How to Grill a Tomahawk Steak to Juicy Perfection

If you’ve ever laid eyes on a tomahawk steak, you know it’s a showstopper. With its dramatic, bone-in presentation and rich marbling, this steak isn’t just a meal—it’s an experience. The best way to truly bring out its juicy, tender flavor? Grilling it to perfection. But don’t worry, you don’t need to be a seasoned chef to master this cut. Whether you’re hosting a backyard BBQ or cooking for a special occasion, grilling a tomahawk steak is simpler than it seems, and with the right techniques, you’ll end up with a steak that’s both flavorful and melt-in-your-mouth tender.

How to grill a tomahawk steak to juicy perfection with expert tips, grilling methods, and seasoning ideas for an unforgettable steak experience.

What is a Tomahawk Steak?

If you want to impress at your next cookout, a tomahawk steak is the ultimate showpiece. This bone-in ribeye is known for its dramatic presentation—featuring a long, Frenched bone that resembles a tomahawk axe. But beyond its striking look, this cut is prized for its rich marbling, incredible tenderness, and deep beefy flavor.

Why is the Tomahawk Steak Special?

• Superior Marbling – Cut from the rib primal, tomahawk steaks boast generous intramuscular fat, ensuring a buttery texture and juicy bite.
• Bold Flavor – With the bone attached, the steak retains extra moisture and develops an intense, beef-forward taste when grilled.
• Perfect for Grilling – The thick cut (typically 2 inches or more) makes it ideal for reverse searing, giving you a flawless crispy crust while keeping the inside tender.

Why Steak Lovers Swear by It

Grill masters and steak enthusiasts love tomahawk steaks because they offer restaurant-quality results at home. Whether cooked over charcoal, gas, or a pellet grill, this cut delivers a steakhouse experience right in your backyard. Plus, its impressive size (often 30-45 ounces) makes it a centerpiece-worthy cut for sharing.

With the right technique, you can turn this showstopping steak into a masterpiece of charred crust, juicy interior, and smoky depth. Up next, let’s dive into how to choose the perfect tomahawk steak for grilling success!

Choosing the Perfect Tomahawk Steak

Selecting the right tomahawk steak is crucial to achieving the juicy, flavorful result you’re after. The quality of the meat directly impacts the final dish, so it’s worth taking the time to pick the best cut. Here’s what to look for when choosing your bone-in ribeye:

1. Marbling

• Look for visible marbling – The white streaks of fat running through the meat are a sign of tenderness and flavor. A good tomahawk steak should have consistent marbling throughout, which helps keep the steak juicy as it cooks.
• Higher marbling = better flavor and a more melt-in-your-mouth texture. Look for a well-marbled cut that promises tenderness and richness.

2. Thickness

• Aim for a thick cut—at least 1.5 to 2 inches thick. Thicker steaks are easier to manage on the grill, allowing you to achieve the perfect sear while keeping the inside juicy. Plus, thicker steaks are better suited for the reverse sear method, which helps lock in flavor.

3. Quality of Meat

• USDA Prime – For the best flavor and tenderness, go for USDA Prime or Wagyu cuts. These top-quality steaks are known for their incredible marbling, delivering a rich, buttery taste that will elevate your grilling experience.
• Choice – If you’re on a budget, Choice cuts still offer good flavor and tenderness, but the marbling won’t be as pronounced as in Prime cuts.
• Dry-aged vs. Fresh – Dry-aged tomahawks have a more intense, beefy flavor due to the aging process, but they also come with a higher price tag. If you’re looking for something milder and more affordable, fresh cuts are a great option and will still deliver a juicy steak.

4. Bone Length and Presentation

• The long bone is a signature feature of tomahawk steaks, making them perfect for impressing guests. A bone that extends several inches gives the steak its iconic axe-like appearance, adding flair to the presentation.

When you pick the perfect tomahawk steak, you’re setting yourself up for success. With the right cut in hand, you’re ready to move on to the preparation and get this steak onto the grill!

Essential Tools for Grilling a Tomahawk Steak

To make sure your tomahawk steak turns out juicy, tender, and full of flavor, using the right tools is a must. Whether you’re grilling over charcoal, gas, or wood, having the proper equipment can make all the difference. Here’s what you’ll need:

1. Grill: Gas, Charcoal, or Pellet?

• Gas Grill – If you prefer convenience and control, a gas grill is a great choice. It heats up quickly and allows you to adjust the temperature easily, which is perfect for both direct heat searing and indirect heat when using the reverse sear method.
• Charcoal Grill – For that smoky, classic flavor, charcoal is unbeatable. It may take a little longer to heat up, but the high heat and natural smoke will add a rich depth of flavor to your steak.
• Pellet Grill – If you have one, a pellet grill provides a great balance of convenience and flavor. The wood pellets infuse a subtle smokiness into the steak, and you can easily maintain consistent heat.

2. Meat Thermometer

A meat thermometer is non-negotiable when grilling a tomahawk steak. It ensures you hit your desired level of doneness without overcooking. Stick the thermometer into the thickest part of the steak and keep an eye on the readings—remember, the steak will continue to cook slightly after you remove it from the grill.

3. Long-Handled Tongs

Having a good set of long-handled tongs is essential for safely flipping your steak without burning your hands. Tongs allow you to easily maneuver the steak, especially with its large size and bone, without piercing the meat and letting precious juices escape.

4. Cast Iron Skillet (Optional for Reverse Sear)

For a perfect sear, especially when using the reverse sear method, a cast iron skillet is a fantastic tool. Preheat it on the grill to high heat, then transfer your steak to it for a quick sear that locks in all the flavor. If you prefer to stick with grilling, this step is optional but can help create that irresistible crust.

5. Basting Brush

A basting brush is perfect for adding finishing touches like butter or your favorite steak sauce. Brushing on some melted butter, garlic, or herbs while the steak is grilling will help infuse additional flavor and create a rich, golden crust.

6. Wood Chips (Optional for Extra Flavor)

For a more complex, smoky flavor, wood chips can be used. Soak your chips in water for about 30 minutes, then add them to your grill to produce smoke. A handful of hickory or oak chips can add a bold depth of flavor, while applewood will give a milder, slightly sweet smoke that complements beef perfectly.

With these tools in your arsenal, you’re ready to grill your tomahawk steak to juicy perfection. Now, let’s dive into how to prepare your steak for the grill!

How to Grill a Tomahawk Steak: A Step-by-Step Guide

Getting your tomahawk steak ready for the grill is an essential step to ensure that it cooks evenly and is packed with flavor. Proper preparation will help you achieve a beautifully caramelized crust and a juicy, tender interior. Here’s how to set yourself up for grilling success:

1. Bring the Steak to Room Temperature

• Before grilling, let your steak come to room temperature for about 30 minutes to 1 hour. This ensures even cooking throughout, preventing the outer layers from overcooking while waiting for the inside to reach the right temperature.
• Tip: If you’re in a rush, don’t leave it out too long (especially in hot weather), but allow it enough time to get a little warmer than when it came out of the fridge.

2. Seasoning Your Steak

• Simple Salt and Pepper – The best way to bring out the natural flavor of a tomahawk steak is by keeping the seasoning simple. Generously season the steak with kosher salt and freshly ground black pepper on all sides. This allows the steak’s natural beefiness to shine.
• Spice Blends and Rubs – If you like extra flavor, a steak rub with garlic powder, onion powder, and paprika can add depth. Just be sure not to overpower the steak’s rich taste.
• Tip: Seasoning in advance (even overnight) with dry brining can intensify flavor and help the steak retain moisture. Simply rub the steak with salt and refrigerate uncovered—this process draws out moisture, which then reabsorbs, carrying the seasoning deeper into the meat.

3. Oil and Butter for a Rich Crust

• To help achieve a golden, crispy crust, lightly coat the steak with high-smoke point oil (like canola or grapeseed) before grilling. This will prevent sticking and enhance the sear.
• For added richness, you can also baste the steak with butter during grilling, which adds flavor and moisture. Adding some crushed garlic or fresh herbs like rosemary or thyme to the butter as it melts will infuse even more savory goodness.

4. Resting the Steak Before Grilling

• If you’ve seasoned your steak in advance or dry-brined it, let the steak rest for a bit before putting it on the grill. This ensures it’s not too cold when it hits the heat, allowing for a more even cook.
• Tip: Don’t worry about it being “too salty” after resting with seasoning. The salt will work its magic in drawing out moisture, and most of it will reabsorb, leaving just the right level of flavor.

Proper preparation is a key step in grilling a tomahawk steak that will wow everyone at your next meal. With the right seasoning, temperature, and technique, you’re well on your way to a juicy, mouthwatering result. Let’s move on to the best grilling methods for your perfect steak!

The Best Grilling Method for a Juicy Tomahawk Steak

Now that your tomahawk steak is prepped and ready, it’s time to fire up the grill and decide on the best grilling method. Whether you’re using direct heat, indirect heat, or even a combination of both, the right technique will ensure your steak is perfectly cooked, juicy, and full of flavor. Let’s walk through three fantastic methods:

1. Reverse Searing (Best for Thick Steaks)

This method is a favorite for thick cuts like the tomahawk steak. Reverse searing involves cooking the steak gently over indirect heat first and then finishing it off with a high-heat sear. Here’s how to do it:

• Step 1: Set up your grill for indirect heat (turn on only one side of your gas grill or pile coals to one side of a charcoal grill).
• Step 2: Place the steak on the cool side of the grill, away from direct flames. Close the lid and cook the steak until it reaches an internal temperature of about 115°F (46°C) for rare, or 125°F (52°C) for medium-rare. This may take around 45 minutes to 1 hour, depending on thickness.
• Step 3: Once the steak reaches your target temperature, move it to the hot side of the grill and sear for about 1-2 minutes per side to get that crispy, caramelized crust.
• Tip: Using a meat thermometer is crucial for perfect results—don’t guess!

2. Traditional Grilling (Direct Heat)

If you prefer a more classic approach, direct heat grilling is quick and straightforward. This method involves searing the steak on high heat first, then finishing it on a lower heat to cook through:

• Step 1: Preheat your grill to high heat (around 450°F-500°F, or 230°C-260°C).
• Step 2: Sear the steak directly over the heat for about 3-5 minutes per side, depending on thickness, to form a delicious brown crust.
• Step 3: After searing, move the steak to a cooler part of the grill (indirect heat), close the lid, and cook until the desired internal temperature is reached.
• Tip: With this method, you’ll want to keep an eye on the steak and use your meat thermometer to avoid overcooking.

3. Sous Vide + Grill Finish (For Ultimate Precision)

For those looking for precision cooking, sous vide followed by a quick grill finish offers unbeatable control. With sous vide, the steak is cooked in a water bath at a precise temperature, then finished on the grill for a perfect sear:

• Step 1: Seal your tomahawk steak in a vacuum bag, and cook it in a sous vide water bath at 130°F (54°C) for about 2-4 hours.
• Step 2: Once the steak is done, remove it from the bag, pat it dry, and quickly sear it on a hot grill for 1-2 minutes per side to form a crispy crust.
• Tip: Sous vide ensures your steak is perfectly cooked to your desired level of doneness, so this method is perfect for those who want precision and consistency.

No matter which grilling method you choose, remember that resting the steak after cooking is just as important. Let your steak rest for about 10-15 minutes before slicing to ensure all the juices stay locked in. Now you’re ready to serve up a juicy tomahawk steak that’s bound to impress!

Cooking Time & Temperature Guide

One of the most crucial steps in grilling a tomahawk steak is ensuring it’s cooked to perfection. Whether you prefer your steak rare or well-done, having a reliable guide for internal temperatures will help you get the results you want, every time. Here’s a simple guide to ensure your steak is just right:

Internal Temperature Guide for Tomahawk Steak

• Rare (120-125°F / 49-52°C): Cool, red center with a soft, tender texture. The steak will be mostly raw in the center but warm and juicy on the outside.
• Medium-Rare (130-135°F / 54-57°C): Warm, red center with a hint of pink. This is the ideal temperature for a juicy, tender tomahawk steak.
• Medium (140-145°F / 60-63°C): Pink center with a slight firm texture. The steak is still juicy but cooked a little more through.
• Medium-Well (150-155°F / 66-68°C): Small amount of pink in the center, with a firmer texture and less juiciness.
• Well Done (160°F+ / 71°C+): No pink, dry, and firm throughout. While not ideal for tomahawk steaks, some prefer this level of doneness.

Why Using a Meat Thermometer is Crucial

When it comes to grilling a thick, bone-in cut like the tomahawk steak, a meat thermometer is your best friend. Relying on visual cues or timing alone can be misleading, especially with such a large steak.

• Tip: Insert the thermometer into the thickest part of the steak, avoiding the bone. Bone conducts heat differently and can lead to inaccurate readings.
• A thermometer will give you an accurate reading, helping you avoid overcooking or undercooking your steak. It’s the key to achieving your desired doneness with precision and consistency.

Resting the Steak After Cooking

After grilling, let your steak rest for at least 10-15 minutes before slicing. This resting period is crucial to allow the juices to redistribute throughout the meat, ensuring a juicy, flavorful steak. Cutting into the steak too soon can cause all those delicious juices to spill out, leaving you with a dry result.

• Tip: Tent the steak loosely with foil while it rests to keep it warm.

Knowing your steak’s internal temperature is the difference between a mediocre and a perfectly grilled tomahawk. With the right thermometer and attention to detail, you’ll ensure your steak is always juicy and flavorful. Now that you’ve got the right cooking temps down, it’s time to move on to the final touch: slicing and serving your masterpiece!

Resting and Slicing for Maximum Juiciness

Now that your tomahawk steak is cooked to perfection, it’s time to focus on two crucial steps: resting and slicing. These final touches ensure that all your hard work results in a juicy, tender steak every time. Let’s walk through why each step is so important and how to do it right.

1. Let the Steak Rest

After you remove your tomahawk steak from the grill, don’t rush to dig in. Let it rest for about 10-15 minutes. This crucial step allows the juices, which have moved to the surface during cooking, to redistribute throughout the meat. Without resting, those juices will pour out when you slice, leaving your steak dry.

• Tip: Tent the steak loosely with foil while it rests to keep it warm, but don’t wrap it tightly. Wrapping can cause the crust to lose its crispy texture.
• Why Resting Matters: The steak’s fibers are still contracting and will relax during the rest period, making the meat more tender. This ensures every bite is as juicy as it is flavorful.

2. Slicing Your Tomahawk Steak

Once your steak has rested, it’s time to slice. Proper slicing ensures the best texture and flavor in every bite. Here’s how to do it like a pro:

• Step 1: Use a sharp chef’s knife to slice your steak. A dull knife can tear the meat, making it tough and less enjoyable.
• Step 2: Slice against the grain—this means cutting perpendicular to the lines of muscle fibers. Slicing against the grain shortens the fibers, making each bite easier to chew and more tender.
• Tip: If your tomahawk steak has a particularly thick bone, consider slicing around the bone first, then cutting into individual pieces. This will help you achieve nice, even slices.

Bonus Tip: Slicing for Serving

If you’re serving a group, it’s a good idea to slice the steak into thick, juicy pieces. This allows everyone to enjoy the steak at its optimal tenderness and temperature. A great option is to slice it into 1-inch thick steaks, which will allow the full flavor and texture to shine in every bite.

By taking the time to rest and slice your steak correctly, you’ll maximize juiciness and tenderness. These steps will take your tomahawk steak from good to amazing. Ready to serve up your perfectly grilled masterpiece? Let’s move on to pairing and serving suggestions!

Serving Suggestions & Pairings

You’ve grilled your tomahawk steak to juicy perfection, and now it’s time to serve it up. A beautifully cooked steak deserves the right side dishes, sauces, and drinks to elevate the whole meal. Whether you’re planning a casual dinner or an elegant feast, these pairings will complement your steak and take your meal to the next level.

Side Dishes to Complement Your Tomahawk Steak

When it comes to sides, you want to choose dishes that balance the richness of the tomahawk steak without overpowering it. Here are some options that bring out the best in your steak:

• Grilled Vegetables: Think asparagus, zucchini, or bell peppers. The smoky flavors from grilling will enhance your steak without competing with it.
• Mashed Potatoes: Creamy mashed potatoes, especially with a hint of garlic or herbs, are a classic and comforting side. Try adding roasted garlic or fresh thyme for extra flavor.
• Roasted Brussels Sprouts: Crispy on the outside and tender on the inside, Brussels sprouts pair perfectly with steak. A drizzle of balsamic glaze adds a touch of sweetness to balance the richness.
• Grilled Corn on the Cob: The sweetness of corn brings a nice contrast to the savory steak. Grilled corn with a little butter and salt is always a hit.

Sauces to Elevate Your Steak

While a perfectly grilled tomahawk steak doesn’t need much, the right sauce can bring out even more of its rich flavors. Here are a few sauces that are sure to impress:

• Garlic Butter: A classic and simple choice. Melt some butter with minced garlic and a sprinkle of fresh herbs like parsley or thyme.
• Peppercorn Sauce: For a bit of spice, this creamy sauce made with cracked black pepper and cream is a luxurious addition.
• Chimichurri: If you love a bit of tang and freshness, this Argentinian sauce made with parsley, garlic, vinegar, and oil adds a zesty kick to the steak.
• Bourbon Glaze: A touch of sweetness and smokiness, this glaze adds depth to the flavor of the steak.

Wine & Beverage Pairings

To drink with your tomahawk steak, you’ll want something that enhances the richness of the meat without overwhelming it. Here are some fantastic pairing options:

• Red Wine: A full-bodied Cabernet Sauvignon or Malbec works wonders with steak. These wines have the boldness to stand up to the rich flavor of the meat.
• Craft Beer: If you’re a beer lover, opt for a stout or porter for a deep, roasted flavor. A brown ale also pairs nicely for something a little lighter but still with a malty depth.
• Bourbon or Whiskey: If you’re in the mood for spirits, a smooth bourbon or rye whiskey pairs perfectly with steak, adding a rich, slightly smoky flavor.

Bonus Tip: Create a Full Steakhouse Experience

Want to make your dinner feel like a steakhouse experience? Consider setting the table with a simple salad (arugula, goat cheese, and balsamic vinaigrette is always a winner) and a fresh loaf of bread to dip in the garlic butter or sauces. A delicious dessert like chocolate mousse or cheesecake will round out the meal beautifully.

By pairing your tomahawk steak with complementary sides, sauces, and beverages, you’re creating an unforgettable dining experience that’s both indulgent and satisfying. Ready to serve up your masterpiece? Your guests (or family) are in for a treat!

Common Mistakes to Avoid

Grilling a tomahawk steak might seem straightforward, but there are a few common mistakes that can turn your masterpiece into a missed opportunity. Let’s break down the key missteps so you can avoid them and ensure your steak comes out juicy and perfectly cooked every time.

1. Overcooking or Under-Seasoning

It’s easy to get caught up in the excitement of grilling, but overcooking your tomahawk steak is a common mistake that leads to dryness. Keep an eye on your cooking time and use a meat thermometer to hit the perfect internal temperature.

• Tip: Aim for medium-rare (130-135°F) for a juicy, tender steak.
• Under-seasoning is another pitfall. A little salt and pepper go a long way, but don’t be afraid to add garlic powder, herbs, or even a steak rub to enhance the flavor profile.

2. Not Letting the Steak Rest

After grilling your tomahawk steak, it’s tempting to cut right into it. However, cutting too soon can cause all those flavorful juices to run out, leaving you with a dry steak.

• Key Tip: Always allow the steak to rest for 10-15 minutes to lock in the juices. The result? A steak that’s both moist and tender.

3. Skipping the Meat Thermometer

Grilling without a meat thermometer is one of the biggest mistakes you can make. Every grill behaves a little differently, and using a thermometer ensures you achieve your desired level of doneness.

• Tip: Invest in a reliable digital meat thermometer and check the steak’s internal temperature as you approach your target. This helps prevent both undercooking and overcooking.

4. Flipping Too Often or Pressing Down on the Steak

Flipping your steak multiple times or pressing it down on the grill can lead to uneven cooking and a loss of juices. You want that flavorful crust to form, so avoid pressing the steak with a spatula or tongs.

• Tip: Flip the steak only once or twice and don’t press down—let the heat do its job!

5. Using the Wrong Grilling Technique

Grilling a tomahawk steak requires some finesse, especially if it’s thick. Using direct heat for the entire cooking process can leave the outside overdone while the inside remains undercooked.

• Tip: Consider the reverse sear method for a thick cut. Start with indirect heat to cook the steak slowly, then finish with a high-heat sear for a crispy, caramelized crust.

By avoiding these common mistakes, you’ll ensure your tomahawk steak is cooked to perfection every time. With a bit of practice and attention to detail, your grilling skills will shine, and your guests will be blown away by your deliciously juicy steak!

Final Tips for the Perfect Tomahawk Steak

Grilling a tomahawk steak is an experience, and it’s one that’s well worth perfecting. While you now have all the essential steps and tips to grill your steak to perfection, here are a few final tips to make sure you hit every mark and impress your guests with your skills.

1. Don’t Rush the Process

Patience is key when it comes to grilling a thick tomahawk steak. Rushing through the cooking process can lead to uneven results, especially when you’re aiming for the perfect medium-rare.

• Tip: Allow your steak to rest at room temperature before grilling and give it time to cook on both indirect and direct heat. This ensures even cooking throughout.

2. Experiment with Flavors

A tomahawk steak is a blank canvas for bold flavors, so don’t be afraid to get creative with your seasoning and marinades. Whether you prefer a simple garlic and herb rub or a rich coffee-based marinade, experimenting with different flavor profiles can lead to a delicious new favorite.

• Tip: Try adding smoked paprika, cumin, or even a splash of Worcestershire sauce to your seasoning mix.

3. Master the Resting Time

Resting your steak isn’t just a suggestion—it’s crucial for locking in all that delicious juiciness. Skipping this step can result in a dry steak, so be sure to let your tomahawk steak rest for at least 10 to 15 minutes after grilling.

• Tip: Cover the steak loosely with aluminum foil to keep it warm while it rests.

4. Slice with Precision

When it comes to slicing your tomahawk steak, be sure to cut against the grain. This technique helps to break down the muscle fibers, making each bite more tender and enjoyable.

• Tip: For maximum tenderness, use a sharp, serrated knife and cut the steak into thick slices, ensuring everyone gets a nice portion of that mouthwatering marbling.

5. Celebrate Your Success

You’ve worked hard to grill the perfect tomahawk steak, so don’t forget to savor the moment! Pair it with a great bottle of red wine or a refreshing craft beer, and enjoy the fruits of your labor.

With these final tips, you’re all set to create a juicy, flavorful tomahawk steak that will be the centerpiece of any meal. Now, it’s time to fire up the grill, put your newfound knowledge into action, and impress everyone with your culinary expertise.

See more : How to Cook a Tomahawk Steak: 3 Quick and Delicious Methods

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Conclusion

Grilling the perfect tomahawk steak is a culinary adventure that yields mouthwatering results every time. By choosing the right cut, mastering the grilling techniques, and avoiding common mistakes, you’ll achieve a steak that’s tender, juicy, and full of flavor. Whether you’re a grill master or a beginner, this recipe ensures that every step is easy to follow, so you can confidently serve a steak that will have everyone asking for seconds.

So, fire up that grill, take your time, and savor the rich, smoky flavors of your tomahawk steak. With a little patience and these expert tips, you’re ready to elevate your grilling game and enjoy a steak that’s nothing short of perfection. Happy grilling!

FAQ: Grilling Tomahawk Steak

1. How long should I grill a tomahawk steak?

The grilling time depends on the thickness of the steak and your preferred level of doneness. On average, it takes about 4-6 minutes per side for a 1.5 to 2-inch thick tomahawk steak on high heat to get a good sear. After that, you can cook it over indirect heat or finish it with a reverse sear method. Be sure to use a meat thermometer to ensure the steak reaches your desired internal temperature.

2. What is the best way to cook a tomahawk steak?

The two most popular methods for grilling a tomahawk steak are:

• Reverse searing: Cook the steak over indirect heat first to gently raise its temperature, then finish with a high-heat sear for a caramelized crust.
• Traditional direct grilling: Start by searing both sides over high heat, then move the steak to indirect heat to finish cooking.

Both methods produce excellent results, so it comes down to your preference for a crispy exterior and a juicy interior.

3. Should I marinate a tomahawk steak?

While marinating a tomahawk steak isn’t necessary due to the rich marbling and natural flavor, you can certainly enhance it with a simple marinade if desired. A basic garlic, herb, and olive oil marinade can complement the steak’s bold flavors. Just make sure not to marinate for too long—2 to 4 hours is plenty to add flavor without overpowering the steak.

4. Can I cook a tomahawk steak on a charcoal grill?

Absolutely! A charcoal grill can add fantastic smoky flavor to your steak. The key is to create a two-zone fire, with one side for direct heat (for searing) and the other side for indirect heat (for finishing the cook). The smoky charcoal flavor will complement the steak’s rich beefiness, creating a deliciously layered taste.

5. What’s the best way to serve a tomahawk steak?

Once your tomahawk steak is grilled to perfection, let it rest before slicing. Serve it in thick, juicy slices, either on its own or with sides like grilled vegetables, garlic mashed potatoes, or a tangy chimichurri sauce. For beverages, pair it with a full-bodied red wine, bourbon, or a craft beer to round out the meal.

6. Can I cook a tomahawk steak on a gas grill?

Yes, cooking a tomahawk steak on a gas grill is just as effective as on a charcoal grill. Like with charcoal, you’ll want to set up a two-zone cooking system. Start by searing the steak over direct heat, then move it to indirect heat to finish. Using a meat thermometer is especially helpful here for precise doneness.

7. How do I know when my tomahawk steak is done?

The best way to check the doneness of your tomahawk steak is by using a meat thermometer. Here’s a quick guide:

• Rare: 120-125°F
• Medium rare: 130-135°F
• Medium: 140-145°F
• Medium well: 150-155°F
• Well done: 160°F+