How to Grill a Tomahawk Steak on Charcoal Grill

Table of Contents

1. Introduction
2. What is a Tomahawk Steak?
3. Selecting the Right Tomahawk Steak
4. Preparation: Seasoning and Marinating
5. Setting Up Your Charcoal Grill
6. How to Grill a Tomahawk Steak: The Reverse Sear Method
7. Carving and Serving Your Tomahawk Steak
8. Storing and Reheating Leftovers
9. Conclusion
10. FAQs

Introduction

Imagine standing in your backyard, the sun setting, the enticing aroma of charcoal wafting through the air, and the centerpiece of your grill—the magnificent tomahawk steak. With its impressive rib bone and rich marbling, the tomahawk steak is not just a meal; it’s an experience that brings friends and family together for a memorable feast.

You might wonder, what makes this steak so special? Known for its dramatic presentation and succulent flavor, the tomahawk is essentially a ribeye steak with the rib bone left intact, often measuring up to two inches thick. Its robust presence has made it a favorite among grill enthusiasts and chefs alike, perfect for special occasions or simply a weekend treat.

In today’s culinary landscape, grilling a tomahawk steak has become a rite of passage for many home cooks. The process may seem daunting, but with the right techniques and tips, you can master the art of grilling this impressive cut perfectly on a charcoal grill. By the end of this article, you will be equipped with step-by-step instructions, expert advice on preparation, cooking methods, and serving suggestions that will elevate your barbecue game.

We will explore the essentials of grilling a tomahawk steak, including how to set up your charcoal grill, the reverse sear technique, and how to achieve that perfect crust while keeping the inside tender and juicy. Additionally, we will touch on the importance of seasoning, resting the steak, and what to serve alongside this meaty masterpiece. So, are you ready to embark on this culinary adventure? Let’s dive in!

What is a Tomahawk Steak?

The tomahawk steak is a bone-in ribeye, characterized by its long rib bone that resembles a tomahawk axe. This impressive cut of beef is not only visually striking but also renowned for its tenderness and rich flavor. The secret lies in its excellent marbling, which renders down during cooking, resulting in a juicy and flavorful steak that is hard to resist.

Typically cut to about two inches thick, the tomahawk steak is ideal for grilling, especially using the reverse sear method, which allows for even cooking and a beautifully browned crust. If you’re looking to impress your guests or simply treat yourself to a luxurious steak dinner, look no further than the tomahawk.

Selecting the Right Tomahawk Steak

When it comes to grilling a tomahawk steak, the quality of the meat is paramount. Here are some tips for selecting the perfect tomahawk:

• Marbling: Look for steaks with abundant marbling. The white flecks of fat interspersed within the meat enhance flavor and tenderness.
• Thickness: Aim for steaks that are at least two inches thick. This thickness allows for a proper sear while keeping the inside juicy.
• Color: Fresh beef should be a bright red color, indicating freshness. Avoid steaks that appear brown or have an unusual odor.
• Source: Purchase from a reputable butcher or a trusted online retailer. At Land and Sea Delivery, we pride ourselves on providing premium quality meats that are sourced locally to ensure the best flavor.

Preparation: Seasoning and Marinating

Before grilling, it’s essential to prepare your tomahawk steak properly. Here’s how to season and marinate your steak for maximum flavor:

1. Bring to Room Temperature: Remove the steak from the refrigerator at least one hour before grilling. This helps the meat cook evenly.
2. Season Generously: Simple seasoning is often best for a tomahawk steak. Use kosher salt and freshly ground black pepper. A good rule of thumb is about one teaspoon of salt per pound of meat. Season both sides liberally.
3. Optional Marinade: If you prefer a more robust flavor, consider marinating your steak. A mixture of olive oil, minced garlic, fresh herbs, and a splash of Worcestershire sauce can enhance the flavor. Allow the steak to marinate for at least an hour or overnight in the refrigerator for deeper flavor penetration.
4. Pat Dry: Before grilling, pat the steak dry with paper towels. This step helps achieve a better sear on the grill.

Setting Up Your Charcoal Grill

To grill a tomahawk steak perfectly, you need to set up your charcoal grill correctly. Here’s how to do it:

1. Prepare the Charcoal: Use high-quality charcoal briquettes or lump charcoal. Fill a chimney starter with charcoal and light it. Wait until the coals are covered with gray ash—this usually takes about 15-20 minutes.
2. Two-Zone Cooking Setup: Once the coals are ready, create a two-zone cooking setup. Pour the hot coals to one side of the grill, leaving the other side empty for indirect cooking. This setup will allow you to sear the steak over high heat and then finish cooking it over indirect heat.
3. Temperature Control: Aim for a grill temperature between 225°F to 250°F for the indirect cooking zone. Use a grill thermometer to monitor the temperature.
4. Add Wood Chips (Optional): For an extra layer of flavor, consider adding wood chips to the coals. Soak them in water for about 30 minutes, then sprinkle them over the hot coals.

How to Grill a Tomahawk Steak: The Reverse Sear Method

The reverse sear method is highly recommended for grilling a tomahawk steak. This technique allows you to cook the steak slowly and evenly before finishing it off with a high-heat sear. Here’s how to do it:

1. Indirect Cooking:
   • Place the seasoned tomahawk steak on the grill grate over the indirect heat side (the side without coals).
   • Close the lid and cook for about 30-45 minutes, flipping the steak halfway through. Use a meat thermometer to monitor the internal temperature. You’re aiming for an internal temperature of about 115°F to 120°F for medium-rare.
2. Searing:
   • Once the steak reaches the desired temperature, carefully move it to the direct heat side of the grill.
   • Sear the steak for about 1-2 minutes on each side, or until a beautiful crust forms. Keep an eye on it to prevent burning.
3. Resting:
   • After searing, remove the steak from the grill and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender.

Carving and Serving Your Tomahawk Steak

Now that your tomahawk steak is perfectly grilled, it’s time to carve and serve:

1. Carving:
   • Use a sharp carving knife to slice along the curve of the bone. This will help you separate the meat from the rib bone cleanly.
   • Cut the steak into thick slices against the grain. Slicing against the grain helps ensure tenderness.
2. Presentation:
   • Serve the tomahawk steak on a large platter, showcasing its impressive size. You can use the rib bone as a handle for serving or pass it around as a fun appetizer for your guests.
3. Accompaniments:
   • Pair your tomahawk steak with delicious sides such as grilled vegetables, baked potatoes, or a fresh salad. A herb butter or chimichurri sauce drizzled over the top can elevate the dish even further.

Storing and Reheating Leftovers

If you’re fortunate enough to have leftovers (which may be unlikely given the deliciousness of a tomahawk steak), here’s how to store and reheat them:

1. Storage:
   • Allow the leftover steak to cool completely before storing. Wrap it tightly in aluminum foil or place it in an airtight container. It can last in the refrigerator for up to three days.
2. Reheating:
   • To reheat, preheat your oven to 250°F. Place the steak on a baking sheet and heat until warmed through, about 20-30 minutes. Alternatively, you can slice the steak and quickly reheat it in a skillet over medium heat, adding a splash of beef broth or water to keep it moist.
3. Creative Uses:
   • Use any leftover steak in sandwiches, salads, or tacos. The rich flavor of the tomahawk steak can elevate a variety of dishes.

Conclusion

Grilling a tomahawk steak on a charcoal grill is not just about cooking a piece of meat; it’s about creating an unforgettable dining experience that brings people together. With the right preparation, seasoning, and grilling techniques, you can transform this impressive cut into a centerpiece worthy of admiration.

From selecting high-quality steaks to mastering the reverse sear method, each step contributes to a deliciously juicy and flavorful outcome. As you gather around the table with friends and family, sharing stories and laughter over perfectly grilled tomahawk steak, you’ll understand why this cut holds a special place in the hearts of meat lovers everywhere.

So, fire up that charcoal grill, embrace the art of grilling, and enjoy the fruits of your labor. For top-quality tomahawk steaks and other premium meat offerings, visit Land and Sea Delivery to elevate your culinary adventures.

FAQs

1. What temperature should I grill a tomahawk steak?

• For perfect grilling, aim for an internal temperature of 115°F to 120°F for medium-rare. The steak will continue to cook while resting and searing.

2. How long does it take to grill a tomahawk steak?

• Cooking time varies based on thickness and grill heat, but generally, it takes about 30-45 minutes for indirect cooking, followed by 2-3 minutes for searing.

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

• Yes, you can use a gas grill, but the flavor and char from charcoal often enhance the steak’s taste. The reverse sear method is effective on both types of grills.

4. Should I marinate my tomahawk steak?

• While marinating is optional, it can add flavor. Simple seasoning with salt and pepper is often sufficient for this cut.

5. What sides pair well with tomahawk steak?

• Traditional sides include baked potatoes, grilled vegetables, or a fresh salad. Pairing with a flavorful sauce like chimichurri also enhances the meal.

For more fresh, local, and premium seafood and meats delivered directly to your door, explore Land and Sea Delivery Home Delivery Service. Enjoy your culinary journey!