Ultimate Grilled Tomahawk Steak Recipe: A Guide to Perfection

The Tomahawk steak, a ribeye with an extended bone, is a showstopper. Its impressive presentation and rich, flavorful meat make it the ultimate grilling experience. This guide provides a detailed recipe and techniques to help you grill a Tomahawk steak to perfection.

What is a Tomahawk Steak?

A Tomahawk steak is essentially a ribeye cut with a long rib bone left intact. The bone is frenched, meaning the meat and membrane are removed, creating a clean, visually striking handle. This cut is known for its generous marbling, which contributes to its tenderness and rich flavor. The Tomahawk’s thick cut allows for a beautiful sear on the outside while maintaining a juicy, medium-rare center.

Why Grill a Tomahawk Steak?

Grilling a Tomahawk steak imparts a smoky flavor that complements the steak’s natural richness. The high heat allows for a perfect sear, creating a delicious crust that seals in the juices. Grilling also offers a unique presentation, making it ideal for special occasions and impressing guests.

Ingredients You’ll Need

• 1 Tomahawk steak (approximately 2-3 pounds)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper, freshly ground
• 2 tablespoons olive oil (or other high-smoke-point oil like avocado or grapeseed)
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 4 tablespoons butter, unsalted

Equipment Needed

• Grill (gas or charcoal)
• Meat thermometer
• Tongs
• Basting brush
• Aluminum foil
• Cutting board
• Sharp knife

Step-by-Step Instructions

Step 1: Prepare the Steak

Start by taking the Tomahawk steak out of the refrigerator at least 1-2 hours before grilling. This allows the steak to come to room temperature, which promotes even cooking. Pat the steak dry with paper towels. This is crucial for achieving a good sear.

Step 2: Season Generously

Generously season the Tomahawk steak with kosher salt and freshly ground black pepper. Ensure that all surfaces are evenly coated. Don’t be shy with the seasoning; the thick cut can handle a generous amount.

Step 3: Prepare the Grill

Prepare your grill for two-zone cooking. This means creating a hot zone for searing and a cooler zone for indirect cooking. For a gas grill, turn one or two burners to high heat and the others to low or off. For a charcoal grill, arrange the coals on one side of the grill, leaving the other side empty.

Step 4: Sear the Steak

Place the Tomahawk steak on the hot side of the grill. Sear it for 3-4 minutes per side, until a deep, rich crust forms. The goal is to develop a flavorful exterior while minimizing overcooking the interior. Use tongs to flip the steak; avoid piercing it with a fork, as this can release valuable juices.

Step 5: Indirect Cooking

Move the seared steak to the cooler side of the grill. Insert a meat thermometer into the thickest part of the steak, avoiding the bone. Close the grill lid and cook until the steak reaches your desired internal temperature.

Here’s a guide to internal temperatures for different levels of doneness:

• Rare: 120-130°F (49-54°C)
• Medium-Rare: 130-135°F (54-57°C)
• Medium: 135-145°F (57-63°C)
• Medium-Well: 145-155°F (63-68°C)
• Well-Done: 155°F+ (68°C+) (not recommended for Tomahawk steak)

For a perfect medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

Step 6: Garlic Herb Butter Baste

While the steak is cooking indirectly, prepare the garlic herb butter. In a small saucepan or microwave-safe bowl, melt the butter. Add the minced garlic, fresh rosemary, and fresh thyme. Stir to combine.

Once the steak is about 10°F (6°C) below your desired internal temperature, start basting it with the garlic herb butter. Use a basting brush to liberally coat the steak with the butter every few minutes. This will add flavor and help keep the steak moist.

Step 7: Rest the Steak

Once the steak reaches your desired internal temperature, remove it from the grill and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful result. Do not skip this step!

Step 8: Slice and Serve

After the steak has rested, use a sharp knife to slice it against the grain. This will shorten the muscle fibers, making the steak easier to chew. Slice the steak into approximately 1/2-inch thick slices. Arrange the slices on a serving platter and drizzle with any remaining garlic herb butter or pan juices.

Serve immediately and enjoy!

Tips for Grilling the Perfect Tomahawk Steak

• Use a Meat Thermometer: A meat thermometer is essential for ensuring that your steak is cooked to the perfect level of doneness. Relying on visual cues alone can be unreliable, especially with a thick cut like the Tomahawk.
• Don’t Overcrowd the Grill: If you’re grilling multiple Tomahawk steaks, make sure to leave enough space between them to allow for proper airflow. Overcrowding the grill can lower the temperature and result in uneven cooking.
• Keep the Grill Clean: A clean grill grate is crucial for achieving a good sear. Before grilling, scrub the grates with a wire brush to remove any debris.
• Adjust Cooking Time Based on Thickness: Tomahawk steaks can vary in thickness. Adjust the cooking time accordingly. A thicker steak will require a longer cooking time.
• Consider Reverse Searing: For an even more precise cook, consider reverse searing. This involves cooking the steak indirectly at a low temperature until it reaches about 10-15°F (6-8°C) below your desired final temperature, then searing it over high heat to develop a crust.
• Experiment with Wood Chips: For an extra layer of smoky flavor, try adding wood chips to your charcoal grill. Hickory, mesquite, or oak are all good choices. Soak the wood chips in water for at least 30 minutes before adding them to the grill.
• Resting is Key: Emphasizing again the importance of resting the steak. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Variations and Additions

• Marinade: While the Tomahawk steak’s natural flavor is excellent, you can marinate it for added complexity. A simple marinade of olive oil, balsamic vinegar, garlic, and herbs works well. Marinate for at least 2 hours, or overnight for best results.
• Dry Rub: Instead of a marinade, consider using a dry rub. Combine spices like paprika, garlic powder, onion powder, chili powder, and brown sugar. Apply the rub generously to the steak before grilling.
• Compound Butter: Elevate your garlic herb butter by adding other ingredients like roasted red peppers, sun-dried tomatoes, or blue cheese.
• Sauce: Serve the grilled Tomahawk steak with a complementary sauce like chimichurri, béarnaise, or red wine reduction.
• Sides: Pair the Tomahawk steak with classic grilling sides like grilled vegetables, mashed potatoes, corn on the cob, or a fresh salad.

Common Mistakes to Avoid

• Not Allowing the Steak to Come to Room Temperature: This can result in uneven cooking.
• Not Seasoning Generously Enough: The thick cut requires ample seasoning.
• Overcooking the Steak: Use a meat thermometer to avoid overcooking. Tomahawk steaks are best served medium-rare to medium.
• Not Resting the Steak: Resting is crucial for a tender and juicy result.
• Using Direct Heat for Too Long: Prolonged exposure to direct heat can result in a burnt exterior and an undercooked interior. Utilize two-zone cooking to achieve a perfect balance.

Serving Suggestions

Grilled Tomahawk steak is a centerpiece dish perfect for special occasions. Here are some serving suggestions:

• Family-Style Platter: Arrange the sliced steak on a large platter and serve it family-style with a variety of sides.
• Individual Plates: Plate individual portions of the steak with carefully selected sides for a more elegant presentation.
• Carving Station: For a party, set up a carving station with the Tomahawk steak, a sharp carving knife, and various sauces and sides.

Storage and Reheating

Leftover grilled Tomahawk steak can be stored in the refrigerator for up to 3-4 days. To reheat, preheat your oven to 250°F (120°C). Place the steak on a baking sheet and add a tablespoon or two of beef broth or water to keep it moist. Cover the baking sheet with aluminum foil and reheat for about 15-20 minutes, or until warmed through. Avoid overcooking, as this can dry out the steak.

Nutritional Information (Approximate)

The nutritional information for a grilled Tomahawk steak can vary depending on the size and marbling of the cut. A 3-ounce (85-gram) serving of cooked ribeye steak (without the bone) typically contains:

• Calories: 250-300
• Protein: 25-30 grams
• Fat: 15-20 grams
• Saturated Fat: 7-10 grams
• Cholesterol: 80-100 mg
• Sodium: 50-100 mg

Remember that the Tomahawk steak is a larger cut, so portion sizes should be adjusted accordingly.

Conclusion

Grilling a Tomahawk steak is a rewarding culinary experience that yields a delicious and impressive result. By following these detailed instructions and tips, you can confidently grill a Tomahawk steak to perfection, creating a memorable meal for yourself and your guests. Enjoy the rich flavor, tender texture, and stunning presentation of this exceptional cut of meat!