigerator hours—or even a day—before you cook.

Why You Should Dry Brine

Dry brining is the process of salting your meat well in advance of cooking. When you apply salt to the surface of a thick steak, it initially draws moisture out through osmosis. However, if you wait long enough (at least two hours, but ideally overnight), that salty brine is reabsorbed into the muscle fibers. This seasons the meat deeply and breaks down proteins, resulting in a more tender and flavorful steak.

Steps for Preparation

1. Pat it Dry: Use paper towels to remove all surface moisture. A dry surface is essential for a good sear.
2. Season Liberally: Use coarse Kosher salt. Because the tomahawk is so thick, you need more salt than you might think to season the interior.
3. The Rack Method: Place the steak on a wire rack set over a baking sheet. This allows air to circulate around the entire steak, further drying the exterior for a better crust.
4. Temper the Meat: Remove the steak from the fridge about 60 to 90 minutes before grilling. Bringing the steak closer to room temperature helps it cook more evenly, preventing a cold center.

A Note on Pepper and Rubs

While it is tempting to use complex rubs, the tomahawk is prized for its natural beef flavor. We recommend sticking to salt for the dry brine. Save the fresh cracked black pepper for after the sear, as pepper can become bitter when exposed to the extreme heat of the grill.

Summary: Dry brining with Kosher salt for at least two hours is crucial for deep seasoning and a superior crust. Always start with a dry, tempered steak.

Understanding the Two-Zone Grilling Method

When people ask how to cook tomahawk steak on the grill, the answer is almost always the "Two-Zone Method." This technique involves creating two distinct environments under the grill lid: one for direct, high-heat searing and one for indirect, low-heat roasting.

Setting Up a Charcoal Grill

To set up two-zone cooking on a charcoal grill, light your coals and, once they are covered in gray ash, pile them all on one side of the grill. This creates a "hot zone" directly over the coals and a "cool zone" on the empty side.

Setting Up a Gas Grill

For a gas grill, turn on the burners on one side to high and leave the burners on the other side off. This allows you to roast the steak using the ambient heat of the grill without exposing the meat to a direct flame.

Why Direct Heat Fails for Thick Steaks

If you were to cook a two-inch tomahawk over direct heat for the entire duration, the exterior would be charred to carbon by the time the center reached a safe temperature. The two-zone method allows the meat to gently come up to temperature, ensuring the fat renders properly and the enzymes that tenderize the meat have time to work.

Summary: Two-zone grilling creates a hot side for searing and a cool side for gentle cooking. This is essential for thick cuts like the tomahawk or the 36 Ounce Porterhouse.

The Reverse Sear: Step-by-Step

The reverse sear is the preferred method for many professional chefs when dealing with thick-cut steaks. Unlike a traditional sear-first method, the reverse sear starts low and slow and finishes with a high-heat blast.

Phase 1: The Low and Slow Roast

1. Placement: Place your seasoned tomahawk on the indirect (cool) side of the grill.
2. Orientation: Point the bone toward the heat source. The bone acts as a shield for the meat.
3. Temperature: Aim for a grill temperature of 225°F to 250°F.
4. The Goal: You are looking for an internal temperature of about 115°F for a medium-rare finish. This process can take anywhere from 45 to 90 minutes depending on the steak's thickness.

Phase 2: The Resting Period

Once the steak hits 115°F, remove it from the grill and place it on a tray. Cover it loosely with foil. While the steak rests, crank your grill to its maximum setting. This "interim rest" allows the temperature to stabilize before the final sear.

Phase 3: The Sizzle

When the grill is screaming hot (500°F+), place the steak directly over the flames or the hottest part of the coals. Sear for about 60 to 90 seconds per side. You aren't "cooking" the steak anymore; you are simply creating the Maillard reaction—the chemical reaction that produces that beautiful brown, flavorful crust.

Summary: The reverse sear involves slow-roasting the steak to 115°F, resting it, and then finishing with a high-heat sear for the perfect crust.

Monitoring Temperature and Doneness

When learning how to cook tomahawk steak on the grill, a high-quality meat thermometer is your best friend. With an expensive cut, you cannot afford to guess.

Internal Temperature Guide

• Rare: Pull at 120°F (Finished temp: 125°F)
• Medium-Rare: Pull at 130°F (Finished temp: 135°F)
• Medium: Pull at 140°F (Finished temp: 145°F)
• Medium-Well: Pull at 150°F (Finished temp: 155°F)

Why Carryover Cooking Matters

"Carryover cooking" refers to the fact that a steak's internal temperature will continue to rise by 5 to 10 degrees after it is removed from the heat. If you want a perfect 135°F medium-rare, you must pull the steak off the grill when the thermometer reads 125°F to 130°F.

Where to Probe

Always insert your thermometer into the thickest part of the steak, away from the bone and away from large pockets of fat. The bone conducts heat differently than the meat, and fat can give a false high reading.

Summary: Use a thermometer and account for carryover cooking. For a medium-rare Tomahawk, pull it off the direct heat when it hits 130°F.

Resting and Finishing

The most difficult part of grilling a tomahawk is the wait. Once the steak comes off the grill, it must rest.

The Science of Resting

When 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. By resting the steak for 10 to 15 minutes, the muscle fibers relax and reabsorb the juices, ensuring every bite is moist.

The Butter Finish

While the steak is resting, place a few pads of high-quality salted butter on top. You can also add aromatics like smashed garlic or a sprig of rosemary. As the butter melts, it mingles with the steak's juices to create a rich, natural sauce. This is also the perfect time to add your fresh cracked black pepper.

Comparison with Other Bone-In Cuts

If you enjoy the flavor profile of the tomahawk but want something slightly smaller for a weeknight, consider our 22 oz Bone-In Ribeye or the elegant Côte de Boeuf. Both benefit from the same resting and finishing techniques.

Summary: Rest your steak for at least 10 minutes to preserve juices. Finish with butter and pepper for a professional touch.

Carving and Presentation

A tomahawk steak is a communal experience. The way you carve it can enhance the dining experience for your guests.

Removing the Bone

The easiest way to serve a tomahawk is to first remove the meat from the bone. Hold the bone with one hand (using a towel if it’s still hot) and run a sharp carving knife along the curve of the bone. Once the meat is detached, you have a beautiful, solid roast-like piece of beef.

Slicing Against the Grain

Look at the direction of the muscle fibers. Slice the meat across the grain into half-inch thick strips. Slicing against the grain shortens the muscle fibers, making the meat feel even more tender in the mouth.

Serving the "Handle"

Don't throw away the bone! There is often incredibly flavorful meat still attached to the rib. In many circles, the "griller's perk" is getting to gnaw on the bone after the main meal. Alternatively, you can place the bone back on the platter for a rustic, impressive presentation.

Summary: Detach the bone first, then slice the meat against the grain. Present the slices alongside the bone for maximum visual impact.

Menu Pairings and Hosting

A steak this magnificent deserves sides that can stand up to its bold flavors. When you order from our Shop, consider the entire meal as a cohesive experience.

Surf and Turf Inspiration

To truly impress your guests, turn your steak night into a premium surf and turf feast. Pair your Wagyu Flat Iron or tomahawk with fresh seafood from Land and Sea Delivery. Grilled jumbo shrimp or a cold-water lobster tail provide a delicate contrast to the rich, fatty ribeye.

Classic Sides

• Potatoes: A tomahawk pairs perfectly with garlic mashed potatoes or crispy, duck-fat roasted potatoes.
• Vegetables: Grilled asparagus with a squeeze of lemon or charred broccolini with chili flakes help cut through the richness of the beef.
• Sauces: While the steak is perfect on its own, a bright Chimichurri or a classic Béarnaise can add a layer of sophistication.

Gifting the Experience

Know someone who loves to grill? Our Beef Collection makes for an unforgettable gift. Sending a 14 oz Bone-In Filet Mignon or a massive tomahawk through our Home Delivery service is a gesture that any food enthusiast will appreciate.

Summary: Pair your tomahawk with bold sides or fresh seafood for a complete experience. Use Land and Sea Delivery to source everything you need for a restaurant-quality meal.

Storage and Food Safety Basics

Handling a large piece of meat requires attention to safety and proper storage to maintain quality.

Handling Raw Meat

Always keep your tomahawk refrigerated until you are ready to begin the tempering and dry-brining process. Use separate cutting boards for raw meat and vegetables to prevent cross-contamination.

Storing Leftovers

If you happen to have leftovers (though it’s rare!), remove the meat from the bone before refrigerating. Store it in an airtight container for up to two to three days.

Reheating Tips

The best way to reheat a thick steak is to avoid the microwave. Instead, use a low oven (250°F) until the meat is just warm, then give it a very quick flash in a hot pan. This helps maintain the medium-rare interior. Alternatively, thinly sliced cold steak is excellent in salads or on a premium sandwich.

Summary: Maintain cold chain integrity until prep time and store leftovers in airtight containers. Reheat gently to preserve the steak's texture.

Why Quality Sourcing Matters

In the world of premium meats, the journey from the farm to your table is paramount. Land and Sea Delivery is committed to providing not just food, but a culinary experience rooted in excellence and reliability.

The Land and Sea Difference

When you choose our Home Delivery service, you are tapping into a supply chain that values freshness above all else. We provide the same high-quality meats to renowned restaurants that we deliver to your front door. Whether it's an 8 oz Outside Skirt Steak for a quick weeknight stir-fry or a 14 oz Boneless New York Strip for a weekend treat, our standards never waver.

Supporting Local Excellence

By sourcing your beef and seafood through us, you are supporting a community of food enthusiasts and chefs who believe that the best ingredients should be accessible. Our Shop is curated to inspire you to try new recipes and perfect your skills on the grill.

Summary: Land and Sea Delivery offers restaurant-grade quality and fresh sourcing, ensuring that your tomahawk steak is the best it can be.

Conclusion

Learning how to cook tomahawk steak on the grill is an empowering skill that transforms a simple dinner into an event. By understanding the anatomy of the ribeye, mastering the two-zone method, and employing the reverse sear technique, you can produce a steak that is visually stunning and culinarily perfect. Remember that the key to success lies in the preparation: the dry brine, the careful temperature monitoring, and the patient rest.

At Land and Sea Delivery, we are honored to be a part of your culinary journey. We take pride in being a trusted source for home cooks who refuse to settle for anything less than the best. From the initial click in our Shop to the moment you take that first juicy bite, we are committed to your success.

Are you ready to fire up the grill? Browse our Beef Collection today to find your next centerpiece. With our reliable Home Delivery service, the ultimate steakhouse experience is just a few clicks away. Happy grilling!

FAQ

How long does it take to grill a tomahawk steak?

Because of its thickness, a tomahawk steak takes longer than a standard steak. Using the reverse sear method, expect about 45 to 90 minutes for the indirect cooking phase and another 5 to 10 minutes for the searing and resting phases. Always cook to internal temperature rather than time.

Can I cook a tomahawk steak on a gas grill?

Yes! You can easily use the two-zone method on a gas grill. Simply turn off one or two burners to create an indirect heat zone. Keep the lid closed during the roasting phase to maintain a consistent oven-like environment.

Do I need to cut the bone off before cooking?

No, the bone should stay on during the entire cooking process. It provides the signature look and helps insulate the meat. Only remove the bone when you are ready to carve and serve.

What is the best way to season a tomahawk?

For a cut this high-quality, simple is better. Use plenty of Kosher salt during the dry-brining phase. You can add butter, garlic, and herbs during the resting phase to add depth without overpowering the natural beef flavor.

How many people does one tomahawk steak feed?

A typical tomahawk from Land and Sea Delivery weighs between 38 and 42 ounces. After accounting for the bone weight, it comfortably feeds two hungry adults or can be sliced as part of a larger meal for three to four people.

Why is my steak grey on the outside instead of brown?

This usually happens if the surface of the steak was wet when it hit the grill. Moisture creates steam, which prevents the Maillard reaction (browning). Always pat your steak extremely dry with paper towels before searing.

Should I use the "touch test" for doneness?

While experienced chefs use the touch test, it is highly unreliable for a steak as thick as a tomahawk. The only way to guarantee a perfect medium-rare center is to use an accurate digital meat thermometer.

Is a tomahawk better than a regular ribeye?

In terms of meat quality, they are the same cut. However, the tomahawk offers a superior presentation and is usually cut thicker, which allows for a more even "edge-to-edge" pink interior when using the reverse sear method. It is the ultimate choice for special occasions.