What is the best way to grill Tomahawk steaks?

The tomahawk is perhaps the most iconic steak in terms of visual presentation with its large size and the iconic bone-in structure that is distinctive.

A large tomahawk can feed a whole family if done right. It is one of the bigger cuts you can get so make sure that your large grill is ready as it will not fit in your skillet.

This cut of steak is also quite thick so you need to cook it properly so that the middle does not stay cold or undercooked while the outer part is already cooked/burnt.

You do not have to worry; I have a really simple yet effective method of cooking this large cut of meat to perfect the tomahawk steak for your next meal.

First, let us look at what a real tomahawk steak is.

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What Is Tomahawk Steak?

Tomahawk steak is a ribeye steak with at least 5 inches of bone that has gone through the process known as “Frenching”.

Frenching is a simple process wherein the meat and fats are trimmed or scraped off the bone to make the bone look like a handle.

The same handle makes the tomahawk steak iconic and distinguishable, and the shape of tomahawk steak is perhaps its most iconic feature.

Aside from that, the tomahawk steak is also thicker than most cuts. It is like a big meat lollipop or rib cut with a lot of meat and marbling on it so it is easy to cook.

How To Cook Tomahawk Steak?

The best way to cook tomahawk steak is to use the “reverse sear” method. This is when you use indirect heat to cook the steak before searing it to get a nice crispy crust.

You do have to set your grill into a two-zone cooking and this method also takes more time than searing the tomahawk steak right away but it is better to make the steak more tender.

The longer cooking method makes sure that the collagen and fats melt to the meat to make the result juicy and tender. Here is how to do it:

Recipe Inspired by – smokedsourcebbq.com

Reverse-seared Tomahawk Steak (With Garlic-butter mushrooms and Grilled Asparagus)

Ingredients:

2-inch thick Angus Tomahawk Steak

1 tablespoon of olive oil

SPG Seasoning:

1 tablespoon each of kosher salt, freshly ground black pepper, and granulated garic.

Garlic Butter Mushroom:

16 ounces of white button mushrooms

2 tablespoons of melted butter

2 cloves of minced garlic

2 teaspoons of chopped fresh thyme

1 teaspoon of balsamic vinegar

Kosher salt and freshly ground black pepper to taste

Grilled Asparagus:

2 bunches asparagus

2 teaspoons of olive oil

Kosher salt and freshly ground black pepper to taste

Procedure:

Step 1: Season the Tomahawk Steak

Once the tomahawk steak has been trimmed and has come to room temperature, lightly oil it and then cover it with the SPG seasoning.

Step 2: Prepare and Preheat The Grill

In this recipe, we used a Kamado Joe Classic Joe grill to get an enhanced flavor from the smoke but you can use any grill that you have as long as it is fueled with wood or charcoal

You can use any regular charcoal grill for this recipe as well.

Set up your grill to a two-zone cooking where you light up half of a chimney starter with charcoals.

Once you have lit the charcoal, place them on only one side of the grill’s firebox. Close the lid for 10 minutes to allow the heat to distribute properly.

Step 3: Cook the Tomahawk Steak

Place the tomahawk steak on the side away from the charcoals. Add a couple of lump charcoal to keep the temperature consistent at 200-250 degrees Fahrenheit.

Adding a couple of hickory, apple, or cherry wood chips will enhance the smoke flavor so I highly recommend it.

Note While Cooking The Tomahawk Steak (Flip And Measure Regularly)

While the steak is slow-cooked on the cooler side on a grill, it allows the heat to travel inside the meat without burning the surface.

Every 5 minutes, flip the tomahawk steak from one side to the other and go end to end.

This is to ensure that the sides of the steak are cooked along with the flat surface.

Using a meat probe, measure the temperature of the steak after 15 or 20 minutes.

The center of the steak will be the coolest part so you need to stick the meat probe in there.

Step 4: Prepare The Mushrooms And Asparagus

While the steak is cooking, prepare the mushrooms by putting them in a baking dish with melted butter, minced garlic, thyme, balsamic vinegar, and then season with kosher salt and pepper.

Thread the asparagus in a skewer so they will be easier to turn when being cooked.

Step 5: Rest The Tomahawk Steak

Place the garlic mushroom beside the tomahawk steak to cook it.

Use your meat probe and once the tomahawk steak reaches an internal temperature of 115 degrees Fahrenheit, remove it from the grill to rest.

Put some butter on the steak and then cover the meat with foil. Let the tomahawk steak rest out of the grill while you add more charcoal and raise the temperature to 600 degrees Fahrenheit.

Step 6: Grill The Asparagus

Place the asparagus on the grill after it reaches the 600 degrees mark. 3 to 4 minutes each side will cook the asparagus perfectly.

Leave the cooked asparagus on the cooler side of the grill to keep them warm.

Step 7: Sear The Tomahawk Steak

Place the tomahawk steak on the grill, this time on the hotter side of the grates. Sear the tomahawk steak flipping it over after every minute.

Insert your meat probe and wait until the steak reaches an internal temperature of 135 degrees Fahrenheit for a medium-rare finish.

Step 8: Rest and Serve

Once the tomahawk reaches your desired doneness, remove it from the grill and let it rest for about 10 minutes to allow the juice to come back into the meat.

Serve with the garlic mushrooms and asparagus while still hot!

Steak Temperatures Chart

While I recommend going with 135 degrees Fahrenheit on the internal temperature of the tomahawk steak for a medium-rare doneness, you can also go with other finishes.

Doneness	Remove From Heat At	Final Internal Temperature
Rare	118 degrees Fahrenheit	120 degrees Fahrenheit
Medium-rare	125 degrees Fahrenheit	130 degrees Fahrenheit
Medium	136 degrees Fahrenheit	140 degrees Fahrenheit
Medium-well	143 degrees Fahrenheit	150 degrees Fahrenheit
Well-done	154 degrees Fahrenheit	160 degrees Fahrenheit

Before the tomahawk steak reaches the desired internal temperature, remove it from the grill to let it rest for a little bit.

While resting, the tomahawk steak will continue cooking until it reaches the desired internal temperature, so removing it from the grill a little early is okay.

How Long To Cook Tomahawk Steak?

Our method above is the “reverse sear” method because tomahawk steak is relatively thick (usually 2 inches) and takes roughly an hour for the process to finish.

If you want to grill directly over high heat, then here is a guide that you can follow:

This chart tells you the time to get your tomahawk steak or other cuts of steak in the right doneness when cooked over a hot grill.

It is a great guide but it is best to use a meat probe to get the internal temperature of the steak you cook.

USE A SEARING PAN

The searing pans used on most grills are perfect for the straight sear method, and it becomes some sort of a heat deflector while retaining enough heat to sear the thick meat.

The top of a regular grill grates will do, but the searing pan always brings a better result even in the oven indoors for baking.

It also allows you to add more flavor like garlic and some thymes.

Where To Buy Tomahawk Steak?

There are a lot of supermarkets near you that might have tomahawk steak but you need to hurry as they often sell out because people love getting this cut.

If that happens, you can order online or from suppliers such as the following:

1. Snake River Farms

Snake River Farms is one of the most popular meat distributors in the country and they sell a variety of cuts of meat including tomahawk steaks!

They have the American Wagyu Tomahawk steaks that are absolute perfection. They are indeed quite pricey but you might as well go with the best, right?

2. Holy Grail Steaks

Holy Grail Steaks have a unique tomahawk steak where the cattle is fed with carrots as finishers instead of the common feeds fed to the cow.

The carrot makes the meat a bit sweeter than other cattle and you can taste it through the meat. Get ready for a slightly sweet but still savory tomahawk steak!

3. Meat N’ Bone

Meat N’ Bone also has an Amercian Wagyu tomahawk steak if you want to try another brand with the same product as Snake River Farms.

The tomahawk steak from Meat N’ Bone is also expensive but makes for a great gift, especially now that Father’s Day is approaching.

4. Your Local Butcher Shop

Perhaps the best place to buy your tomahawk steak is the nearest butcher shop in your area that you trust.

Most butcher shops sell tomahawk steaks and they can also suggest or recommend other cuts for you to choose from. So make sure to ask your butcher first for this amazing cut.

Once you buy your tomahawk steak, you can either follow the recipe above or store it for cooking later.

How To Store Tomahawk Steak Before Grilling?

If you have bought a tomahawk steak but do not plan to spend an hour or so that day cooking it, then you can store it and get it ready on the day you cook it.

Your best bet is to place the tomahawk steak in a large zip-lock bag and store it in the fridge. The uncooked tomahawk steak will last for about a week.

The tomahawk can last up to 2 weeks if packaged properly. So make sure that the bag or container is airtight.

Remove the tomahawk steak from the fridge 30-40 minutes before cooking to let the meat come to room temperature.

How To Store Tomahawk Steak After Grilling?

So you cooked your tomahawk steak but the rest of the family is not home yet and you want to wait so you can all share the delicious steak.

You can wrap it in butcher paper so it does not get dirty and then cover it on the table. You do not need to refrigerate the tomahawk steak if you do not have to wait for long.

If you consume the tomahawk steak within 2 hours after cooking, it will be safe at room temperature.

If it takes more than 2 hours of waiting, it is best to store the tomahawk steak in the fridge as you wait.

How To Store Leftovers

Wrap each slice of the leftover tomahawk steak with freezer paper and place them all in a heavy-duty, freezer-safe zip-lock bag.

Zip up the bag until there is only a small opening left and then lay the bag on a flat surface. Use your hands to squeeze out as much air as possible from the bag before closing it properly.

Place the bag in the freezer for the cooked steak to last for up to 6 months. If you want to consume it within the week, it is best to store the leftovers in the fridge.

The USDA suggests that you consume cooked steak within 4 days of it being stored in the fridge to ensure that it is safe from harmful bacteria.

GRILL DO NOT SMOKE

We recommend that you use wood chips for cuts of meat like ribeye and tomahawk to absorb more flavor but it does not mean you should smoke the steak. Just let it heat up in the grill enough to cook through.

In my opinion, this is the best way to grill a tomahawk steak, and it brings in flavor and cooks the thick tomahawk steak all the way through.

The searing, later on, will finish the cooking and you will still have a piece of meat that will almost fall off the bone.

The tomahawk steak is relatively tender meat so there is no need for low and slow cooking.

This will result in a beautiful crust and a perfectly-cooked interior, so follow the guide and recipe above for your next perfect tomahawk steak!

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What is the best way to grill Tomahawk steaks?

What Is Tomahawk Steak?

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