How To Grill Thick Tomahawk Steak

Table of Contents

1. Introduction
2. Understanding the Tomahawk Cut
3. Selecting the Perfect Steak for Your Occasion
4. Preparing the Steak: The Secret is in the Salt
5. The Reverse Sear: The Gold Standard for Thick Steaks
6. Alternative Method: Direct Grilling and Two-Zone Heat
7. Temperature Mastery and Doneness Guidance
8. The Art of Resting and Slicing
9. Menu Pairing Ideas: Sides, Sauces, and Surf-and-Turf
10. Storage and Food Safety Basics
11. Conclusion
12. FAQ

Introduction

Imagine the gasps of your guests as you lift the lid of the grill to reveal a colossal, bone-in masterpiece, its long rib bone charred to perfection and its marbled center glistening with rendered fat. The tomahawk steak is more than just a meal; it is a culinary event. Often weighing between 30 and 45 ounces, this impressive cut is essentially a ribeye steak with at least five inches of rib bone left intact. While its appearance is undeniably dramatic, the real reward lies in the flavor and texture that only a thick, bone-in cut can provide. Mastering how to grill thick tomahawk steak is a rite of passage for any serious home cook or outdoor chef who values premium quality and unforgettable dining experiences.

The tomahawk steak owes its name to its resemblance to a single-handed axe, a shape created by "frenching" the bone—a process where the meat and fat are trimmed away to leave the bone clean and striking. Historically, this cut has its roots in the high-end steakhouses of the world, where presentation is just as important as the sear. Today, thanks to the accessibility of premium sourcing and professional-grade delivery services, you can replicate this five-star experience in your own backyard. Whether you are celebrating a milestone or simply want to elevate a weekend gathering, the tomahawk is the gold standard for sharing.

In this guide, we will explore the nuances of selecting, preparing, and cooking this legendary cut. You will learn the science behind the "reverse sear," a technique specifically designed for thick steaks to ensure edge-to-edge perfection. We will also cover essential tools, seasoning philosophies, resting protocols, and how to slice your steak for the best possible presentation. By the end of this article, you will have the confidence to handle a premium Tomahawk with the skill of a seasoned pitmaster.

Our goal is to empower you to turn a high-quality piece of meat into a culinary triumph. From understanding the marbling of our Beef Collection to mastering the temperature of your grill, this guide covers every detail. We invite you to join us on this journey from the source to your table, ensuring that your next barbecue is nothing short of extraordinary.

Key takeaways from this introduction:

• The tomahawk is a visually stunning, thick-cut ribeye with a long, frenched bone.
• It is designed for sharing and represents the pinnacle of premium backyard grilling.
• This guide will teach you the specific techniques required to cook thick cuts evenly, focusing on the reverse sear method and proper temperature management.

Understanding the Tomahawk Cut

Before lighting the grill, it is vital to understand exactly what makes the tomahawk unique. At its core, the tomahawk is a ribeye, which many enthusiasts consider the most flavorful cut of beef. The ribeye comes from the rib section of the cow, specifically ribs six through twelve. This area does not see a lot of heavy exercise, which results in significant intramuscular fat—also known as marbling. This fat melts during the cooking process, basting the meat from the inside out and creating a rich, buttery flavor and a tender texture.

The "thick" in "how to grill thick tomahawk steak" is not an exaggeration. These steaks are typically cut to the thickness of the rib bone itself, often measuring two to three inches thick. This thickness presents a unique challenge: if you were to grill it like a standard one-inch steak over high heat, the exterior would burn long before the center reached a safe or palatable temperature. This is why specialized techniques are necessary.

The bone itself also plays a role. While some debate whether the bone adds flavor to the meat during cooking, it undeniably acts as an insulator. The meat closest to the bone often cooks more slowly, which can result in a beautiful contrast in textures. Furthermore, the bone holds heat, helping the steak stay warm longer after it has been removed from the grill. For those who enjoy a smaller but equally premium bone-in experience, the Côte de Boeuf offers a similar profile with a shorter bone, making it an excellent alternative for more compact grills.

The Anatomy of Flavor: Marbling and Grade

When browsing the Beef Collection, look for "white flecks" of fat within the red muscle fibers. This is the marbling. Unlike the thick cap of fat on the outside of a steak, marbling is what provides the succulent mouthfeel. Premium steaks, particularly those designated as Prime or high-tier Choice, will have abundant marbling. This is especially important for a tomahawk because the extended cooking time required for a thick cut allows that fat to fully render and integrate with the meat.

Why Size Matters for Grilling

The sheer mass of a tomahawk means it has high thermal inertia. It takes a long time to change the internal temperature of a three-pound piece of beef. This allows the cook more control over the "doneness window," but it also requires patience. You cannot rush a tomahawk. Understanding the relationship between the thickness of the cut and the heat of your grill is the first step toward mastery.

Summary of key points:

• The tomahawk is a thick-cut ribeye from the rib primal, known for exceptional marbling.
• Its thickness (2–3 inches) requires a different approach than thinner steaks to avoid burning the exterior.
• The frenched bone serves as both a dramatic visual element and a thermal insulator.

Selecting the Perfect Steak for Your Occasion

Choosing the right cut depends heavily on your goals for the meal. Are you looking to impress a crowd, or are you preparing a quiet, luxury dinner for two? The Tomahawk is the ultimate "wow" factor steak, but our Shop offers several other options that might suit different needs.

If you are feeding a large group, a 38–42 ounce tomahawk is a perfect centerpiece. Because it is so rich, one steak can easily satisfy two to three adults when served with side dishes. For those who prefer a different flavor profile but still want the impressive size, a 36 Ounce Porterhouse provides the best of both worlds: the tender filet mignon on one side and the robust New York strip on the other.

Matching the Cut to the Cook

• For the Grill Master: The tomahawk is the ultimate test of skill. Its fat content makes it perfect for open-flame cooking where the drippings can create a hint of smoky flavor.
• For the Lean Meat Lover: If you prefer something with less internal fat but still want a premium bone-in experience, consider the Bone-In Filet Mignon (14 oz). It offers the elegance of a filet with the added depth of flavor that comes from cooking on the bone.
• For Weeknight Luxury: You don't always need a three-pound steak to enjoy the Beef Collection. A Boneless New York Strip Steak (14 oz) or a Wagyu Flat Iron provides incredible quality in a more manageable portion size that grills up quickly.

Sourcing Quality

When you order through our Home Delivery service, you are receiving meat that has been handled with care. Premium beef should have a bright, cherry-red color (when exposed to oxygen) and should feel firm to the touch. Avoid steaks that appear gray or have an excessive amount of liquid in the packaging. Our commitment to freshness ensures that the steak you receive is ready to be seasoned and grilled to perfection.

Summary of key points:

• Select a tomahawk for sharing and high-impact presentation.
• Consider a Porterhouse or Bone-In Filet if you want different textures or leaner options.
• Always look for bright color and firm texture as markers of freshness and quality.

Preparing the Steak: The Secret is in the Salt

Preparation is where the foundation of flavor is built. When dealing with a steak as thick as a tomahawk, seasoning involves more than just a quick sprinkle of salt before it hits the heat. To get the most out of your Tomahawk, you must give the seasoning time to work.

The Dry Brine Technique

The single most effective way to improve any steak—especially a thick one—is dry brining. This involves salting the steak generously on all sides (including the edges) and letting it sit in the refrigerator, uncovered, for 12 to 24 hours.

1. Osmosis: Initially, the salt draws moisture out of the meat. If you look at the steak after 15 minutes, you will see a pool of brine on the surface.
2. Absorption: After 30 to 45 minutes, that brine begins to break down the muscle proteins and is reabsorbed into the meat. This seasons the steak deeply, rather than just on the surface.
3. Surface Drying: Leaving the steak uncovered in the fridge allows the surface to dry out. A dry surface is essential for a perfect crust (the Maillard reaction). If the surface is wet when it hits the grill, it will steam rather than sear.

Tempering the Meat

Before you begin the process of how to grill thick tomahawk steak, take the meat out of the refrigerator. For a standard steak, 30 minutes is enough. For a massive tomahawk, let it sit at room temperature for about 60 to 90 minutes. This "tempering" process ensures that the internal temperature is not ice-cold when it hits the grill, which helps the steak cook more evenly.

Beyond Salt

While a high-quality kosher salt is the most important ingredient, you can also add black pepper and garlic powder. However, avoid using dried herbs or seasonings with sugar during the initial phase, as they can burn over the high heat of the sear. Save the fresh herbs, such as rosemary and thyme, for the resting phase or for a compound butter finish.

Summary of key points:

• Dry brine the steak for at least 12 hours to season it deeply and dry the surface for a better sear.
• Temper the meat at room temperature for 60-90 minutes before cooking.
• Keep seasonings simple to avoid burning delicate ingredients during the high-heat phase.

The Reverse Sear: The Gold Standard for Thick Steaks

When people ask how to grill thick tomahawk steak, the most frequent recommendation from professionals is the reverse sear. Traditional searing involves starting with high heat to "lock in juices" (a culinary myth) and then finishing over low heat. The reverse sear flips this: you cook the steak low and slow first, then finish with a blistering sear.

Why Reverse Sear?

For a steak that is two inches thick or more, the reverse sear offers three major advantages:

1. Even Cooking: It minimizes the "gray ring" of overcooked meat beneath the surface, resulting in a steak that is perfectly pink from edge to edge.
2. Better Crust: Because the steak spends time in a low-heat environment, the exterior becomes even drier, allowing for a faster, more intense sear at the end.
3. Increased Tenderness: The slow rise in temperature allows natural enzymes in the meat to break down connective tissue, making the final result more tender.

Step-by-Step Reverse Sear on the Grill

1. Set Up Two-Zone Heating: Light only one side of your grill. You want an ambient temperature of about 225°F to 250°F on the "cool" side.
2. Indirect Cooking: Place your seasoned Tomahawk on the cool side of the grill, away from the flames. Close the lid. Use a probe thermometer to monitor the internal temperature.
3. The Target: You are looking for an internal temperature of about 110°F to 115°F for a medium-rare finish. This process can take anywhere from 45 to 90 minutes depending on your grill and the steak's thickness.
4. The Rest (Part 1): Remove the steak from the grill and cover it loosely with foil. Let it rest for 10–15 minutes. During this time, crank your grill up to its maximum setting.
5. The Final Sear: Once the grill is screaming hot, place the steak directly over the flames. Sear for about 1 to 2 minutes per side, just until a deep, dark brown crust forms. Don't forget to sear the edges, holding the steak with tongs to render the fat cap.

Summary of key points:

• The reverse sear starts with low, indirect heat and finishes with a high-heat sear.
• This method ensures even doneness and a superior crust for thick cuts.
• Target an internal temperature of 110°F–115°F before the final sear for a medium-rare result.

Alternative Method: Direct Grilling and Two-Zone Heat

While the reverse sear is the favorite for many, you can still achieve excellent results using a more traditional two-zone method. This is often faster and provides a more pronounced "char" flavor that some traditionalists prefer. This method is also suitable for other bone-in cuts like the 22 Ounce Bone-In Ribeye.

Mastering the Sear First

In this method, you start over the direct heat. Because a Tomahawk has so much fat, you must be vigilant about flare-ups.

1. Sear: Place the steak over high heat (450°F+). Sear for about 3–4 minutes per side. If the fat causes a flame-up, move the steak to the cool side temporarily.
2. Move to Indirect: Once you have a beautiful crust, move the steak to the cool side of the grill and close the lid.
3. Finish: Let the steak continue to cook in this "oven-like" environment until it reaches your desired internal temperature.

Managing Flare-ups

Flare-ups are the enemy of a good steak. They can leave a bitter, carbonized taste on the meat. When grilling a fatty ribeye, always have a "safe zone" on your grill—an area with no burners on or no coals underneath. If the flames get out of control, simply slide the steak over until the fire dies down.

Summary of key points:

• The traditional method starts with a sear and finishes with indirect heat.
• Be cautious of flare-ups caused by the high fat content of the ribeye.
• Always maintain a "safe zone" on the grill for temperature control.

Temperature Mastery and Doneness Guidance

The most important tool in your arsenal when learning how to grill thick tomahawk steak is a high-quality digital meat thermometer. With a cut this expensive and high-quality, guessing by "feel" is a risk you don't need to take.

Degrees of Doneness

Because the tomahawk is a ribeye, it is generally recommended to cook it to medium-rare or medium. The high fat content needs heat to melt; a rare ribeye can sometimes feel "chewy" because the fat hasn't had a chance to render.

• Rare (120°F - 125°F): Cool red center.
• Medium-Rare (130°F - 135°F): Warm red center. This is the "sweet spot" for most steak lovers.
• Medium (140°F - 145°F): Warm pink center. Great for those who want the fat fully rendered.
• Medium-Well (150°F - 155°F): Slightly pink center.
• Well Done (160°F+): No pink. (Not recommended for premium ribeye cuts).

Carryover Cooking

Remember that meat continues to cook after you take it off the grill. This is called carryover cooking. For a steak as large as a tomahawk, the internal temperature can rise by as much as 5 to 10 degrees while resting. Always pull your steak off the grill when it is 5 degrees below your target temperature.

Using the Thermometer Correctly

When checking the temperature of a tomahawk, insert the probe into the thickest part of the meat, away from the bone. The bone conducts heat differently and can give you a false reading. Check the temperature in a few different spots to ensure an accurate average.

Summary of key points:

• Use a digital thermometer for precision; don't rely on touch.
• Aim for medium-rare (130°F–135°F) to allow the fat to render properly.
• Account for 5–10 degrees of carryover cooking during the resting period.

The Art of Resting and Slicing

After the heat and the smoke, the most difficult part of the process is waiting. Resting the steak is a non-negotiable step in how to grill thick tomahawk steak.

Why Resting Matters

When meat cooks, the muscle fibers contract and push moisture toward the center. If you slice the steak immediately after removing it from the grill, those juices will run out onto your cutting board, leaving the meat dry. Resting allows the muscle fibers to relax and reabsorb those juices. For a tomahawk, a rest of at least 15 to 20 minutes is essential.

Place the steak on a warm plate or a wooden cutting board and tent it loosely with aluminum foil. You don't want to wrap it tightly, as that will trap steam and soften the crust you worked so hard to create.

Presentation Slicing

To serve a tomahawk, it’s best to remove the meat from the bone first.

1. The Bone: Hold the bone with one hand and run a sharp carving knife along the curve of the bone to detach the entire eye of the ribeye.
2. The Grain: Look at the meat to identify the direction of the muscle fibers (the grain).
3. The Slice: Slice the meat against the grain into thick strips (about 1/2 inch to 3/4 inch thick). Slicing against the grain shortens the muscle fibers, making every bite much more tender.
4. Plating: Arrange the slices back next to the bone on a large platter for a stunning presentation. Sprinkle a little flaky sea salt over the fresh cuts to make the flavors pop.

Summary of key points:

• Rest the steak for 15-20 minutes to retain juices.
• Detach the meat from the bone before slicing.
• Slice against the grain for maximum tenderness and present on a large platter.

Menu Pairing Ideas: Sides, Sauces, and Surf-and-Turf

A steak this magnificent deserves accompaniments that can stand up to its rich flavor. When you browse our Shop, consider how you can build a complete meal around your Beef Collection choices.

The Ultimate Surf-and-Turf

The rich, fatty profile of a tomahawk pairs beautifully with the sweet, delicate flavor of seafood. Visit our Home Delivery page to find premium lobster tails or colossal shrimp. Grilling a few lobster tails alongside your steak during the final stages of cooking creates a world-class surf-and-turf platter.

Classic Sides

• Garlic Mashed Potatoes: The creamy texture is a classic foil for the charred exterior of the steak.
• Grilled Asparagus: Tossed in olive oil and lemon zest, this provides a bright, acidic contrast to the rich beef.
• Creamed Spinach: A steakhouse staple that adds a luxurious, savory element to the meal.
• Roasted Mushrooms: Sautéed with garlic and thyme, mushrooms enhance the earthy "umami" flavors of the ribeye.

Sauces and Finishes

While a great steak doesn't need sauce, a few additions can elevate the experience:

• Compound Butter: Mix softened butter with minced garlic, parsley, and a pinch of salt. Place a dollop on the steak while it rests.
• Chimichurri: A bright, herbaceous sauce made from parsley, oregano, garlic, vinegar, and oil. It’s perfect for cutting through the richness of the fat.
• Red Wine Reduction: A deep, savory sauce that complements the bold flavors of a Prime Ribeye Boneless or tomahawk.

Summary of key points:

• Pair the tomahawk with seafood for a luxury surf-and-turf experience.
• Use acidic or herbaceous sides and sauces to balance the richness of the ribeye.
• Compound butter is an easy way to add a professional finishing touch.

Storage and Food Safety Basics

Handling a large piece of meat requires attention to safety and proper storage to ensure the quality remains high from the moment it arrives until the final bite.

Receiving Your Delivery

When your order from our Home Delivery service arrives, check the temperature immediately. The meat should be cold to the touch. If you aren't planning to cook your steak within 2–3 days, it should be placed in the freezer. Our vacuum-sealed packaging is designed to maintain freshness and prevent freezer burn.

Thawing Properly

Never thaw a thick steak like a tomahawk on the counter. The exterior will reach the "danger zone" (where bacteria grow rapidly) long before the center is thawed. Instead, thaw it in the refrigerator. A large tomahawk may take 24 to 48 hours to thaw completely. For a faster thaw, you can place the vacuum-sealed steak in a bowl of cold water, changing the water every 30 minutes.

Handling Leftovers

If you find yourself with leftovers—which is rare with a steak this delicious—store them in an airtight container in the refrigerator for up to three days. To reheat without overcooking, use the "low and slow" method in an oven at 250°F until warmed through, or slice the steak thin and use it for a premium steak salad or sandwich.

Summary of key points:

• Store meat in the refrigerator for 2–3 days or freeze for long-term storage.
• Always thaw thick steaks in the refrigerator to ensure food safety.
• Reheat leftovers gently to avoid losing the medium-rare texture.

Conclusion

Mastering how to grill thick tomahawk steak is an investment in your culinary skills that pays off in extraordinary flavor and shared memories. By understanding the anatomy of the ribeye, choosing a premium cut from our Beef Collection, and utilizing techniques like the reverse sear, you transform a simple barbecue into a gourmet event. The combination of the dramatic bone-in presentation and the buttery, well-marbled meat makes the tomahawk the undisputed king of the grill.

We have covered the importance of preparation through dry brining, the precision required in temperature management, and the discipline of resting your meat to ensure every bite is succulent. Whether you are serving a Tomahawk for a special anniversary or a 36 Ounce Porterhouse for a weekend feast, the principles remain the same: quality sourcing, patient preparation, and precise execution.

At Land and Sea Delivery, we are proud to be your partner in these culinary adventures. We invite you to explore our Shop and experience the difference that fresh, carefully sourced meat can make. With our reliable Home Delivery service, the finest cuts are just a few clicks away. Fire up the grill, gather your favorite people, and enjoy the journey from the land and sea to your table.

FAQ

How long does it take to grill a tomahawk steak? Depending on the thickness and the method used, a tomahawk steak typically takes between 45 and 90 minutes. The reverse sear method takes longer because of the low-temperature phase, while direct grilling is faster but requires more active management. Always cook to internal temperature rather than time.

Is a tomahawk steak better than a regular ribeye? Flavor-wise, they are very similar as they are the same cut of meat. However, the tomahawk is usually cut much thicker than a standard ribeye, which allows for a better contrast between the seared crust and the tender interior. The long bone also provides a unique aesthetic and can help the meat retain heat.

What is the best way to season a tomahawk? For a steak of this quality, simplicity is key. Use a generous amount of kosher salt and cracked black pepper. Dry brining (salting and leaving it in the fridge) is the best way to ensure the seasoning penetrates the thick muscle and that the surface is dry enough for a perfect sear.

Can I cook a tomahawk steak in the oven? Yes, you can use the reverse sear method entirely indoors. Roast the steak in the oven at 225°F on a wire rack over a baking sheet until it reaches 115°F, then sear it in a hot cast-iron skillet with butter and herbs.

How many people does one tomahawk steak feed? A typical 38–42 ounce tomahawk steak will yield about 20–24 ounces of actual meat once the bone is removed. This is generally enough to feed 2 to 3 adults, especially when served with substantial side dishes.

Why is my tomahawk steak tough? Toughness can be caused by not allowing the steak to rest long enough, slicing with the grain instead of against it, or undercooking it (where the fat hasn't rendered). Using a high-quality cut from our Beef Collection and following the resting and slicing tips in this guide will ensure a tender result.

Should I trim the fat off the tomahawk before grilling? No, you should leave the fat on. The fat cap and the internal marbling provide the flavor and moisture that make the ribeye famous. If there is a particularly large, loose piece of fat, you can trim it slightly to prevent excessive flare-ups, but generally, the fat should be left to render during the cooking process.