
The Tomahawk steak is a meaty masterpiece, sure to impress any backyard barbecue crowd. It is a thick-cut ribeye with a long bone still attached, giving it a signature flavour and unique look. Tomahawk steaks are best cooked on the grill, but pan-seared, oven-broiled, or even smoked are also great choices.
One of the best ways to cook a Tomahawk steak is to use the reverse sear method. This involves cooking the steak on low heat until the desired internal temperature is reached, then removing the steak from the grill and cranking the heat up to sear.
This guide will walk you through the steps to grill the perfect Tomahawk steak on a gas BBQ.
Characteristics | Values |
---|---|
Steak type | Tomahawk |
Steak weight | 2.5-3 pounds |
Steak thickness | 2 inches |
Bone length | 5-12 inches |
Grill type | Gas |
Steak preparation | Thawed, seasoned, room temperature |
Grill preparation | Preheated to high |
Sear time | 1-2 minutes each side |
Grill temperature | Medium |
Grill time | 20-22 minutes for a 2-inch steak |
Steak temperature | 130°F |
Rest time | 5 minutes |
Steak temperature after resting | 135°F |
What You'll Learn
Choosing the right steak
The tomahawk steak is a cut above the rest – quite literally. This impressive, thick-cut ribeye is a bone-in steak, with a long, French-trimmed bone left attached, resembling a tomahawk axe. It's a showstopper, and it tastes as good as it looks.
When choosing your tomahawk, look for a nice, red colour with white flecks of fat marbling throughout the meat. This fat will melt as the steak cooks, resulting in a juicy, tender texture. The spinalis muscle that arches across the top of the ribeye is a good indicator of flavour, so don't skimp here – you're looking for a thick, well-marbled cut of beef.
You can buy tomahawk steaks from your local butcher, high-end grocery stores, or online. They are an expensive cut, so it's worth shopping around. A good tomahawk will set you back a pretty penny, but it's worth it for a special occasion.
Once you've chosen your steak, make sure you thaw it completely before cooking. This can take up to 72 hours in the refrigerator. Then, remove your steak from the refrigerator 30 minutes to two hours before cooking to bring it to room temperature.
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Preparing the steak
The tomahawk steak is a thick cut of meat, so it's important to take it out of the fridge about an hour before you plan to start cooking. This will allow it to come to room temperature.
When you're ready to start, pat the steak dry with a paper towel and season it generously with salt and pepper on all sides. Don't be shy with the seasoning—a thick steak like this can take it. You can also add some garlic powder if you like.
At this point, you should also wrap the exposed bone in foil to prevent it from burning.
Now, you're ready to start grilling!
If you're using a gas grill, light only one burner, preferably a side burner, and preheat the grill to around 225°F. Place the steak as far from the direct heat as possible and grill with the lid closed for about 45 minutes, flipping the steak every 10 minutes.
For a charcoal grill, light your charcoal using a chimney starter and set up a three-zone fire. Place the lit charcoal in the lower area of the grill, pushing most of it to one side. This will be your direct heat zone. The side with no coals is your indirect heat zone, where you'll place the steak.
Grill the steak for about 45 minutes, flipping it every 10 minutes, until it reaches an internal temperature of 130°F for medium-rare doneness.
Sear for a Great Crust
Once the steak has reached your desired level of doneness, it's time to sear it for a delicious crust. Turn the burners on high or spread out your hot charcoal and place the steak directly over the heat source. Sear for 3-5 minutes, flipping the steak every 30 seconds, until you have a nice browned crust.
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Pre-heating the grill
Firstly, remove the steak from its packaging and pat it dry with paper towels. This will help to remove any excess moisture and ensure that the steak cooks properly. Next, wrap the exposed bone in foil. This will prevent it from burning during the cooking process.
For a gas grill, you will only need to light one burner. If your grill has three or more burners, light one of the side burners, never the middle one. The steak will be cooked in the zone furthest away from the lit burner. Preheat your grill to around 225°F.
If you are using a charcoal grill, the process is slightly different. Light your charcoal using a chimney starter and set up a three-zone fire. Place the lit charcoal in the lower area of the grill, then use a long, heat-proof tool to push the charcoal to one side, creating a pile on one-third of the grill. The middle and opposite one-third of your grill should be clear of coals. This clear area is your indirect heat zone, where you will cook your steak. The side with the coals will be used to sear the steak and create a great crust.
Once your grill is set up and preheated, you are ready to start cooking your Tomahawk steak! Place your steak on the grill as far away from the direct heat as possible, and close the lid. For a medium-rare steak, grill for approximately 45 minutes, flipping the steak every 10 minutes, until the internal temperature reaches 130°F.
After the steak has reached the desired internal temperature, it's time to sear it for a great crust. Turn your burners to high heat and use direct heat for the sear by placing the steak directly over the hot burners or charcoal. Flip the steak every 30 seconds for 3-5 minutes, or until your desired level of browning is achieved.
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Grilling the steak
Now that you've selected the perfect tomahawk steak, it's time to start grilling. Here's a step-by-step guide to help you achieve the perfect result:
Step 1: Prepare the Steak
Remove the steak from the refrigerator and let it come to room temperature. This usually takes about an hour. In the meantime, preheat your gas grill to a high setting. You want the grill to be nice and hot before placing the steak on it.
Step 2: Seasoning
Generously season both sides of the steak with coarse salt and pepper or your preferred steak seasoning. Don't forget to season the sides of the steak as well. You can also add other seasonings like garlic powder or rosemary, but keep in mind that salt and pepper are the most important for enhancing the natural flavour of the beef.
Step 3: Grill Setup
For a gas grill, you will only light one burner. If your grill has three or more burners, light one of the side burners, never the middle one. This creates an indirect heat zone, which is crucial for cooking the steak evenly without burning it. Place the steak as far from the direct heat as possible.
Step 4: Sear the Steak
Place the steak on the hot grill and sear both sides for 1-2 minutes. This will create a beautiful crust on the surface of the steak. After searing, move the steak to the indirect heat zone and continue grilling.
Step 5: Monitor Temperature
Use a meat thermometer to monitor the internal temperature of the steak. For a medium-rare steak, you're aiming for an internal temperature of 130-135°F (54.4-57.2°C). Depending on the thickness of your steak, this can take anywhere from 20 to 45 minutes. Remember to flip the steak periodically to ensure even cooking.
Step 6: Rest the Steak
Once the steak reaches the desired internal temperature, remove it from the grill and let it rest for 5-10 minutes. This is a crucial step as it allows the juices to redistribute, ensuring a juicy and tender steak. Cover the steak loosely with foil to keep it warm during this time.
Step 7: High-Temperature Sear (Optional)
For an extra crispy crust, you can finish the steak with a high-temperature sear. Turn your grill burners to high heat and place the steak directly over the flames. Sear each side for 30 seconds to 1 minute, being careful not to burn the bone.
Step 8: Slice and Serve
Your tomahawk steak is now ready to be sliced and served. You can eat it right off the bone or slice it into portions to share with your family and friends. Don't forget to top it with a pad of butter and some freshly cracked black pepper for added flavour and texture. Enjoy your perfectly grilled tomahawk steak!
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Resting the steak
While the steak is resting, you can prepare some salted butter to spoon or spread over the steak before serving. The butter will melt over the steak, adding extra flavour and moisture. You can also add some freshly cracked black pepper on top of the steak.
It is important to note that the steak will continue to cook during the resting period, so it is best to remove it from the grill when it is about 5°F away from your desired internal temperature. This is called "carryover cooking", and it will result in a final internal temperature of 135°F for a medium-rare steak.
If you are using a gas grill, turn the burners to high heat for the final sear. Place the steak directly over the hot burners for a great crust, flipping it every 30 seconds for 3-5 minutes or until the desired level of browning is achieved.
Finally, it is important not to slice into the steak immediately after removing it from the grill. Letting the steak rest will give the juices time to sink back into the meat, keeping it moist and flavourful.
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Frequently asked questions
Remove the steak from the fridge and season with salt and pepper. Allow the steak to come to room temperature before grilling.
Preheat your grill to a high temperature. Sear the steak for 1-2 minutes on each side, then reduce to medium heat.
For a 2-inch steak, grill for 20-22 minutes for medium-rare. Use a meat thermometer to check the internal temperature, which should be 130°F.
Allow the steak to rest for 5-10 minutes before serving. This lets the juices redistribute and ensures a juicy, tender steak.