How Do You Cook a Tomahawk Steak Perfectly on the Grill?

AvatarByNora Gaines Beef & Steak

There’s something undeniably impressive about cooking a tomahawk steak on the grill. With its dramatic presentation—a thick, bone-in ribeye that looks as much like a work of art as it does a meal—this cut of beef promises a rich, juicy flavor and a memorable dining experience. Whether you’re hosting a backyard barbecue or aiming to elevate your next dinner, mastering the art of grilling a tomahawk steak is a culinary achievement worth pursuing.

Grilling a tomahawk steak requires a balance of technique, timing, and temperature control to bring out the best in this premium cut. Its size and thickness present unique challenges compared to more common steaks, making it essential to understand how to prepare and cook it properly. From selecting the right seasoning to managing the heat of your grill, each step plays a crucial role in achieving that perfect crust and tender interior.

In the following sections, you’ll discover everything you need to know to confidently grill a tomahawk steak that’s bursting with flavor and cooked to your preferred doneness. Whether you’re a seasoned griller or a curious beginner, this guide will equip you with the knowledge to impress your guests and savor every bite of this iconic steak.

Preparing the Tomahawk Steak for Grilling

Before placing your tomahawk steak on the grill, proper preparation is essential to achieve optimal flavor and texture. Start by patting the steak dry with paper towels to remove any excess moisture. This step helps to ensure a good sear and crust formation during grilling.

Next, bring the steak to room temperature by letting it rest outside the refrigerator for about 30 to 45 minutes. This allows for more even cooking throughout the meat. While waiting, season the steak generously. A simple seasoning of kosher salt and freshly ground black pepper enhances the natural flavors of the beef without overpowering it.

For additional flavor, consider applying a light coating of olive oil or melted butter before seasoning. This not only helps the seasoning adhere better but also promotes caramelization on the surface. If desired, you can include aromatics such as garlic powder, smoked paprika, or fresh herbs like rosemary and thyme, which complement the beef’s robust profile.

Setting Up the Grill for Optimal Cooking

A tomahawk steak requires a two-zone grilling setup to cook properly—this technique involves creating both direct and indirect heat zones on your grill.

  • Direct Heat Zone: Used for searing the steak to develop a flavorful crust.
  • Indirect Heat Zone: Allows the steak to cook slowly and evenly through to the desired internal temperature without burning.

To set up:

  • For a gas grill, turn one side to high heat and leave the other side off or on low.
  • For a charcoal grill, pile hot coals on one side of the grill, leaving the other side clear.

Ensure the grill grates are clean and lightly oiled to prevent sticking. Preheat the grill for at least 15 minutes until it reaches a temperature around 450–500°F (232–260°C) on the direct heat side.

Grilling Technique and Timing for Tomahawk Steak

Start by placing the tomahawk steak directly over the high-heat zone. Sear each side for approximately 3 to 5 minutes to develop a deep, caramelized crust. During this time, avoid moving the steak excessively to ensure clear grill marks and a flavorful crust.

After searing, transfer the steak to the indirect heat zone to finish cooking slowly. Close the grill lid to maintain a consistent temperature and monitor the internal temperature of the steak using a reliable meat thermometer.

Use the following internal temperature guide to determine doneness:

Doneness Internal Temperature (°F) Internal Temperature (°C) Approximate Cooking Time on Indirect Heat
Rare 120-125 49-52 5-7 minutes
Medium Rare 130-135 54-57 8-10 minutes
Medium 140-145 60-63 10-12 minutes
Medium Well 150-155 66-68 12-15 minutes
Well Done 160+ 71+ 15+ minutes

Avoid cutting into the steak to check doneness, as this releases precious juices. Instead, rely on the thermometer for precise results.

Resting and Serving the Tomahawk Steak

Once the steak reaches the desired internal temperature, remove it from the grill and transfer it to a cutting board. Tent the steak loosely with aluminum foil and allow it to rest for 10 to 15 minutes. Resting is crucial as it enables the juices to redistribute evenly throughout the meat, resulting in a tender and juicy steak.

When ready to serve, slice the tomahawk steak against the grain in thick cuts to maximize tenderness. Present the steak on a warm platter, optionally garnished with fresh herbs or a pat of compound butter for enhanced flavor.

Additional Tips for Perfect Grilling Results

  • Use a chimney starter to light charcoal evenly, which helps maintain consistent grill temperatures.
  • Avoid pressing down on the steak during grilling, as this squeezes out juices.
  • Rotate the steak 90 degrees halfway through searing each side to create diamond-shaped grill marks.
  • Keep a spray bottle of water handy to manage flare-ups caused by dripping fat.
  • For added smoky flavor, consider adding soaked wood chips to the charcoal or using a smoker box on a gas grill.

By following these detailed steps, your tomahawk steak will develop an exceptional crust and cook evenly to your preferred level of doneness, showcasing the full flavor and texture of this impressive cut.

Preparing the Tomahawk Steak for Grilling

Proper preparation is crucial to maximize flavor and ensure even cooking when grilling a tomahawk steak. Begin by selecting a high-quality cut, typically 2 to 2.5 inches thick with ample marbling for juiciness and taste.

Follow these preparation steps before placing the steak on the grill:

  • Bring to Room Temperature: Remove the steak from the refrigerator at least 45 minutes prior to grilling. This promotes even cooking and prevents the exterior from overcooking while waiting for the center to reach temperature.
  • Trim Excess Fat: While some fat enhances flavor, excessive fat can cause flare-ups on the grill. Trim any overly thick fat caps, leaving a thin layer to baste the meat during cooking.
  • Season Generously: Season the steak liberally with coarse kosher salt and freshly ground black pepper. For additional flavor, consider a dry rub of garlic powder, smoked paprika, and crushed black peppercorns. Pat the seasoning into the meat to ensure adhesion.
  • Oil the Steak: Lightly brush the steak with a high smoke point oil such as grapeseed or avocado oil. This prevents sticking and helps achieve a desirable crust.

Setting Up the Grill for Optimal Cooking

Grilling a tomahawk steak requires precise temperature control to balance a seared exterior with a tender, medium-rare interior.

Configure your grill for both direct and indirect heat zones as follows:

Grill Type Heat Setup Temperature Range Purpose
Charcoal Grill Bank coals on one side Direct zone: 500–600°F
Indirect zone: 275–325°F		 Sear over direct heat; finish cooking on indirect heat
Gas Grill Turn one or two burners on high, others off Direct zone: 500–600°F
Indirect zone: 275–325°F		 Sear over direct heat; finish cooking on indirect heat

Use a grill thermometer to verify temperatures before placing the steak on the grill. Preheating the grill for at least 15 minutes ensures stable heat.

Grilling Technique for a Perfect Tomahawk Steak

Follow a two-zone grilling method to achieve a beautifully seared crust and evenly cooked interior:

  1. Sear the Steak: Place the tomahawk steak directly over the high-heat zone. Sear for 3 to 4 minutes on each side without moving the steak to develop a deep Maillard crust. For crosshatch grill marks, rotate the steak 45 degrees halfway through each side’s sear.
  2. Move to Indirect Heat: After searing, transfer the steak to the cooler side of the grill to finish cooking through indirect heat. Close the grill lid to maintain temperature.
  3. Monitor Internal Temperature: Insert an instant-read meat thermometer into the thickest part of the steak away from the bone. Use the following target temperatures for doneness:
    • Rare: 120–125°F
    • Medium Rare: 130–135°F
    • Medium: 140–145°F
    • Medium Well: 150–155°F
  4. Adjust Cooking Time: Depending on steak thickness and grill temperature, finishing on indirect heat may take 15 to 30 minutes.

Using a digital probe thermometer with an alarm can prevent overcooking by alerting you when the steak reaches the desired temperature.

Resting and Serving the Tomahawk Steak

Allow the steak to rest after grilling to redistribute juices and enhance tenderness. Follow these guidelines:

  • Rest Time: Tent the steak loosely with aluminum foil and rest for 10 to 15 minutes. The internal temperature will rise 3 to 5°F during this time, reaching final doneness.
  • Slice Against the Grain: Identify the direction of the muscle fibers and cut perpendicular to them in ½-inch thick slices for optimal tenderness.
  • Presentation: Serve the sliced steak on a warmed platter. Optionally, drizzle with finishing touches such as melted herb butter, a sprinkle of flaky sea salt, or a squeeze of fresh lemon to enhance flavor.

Expert Techniques for Grilling the Perfect Tomahawk Steak

Chef Marcus Langford (Executive Chef and Grill Master, FlameCraft Culinary Institute). “To achieve an ideal tomahawk steak on the grill, start by bringing the steak to room temperature and seasoning it generously with coarse salt and freshly ground black pepper. Use a two-zone grilling method—sear the steak over direct high heat for 3-4 minutes per side to develop a flavorful crust, then move it to indirect heat to finish cooking slowly until it reaches the desired internal temperature. Resting the steak for at least 10 minutes after grilling is essential to allow the juices to redistribute, ensuring a tender and juicy result.”

Dr. Elena Ramirez (Food Scientist and Meat Quality Specialist, National Meat Research Center). “When grilling a tomahawk steak, it is crucial to monitor the internal temperature precisely using a reliable meat thermometer. Because of its thickness, the steak benefits from a reverse sear technique—start by cooking it on low indirect heat until it reaches about 10-15 degrees below your target doneness, then finish with a high-heat sear. This method promotes even cooking and enhances the Maillard reaction on the surface, resulting in superior flavor and texture.”

James O’Connor (Certified BBQ Pitmaster and Author, The Art of Grilling). “Preparation is key for grilling a tomahawk steak successfully. I recommend marinating the steak with a blend of herbs, garlic, and olive oil for at least two hours before grilling to enhance flavor penetration. When grilling, maintain consistent grill temperature around 250-275°F for the indirect zone and 500°F for the searing zone. Patience during the low-and-slow phase combined with a final intense sear will produce a steak that is both beautifully charred and evenly cooked inside.”

Frequently Asked Questions (FAQs)

What is the ideal grill temperature for cooking a tomahawk steak?
The ideal grill temperature for a tomahawk steak is a two-zone setup with one side at high heat (around 450-500°F) for searing and the other side at medium-low heat (around 250-300°F) for indirect cooking.

How long should I grill a tomahawk steak to achieve medium-rare doneness?
Grill the steak for about 4-5 minutes per side over direct high heat to sear, then move it to indirect heat and cook for an additional 15-20 minutes, or until the internal temperature reaches 130-135°F.

Should I season the tomahawk steak before grilling?
Yes, generously season the steak with salt and freshly ground black pepper at least 30 minutes before grilling to enhance flavor and help form a crust.

Is it necessary to rest the tomahawk steak after grilling?
Resting the steak for 10-15 minutes after grilling allows the juices to redistribute evenly, resulting in a more tender and flavorful steak.

Can I use a marinade on a tomahawk steak before grilling?
While you can use a marinade, it is generally recommended to keep the seasoning simple to preserve the natural beef flavor and the steak’s texture.

How do I check the doneness of a tomahawk steak on the grill?
Use a reliable meat thermometer to check the internal temperature: 125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, and 150°F+ for well done.
Cooking a tomahawk steak on the grill requires careful preparation and attention to detail to achieve a perfectly seared exterior and a juicy, tender interior. Key steps include properly seasoning the steak, allowing it to come to room temperature, and using a two-zone grilling method. This involves searing the steak over high heat to develop a flavorful crust, then moving it to indirect heat to cook slowly to the desired doneness. Monitoring the internal temperature with a meat thermometer is essential for precision.

Resting the steak after grilling is equally important, as it allows the juices to redistribute, resulting in a more flavorful and tender eating experience. Additionally, choosing the right cut and thickness of the tomahawk steak, along with maintaining a clean and well-preheated grill, contributes significantly to the overall success of the cooking process. Incorporating these techniques ensures that the unique characteristics of the tomahawk steak are highlighted and enjoyed to their fullest.

In summary, mastering the art of grilling a tomahawk steak involves balancing heat control, timing, and seasoning. By following these expert guidelines, grill enthusiasts can confidently prepare a restaurant-quality tomahawk steak that impresses both in flavor and presentation. Proper preparation, attentive grilling, and adequate resting are the

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Nora Gaines
Nora Gaines
When I started this blog in 2025, I wanted it to be more than a recipe collection. Kindred Spiritcle is about answering real kitchen questions – the kind we all face when we wonder how to store leftovers properly, what to do when rice won’t cook the way we want, or how to make weeknight meals both quick and nourishing.

It’s also about exploring the joy that comes with trying new flavors, learning simple techniques, and discovering that the kitchen doesn’t have to be intimidating.

Every article here is written to feel like a conversation with a friend. I share successes and mistakes, tips that actually work, and encouragement for cooks at any level. Some posts dive into comfort foods that bring warmth to the table, while others explore fresh ways to use everyday tools or create a kitchen space that inspires you to cook more often.