Grilled Tomahawk Steak
Intermediate 1.5 hours 2-3 people Charcoal / Gas

Grilled Tomahawk Steak

A tomahawk steak is essentially a long-bone ribeye — beautiful, theatrical, and intimidating. The trick to nailing it is the reverse sear: cook it low and slow until almost there, then sear the crust at the end. Here's the method.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

FreshThis recipe was last reviewed on May 30, 2026.

Ingredients

  • 1 tomahawk ribeye (2-2.5 inches thick, 2-3 lbs)
  • Kosher salt (about 1 tbsp)
  • Freshly cracked black pepper
  • 2 tbsp neutral oil
  • 4 tbsp butter
  • 4 sprigs fresh rosemary or thyme
  • 4 cloves garlic, smashed

Step by Step

1

Dry brine 24 hours ahead

Salt the steak generously on all sides and refrigerate uncovered overnight. This pulls moisture out, then back in seasoned — better flavor and a drier surface for searing.

2

Bring to room temperature

Pull the steak out 45-60 minutes before cooking. A cold steak cooks unevenly. Pat completely dry and add fresh cracked pepper.

3

Set up two-zone heat at 225°F

Build a fire on one side, leaving the other empty. For pellet/gas, set to 225°F. Place steak on the cool side, insert a probe, and cook until internal temp hits 115°F (about 45-60 min).

4

Sear over high heat

Crank the grill or move directly over coals once the chimney is glowing. Sear 90 seconds per side, then 30 seconds on the edges. Aim for a final internal temp of 125-130°F for medium-rare.

5

Baste with butter

In the last 60 seconds, add butter, garlic, and herbs to a cast iron pan over the heat. Tilt and baste the steak with the foaming butter for restaurant-level finish.

6

Rest, then slice

Rest 10 minutes, tented loosely with foil. Slice against the grain into ½ inch strips. Serve with flaky salt.

Pro Tips

  • Use a leave-in probe thermometer. Pulling at the right internal temp is the difference between perfect and overcooked.
  • The bone is mostly for show — it doesn't add much flavor. But it's a heat sink, so the meat right next to it cooks slower.
  • Save the bone for stock or hand it to the dog. It's been a long day for that bone.

Common Questions

Frequently Asked Questions

How long does Grilled Tomahawk Steak take to cook?
Total time is about 1.5 hours including prep and rest. It's intermediate — basic grill skills and a thermometer will get you across the line.
What grill do I need?
This recipe is written for a charcoal / gas. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
2-3 people. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Use a leave-in probe thermometer. Pulling at the right internal temp is the difference between perfect and overcooked.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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