How Long to Grill a Tomahawk Steak in 10 Essential Steps

To grill a tomahawk steak, start with a well-marbled 2-inch thick cut, seasoning it and letting it rest. Set your grill with direct and indirect heat zones. Sear the steak over high heat for 2-3 minutes per side to lock in juices. Then move it to indirect heat, cooking until the internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare). Let it rest before slicing. Follow these steps, and you’ll master perfect grilling every time. More tips will sharpen your grilling skills further.

Choose the Right Tomahawk Steak for Grilling

Before you fire up the grill, you need to pick the right tomahawk steak. Look for a steak that’s well-marbled with fat because those streaks melt during cooking, adding flavor and juiciness.

Choose a steak that’s about 2 inches thick; thinner cuts won’t give you that perfect crust and tender center.

Check the color—it should be a vibrant, rich red, indicating freshness.

The bone should be long and clean, resembling a tomahawk axe handle, which not only looks impressive but also helps with even cooking.

Finally, pick a steak that weighs around 2 to 3 pounds to ensure you get a generous portion.

Selecting the right steak sets the foundation for a delicious grilled tomahawk every time.

Prep Your Steak: Season, Rest, and Get Ready to Grill

Now that you’ve picked the perfect tomahawk steak, it’s time to get it ready for the grill. Start by patting the steak dry with paper towels; this helps the seasoning stick and promotes a better crust.

Season generously with salt and freshly ground black pepper on all sides—don’t be shy, the bone and fat can handle it. If you want, add garlic powder or your favorite steak rub for extra flavor.

After seasoning, let the steak rest at room temperature for about 30 to 45 minutes. This step guarantees even cooking and lets the flavors penetrate the meat.

While it rests, avoid covering it tightly to keep the surface dry. Once it’s ready, you’re all set to move on to grilling.

Set Up Your Grill With Direct and Indirect Heat Zones

When you fire up your grill, creating distinct direct and indirect heat zones lets you control the cooking process perfectly. Start by igniting one side of your grill while leaving the other side off or on low.

This setup gives you a hot zone for searing and a cooler zone for gentle cooking. If you’re using charcoal, push the coals to one side; with gas, simply turn on half the burners.

This way, you can move your tomahawk steak between zones as needed—sear over high heat, then transfer to indirect heat to finish cooking without burning.

Setting up your grill this way guarantees even cooking and helps maintain the steak’s juicy tenderness throughout the grilling process.

Start With a High-Heat Sear to Lock in Juices

Once your grill is set with direct and indirect heat zones, you’re ready to give your tomahawk steak a high-heat sear.

Place the steak directly over the hottest part of the grill. This intense heat quickly caramelizes the surface, creating a flavorful crust while locking in the juices. Don’t move the steak too soon; let it sear for about 2-3 minutes per side to develop those signature grill marks.

Use tongs to flip the steak gently, avoiding piercing it and losing precious juices. This initial searing step not only enhances flavor but also seals moisture inside, ensuring each bite stays tender and juicy.

After searing, you’ll move the steak to the indirect heat zone to finish cooking evenly.

Grilling Time: How Long to Cook Each Side?

Although the initial sear locks in flavor, you’ll need to monitor grilling time carefully to cook each side of your tomahawk steak perfectly. Timing depends on steak thickness and your preferred doneness.

Typically, after searing, grill each side for:

• 3-4 minutes for rare
• 4-5 minutes for medium-rare
• 5-6 minutes for medium
• 6-7 minutes for medium-well
• 7-8 minutes for well-done

Use a timer to avoid overcooking. Remember, flipping only once during grilling helps achieve an even crust. Keep the grill lid closed to maintain consistent heat.

Check doneness with a meat thermometer to hit your target temperature precisely. Following these timing guidelines guarantees your tomahawk steak cooks evenly, preserving juiciness and flavor without rushing or drying out the meat.

Finish Cooking Your Tomahawk Steak Over Indirect Heat

As you move past the initial sear, shift your tomahawk steak to the cooler part of the grill to finish cooking over indirect heat. This method cooks the steak evenly without burning the exterior.

Close the grill lid to trap the heat, creating an oven-like environment that gently brings the steak to your desired doneness. Keep the grill temperature steady, ideally between 250°F and 300°F, to avoid overcooking.

Resist the urge to flip the steak frequently; one or two turns are enough. Use tongs to handle the steak carefully, preserving its juices.

This slow finish is essential for a thick cut like the tomahawk, ensuring tenderness and a juicy interior while maintaining that perfect crust you achieved during searing.

Check Internal Temperature for Tomahawk Steak Doneness

After moving your tomahawk steak to indirect heat and letting it cook slowly, it’s time to check its internal temperature to guarantee it’s cooked just right. Use a reliable meat thermometer and insert it into the thickest part of the steak, avoiding bone contact.

Here’s what to aim for depending on your preferred doneness:

• Rare: 120°F to 125°F (49°C to 52°C)
• Medium Rare: 130°F to 135°F (54°C to 57°C)
• Medium: 140°F to 145°F (60°C to 63°C)
• Medium Well: 150°F to 155°F (65°C to 68°C)
• Well Done: 160°F+ (71°C+)

Checking the temperature guarantees your steak hits the perfect balance of juiciness and flavor without overcooking.

Let Your Steak Rest to Maximize Juiciness and Flavor

When you remove your tomahawk steak from the grill, resist the urge to cut into it right away. Letting it rest for about 10 minutes allows the juices, which have been driven to the center during cooking, to redistribute throughout the meat. This step guarantees each bite stays moist and flavorful.

Wrap the steak loosely in foil to keep it warm without steaming, which could soften the crust. Avoid pressing down on the steak, as this squeezes out precious juices.

Resting also lets the temperature stabilize, finishing the cooking process gently. Skipping this essential pause means losing much of the effort you put into grilling, resulting in a less juicy, less satisfying steak. Patience here truly pays off.

Slice and Serve Your Tomahawk Steak Like a Pro

Although the steak has rested, slicing it correctly guarantees you get the most out of its rich flavor and tender texture.

Start by placing the tomahawk steak on a cutting board with the bone facing away from you.

Use a sharp, long knife to make clean, even slices across the grain to guarantee tenderness.

Remember to:

• Slice against the grain for maximum tenderness
• Cut the steak into 1/2-inch thick pieces
• Hold the knife steady for smooth cuts
• Serve slices on a warm plate to maintain temperature
• Garnish with fresh herbs or a sprinkle of finishing salt

Troubleshooting Common Tomahawk Grilling Mistakes

Grilling a tomahawk steak can be intimidating, but you don’t have to let common mistakes ruin your meal. If your steak ends up tough, you probably overcooked it—use a meat thermometer to hit medium-rare around 130°F. Don’t skip the rest period; it locks in juices and keeps the steak tender.

Burning happens when the grill is too hot or you leave the steak over direct heat too long; try searing quickly then move to indirect heat. If your steak sticks to the grill, make sure it’s clean and oiled before cooking.

Finally, uneven cooking often means you didn’t let the steak come to room temperature first. Avoid these pitfalls, and your tomahawk will turn out perfect every time.

Frequently Asked Questions

What Type of Wood Chips Enhance the Flavor of Grilled Tomahawk Steak?

You’ll want to use hickory, mesquite, or oak wood chips to enhance your tomahawk steak’s flavor. These woods add a rich, smoky taste that pairs perfectly with the steak’s bold, beefy profile.

Can I Use a Gas Grill Instead of a Charcoal Grill for Tomahawk Steaks?

Yes, you can use a gas grill for tomahawk steaks. It offers better temperature control and convenience, though you might miss some smoky flavor. Adding wood chips in a smoker box can help boost that smoky taste.

How Do I Store Leftover Tomahawk Steak Properly?

You should let your leftover tomahawk steak cool, then wrap it tightly in foil or plastic wrap. Store it in an airtight container in the fridge, and consume within 3-4 days for best flavor and safety.

Are There Vegetarian Side Dishes That Pair Well With Tomahawk Steak?

Yes, you can pair your tomahawk steak with grilled asparagus, roasted Brussels sprouts, or a fresh arugula salad. These vegetarian sides balance rich steak flavors and add vibrant, healthy textures to your meal.

What Wine Pairs Best With a Grilled Tomahawk Steak?

You’ll want a bold red like Cabernet Sauvignon or Malbec to match the steak’s rich flavors. These wines have enough tannins and body to complement the grilled, smoky taste perfectly. Don’t forget to chill slightly!

Conclusion

Grilling a tomahawk steak might seem intimidating, but with the right prep and timing, you’ll nail it every time. Choose quality meat, season well, and use both direct and indirect heat for perfect searing and cooking. Keep an eye on the internal temperature, let it rest, and slice confidently. Follow these steps, and you’ll impress yourself and your guests with a juicy, flavorful steak that’s worth every minute on the grill. Enjoy!