This Grilled Tomahawk Steak is the perfect recipe to cook when you are out to impress your family or friends! The thick ribeye steak with the frenched rib bone laying on a wooden cutting board! What could be better than that?
Grilling a great steak is almost like an art form, the perfect grill marks, cooked to the exact doneness as requested by your friends and family. Here are a couple of other great grilled steak recipes for you to try! This Grilled Steak with Garlic Butter Mushrooms is amazing, and this Grilled Flank Steak is superb!
What do I need to grill a tomahawk Steak?
You should ask your butcher for the exact size of tomahawk steak that you would like. Besides that, all you need is a few herbs and spices, and you are good to go. Oh, and don’t forget the butter to finish!
- Tomahawk steak
- Kosher salt
- Fresh ground pepper
If you can, try to use fresh herbs, but if they aren’t available or are out of season, dried herbs will do just fine. You will also want to make sure you have a nice hot grill ready for your steak. It doesn’t matter if you are cooking over a gas or charcoal grill; you need to cook this over high heat.
PReparing your Tomahawk steak for the grill
Make sure that you remove the steak from the refrigerator at least 30 minutes before you are planning to start grilling it. It is very important to have your meat at or close to room temperature before you start cooking it.
Generously salt and pepper on both sides of the steak while it is coming to room temperature. In addition, in a small bowl, combine the butter, minced garlic, thyme, rosemary, and oregano. Mix well and then set aside.
How should a tomahawk steak be cooked?
Preheat your grill to hot or high heat. You will want it to be 475 – 500 degrees F. Once it is preheated, place your steak on the grill and sear each side for 4-5 minutes. You are looking for a nice sear with dark grill marks on both sides.
Once you have seared the steak, reduce the heat on your grill to low, around 300 degrees F. Close the lid and continue to cook the steak for another 5-10 minutes, depending upon the thickness of your steak.
The best way to know when your tomahawk steak is done is with an instant-read thermometer.
I use my trusty Thermoworks Thermapen instant-read meat thermometer. It is quick, easy to use, and gives me an exact temperature in a second every time!
This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.
You are looking for an internal temperature of 125 – 130 degrees F for medium-rare. Don’t worry if that seems a little low. Trust me; if you leave it on the grill until the temperature reaches 135 – 140 degrees F, it will be overdone after you allow your steak to rest.
Like I mentioned now, you have to let your steak rest for 7 – 10 minutes. You don’t have to wrap it in foil; just allow it to sit on your cutting board. You should season the steak right off the grill with a sprinkle of finishing Kosher salt.
While it’s resting, place the garlic butter mixture on the steak and allow it to start to slowly melt as the meat rests.
If you are using a charcoal grill rather than a gas grill, you will want to set it up so that all your coals are on one side that you can use to sear your steak. Leave the other side cool (indirect heat) so that you can move the steak over after it has seared to continue cooking the steak until it is done.
Serving your Tomahawk Steak
I like to slice the tomahawk steak into 1/2 inch slices right on the cutting board after it has been allowed to rest. Make sure that you are cutting against the grain of the steak for the best results.
I find that one tomahawk steak will easily serve 2 people. Also, I like to serve it with some side dishes, maybe some greens, like a simple salad. Or, if you want, you can grill up some of your favorite vegetables like these BBQ Wok Veggies or a couple of Baked Potatoes. If you are looking for a fantastic side to complement your tomahawk steak, why not try these Garlic Butter Roasted Mushrooms!
Look at how tender and juicy that steak looks! A tomahawk steak is actually just a really good quality ribeye steak, but the difference is presentation and taste! With the rib bone attached, it just looks so much more elegant, plus the bone adds a little more flavor. This cut of meat is very much like something you might get in a high-end steak house. But you can grill one up at home for much less!
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Pin it HERE!!
- 24-ounce tomahawk steak (1 ½ - 2 inches thick)
- ¼ cup butter softened
- 3 cloves of garlic, minced
- 1 tsp each of fresh thyme, rosemary, and oregano, finely chopped
- Kosher salt and fresh ground pepper
- Remove the steak from the refrigerator at least 30 minutes before you are planning to start cooking. It must come up to room temperature before you put it on the grill.
- Generously salt and pepper on both sides of the steak while it is coming to room temperature.
- In a small bowl, combine the butter, garlic, and all the chopped fresh herbs. Mix well and set aside.
- Preheat your grill to high heat, 475 - 500 degrees F.
- Place the steak on the grill and sear each side for 4-5 minutes. You are looking for a good sear with dark grill marks on both sides.
- Reduce the temperature of the grill to medium-low (300 degrees F.) and continue to cook the steak with the lid closed for another 7-10 minutes.
- Make sure you have an instant-read thermometer handy. You are looking for an internal temperature of 130 degrees F for medium-rare. Don’t worry; the steak will continue to cook. Trust me; if you leave it on the grill until 135 F – 140 F, it will be overdone.
- Remove the steak to a cutting board and sprinkle Kosher salt on the top of the steak again. This added an extra bump of flavor to the steak. Allow it to rest for about 7 - 10 minutes. Place the garlic herbed butter mixture on top of the steak as it rests.
- Slice the steak into ½ inch wide slices making sure you are cutting against the grain.
- Serve with your favorite vegetables, salad, or other side dishes. Enjoy!!
If you are using a charcoal grill, prepare the grill for indirect cooking, with coals on one side of the grill and no coals on the other side of the grill.
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John Boos Reversible 21 Inch Wide 1.5 Inch Thick Au Jus Carving Cutting Board with Deep Juice Groove, 17 x 21 x 1.5 Inches, Walnut
Hammer Stahl Carving Knife and Fork Set - German High Carbon Stainless Steel - Ergonomic Quad-Tang Pakkawood Handles - Professional Meat Carving Knife Set
Char-Broil 463352521 Performance 4-Burner Cart Style Liquid Propane Gas Grill, Stainless Steel
Amount Per Serving: Calories: 1166Total Fat: 86gSaturated Fat: 39gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 391mgSodium: 526mgCarbohydrates: 4gFiber: 2gSugar: 0gProtein: 90g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.