How to Grill Tomahawk Steak on Charcoal Grill

Table of Contents

1. Introduction
2. What Makes Tomahawk Steak Special?
3. Essential Equipment and Ingredients
4. Preparation and Seasoning Tips
5. Grilling the Tomahawk Steak: The Reverse Sear Method
6. Serving Suggestions
7. Storing and Reheating Leftovers
8. Conclusion

Introduction

If you're searching for a show-stopping centerpiece for your next gathering, look no further than the tomahawk steak. This impressive cut of beef, with its long rib bone and rich marbling, is not only a feast for the eyes but also a delight for the palate. Imagine pulling a perfectly grilled tomahawk steak off the charcoal grill, the aroma wafting through the air, and the anticipation building as you prepare to slice into it. Whether you're an experienced grill master or a beginner looking to impress, learning how to grill a tomahawk steak on a charcoal grill is a culinary endeavor worth pursuing.

The tomahawk steak is essentially a ribeye with the rib bone left intact, giving it its distinctive appearance, reminiscent of a Native American tomahawk axe. This cut typically weighs between 2 to 3 pounds and is at least 2 inches thick, making it ideal for grilling. Its impressive size not only makes it a great choice for special occasions but also provides ample servings for your guests.

This blog post will guide you through the entire process of grilling a tomahawk steak on a charcoal grill, from preparation and seasoning to the grilling method and serving suggestions. By the end of this article, you will be equipped with the knowledge and confidence to create a mouthwatering tomahawk steak that will leave your family and friends raving about your grilling skills.

Expect to learn about the following topics:

1. What makes tomahawk steak special?
2. The essential equipment and ingredients required.
3. Preparation and seasoning tips.
4. The step-by-step process for grilling the steak using the reverse sear method.
5. How to store and reheat any leftovers.
6. Delicious side dish ideas to complement your tomahawk steak.

Let’s embark on this flavorful journey to grill the perfect tomahawk steak that will not only satiate your taste buds but also elevate your grilling game!

What Makes Tomahawk Steak Special?

Tomahawk steak is known for its unique presentation and exceptional flavor. Here are a few key features that set it apart:

1. The Cut

Tomahawk steak is a bone-in ribeye, but what makes it particularly unique is the long rib bone, which can often exceed 6 inches in length. This not only gives it a dramatic appearance but also allows for a larger surface area for seasoning and cooking.

2. Marbling

This cut is prized for its high degree of marbling. The intramuscular fat not only enhances the flavor but also contributes to the tenderness of the meat. When cooked properly, this marbling melts into the steak, providing a juicy and succulent experience.

3. Versatility

While the tomahawk steak is a showstopper for special occasions, it can also be enjoyed in various culinary applications. Whether grilled, smoked, or even sous vide, this cut can adapt to different cooking methods while still delivering outstanding flavor.

4. Presentation

There’s no denying the visual impact of a tomahawk steak. Its impressive size and presentation make it a centerpiece for any dining experience, perfect for celebrations, family gatherings, or simply treating yourself to a luxurious meal.

Essential Equipment and Ingredients

Before you fire up the charcoal grill, it’s important to gather everything you’ll need for this grilling adventure. Here’s a comprehensive list of equipment and ingredients.

Equipment

• Charcoal Grill: A high-quality charcoal grill is essential for achieving the right heat and flavor.
• Chimney Starter: This tool helps to ignite charcoal quickly and evenly.
• Grill Thermometer: A reliable meat thermometer is crucial for monitoring the internal temperature of the steak without lifting the lid.
• Long Tongs: For safely handling the steak on the grill.
• Cutting Board and Sharp Knife: For slicing the steak after grilling.
• Aluminum Foil: To tent the steak while it rests.

Ingredients

• Tomahawk Steak: Look for a high-quality cut, ideally around 2.5 to 3 pounds.
• Kosher Salt: Essential for seasoning.
• Black Pepper: Freshly ground for added flavor.
• Canola Oil: A light coating to help the seasoning stick and prevent sticking on the grill.
• Butter: For finishing the steak and adding richness.
• Fresh Garlic: Minced, for flavoring the butter.
• Optional Herbs: Such as rosemary or thyme, to infuse flavor into the butter or as a garnish.

Preparation and Seasoning Tips

1. Choosing the Right Steak

When selecting a tomahawk steak, look for one with bright red meat and a good amount of marbling. The fat should be white and evenly distributed throughout the meat. A well-marbled steak will yield a more flavorful and tender result.

2. Bringing to Room Temperature

Before grilling, remove the steak from the refrigerator and let it sit at room temperature for about an hour. This allows for even cooking and helps to achieve a perfect sear.

3. Seasoning the Steak

For a tomahawk steak, simple seasoning is often the best approach:

• Generously sprinkle kosher salt on both sides of the steak. Salt not only adds flavor but also helps to enhance the natural taste of the beef.
• Add freshly cracked black pepper to taste. Some prefer to wait until the steak is cooked to add pepper, as it can burn during grilling.

4. Optional Marinade

If you wish to enhance the flavor further, consider making a simple marinade or rub. A mixture of minced garlic, fresh herbs, olive oil, and a splash of lemon juice can elevate the taste. Apply this mixture to the steak and let it marinate for 30 minutes to a few hours before grilling.

Grilling the Tomahawk Steak: The Reverse Sear Method

The reverse sear method is an excellent technique for grilling thick cuts like tomahawk steak. This method involves cooking the steak slowly over indirect heat before finishing with a high-temperature sear. Here’s how to do it:

1. Set Up the Grill

• Prepare the Charcoal: Use a chimney starter to light your charcoal. Fill it with briquettes and light it, allowing the coals to ash over (about 15-20 minutes).
• Create Two Zones: Once the coals are ready, pour them into one side of the grill to create two cooking zones—one for direct heat and one for indirect heat. The indirect side should be cooler, around 225-250°F, while the direct side should be around 450°F.

2. Cooking the Steak

• Place the Steak on Indirect Heat: Position the seasoned tomahawk steak on the cooler side of the grill, away from the direct heat. Close the lid and let it cook undisturbed.
• Monitor the Temperature: Use a meat thermometer to check the internal temperature. For medium-rare, remove the steak from the grill when it reaches about 115-120°F. This typically takes about 30-45 minutes, but cooking times may vary based on the thickness of the steak and the grill's heat.

3. Searing the Steak

• Preheat the Direct Heat Side: Once the steak reaches the desired internal temperature, transfer it to the hot side of the grill for searing.
• Sear the Steak: Sear the tomahawk steak for about 1-2 minutes on each side, achieving a beautifully caramelized crust. For an even sear, rotate the steak a quarter turn halfway through each side.
• Finish with Butter: During the last minute of searing, add a couple of pads of butter on top of the steak to melt and enhance the flavor.

4. Resting the Steak

After searing, remove the steak from the grill and place it on a cutting board. Tent it loosely with aluminum foil to keep it warm while it rests for about 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful bite.

Serving Suggestions

Now that you’ve grilled the perfect tomahawk steak, it’s time to serve it up! Here are some suggestions for sides and sauces that pair beautifully with this impressive cut:

1. Classic Steakhouse Sides

• Grilled Vegetables: Seasonal vegetables such as asparagus, bell peppers, or zucchini are delicious when grilled alongside the steak.
• Baked Potatoes: A classic choice, baked potatoes topped with butter, sour cream, and chives complement the richness of the steak.
• Creamed Spinach: This rich, creamy side dish adds a delightful contrast to the savory steak.

2. Sauces and Condiments

• Chimichurri Sauce: This bright and zesty sauce made from parsley, garlic, vinegar, and olive oil pairs wonderfully with grilled steak.
• Steak Sauce: A traditional choice that adds a tangy flavor.
• Garlic Herb Butter: Melted garlic herb butter drizzled over the steak adds a luxurious finishing touch.

3. Presentation

To serve, slice the steak against the grain into thick slices, showcasing the beautiful marbling. Arrange it on a large serving platter and garnish with fresh herbs for a stunning presentation.

Storing and Reheating Leftovers

If you happen to have leftovers (though it’s hard to imagine with such a delicious cut), here’s how to store and reheat them:

Storing

• Refrigeration: Allow the steak to cool to room temperature, then wrap it tightly in plastic wrap or store it in an airtight container. It will last for up to 3 days in the refrigerator.
• Freezing: For longer storage, you can freeze the steak. Wrap it tightly in plastic wrap and then in aluminum foil, or use a vacuum sealer. It will last for up to 3 months in the freezer.

Reheating

• Oven Method: Preheat your oven to 250°F. Place the steak on a baking sheet and heat until warmed through, about 20-30 minutes.
• Skillet Method: For a quicker option, reheat in a skillet over low heat, adding a little butter to keep it moist as it warms.

Conclusion

Grilling a tomahawk steak on a charcoal grill is an experience that combines art and science, resulting in a flavorful and visually stunning dish. With its unique presentation and rich taste, it’s no wonder the tomahawk steak has become a favorite among meat lovers. By following the steps outlined in this guide, you can master the reverse sear method and impress your guests with a perfectly cooked steak that’s bursting with flavor.

So, gather your ingredients, fire up the grill, and get ready to enjoy a culinary masterpiece that will make any occasion memorable. Remember, the journey from the grill to the table is as important as the final dish itself—so take your time, savor the process, and most importantly, enjoy every delicious bite!

FAQ

Q: What is a tomahawk steak?
A: A tomahawk steak is a bone-in ribeye steak with a long rib bone left intact, giving it a distinctive appearance and rich marbling.

Q: How do I choose a good tomahawk steak?
A: Look for a bright red color with good marbling throughout the meat. Fat should be white and evenly distributed.

Q: Can I cook a tomahawk steak on a gas grill?
A: Yes, while this guide focuses on charcoal grilling, you can also use a gas grill. Just follow similar steps for reverse searing.

Q: How long does it take to grill a tomahawk steak?
A: Cooking time can vary, but expect around 30-45 minutes for indirect cooking, followed by a quick sear.

Q: What should I serve with my tomahawk steak?
A: Classic sides like grilled vegetables, baked potatoes, and sauces like chimichurri or garlic herb butter pair well with tomahawk steak.

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