Grilled Tomahawk Steak recipe. How to grill a tomahawk steak, a massive ribeye with most of the rib bone still attached.
I couldn't help myself. I mean, look at those rib bones...how could I not grill this steak?
Jump to:
“Because it’s there.”
George Mallory, English mountaineer, when asked why he wanted to climb Mount Everest.
If you have to ask “why”, then you don’t want this steak. Go get some regular ribeyes. But, if you want to knock the socks off of a carnivore, this is the steak for you.
I saw the tomahawk ribeye chops at Allen Brothers Steaks in Chicago. One look, and I was done for. I had to grill it.
Luckily for me, one of the other people on the tour was Chef Michael Ollier, the corporate chef for Certified Angus Beef, located just down the road from me in Wooster, Ohio. (We had an easy connection, both being Ohio boys.) When summer came, I got in touch with Certified Angus Beef, asking them where I could find tomahawk steaks in the Akron area.
Certified Angus Beef sent an entire long bone rib roast to my local Acme grocery store, where James the butcher sliced me gorgeous 2 inch thick steaks.
Why two inches thick? Because that’s how thick the rib bones are.
Now, it may be called a tomahawk steak, but I think they look more like a fireman’s axe. These were huge steaks, about 18 inches long. The length of the bone made them hard to work with - the two steaks took up half of my kettle grill, and every time I turned or flipped them I had to adjust, so the bone wasn’t hanging over the edge of the grill. If I was cooking for a crowd, and needed to fit more than two on the grill, I’d ask for the bone to be cut back, say to 12 inches long instead of the full 18 inches, to make them easier to fit on the grill. Or, I’d cheat and get a rib roast, and then ask for the bones to be Frenched so they stick out a bit. But, really, if you’re after the full tomahawk experience, you need the extra long bone.
I grilled the steaks using the reverse sear method - on the grill, but as far away from indirect high heat as the bones would allow until they reached an internal temperature of 115°F. Then they went directly over the coals for a quick sear to brown the surface of the meat. Then I got to gnaw on the bone...oh, my.
Ingredients
- 2 (2-inch thick) tomahawk ribeye steaks (rib bone still attached)
- 4 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
How to Grill a Tomahawk Steak
Season the steaks
At least an hour before cooking, sprinkle the meat evenly with the salt and pepper. This can be done as early as the night before; cover the steaks with plastic wrap and refrigerate, then take the steaks out when you start heating the grill.
Set the grill up for indirect high heat
Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. (The grill's internal temperature should be 400 to 500°F.) On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. Then I put the grate on the grill and brush it clean.
Reverse sear the steaks
Put the steaks on the grill over indirect heat, away from the lit coals, with the bone side of the steaks facing the heat. Close the lid, and position the air holes directly over the steaks. Cook the steaks with the lid closed; after ten minutes, flip the steaks and swap them so the steak that was farther away from the heat is now closer. The steaks are ready for searing when they reach 115°F internal in the thickest part, about 20 minutes of indirect cooking. (115°F is medium rare. Cook to 105°F to 110°F for rare, 125°F for medium. Beyond that…buy a thinner steak.)
Quickly sear the steaks over direct heat
Move the meaty part of the steaks directly over the coals, with the bones hanging over the indirect heat part of the grill. Sear the steaks, flipping every minute or two, until they are browned and crusty, about 6 minutes. Move to a large (and I mean LARGE) serving platter.
Carve and serve
Let the steaks rest for ten minutes, then show them to your guests. Put the steaks on a cutting board and run a knife along the curve of the bone to carve the meat from the bone. Pass the bones around as an appetizer (anyone want a rib?) and then slice and serve the steaks.
Equipment
- Grill (I love my Weber Kettle)
- Probe thermometer (makes it easy to track the temp without lifting the lid) or Instant read thermometer
- Large serving platter
Special thanks to Certified Angus Beef and Acme Fresh Market for getting me these gorgeous steaks.
Grilled Tomahawk Steak Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
Grilled Tomahawk Steak recipe - I couldn't help myself. Look at those rib bones...how could I not grill this steak?
Ingredients
- 2 (2-inch thick) tomahawk ribeye steaks (whole rib bone still attached, or get a rib roast and ask for it to be Frenched and cut into steaks)
- 4 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
Instructions
- Season the steaks: At least an hour before cooking, sprinkle the meat evenly with the salt and pepper. This can be done as early as the night before; cover the steaks with plastic wrap and refrigerate, then take the steaks out when you start heating the grill.
- Set the grill up for indirect high heat: Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. (The grill's internal temperature should be 400 to 500°F.) On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. Then I put the grate on the grill and brush it clean.
- Reverse sear the steaks: Put the steaks on the grill over indirect heat, away from the lit coals, with the bone side of the steaks facing the heat. Close the lid, and position the air holes directly over the steaks. Cook the steaks with the lid closed; after ten minutes, flip the steaks and swap them so the steak that was farther away from the heat is now closer. The steaks are ready for searing when they reach 115°F internal in the thickest part, about 20 minutes of indirect cooking. (115°F is medium rare. Cook to 105°F to 110°F for rare, 125°F for medium. Beyond that…buy a thinner steak.)
- Quickly sear the steaks over direct heat: Move the meaty part of the steaks directly over the coals, with the bones hanging over the indirect heat part of the grill. Sear the steaks, flipping every minute or two, until they are browned and crusty, about 6 minutes. Move to a large (and I mean LARGE) serving platter.
- Carve and serve: Let the steaks rest for ten minutes, then show them to your guests. Put the steaks on a cutting board and run a sharp knife along the curve of the bone to carve the meat from the bone. Pass the bones around as an appetizer (anyone want a rib?) and then slice and serve the steaks.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Sunday Dinner
- Method: Grilling
- Cuisine: American
Notes
- This is a BIG cut of meat. One chop was enough to feed my family of five. That said, I was glad I had two chops - I needed the extra rib. Everyone wanted a chance to gnaw on the bone.
- This was a difficult chop to find, back when I wrote this recipe. It is easier now, but sometimes you will have to special order it. (Get to know your butcher at the grocery store.) Your patience will be rewarded with a FANTASTIC steak.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Grilled Cowboy Chop (Double Cut Ribeye)
Grilled T-Bone Steaks with Olive Oil, Lemon, Garlic and Rosemary Marinade
Grilled Short Ribs with Smoked Spanish Paprika Rub
Grilled Skirt Steak Tacos with Jalapenos and Onions
Grilled Ham with Honey-Bourbon Glaze
Click here for my other grilling recipes
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.
Michael
Great info.very detailed
Adam
So much happiness from the Tomahawk I just grilled! Thanks to this recipe! Had to modify it for a 3 burner gas grill and a 3.3 lbs slab! Ended up going 40 minutes before I seared them. Came out perfect med. rare. Just an FYI, I found mine at costco.
Mike Vrobel
Great! Glad it worked out for you.
Jamie
I realize it has been years since you posted this, but I found it yesterday when I was researching how to cook a tomahawk that I got for my husband for Father's day. We live in Germany, so this is not a cut you can easily find, but we have always wanted to try one. Alas, I could only find one.... Your instructions, however, were absolutely perfect!! I'm a fairly accomplished home cook, yet I have never attempted a reverse searing method, and I definitely will use it again! Just wanted to thank you for the delicious dinner (my husband said it was the best steak I have ever made, and I make a mean steak already)!
Mike Vrobel
I may have posted it years ago, but I still use it - I cooked a pair of tomahawk steaks for my birthday last week. 🙂
Mike Vrobel
Good luck!
Clayton Garrett
So, esten mNu of these but never cooked one before. I bought a 38oz Tomahawk yesterday, bout 2 1/2" thick, followed this recipe, and BOOM perfect.
Absolutely amazingly simple and proper.
John Anderson
fantastic! First time using indirect heat and could not be happier. Soooo worth the find.
Mike Vrobel
Glad you enjoyed it!
Mark
Simple, and well explained.
No need to get fancy with oven finishing, lotsa butter etc.
George Passmore
Excellent, nothing like it!
Rafael Olivieri
Awesome the first time!