Grilled Tomahawk Steak

A perfectly grilled Tomahawk Steak is the ultimate centerpiece for a special dinner. This impressive bone-in ribeye is known for its long bone, generous marbling, rich beef flavor, and beautifully browned crust. With just a few simple seasonings and the right grilling technique, you can create a steak that is juicy, tender, and packed with smoky, savory flavor.

The key to a great Tomahawk Steak is cooking it slowly enough to warm the center without burning the outside, then finishing it over high heat to create that deep, flavorful crust. A short resting period allows the juices to settle back into the meat before slicing.

Serve this steak with grilled vegetables, roasted potatoes, garlic butter, creamed spinach, or a crisp salad for an unforgettable steakhouse-style meal at home.

Prep Time: 15 minutes
Grill Time: 25–35 minutes
Resting Time: 10–15 minutes
Total Time: About 1 hour
Servings: 2–4
Calories: Approximately 750–900 per serving, depending on portion size and trimming

Ingredients

For the Steak

1 Tomahawk ribeye steak, about 2–2½ inches thick and 2–3 lb
2 tbsp olive oil
2 tsp kosher salt
1½ tsp freshly cracked black pepper
1 tsp garlic powder
1 tsp onion powder

Optional Garlic Herb Butter

4 tbsp unsalted butter, softened
2 cloves garlic, finely minced
1 tbsp fresh parsley, chopped
1 tsp fresh rosemary, finely chopped
½ tsp black pepper

For Garnish

Fresh rosemary or thyme
Flaky sea salt
Lemon wedges, optional

Instructions

1. Prepare the Tomahawk Steak

→ Remove the steak from the refrigerator about 30–45 minutes before grilling. Letting it lose some of its chill helps it cook more evenly.

→ Pat the steak completely dry with paper towels. A dry surface is important for developing a deep, browned crust.

→ Trim away any loose pieces of fat or silver skin if necessary, but leave the main fat cap intact for flavor.

2. Season Generously

→ Brush the steak lightly on all sides with olive oil.

→ Combine the kosher salt, black pepper, garlic powder, and onion powder.

→ Season the steak generously on both sides, including the edges.

→ Gently press the seasoning into the meat rather than rubbing it aggressively.

For an even deeper flavor, you can season the steak several hours ahead of time and keep it uncovered in the refrigerator. Remove it from the refrigerator about 30–45 minutes before grilling.

3. Prepare the Grill

→ Preheat your grill with two cooking zones: one side for indirect cooking at approximately 250–300°F (120–150°C) and another side over high heat for searing.

→ Clean and lightly oil the grill grates.

A two-zone setup is especially useful for a thick Tomahawk because cooking it entirely over high heat can cause the outside to become overly charred before the center reaches the desired temperature.

4. Start Cooking Over Indirect Heat

→ Place the Tomahawk Steak on the cooler side of the grill, away from direct flames.

→ Close the lid and allow the steak to cook slowly.

→ Turn the steak occasionally so it cooks evenly.

→ Continue grilling until the internal temperature is approximately 10–15°F below your desired final temperature.

Approximate targets:

Rare: remove around 115–120°F
Medium-rare: remove around 125–130°F
Medium: remove around 135–140°F
Medium-well: remove around 145°F

Cooking time can vary significantly depending on the steak’s thickness, starting temperature, grill temperature, and weather, so an instant-read thermometer is much more reliable than time alone.

5. Make the Garlic Herb Butter

→ While the steak cooks, combine the softened butter, minced garlic, parsley, rosemary, and black pepper in a small bowl.

→ Mix until evenly combined.

→ Set aside at room temperature.

You can also shape the butter into a small log, wrap it in parchment, and refrigerate it until firm. Slice a piece and place it over the hot steak before serving.

6. Sear the Steak

→ Once the steak reaches your target pre-sear temperature, carefully move it to the hottest part of the grill.

→ Sear for approximately 1–2 minutes per side.

→ Sear the edges as well, especially the fat cap, to encourage browning and render some of the surface fat.

→ Rotate the steak slightly during searing if you want attractive grill marks.

→ Keep a close eye on the steak during this stage because the fat dripping onto the flames can cause flare-ups.

7. Check the Final Temperature

→ Remove the steak from the grill when it reaches your preferred final temperature.

Remember that the internal temperature can continue rising slightly while the steak rests.

For a classic juicy steak, many people prefer medium-rare, but the final doneness is a personal preference.

8. Rest the Steak

→ Transfer the Tomahawk Steak to a cutting board.

→ Place a small spoonful of garlic herb butter on top.

→ Loosely tent the steak with foil and let it rest for 10–15 minutes.

Do not cut into the steak immediately. Resting gives the juices time to redistribute throughout the meat.

9. Slice and Serve

→ Remove the foil and place the steak on a large cutting board or serving platter.

→ Slice the meat away from the bone, then cut it into thick slices against the grain.

→ Finish with a little flaky sea salt, fresh rosemary, and another spoonful of garlic herb butter if desired.

→ Serve immediately while the steak is warm and juicy.

Helpful Tips

Choose a well-marbled steak: Marbling is one of the reasons ribeye is so flavorful. Look for even white fat throughout the meat rather than large areas of lean meat.

Dry the steak well: Moisture on the surface creates steam instead of browning. Patting the steak dry helps produce a better crust.

Use a thermometer: Because Tomahawk steaks are thick, cooking by time alone can be unreliable. An instant-read thermometer gives you much better control.

Don’t press the steak: Avoid repeatedly pressing the steak with tongs or a spatula. This can push juices out of the meat.

Watch flare-ups: The fat cap can drip onto the flames. Move the steak to a cooler area temporarily if flames become excessive.

Rest before slicing: A thick steak benefits from a proper resting period. This also makes slicing easier.

Serving Suggestions

Tomahawk Steak pairs beautifully with classic steakhouse sides:

Garlic mashed potatoes
Crispy roasted potatoes
Grilled asparagus
Creamed spinach
Buttered corn
Roasted Brussels sprouts
Grilled mushrooms
Caesar salad
Fresh garden salad
Garlic bread

For a restaurant-style presentation, place the sliced steak back beside its bone on a large wooden board and serve with a small bowl of garlic herb butter.

Variations

Garlic Butter Tomahawk: Skip the dry seasoning additions and finish the grilled steak generously with garlic herb butter.

Rosemary Pepper Steak: Increase the freshly cracked black pepper and add finely chopped fresh rosemary to the seasoning.

Smoky Grilled Steak: Add ½ teaspoon smoked paprika to the seasoning mixture.

Chimichurri Tomahawk: Serve the grilled steak with fresh chimichurri made from parsley, garlic, olive oil, red wine vinegar, and herbs.

Coffee-Rubbed Steak: Add a small amount of finely ground coffee to the seasoning for a deeper, smoky flavor.

Storage

Store leftover steak in an airtight container in the refrigerator for up to 3–4 days.

For best texture, slice only the amount you plan to serve and keep the remaining steak whole.

To reheat, warm the steak gently in a covered skillet over low heat with a small amount of butter. Avoid high heat, which can quickly overcook the meat.

Leftover slices are also delicious in steak sandwiches, salads, wraps, tacos, or bowls.

Nutrition Information

Approximate nutrition per serving will vary substantially depending on the steak’s size, trimming, and serving portion.

For a large serving, approximately:

Calories: 750–900
Protein: 65–75g
Fat: 50–65g
Saturated Fat: 20–25g
Carbohydrates: 2–4g
Fiber: 0–1g
Sugar: 0–1g
Sodium: 700–900mg

Nutrition estimates are provided as a general guide and can vary according to the exact cut and ingredients used.

Frequently Asked Questions

What is a Tomahawk Steak?
A Tomahawk is a bone-in ribeye steak with a long section of rib bone left attached. It is essentially a thick-cut ribeye presented with the bone exposed.

How thick should a Tomahawk Steak be?
A steak around 2–2½ inches thick is ideal for the two-zone grilling method because it gives you enough time to develop a crust without overcooking the center.

Should I marinate a Tomahawk Steak?
Marinating isn’t necessary. A high-quality, well-marbled Tomahawk has plenty of natural flavor. Salt, pepper, garlic, and herbs are enough to complement the beef.

Can I grill it entirely over direct heat?
You can, but for a very thick steak, the reverse-sear or two-zone method gives you greater control over the internal temperature while still creating a flavorful crust.

How long should I rest the steak?
Rest the steak for approximately 10–15 minutes before slicing.

What temperature should Tomahawk Steak be cooked to?
The preferred final temperature depends on your desired doneness. Use an instant-read thermometer rather than relying only on cooking time.

Final Tip

The secret to an incredible Grilled Tomahawk Steak is low-and-slow cooking followed by a very hot sear. This approach gives the thick ribeye time to heat evenly while the final sear creates the dark, flavorful crust everyone loves. Finish it with garlic herb butter, let it rest, slice it against the grain, and serve it immediately for a steakhouse-style dinner at home.