Introduction

There’s something undeniably primal and satisfying about sinking your teeth into a perfectly grilled tomahawk steak. That dramatic bone handle jutting out from a thick, juicy ribeye that’s sizzling with caramelized goodness on the outside and blushing with tenderness on the inside. It’s the showstopper of the steak world, and guess what? You don’t need to drop $100+ at a fancy steakhouse to experience this meaty masterpiece. Today, I’m showing you how to bring that steakhouse magic right to your backyard grill.

I still remember the first time I prepared a tomahawk steak for a dinner party. When I carried that magnificent cut to the table, conversation stopped mid-sentence. Jaws dropped. Phones came out for pictures. That’s the magic of the tomahawk – it creates an experience before the first bite is even taken.

What makes this recipe special isn’t just the impressive presentation, but how the reverse searing technique delivers consistent, edge-to-edge perfection that even steakhouse chefs would applaud. If you’ve tried my Butter-Basted Ribeye recipe, you’ll find this takes your steak game to an entirely new level of impressive.

So fire up that grill, grab your meat thermometer, and let’s transform your backyard into the hottest reservation in town tonight!

What is a Grilled Tomahawk Steak?

Ever wondered why we’re suddenly calling perfectly good ribeye steaks after Native American throwing axes? I mean, take one look at that dramatic, Flintstones-worthy bone handle extending from a gloriously thick cut of beef, and you’ll get it instantly! The tomahawk steak is essentially a ribeye with the entire rib bone still attached (often extending 5-8 inches), creating that distinctive “handle” that resembles its namesake weapon.

They say the way to a man’s heart is through his stomach, but with a tomahawk steak, I’d argue it’s through his primal instincts and Instagram feed! This cut has become the darling of steakhouses and social media for good reason – it combines substance and spectacle in one magnificent package. Ready to unleash your inner caveperson and impress everyone at your table? This tomahawk is calling your name!

Why You’ll Love This Grilled Tomahawk Steak:

First and foremost, the flavor profile of a tomahawk steak is absolutely extraordinary. The ribeye section offers the perfect balance of marbling that renders down during cooking, creating an incredibly juicy, buttery interior that’s packed with rich beefy flavor. The bone itself adds another dimension, imparting subtle complexity that boneless cuts simply can’t match.

The cost-saving benefits are substantial, even though tomahawks aren’t cheap. At steakhouses, you’ll easily pay $100-$150 for a single tomahawk experience. Making it at home cuts that cost by more than half while giving you complete control over the quality and preparation. Plus, you get the added satisfaction of mastering a restaurant-worthy technique.

The simplicity of seasoning – just kosher salt, freshly cracked black pepper, and aromatic herbs – allows the natural flavors of this premium cut to shine. When finished with compound herb butter that melts seductively over the hot steak, you’ll create a silky, flavor-packed experience that rivals any high-end steakhouse. If you’ve tried my Porterhouse Steak recipe, you’ll notice similar techniques but with the theatrical flair that only the tomahawk can deliver. I promise you’ll never look at home grilling the same way again!

How to Make Grilled Tomahawk Steak:

Quick Overview

This showstopping grilled tomahawk steak is surprisingly approachable, using a foolproof reverse searing technique that guarantees steakhouse-quality results every time. The method creates a perfect medium-rare interior with a spectacular crust that’s enhanced with aromatic herbs and finished with a luscious compound butter. While it takes about 1 hour from start to finish, most of that is hands-off cooking time as you slowly bring the steak to temperature before the final sear.

Key Ingredients for Grilled Tomahawk Steak:

1 tomahawk ribeye steak (32-40 oz, about 2 inches thick)
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
4 sprigs fresh rosemary
6 sprigs fresh thyme
6 cloves garlic, smashed
4 tablespoons high-quality unsalted butter, softened
1 tablespoon olive oil
1 tablespoon chopped fresh parsley (for garnish)

Step-by-Step Instructions:

Prep the steak: Remove your tomahawk steak from the refrigerator 1-2 hours before cooking to allow it to come to room temperature. This ensures more even cooking. Pat the steak completely dry with paper towels. Moisture is the enemy of a good sear!
Season generously: Mix the salt and pepper in a small bowl. Season the steak liberally on all sides, including the edges and bone. Don’t be shy – this is a thick cut of meat that needs proper seasoning to enhance its natural flavors.
Prepare your grill for dual-zone cooking: Light one side of your grill to medium-low heat (about 250°F). Leave the other side unlit for indirect cooking. For a charcoal grill, pile the hot coals on one side only.
Start with indirect heat: Place the tomahawk on the cooler side of the grill, away from direct flame. Insert a meat thermometer into the thickest part of the steak, avoiding fat and bone. Close the lid.
Cook slowly: Let the steak cook indirectly until it reaches an internal temperature of 115°F for medium-rare (about 45-60 minutes depending on thickness). This slow cooking ensures even doneness throughout the steak.
Prepare the herb butter: While the steak is cooking, mix the softened butter with 1 tablespoon each of finely chopped rosemary and thyme, and 1 minced garlic clove. Form into a disk and refrigerate.
Increase the heat: Once your steak reaches 115°F, remove it from the grill temporarily. Increase the heat on the direct side to high (about 500-600°F).
Sear with herbs and garlic: Brush the steak with olive oil. Place the remaining herb sprigs and smashed garlic directly on the hot side of the grill. Place the steak directly above them, over high heat.
Develop the crust: Sear the steak for 2-3 minutes per side until a beautiful crust forms and the internal temperature reaches 125-130°F for medium-rare. Use tongs to hold the steak on its edges to sear those as well.
Rest properly: Remove the steak to a cutting board and immediately top with a slice of the herb butter. Tent loosely with aluminum foil and rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Slice and serve: Carve the steak by slicing along the bone to remove the meat, then cut across the grain into thick slices. Return the slices to the bone for presentation, and garnish with fresh parsley.

What to Serve Grilled Tomahawk Steak With:

This magnificent centerpiece deserves equally impressive supporting actors. For a classic steakhouse experience, pair your tomahawk with creamy Garlic Mashed Potatoes or crispy Rosemary Roasted Potatoes that can soak up those delicious meat juices.

Add a touch of brightness with grilled asparagus or a Wedge Salad with blue cheese dressing and bacon crumbles. For a truly decadent meal, add a side of Mushrooms Sautéed in Red Wine with thyme and shallots.

For beverages, a bold red wine like Cabernet Sauvignon or Malbec complements the rich, beefy flavors beautifully. If you prefer cocktails, an Old Fashioned provides the perfect balance of sweetness and complexity to match your show-stopping steak.

Top Tips for Perfecting Grilled Tomahawk Steak:

Invest in a good meat thermometer: Temperature control is absolutely crucial for a perfect tomahawk. A wireless probe thermometer lets you monitor the internal temperature without repeatedly opening the grill.
Don’t skimp on the resting period: Those 10 minutes of resting might feel like torture when you’re eager to dig in, but they’re essential for redistributing juices throughout the meat. Cut too soon, and those precious flavors will end up on your cutting board instead of in each bite.
Adjust cooking time based on thickness: Tomahawks can vary significantly in thickness. A 2-inch steak will take longer than a 1.5-inch cut. Always cook to temperature, not time.
Consider dry-brining: For next-level flavor, season your steak with salt 24 hours in advance and leave it uncovered in the refrigerator. This dry-brining process enhances the meat’s natural flavor and helps develop a better crust.
Use real charcoal if possible: While gas grills work fine, the smoky flavor from hardwood charcoal adds an extra dimension that complements the robust beef flavors.
Don’t be afraid of butter: That final pat of compound butter might seem indulgent, but it creates a silky sauce that takes the steak to new heights.

Storing and Reheating Tips:

While tomahawk steaks are typically enjoyed fresh off the grill, leftovers can still be delicious when handled properly. Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Be sure to let the steak cool completely before refrigerating to prevent condensation that could make it soggy.

For reheating, avoid the microwave at all costs as it will turn your perfectly cooked steak into a rubbery disappointment. Instead, bring the steak to room temperature, then heat it gently in a 275°F oven until it reaches about 110°F internally (about 15-20 minutes). Finish with a quick sear in a hot cast-iron skillet with a touch of butter to revive the crust.

Alternatively, thinly slice cold leftover steak for luxurious sandwiches, or chop it for use in breakfast hash, steak salads, or tacos – transforming yesterday’s showstopper into today’s gourmet meal.

Grilled Tomahawk Steak

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