Are you ready to transform your backyard into a five-star steakhouse? Master the art of grilling a show-stopping **Tomahawk steak** right at home and achieve results that rival any professional kitchen. This premium cut of beef, known for its impressive presentation and rich flavor, can deliver an absolutely incredible dining experience when prepared correctly. Forget guesswork; this comprehensive guide will walk you through every step, ensuring you grill the most succulent, perfectly cooked Tomahawk steak. And for an unparalleled flavor boost, we’ll finish it with a simple yet sublime garlicky herb butter.
If grilling isn’t an option for you, don’t worry! You can still enjoy a fantastic steak. Check out our detailed recipe for a pan-seared Ribeye steak, perfect for indoor cooking.
For many, the arrival of warm weather signals the glorious return of summer grilling. There’s a primal satisfaction that comes from cooking outdoors, especially when temperatures soar, turning our grills into the primary kitchen. Grilling offers a unique blend of smoky flavor and healthy cooking, but like any culinary skill, it requires practice and a keen understanding of the process. While it’s perfectly normal to overcook a few burgers while you’re learning the ropes, making a mistake with an expensive and magnificent cut like a Tomahawk steak can be disheartening.
The good news is, you don’t have to embark on a trial-and-error journey. I’ve spent countless hours perfecting the technique for grilling a Tomahawk steak, gathering the best tips and tricks to guarantee a sensational outcome every single time. My goal is to empower you to grill with confidence, producing a steak that’s tender, juicy, and bursting with flavor, leaving your guests utterly impressed.
Understanding the Tomahawk Steak: A Cut Above the Rest
Despite its imposing and visually striking appearance, the **Tomahawk steak** is essentially a ribeye steak that still has a significant portion of its rib bone attached. This extended bone, frenched for a clean, elegant presentation, gives it the distinctive “Tomahawk” axe-like look. This premium cut originates from the beef rib primal, renowned for yielding some of the most flavorful and succulent beef cuts available.
Along with the traditional ribeye, another famous cut from this same area is the Prime Rib (also known as Rib of Beef), often a centerpiece for holiday feasts. What sets the Tomahawk apart is not just its impressive bone, but also its substantial thickness, typically at least 2 inches (5 cm). This generous size means a single Tomahawk steak can comfortably feed a family or make a spectacular shared meal for two to three people.
While the sheer size and bone of a Tomahawk steak can feel intimidating to cook, rest assured that this is a prime cut of meat. Many home cooks often overthink grilling steaks, striving for perfection with technique when, in reality, the inherent quality of the beef is paramount. You can apply all the correct methods to a lesser cut, only to find it still disappointingly tough.
Conversely, it’s genuinely difficult to ruin a quality ribeye or Tomahawk steak. These cuts are inherently tender, incredibly juicy, and intensely flavorful due to their excellent marbling – the intramuscular fat that melts during cooking, basting the meat from within. Your primary task is to determine your preferred level of doneness. To achieve this consistently and confidently, investing in a reliable This is an affiliate link.meat thermometer is absolutely essential. With the right tools and these expert tips, you’re set for success.
Expert Tips for Grilling a Perfect Tomahawk Steak
Grilling a Tomahawk steak perfectly requires attention to detail and a strategic approach, particularly given its size. Follow these essential tips for a steakhouse-quality result:
- **Bring to Room Temperature:** Always remove your Tomahawk steak from the refrigerator at least one hour before grilling. Allowing it to come closer to room temperature ensures more even cooking throughout the thick cut, preventing a cold center.
- **Proper Seasoning and Preparation:** Season your steak generously with coarse salt and freshly ground black pepper. Don’t be shy – a large steak can handle a good amount of seasoning. Before placing it on the grill, gently pat the entire surface of the steak dry with paper towels. This crucial step removes surface moisture, which is key for developing that desirable, deeply flavorful crust (the Maillard reaction).
- **Mastering Two-Zone Grilling:** Due to its exceptional thickness, a Tomahawk steak benefits immensely from a two-zone grilling method. Start by searing the steak over direct, high heat to create a beautiful, caramelized crust on both sides. Once a good crust has formed, move the steak to the indirect heat zone. This allows the interior to cook gently and evenly to your desired doneness without burning the exterior.
- **Monitor Cooking Time and Doneness:** The exact time your steak spends on indirect heat will vary based on your preferred doneness and the thickness of the steak. For a typical 35 oz (1 kg) Tomahawk, aiming for medium-rare might take approximately 10-15 minutes on indirect heat. Remember, these are guidelines; a thermometer is your best friend.
- **The Indispensable Meat Thermometer:** This is arguably the most important tool for grilling success. An This is an affiliate link.instant-read meat thermometer eliminates all guesswork, guaranteeing your beef is cooked precisely to your liking every time. Insert it into the thickest part of the meat, avoiding the bone, for an accurate reading.
- **Target Internal Temperatures:**
- **Rare:** 125-130°F (52-54°C)
- **Medium-Rare:** 130-135°F (54-57°C)
- **Medium:** 135-140°F (57-60°C)
- **Medium-Well:** 140-145°F (60-63°C)
- **Well-Done:** 150°F (66°C) and above (not recommended for this cut!)
Keep in mind that the steak’s internal temperature will rise by a few degrees (known as carryover cooking) after it’s removed from the grill. So, pull it off just before it reaches your target temperature.
- **The Golden Rule: Rest Your Steak:** Once cooked, transfer the steak to a cutting board, tent it loosely with foil, and let it rest for at least 10 minutes (15-20 minutes for a Tomahawk is even better) before slicing. This resting period is crucial! It allows the muscle fibers to relax and reabsorb the juices that have migrated to the center during cooking, resulting in an incredibly tender and moist steak. Skipping this step will cause the juices to run out onto your board, leaving you with a drier, less flavorful steak.
Elevate Your Tomahawk: The Magic of Herb Butter and Sauces
While a perfectly grilled Tomahawk steak is a masterpiece on its own, I firmly believe that the right accompaniment can elevate it to an even higher plane. In my personal culinary philosophy, a steak truly shines when paired with a thoughtful sauce or a decadent compound butter. My website boasts several fantastic steak sauce recipes, with my all-time favorite being a classic Bearnaise Sauce – it’s incredibly rich, tangy, and a timeless pairing for beef.
However, for a magnificent Tomahawk, I particularly love the simplicity and intense flavor of a vibrant herb butter. It’s an effortless way to infuse fresh, aromatic notes directly into the steak as it melts. My preferred blend for Garlic Herb Butter typically involves high-quality softened butter blended with a medley of fresh, soft herbs. Parsley and dill are wonderful choices for their bright, herbaceous profiles, while a touch of green onions adds a subtle, peppery kick and a hint of oniony brightness – even if they’re not technically herbs, they contribute beautifully to the flavor complexity. And, of course, no herb butter is complete without garlic, whether it’s freshly minced for a pungent bite or roasted for a sweeter, mellower undertone.
The beauty of herb butter is its versatility. You can prepare it in advance, chill it, and then slice off a medallion to place directly on top of your hot, rested steak. The residual heat from the steak will gently melt the butter, allowing its fragrant herbs and garlic to seep into every glorious bite, adding an extra layer of richness and freshness that complements the beef perfectly.
More Delicious Steak Sauce Recipes to Explore
If you’re eager to expand your steak sauce repertoire, here are some other fantastic recipes that pair beautifully with a grilled Tomahawk or any other premium cut:
- Creamy Cognac Mushroom Steak Sauce: A luxurious, rich sauce perfect for special occasions.
- Mushroom Marsala Sauce: Earthy mushrooms simmered in a sweet Marsala wine reduction.
- Sicilian Lemon Herb Sauce Salmoriglio: A bright, zesty, and herbaceous sauce that cuts through the richness of the steak.
- Easy Bearnaise Sauce: The classic, buttery, tarragon-infused sauce that is a steakhouse staple.
Grilled Tomahawk Steak with Herb Butter
Author: Julia Frey of Vikalinka
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Learn how to grill the juiciest tomahawk steak at home to rival any steakhouse offering. This guide and recipe will teach you how to achieve a perfect crust and tender interior every time.
Ingredients
For the Herb Butter
- 250g/8oz butter, softened (salted or unsalted)
- 30g/1oz fresh herbs (a mix of parsley, dill, and green onions recommended)
- 2 cloves garlic, minced or roasted
For the Tomahawk Steak
- 1kg/2lb Tomahawk steak (about 2 inches thick)
- Coarse salt, to taste
- Freshly ground black pepper, to taste
Instructions
- **Prepare the Herb Butter:** In a bowl, combine the softened butter, minced garlic, and chopped fresh herbs. Mix well with a fork until thoroughly incorporated. For a smoother texture, you can use a food processor.
- **Form and Chill the Herb Butter:** Scrape the prepared herb butter onto a sheet of parchment paper or plastic wrap. Roll it into a log and twist the ends to seal. Refrigerate for at least 30 minutes, or until firm. This allows the flavors to meld and makes it easier to slice.
- **Prepare the Steak:** Remove the Tomahawk steak from the refrigerator at least one hour before cooking to allow it to come to room temperature. Season generously on all sides with coarse salt and freshly ground black pepper.
- **Preheat the Grill:** Preheat your grill to a high heat (around 400°F / 200°C) for direct searing, and prepare a secondary zone for indirect heat. If using charcoal, pile coals on one side; for a gas grill, light burners on one side only.
- **Sear the Steak:** Pat the surface of the steak dry with paper towels to remove any excess moisture. Place the steak over the direct, high heat. Grill, covered, for 4-5 minutes per side until a beautiful, deep brown crust forms. Don’t forget to sear the thick edges of the steak by holding it upright with tongs. For attractive grill marks, you can rotate the steak 45 degrees halfway through each side’s searing time.
- **Finish with Indirect Heat:** Once a satisfactory crust has developed, move the steak to the indirect heat zone of your grill. Close the lid and continue to cook for approximately 10-15 minutes, or until the internal temperature reaches your desired doneness. Use an instant-read meat thermometer inserted into the thickest part of the steak (avoiding the bone) to check. Aim for 130-135°F (54-57°C) for medium-rare or 135-140°F (57-60°C) for medium.
- **Rest the Steak:** Remove the steak from the grill and transfer it to a clean cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and incredibly juicy steak.
- **Slice and Serve:** Slice the rested Tomahawk steak against the grain. Top each slice or the entire steak with a generous amount of your chilled herb butter. The warmth of the steak will gently melt the butter, infusing every bite with rich flavor. Serve immediately and enjoy your perfectly grilled Tomahawk steak!
Nutrition
Calories: 621 kcal | Carbohydrates: 1g | Protein: 50g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 182mg | Sodium: 803mg | Potassium: 685mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 552IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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