Grilling a tomahawk steak is a sensational way to elevate your dining experience. This impressive cut of meat is not only juicy and flavorful but also incredibly easy to prepare. Perfect for family gatherings or special occasions, this recipe guarantees a mouthwatering meal that will leave everyone asking for seconds.
Table of Contents
How to Grill a Tomahawk Steak: A Step-by-Step Guide
Essential Ingredients for Grilling a Tomahawk Steak
To create a perfectly grilled tomahawk steak, you’ll need the following ingredients:
- 1 Tomahawk Ribeye Steak (2.5 – 3.5 lbs)
- 2 tbsp Kosher Salt
- 2 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 5 Garlic Cloves (peeled)
- 1 bundle Fresh Thyme
- 8 oz Butter
- ⅛ cup Olive Oil
- Optional: Favorite steak seasoning blend
Equipment Needed for the Perfect Grilled Tomahawk
Having the right tools makes a world of difference. Gather these essential items for grilling:
- Probe meat thermometer
- Shallow aluminum pan (8″ x 8″ or larger)
- Basting brush
- Grill
Preparing Your Tomahawk Steak for the Grill
Seasoning the Tomahawk Steak
Start by seasoning your tomahawk steak generously with kosher salt, black pepper, and garlic powder on all sides. Don’t forget those fatty areas; they add flavor and juiciness. Let the steak rest at room temperature for 45 minutes. If you prefer, refrigerate it for a couple of hours before resting.
Resting the Steak at Room Temperature
Allowing your steak to rest at room temperature helps it cook more evenly. This step is crucial for achieving that tender, juicy texture you desire.
Grilling Methods for a Tomahawk Steak
The Traditional Searing and Indirect Heat Method
The traditional method is a fan favorite for a reason. Preheat your grill to create a two-zone setup: one side hot (500-550°F) for searing, and the other cooler for indirect heat. Sear the steak over the hot zone for 5 minutes per side, rotating it 45 degrees halfway through each side for those beautiful grill marks. Move the steak to the cooler zone or warming rack. Place a foil pan filled with butter, garlic, oil, and thyme underneath the steak. Baste every 5-10 minutes until the internal temperature reaches your desired doneness, about 30-45 minutes.
The Reverse Sear Method for Ultimate Tenderness
If you want to maximize tenderness, try the reverse sear method. Preheat your grill to 250°F and cook the steak on the top rack with a foil pan below until the internal temperature reaches 120°F, approximately 45 minutes. Then, increase the heat to 450-500°F and sear the steak for 5 minutes per side. This method results in a beautifully cooked steak with a nice crust.
Achieving Perfect Doneness on Your Tomahawk Steak
Understanding Steak Temperatures for Ideal Doneness
Knowing the right temperatures is key to grilling the perfect steak. Here are the doneness levels to keep in mind:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F+
Using a Meat Thermometer for Accuracy
A probe meat thermometer is essential for accurately monitoring the internal temperature. Remember, the steak continues to cook slightly while resting, so pull it off the grill at your desired temperature.
Resting and Slicing Your Grilled Tomahawk Steak
The Importance of Resting Your Steak
After grilling, let your steak rest for 10-15 minutes. This allows the juices to redistribute, ensuring each bite is moist and flavorful. Don’t skip this step!
How to Slice and Serve a Tomahawk Steak
To slice your tomahawk steak, cut along the bone line into ½ inch strips. Arrange the slices back against the bone for an impressive presentation. Your guests will be amazed!
FAQs
What ingredients do I need for grill a tomahawk steak?
You will need a tomahawk ribeye steak, kosher salt, black pepper, garlic powder, garlic cloves, fresh thyme, butter, olive oil, and optional steak seasoning.
How do I make grill a tomahawk steak step by step?
Season the steak, rest it, set up a two-zone grill, then sear or use the reverse sear method. Rest before slicing.
Can I make grill a tomahawk steak ahead of time?
You can refrigerate the seasoned steak for a couple of hours before resting but grill it fresh for best results.
How should I store leftover grill a tomahawk steak?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain tenderness.
Related Recipes to try
- Steak And Potatoes
- Irish Steak And Ale Pie
- Corned Beef
- Corned Beef Cabbage
- Corned Beef Brisket
- Crockpot Corned Beef
Conclusion
Once you’ve mastered the art of grilling a tomahawk steak, you can impress friends and family at any gathering. For more culinary inspiration, check out our Pinterest page for mouthwatering recipes and tips. Enjoy your delicious creation and don’t forget to savor each juicy bite!
Grill a Tomahawk Steak: The Ultimate Guide to Juicy Perfection
Equipment
- Probe meat thermometer
- Shallow aluminum pan (8″ x 8″ or larger)
- Basting brush
- grill
Ingredients
- 1 Tomahawk Ribeye Steak 2.5 – 3.5 lbs
- 2 tbsp Kosher Salt
- 2 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 5 cloves Garlic Cloves peeled
- 1 bundle Fresh Thyme
- 8 oz Butter
- ⅛ cup Olive Oil
- Favorite steak seasoning blend Optional, substitute for salt, pepper, and garlic powder
For Basting
- 8 oz Butter
- 5 cloves Garlic peeled
- ⅛ cup Olive Oil
- 1 bundle Fresh Thyme
Optional Seasoning
- Favorite steak seasoning blend Substitute for salt, pepper, and garlic powder
Instructions
- Generously season the tomahawk steak on all sides with salt, pepper, and garlic powder, including the fatty areas. Allow the steak to rest at room temperature for 45 minutes before grilling.
- Prepare your grill for two-zone cooking: one side should be hot (500-550°F) for searing, and the other side should be cooler for indirect heat.
- For the traditional method, sear the steak over the hot zone for 5 minutes per side, rotating 45 degrees halfway through. Then, move the steak to the cooler zone or a warming rack. Place a foil pan with butter, garlic, oil, and thyme underneath the steak and baste every 5-10 minutes until it reaches your desired internal temperature, about 30-45 minutes.
- For the reverse sear method, preheat your grill to 250°F and cook the steak on the top rack with a foil pan below until the internal temperature reaches 120°F, approximately 45 minutes. Then, increase the grill heat to 450-500°F and sear the steak for 5 minutes per side.
- Rest the steak for 10-15 minutes after cooking. Slice it into 1/2-inch strips along the bone line and arrange the slices back against the bone for an impressive presentation.
Doneness Levels
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F+
Notes
- Use a probe meat thermometer for accurate temperature monitoring. Remember that the steak continues to cook slightly while resting.
- An aluminum foil pan is optional but recommended to catch drippings and infuse flavor. Total cooking time can range from 45 minutes to 1 hour depending on steak size and method used.
- You can refrigerate the seasoned steak for a couple of hours before resting it at room temperature. Any preferred steak seasoning blend can be used as a substitute for the salt, pepper, and garlic powder mixture.