How to Make Tomahawk Steak on Grill

Table of Contents

1. Introduction
2. Understanding the Tomahawk Cut
3. Selecting the Perfect Tomahawk Steak
4. Essential Preparation and Dry Brining
5. How to Make Tomahawk Steak on Grill: The Two-Zone Method
6. Alternative Grilling Techniques
7. Determining Doneness and the Final Rest
8. Professional Sourcing and Delivery
9. Pairing and Serving Suggestions
10. Conclusion
11. FAQ

Introduction

There is a singular, awe-inspiring moment that occurs when a host carries a Tomahawk steak to the table. The conversation stops, eyes widen, and for a few seconds, the culinary centerpiece is the only thing that matters. Often referred to as the "king of steaks" or the "fireman’s axe," the Tomahawk is more than just a meal; it is a statement of craftsmanship and a celebration of premium beef. If you have ever felt intimidated by the prospect of preparing such a massive, bone-in ribeye at home, you are not alone. However, the truth is that with the right technique and a focus on quality sourcing, you can achieve a result that rivals the most exclusive steakhouses in the country.

The purpose of this guide is to demystify the process and show you exactly how to make tomahawk steak on grill with confidence and precision. We will explore the anatomy of this iconic cut, the science of the reverse sear, and the subtle nuances that separate a good steak from a legendary one. From the moment you select your cut from a trusted Beef Collection to the final, buttery slice, every step is designed to maximize flavor, tenderness, and visual impact.

By the end of this article, you will understand the importance of dry brining, the mechanics of two-zone grilling, and how to manage the unique challenges posed by that long, dramatic rib bone. We will also cover professional-grade tips for resting, slicing, and pairing your steak to ensure a complete artisanal dining experience. Whether you are hosting a milestone celebration or simply want to elevate your weekend grilling game, this guide provides the roadmap to success.

Our journey from source to table begins with understanding why this cut is so special. We will delve into selection criteria, preparation rituals, and the specific equipment needed to handle a steak of this magnitude. At Land and Sea Delivery, we believe that exceptional meals start with exceptional ingredients, and we are proud to be your partner in this culinary adventure. Let’s fire up the grill and master the art of the Tomahawk.

Understanding the Tomahawk Cut

To master the grill, one must first understand the meat. The Tomahawk is essentially a ribeye steak that has been specifically cut with at least five inches of the rib bone left intact. The bone is "frenched," a culinary term meaning the meat and fat have been stripped away to leave the white bone exposed, creating a handle-like appearance that resembles a Native American tomahawk or a woodsman’s axe.

The Ribeye Connection

The meat of the Tomahawk comes from the longissimus dorsi muscle, the same prized section that gives us the Boneless Ribeye (Prime, 16 oz). This area of the cow does very little heavy lifting, resulting in a muscle that is incredibly tender and heavily marbled with intramuscular fat. This fat is the secret to the steak’s rich, buttery flavor and juicy texture. When you choose a Tomahawk, you are choosing the most flavorful part of the rib roast, enhanced by the presence of the bone.

Why the Bone Matters

While some may argue that the bone is purely aesthetic, experienced chefs know it plays a functional role in the cooking process. The bone acts as an insulator, slowing the cooking of the meat immediately adjacent to it. This often results in a more succulent "gnaw-worthy" portion of meat near the bone that many enthusiasts consider the best part of the steak. Furthermore, the bone adds significant thermal mass, which helps the steak retain heat while resting. From a presentation standpoint, the bone transforms a standard dinner into a theatrical event, making it a favorite for those utilizing Home Delivery for special occasions.

Thickness and Weight

Because the Tomahawk is cut according to the width of the rib bone, these steaks are almost always at least two inches thick. This thickness is a blessing for grill masters because it allows for a more forgiving cooking window, making it easier to achieve a perfect edge-to-edge pink interior. Most Tomahawk steaks weigh between 30 and 45 ounces, meaning a single steak can easily feed two to four people. If you are looking for a similar experience but with a slightly shorter bone, the Côte de Boeuf is an excellent alternative that offers the same premium ribeye quality.

Summary: The Tomahawk is a thick-cut ribeye with a long, frenched bone. Its high fat content and impressive size make it the ultimate choice for flavor and presentation, serving as the centerpiece of any high-end Beef Collection.

Selecting the Perfect Tomahawk Steak

Not all steaks are created equal. When you are learning how to make tomahawk steak on grill, your success is 70% dependent on the quality of the meat you start with. Because this is a premium investment, knowing what to look for when browsing a Shop or visiting a butcher is vital.

Marbling: The Gold Standard

Look for "white flecks" of fat distributed throughout the red muscle. This is intramuscular fat, or marbling. Unlike the thick "cap" of fat on the outside, marbling melts during the grilling process, basting the meat from the inside out. For a truly decadent experience, seek out Prime-grade beef or even Wagyu-influenced cuts, which offer superior marbling. A well-marbled steak will feel firm to the touch when cold but will transform into a tender masterpiece once the heat is applied.

Color and Texture

The meat should be a vibrant, cherry-red color. Avoid any steaks that look greyish or have dark, dried-out edges. The fat should be pure white and firm, not yellow or oily. Yellow fat can sometimes indicate an older animal or specific grass-fed diets, but for the classic steakhouse flavor, creamy white fat is the goal. The surface of the meat should be moist but not slimy. When you order through a reliable Home Delivery service, you should expect the meat to arrive vacuum-sealed and perfectly chilled to preserve these qualities.

Assessing the Bone

Check the bone for cleanliness. A well-frenched bone should be free of meat scraps and silver skin. While you can trim this at home, a professionally prepared Tomahawk saves you time and ensures a cleaner look on the grill. Ensure the bone is sturdy and not cracked, as it will serve as your primary tool for flipping and moving the meat during the searing process.

Choosing for the Occasion

While the Tomahawk is the star of the show, consider your audience. If you are feeding a crowd that prefers leaner meat, you might supplement your order with a Filet Mignon (10 oz) or a Bone-In Filet Mignon (14 oz). For those who want the flavor of the ribeye without the massive bone, the Bone-In Ribeye (22 oz) provides a similar profile in a more manageable size.

Summary: Priority should be given to marbling, color, and thickness. High-quality sourcing from a trusted Beef Collection ensures that the fat content is sufficient to provide the signature juicy texture the Tomahawk is known for.

Essential Preparation and Dry Brining

The secret to a world-class steak isn't just the heat; it's what happens hours before the meat touches the grates. Proper preparation ensures that the seasoning penetrates deep into the thick muscle fibers and that the exterior is primed for a perfect crust.

The Science of the Dry Brine

Because a Tomahawk is so thick, simply salting it right before it hits the grill is insufficient. We strongly recommend a "dry brine." At least 12 to 24 hours before cooking, season the steak liberally on all sides (including the edges) with Kosher salt. Place it on a wire rack over a baking sheet and leave it uncovered in the refrigerator.

During this time, the salt draws moisture out of the meat. This moisture dissolves the salt, creating a concentrated brine that is then reabsorbed into the steak, seasoning it deeply. Simultaneously, the air in the refrigerator dries out the surface of the meat. A dry surface is essential for a great sear; moisture is the enemy of the Maillard reaction (the chemical process that creates the brown, flavorful crust).

Tempering the Meat

On the day of the cook, remove the steak from the refrigerator about 60 to 90 minutes before you plan to grill. This allows the internal temperature to rise slightly, which promotes more even cooking. If you put a cold, two-inch-thick steak on the grill, the outside may overcook before the center even begins to warm up. While the steak is tempering, you can apply a light coating of neutral oil and any additional seasonings, such as coarse black pepper or garlic powder. Avoid using herbs or rubs with high sugar content at this stage, as they can burn during the high-heat sear.

Tools of the Trade

Before you begin, ensure you have the following ready:

• An Instant-Read Thermometer: This is non-negotiable. With a cut this expensive, guessing is not an option.
• Long-Handled Tongs: You need leverage to move the heavy bone.
• A Wire Rack: For resting the steak after it leaves the heat.
• Aluminum Foil: For tenting the meat during its rest.

Summary: Dry brining for 24 hours and tempering the meat before grilling are the two most important steps for ensuring deep seasoning and a superior exterior crust. Always use an instant-read thermometer to monitor progress.

How to Make Tomahawk Steak on Grill: The Two-Zone Method

The greatest challenge in learning how to make tomahawk steak on grill is managing the thickness. If you cook it over direct flames the entire time, you will end up with a charred exterior and a raw interior. The solution is "Two-Zone Grilling." This involves creating a hot side for searing and a cool side for gentle, indirect cooking.

Setting Up Your Grill

Whether you are using charcoal or gas, the goal is to create an environment where one side of the grill is around 225°F to 250°F, while the other side remains unlit or at a very low heat.

• Charcoal Grills: Pile your lit coals on one side of the grill. Use a chimney starter to ensure they are fully ashed over before pouring. Place the grate on top and allow it to heat up.
• Gas Grills: Turn on one or two burners on one side to medium-high and leave the other burners off.

Step 1: Indirect Cooking (The Reverse Sear)

Place your seasoned Tomahawk on the cool side of the grill. Position the bone so it is facing the heat source—this helps protect the meat from cooking too quickly. Close the lid. This turns your grill into a convection oven, slowly raising the internal temperature of the steak.

Cook the steak until the internal temperature reaches approximately 115°F for a medium-rare finish. This process usually takes 45 to 60 minutes, depending on the thickness and the ambient temperature of your grill. Flip the steak halfway through to ensure even heat distribution.

Step 2: The Rest Before the Sear

Many people move straight to the sear, but we recommend removing the steak from the grill when it hits 115°F and letting it rest for 10 minutes under a loose tent of foil. This allows the juices to begin redistributing and, more importantly, it lets the surface temperature drop slightly, giving you more "runway" to develop a crust during the sear without overcooking the center.

Step 3: The High-Heat Sear

While the steak rests, crank your grill up to its maximum temperature. If using charcoal, you may want to add a few more fresh coals. Once the grill is screaming hot (500°F+), place the steak directly over the flames.

Sear for about 1 to 2 minutes per side. Use your tongs to hold the steak on its edges to render the fat cap as well. You are looking for a deep, mahogany-brown crust. Because the steak is already mostly cooked, this stage is purely about texture and flavor. Monitor the internal temperature closely; you are aiming for a final pull temperature of 130°F for medium-rare, as the temperature will continue to rise during the final rest.

Summary: Two-zone grilling allows you to cook the steak gently with indirect heat before finishing with a high-heat sear. This "reverse sear" method is the most reliable way to achieve a perfect, edge-to-edge pink interior.

Alternative Grilling Techniques

While the two-zone reverse sear is our gold standard, there are other ways to approach this cut depending on your equipment and personal preference.

The Traditional Sear-First Method

This is the opposite of the reverse sear. You start by searing the steak over high heat to lock in a crust and then move it to the indirect side to finish cooking. This method works well if you are short on time, but it often results in a "grey band" of overcooked meat just under the crust. If you choose this route, be extra vigilant with your thermometer to avoid overshooting your target temperature.

Pellet Grills and Smokers

If you have a pellet grill, you have a distinct advantage. You can set the grill to "smoke" or 225°F and let the steak absorb incredible wood-fired flavor during the indirect phase. Once the steak reaches 115°F, remove it and either turn the pellet grill to its highest setting or, better yet, finish it on a cast-iron griddle or a separate gas grill to get a more intense sear than most pellet grills can provide.

The "Caveman" Style

For the truly adventurous, the caveman style involves cooking the steak directly on the hot coals. This requires high-quality lump charcoal (not briquettes) and a very clean coal bed. It produces a unique, primitive char that is unmatched in flavor. If you try this, ensure you brush off any excess ash before serving. This method is best reserved for those who are already very comfortable with how to make tomahawk steak on grill.

Summary: While the reverse sear is most consistent, traditional searing and smoking are valid alternatives. Each method offers a different balance of smoke flavor, crust texture, and cooking speed.

Determining Doneness and the Final Rest

The most common mistake home cooks make is cutting into a steak too soon. For a cut as large as a 36 Ounce Porterhouse or a heavy Tomahawk, the rest is just as important as the cook.

Temperature Guide for Beef

Use this guide for your final internal temperature after resting. Remember to pull the steak off the grill about 5 degrees before your target, as carryover cooking will bridge the gap.

• Rare: 120°F - 125°F (Cool red center)
• Medium-Rare: 130°F - 135°F (Warm red center - Recommended)
• Medium: 140°F - 145°F (Warm pink center)
• Medium-Well: 150°F - 155°F (Slightly pink center)
• Well Done: 160°F+ (Little to no pink)

The Importance of Resting

When meat cooks, the muscle fibers contract and push juices toward the center. If you slice the steak immediately, those juices will pour out onto the cutting board, leaving you with a dry piece of meat. By resting the Tomahawk for 15 minutes, the muscle fibers relax and reabsorb the juices, ensuring every bite is moist.

To enhance the resting phase, place a few pats of high-quality butter on top of the steak while it's tented with foil. You can also add fresh sprigs of rosemary or thyme. The heat from the steak will melt the butter and release the aromatics of the herbs, creating a simple but elegant sauce.

Slicing for Service

To serve a Tomahawk, first use a sharp carving knife to cut along the curve of the bone to remove the entire eye of the ribeye in one piece. Once the meat is detached, slice the steak against the grain into half-inch thick strips. This ensures the shortest possible muscle fibers, resulting in maximum tenderness. Lay the slices back next to the bone on a large platter for a stunning presentation.

Summary: Pull the steak 5 degrees early and rest it for at least 15 minutes. Slice against the grain for tenderness and present the meat alongside the bone for the full visual effect.

Professional Sourcing and Delivery

The journey of your Tomahawk steak begins long before it reaches your grill. At Land and Sea Delivery, we are committed to providing the same level of quality to home cooks that the finest restaurants demand. When you browse our Shop, you are accessing a curated selection of meats and seafood that have been handled with the utmost care.

The Land and Sea Difference

Our Home Delivery service is built on the pillars of freshness and reliability. We understand that a Tomahawk is often the center of a celebration, and we take that responsibility seriously. Our steaks are sourced from local and premium producers who prioritize animal welfare and traditional aging processes. This results in beef that is richer, more tender, and consistently superior to standard grocery store fare.

Beyond the Tomahawk

While mastering the Tomahawk is a milestone, our Beef Collection offers a variety of cuts for every occasion. For a quick weeknight meal with exceptional flavor, consider the Wagyu Flat Iron or the Outside Skirt Steak (8 oz). If you prefer the classic New York style, our Boneless New York Strip Steak (14 oz) provides a firm texture and bold beefy flavor. By offering a diverse range of cuts, we empower you to explore new recipes and enhance your culinary skills.

Summary: Quality starts at the source. Utilizing a specialized Home Delivery service ensures that you are starting with a premium product that is worthy of the time and effort required for a perfect grill session.

Pairing and Serving Suggestions

A steak of this caliber deserves accompaniments that complement rather than overshadow its flavor. Think of your sides and sauces as the supporting cast for the main event.

Sides That Shine

• Grilled Asparagus: Tossed in olive oil and lemon zest, the brightness of asparagus cuts through the richness of the ribeye fat.
• Hasselback Potatoes: These offer a wonderful textural contrast, with crispy edges and a soft, buttery interior.
• Garlic Smashed Potatoes: A classic pairing that provides a comforting, savory base for the steak.
• Wedge Salad: A cold, crisp iceberg wedge with blue cheese dressing and bacon provides a refreshing counterpoint to the hot, charred meat.

Surf and Turf Inspiration

To truly elevate the meal, consider a "Land and Sea" approach. Pairing your Tomahawk with premium seafood is the ultimate luxury. Grilled scallops or a lobster tail, sourced from our fresh seafood selections, can turn a great dinner into an unforgettable feast. The sweetness of the seafood balances the savory depth of the beef perfectly.

Sauces and Finishes

While a well-cooked Tomahawk needs nothing more than salt and pepper, a finishing sauce can add a professional touch.

• Chimichurri: This herb-based sauce adds a vibrant, acidic kick.
• Red Wine Reduction: For a more classic, deep flavor profile.
• Horseradish Cream: Excellent for those who enjoy a bit of heat with their beef.

Summary: Pair your Tomahawk with bright, acidic, or starchy sides. For the ultimate experience, add a seafood component to create a world-class surf and turf platter.

Conclusion

Mastering how to make tomahawk steak on grill is a rewarding journey that blends technical skill with an appreciation for high-quality ingredients. By understanding the anatomy of the cut, utilizing the two-zone reverse sear method, and respecting the importance of the rest, you can create a dining experience that your guests will talk about for years to come. The Tomahawk is more than just meat; it is a symbol of the passion and craftsmanship that defines the Land and Sea Delivery community.

We invite you to take the next step in your culinary journey. Whether you are looking for the dramatic Tomahawk, a tender Filet Mignon (8 oz), or any other premium cut, our Shop is ready to serve you. Our Home Delivery service brings the best of the land and the sea directly to your door, ensuring that you always have the finest ingredients at your fingertips.

Explore our full Beef Collection today and discover the difference that quality sourcing makes. From our table to yours, we are here to provide the inspiration and the ingredients for your next masterpiece. Happy grilling!

FAQ

How do I store a Tomahawk steak before grilling?

Keep your steak in its original vacuum-sealed packaging in the coldest part of your refrigerator until you are ready to begin the dry brining process. If you do not plan to cook it within three days of arrival, it is best to freeze it immediately. When you are ready to use it, thaw it slowly in the refrigerator for 24 to 48 hours to preserve the integrity of the muscle fibers.

What if my grill isn't big enough for the long bone?

This is a common issue with smaller kettles or portable grills. You can ask your butcher to "shorten" the bone to about 10-12 inches, or you can carefully position the bone so it hangs over the edge of the grill grates (though this requires keeping the lid partially open, which can affect temperature control). Alternatively, wrapping the exposed bone in aluminum foil helps prevent it from charring or becoming brittle if it must be close to the heat source.

Is the Tomahawk better than a regular Ribeye?

In terms of the meat itself, a Tomahawk and a Ribeye are the same. However, the Tomahawk is almost always cut thicker, which allows for better temperature control and a more impressive "reverse sear." The presence of the bone also adds a distinct visual appeal and a unique flavor profile to the meat attached to the rib. If you are looking for flavor, both are excellent, but for a special occasion, the Tomahawk is unmatched.

Can I cook a Tomahawk steak in the oven?

Yes! You can follow the reverse sear method by placing the steak in a 225°F oven on a wire rack until it hits an internal temperature of 115°F. You would then finish it by searing it in a very hot cast-iron skillet on the stovetop or on a preheated grill. This is an excellent alternative during inclement weather.

How many people does one Tomahawk steak feed?

Typically, a 38-42 ounce Tomahawk will comfortably feed 2 to 3 adults, especially when served with sides. Because it is a very rich cut, most people find that 6 to 8 ounces of meat is a satisfying portion.

What is the best way to reheat leftover Tomahawk?

Avoid the microwave, as it will turn the meat rubbery. Instead, slice the cold steak and quickly sear the slices in a hot pan with a little butter for about 30-45 seconds per side. This warms the meat through and adds a bit of crispness without overcooking the center. Leftover Tomahawk is also incredible when sliced thin for steak sandwiches or salads.