How to Grill a Tomahawk Ribeye – Video (Step by Step)

🥩 What Exactly is a Tomahawk Ribeye Steak?

A Tomahawk Ribeye is essentially a standard ribeye steak that has retained at least five inches of its original rib bone. This distinctive long bone is meticulously trimmed of excess meat and fat, a process known as “frenching,” creating a clean, elegant handle-like appearance. This unique presentation is what gives the steak its signature “tomahawk” or “bone-in ribeye” name, reminiscent of a single-handed axe.

Beyond its striking visual appeal, the bone itself plays a crucial role during cooking. It acts as a natural insulator, protecting the adjacent meat from overcooking and contributing to a more even temperature throughout the steak. This results in an exceptionally juicy and tender steak that will undoubtedly be the centerpiece of any dinner table, leaving a lasting impression on all your guests.

Tomahawk Ribeye vs. Standard Ribeye: Key Differences

While both are cut from the rib section of the beef, the Tomahawk Ribeye stands apart from a standard boneless or short bone-in ribeye primarily due to its elongated rib bone and significantly larger size. These distinguishing features directly impact both its cooking process and its presentation.

A typical Tomahawk steak is usually cut from a larger rib primal, resulting in a single steak that weighs a minimum of two pounds, often exceeding three or even four pounds. This makes it ideal for sharing or for those with a truly hearty appetite. In contrast, a standard ribeye might weigh between 12-16 ounces.

Furthermore, the thickness of a Tomahawk steak is usually much greater than a standard ribeye. While a regular ribeye might be an inch thick, a Tomahawk commonly measures two inches or more in thickness. This substantial cut requires a different approach to grilling, demanding careful temperature management and longer cooking times to ensure it’s cooked perfectly from edge to edge without burning the exterior. We will delve into these specific cooking differences in detail to help you achieve a perfectly cooked Tomahawk steak every time.

Where to Purchase Your Tomahawk Ribeye Steak

Finding a Tomahawk Ribeye can be a bit more challenging than locating a standard ribeye steak. While conventional supermarkets readily stock various cuts of beef, these “Flintstone-sized” steaks are often considered specialty items. They are most commonly found in stores during peak grilling seasons, especially in the summer months, when demand for impressive cuts is high.

Recommended Sources: Butcher Shops, Online Markets, and Club Stores

Your best bet for sourcing high-quality Tomahawk steaks includes local artisan butcher shops, dedicated online meat markets, or large warehouse club stores such as Sam’s Club or Costco. These venues are more likely to carry premium cuts and often have knowledgeable staff who can help you select the best steak.

For example, the two magnificent Tomahawk Ribeye steaks featured in this guide were purchased from the reputable online meat market, Wild Fork Foods, primarily because my local stores didn’t have them in stock. Each steak weighed approximately 2.5 pounds and boasted excellent marbling, which is crucial for flavor and tenderness.

Understanding USDA Prime vs. Choice Beef

When selecting your steak, you’ll often encounter labels indicating “USDA Prime” or “USDA Choice.” These designations refer to the quality grade of the beef, primarily based on marbling (the intramuscular fat content) and the animal’s maturity. Understanding these grades can significantly influence your purchase decision and the overall eating experience.

USDA Prime: This is the highest quality grade, distinguished by abundant and evenly distributed marbling. This higher fat content contributes to exceptional tenderness, juiciness, and a richer flavor profile. Prime beef is typically sourced from young, well-fed cattle and is often found in high-end restaurants and specialty butcher shops. While it commands a higher price, many connoisseurs believe the superior taste and texture are well worth the investment.

USDA Choice: Still an excellent quality steak, Choice beef is the most widely available grade in supermarkets. It has less marbling than Prime, but enough to ensure good flavor and tenderness, especially in cuts like the ribeye. Choice steaks are a fantastic option for everyday grilling and offer a great balance of quality and affordability. For a thick cut like the Tomahawk, a well-marbled Choice steak can still deliver an incredibly satisfying result.

Ultimately, the choice between Prime and Choice depends on your budget and desired flavor intensity. Both can yield fantastic results when cooked correctly, but Prime will generally offer a more luxurious and flavorful experience.

How to Cook a Tomahawk Steak to Perfection

Now that you’ve secured your impressive Tomahawk Ribeye, it’s time to transform it into an unforgettable meal. Cooking these thick, bone-in beauties requires a slightly different approach than thinner cuts, but the reward is a ridiculously great-tasting, tender, and juicy steak. I’ll guide you through each critical step: from proper preparation and simple seasoning to the precise grilling technique and suggestions for delicious side pairings, ensuring your Tomahawk steak is perfect every time.

🔪 Prepping Your Tomahawk Steaks for Grilling

Getting your magnificent Tomahawk steaks ready for the grill is a straightforward process, but attention to a few key details will make a significant difference in the final result. The goal is to enhance the steak’s natural flavor without overpowering it. With just a little seasoning and proper tempering, these impressive cuts will be primed and ready for the heat.

Bringing Steaks to Room Temperature: Why it Matters

Before you even think about seasoning, it’s crucial to allow your Tomahawk steaks to come up to room temperature. This process, known as “tempering,” takes about 30 minutes to an hour after removing them from the refrigerator and placing them on your kitchen counter. Tempering is vital because it allows the steak to cook more evenly. A cold steak hitting a hot grill will cook unevenly, often resulting in a well-done exterior and a rare, cool interior. Room temperature steaks sear better and cook through more uniformly.

If your steaks are frozen, which is common if ordered online, plan ahead. Transfer them from the freezer to the refrigerator at least two full days before you intend to cook them. This slow defrosting method preserves texture and moisture.

In a pinch, if you’ve forgotten to defrost your steaks, a quicker method can be used. Place the wrapped (or vacuum-sealed) steaks in a bowl of cool, room-temperature water. Change the water every 30 minutes to keep it cool. This can significantly speed up the defrosting process without compromising the meat’s quality.

Hint: Never use hot water for defrosting, as this can prematurely cook the exterior of the steak and create a breeding ground for bacteria. Cool, room-temperature water is the safest and most effective method for accelerated defrosting.

Perfectly Seasoning Your Tomahawk Steak

Once your steaks have reached room temperature, it’s time for seasoning. For my Tomahawk Ribeye recipe, I use an equal ratio of sea salt and freshly cracked black pepper, with about half that amount of garlic powder. Combine these three ingredients thoroughly in a small dish.

Pat the steaks dry with paper towels before applying the seasoning. This step is crucial for achieving a superior crust, as moisture on the surface will prevent proper searing. Then, liberally sprinkle the seasoning mixture over all sides of the room-temperature steaks, including the edges. Don’t be shy; these thick cuts can handle a generous coating. The goal is to create a flavorful crust that will develop beautifully on the grill.

Unlike some marinades, this dry rub doesn’t require extended time to “marinate” into the meat. The seasoning can be applied right before you place the steaks on the grill. The simple act of salting the surface helps draw out moisture, which then reabsorbs, contributing to a juicier interior and an excellent crust.

Grilling Your Tomahawk Steaks: The Art of the Perfect Sear

Grilling is undoubtedly my preferred method for cooking Tomahawk Ribeye steaks, bringing out a smoky depth of flavor that complements their rich beefiness. However, it’s essential to understand that grilling these thick, bone-in cuts differs significantly from cooking a standard, thinner ribeye. Due to their substantial size and thickness, the ideal cooking temperature and overall cook time will be adjusted to ensure a perfectly cooked interior without charring the exterior.

🌡️ Mastering Grill Temperature for Thick Steaks

When grilling typical steaks, I often aim for a roaring fire, heating my grill to a scorching 450-500°F (232-260°C). This high heat quickly sears and cooks thinner cuts. However, for the formidable Tomahawk steak, a slightly lower grill temperature is crucial. Aim to maintain your grill between 350-400°F (175-200°C).

The reason for this adjustment is simple: Tomahawk steaks are much thicker and take significantly longer to cook through to your desired internal temperature. If the grill is too hot, the exterior fat and surface of the steak will quickly char and burn long before the inside has a chance to reach even a medium-rare doneness. This results in a burnt crust and an undercooked center.

By using a moderate temperature of 350-400°F, you allow the steak to cook more gently and evenly. This prolonged exposure to heat still enables a beautiful sear and crust development on the outside, thanks to the Maillard reaction, while giving the interior sufficient time to cook without becoming overdone. This balanced approach is key to achieving that perfect juicy, tender Tomahawk.

⏲️ Grilling Times for Tomahawk Steaks: A Detailed Approach

Once your grill is pre-heated and consistently holding a temperature between 350-400°F (175-200°C), it’s time to place your seasoned Tomahawk Ribeyes directly onto the grill grates. Close the lid to help maintain even heat distribution and trap some of that delicious smoky flavor. The cooking process will involve rotating and flipping to ensure a perfect crust and even cooking.

• Initial Sear and Rotation (Side 1): Cook the steak for approximately 5 minutes with the lid closed. After 5 minutes, open the lid and rotate the steak 90 degrees on the same side. This step is designed to create those appealing crosshatch, or checkerboard, grill marks that signal a master griller.
• Second Sear and Flip (Side 2): Continue cooking for another 5 minutes on the same side (after the rotation). At this point, you’ve completed 10 minutes on the first side. Now, carefully flip the steak over to the uncooked side.
• Repeat the Process: Grill the second side for 5 minutes, then rotate it 90 degrees for another 5 minutes. This mirrors the process from the first side, ensuring even cooking and beautiful grill marks on both surfaces.

For these substantial 2-inch thick (or more) steaks, this method typically results in a total grilling time of around 20 minutes (10 minutes per side) when cooking at 350-400°F, aiming for an internal temperature of 125°F (52°C) for medium-rare before resting. This is roughly double the cook time you might expect for a standard-sized ribeye cooked at a higher temperature. Always remember that these times are estimates; the true indicator of doneness is the internal temperature.

Achieving Your Desired Doneness: The Importance of Internal Temperature

The golden rule for cooking any steak, especially a thick cut like a Tomahawk, is to cook to internal temperature, not by a fixed time. Steak thickness, grill consistency, and even ambient temperature can all affect cooking times. An instant-read meat thermometer is your most invaluable tool for ensuring perfectly cooked steak every single time. It eliminates guesswork and guarantees your desired doneness.

Insert the thermometer into the thickest part of the steak, avoiding the bone, for the most accurate reading. Refer to the chart below to determine your preferred level of doneness. For many steak enthusiasts, medium-rare is considered the ideal, offering the perfect balance of tenderness, juiciness, and flavor.

Important Note on Carry-Over Cooking: Always remember to remove your steaks from the grill approximately 5-10°F (3-5°C) below your target final internal temperature. This is because the steak will continue to cook, or “carry over,” during the resting period. For example, if you’re aiming for a medium-rare steak at 130-135°F (54-57°C), you should pull it off the grill when it reaches 125°F (52°C). This carry-over cooking ensures that by the time you slice into it, your steak will be exactly at your desired doneness.

The Essential Resting Period: Why Your Steak Needs a Break

Once your Tomahawk steak reaches about 5-10°F (3-5°C) below your desired final internal temperature, it’s time to remove it from the grill. For instance, to achieve a beautiful medium-rare finish, I typically pull my steaks off at an internal temperature of around 125°F (52°C). Immediately transfer the steak to a clean cutting board.

Hint: Create a loose tent over the steak with aluminum foil, but do NOT wrap it tightly. This allows steam to escape while still keeping the steak warm and promoting even juice redistribution.

Allow your majestic Tomahawk Ribeye steak to rest undisturbed for a minimum of 10 to 15 minutes before you even think about slicing or eating it. This resting period is one of the most critical steps in steak preparation. During cooking, the muscle fibers contract, pushing the juices towards the center of the steak. If you cut into it immediately, those precious juices will flood out onto your cutting board, leaving you with a drier, less flavorful steak.

Resting allows the muscle fibers to relax and reabsorb those juices, redistributing them evenly throughout the meat. The result is an incredibly juicy, tender, and flavorful steak from edge to edge. For an extra touch of richness and shine, a small pat of butter melting on top of the resting steak adds a wonderful sheen and enhances the flavor even further.

🥗 Perfect Side Dishes to Complement Your Tomahawk Steak

Congratulations! You’ve just cooked one of the most impressive and delicious steaks you’ll ever taste. Now, to truly elevate this culinary achievement into an unforgettable meal, pairing it with the right side dishes is essential. A great Tomahawk Ribeye deserves companions that enhance its robust flavor without overwhelming it.

Here are some of my top recommendations for perfect side dishes that will round out your grilled ribeye feast, offering a delightful contrast in textures and flavors:

• Smoked Vegetables: The subtle smokiness from vegetables like asparagus, bell peppers, or corn on the cob complements the grilled steak beautifully, adding another layer of depth to your meal.
• Smoked Baked Potatoes: A classic steakhouse side, a fluffy baked potato infused with a hint of smoke provides a comforting and hearty accompaniment, especially when loaded with butter, sour cream, and chives.
• Crispy Oven-Roasted Potatoes: Golden and crispy on the outside, tender on the inside, roasted potatoes seasoned with herbs like rosemary or thyme offer a fantastic textural contrast to the tender steak.
• Sweet Corn on the Cob: Whether boiled, grilled, or roasted, fresh corn on the cob adds a touch of sweetness and vibrant color, creating a well-balanced plate.
• Creamed Spinach: A rich and creamy classic steakhouse side that perfectly balances the savory richness of the steak.
• Fresh Garden Salad: A crisp, light salad with a vinaigrette dressing can provide a refreshing counterpoint, cutting through the richness of the steak.

Choose one or two of these sides to create a perfectly balanced and incredibly satisfying meal that your guests will rave about.

Gas & Charcoal Grills: The Outdoor Classics

For grilling a Tomahawk steak, gas and charcoal grills are generally considered the top choices. A gas grill offers unparalleled ease in maintaining a consistent temperature, which is highly beneficial for thicker cuts that require more precise heat management over a longer period. Its quick heat-up time and ease of adjustment make it a convenient option for many home cooks.

On the other hand, a charcoal grill excels at imparting a deeply savory, smoky flavor that is difficult to replicate with gas. The intense, direct heat from charcoal also creates an incredible crust and char on the steak, a characteristic highly sought after by steak aficionados. While charcoal requires a bit more finesse to control temperature, the flavor payoff is undeniable.

Given the thickness and longer cooking time of Tomahawk ribeyes, both types of grills provide the necessary sustained heat to cook them through while still achieving a fantastic sear. When it comes to charcoal grills, the Weber Kettle remains a personal favorite due to its classic design, durability, affordability, and ease of use, delivering consistent results every time.

For gas grills, Weber also produces exceptional models. Their newer Weber Genesis smart grills, for example, incorporate advanced technology that can truly elevate your grilling experience with features like integrated thermometers and connectivity. While these high-tech options are impressive, remember that the “best grill” is ultimately the one you already own and are comfortable using. So, don’t let equipment limit you – fire up what you have and get grilling!

Smokers: Adding a Layer of Smoky Flavor

For those who appreciate an extra layer of flavor, smoking a Tomahawk steak before or during grilling can create an incredibly rich and complex profile. Pellet smokers, like the Camp Chef 36 smoker, offer an effortless way to infuse your steaks with fantastic smoke flavor. Their “set it and forget it” nature allows you to impart a deep, wood-fired taste without the constant monitoring required by traditional fireboxes. This makes them ideal for a reverse sear method, where the steak is first smoked to an internal temperature, then seared at high heat for a perfect crust.

Traditional offset smokers, such as an Oklahoma Joe’s Smoker, can also be utilized for smoking smoked steaks, offering even greater control over the type of wood and smoke intensity. While more hands-on, the results can be truly spectacular. Choose your favorite wood chips or chunks – hickory, oak, or mesquite work wonderfully with beef – and get your smoker fired up for an elevated Tomahawk experience.

Frequently Asked Questions About Tomahawk Ribeye Steaks

Pro Tips for Grilling a Flawless Tomahawk Ribeye

• Mind the Temperature: Always grill a thick Tomahawk steak at a slightly lower temperature (350-400°F or 175-200°C) than you would a thinner steak. This prevents the exterior from burning before the interior is properly cooked, ensuring an even, tender finish.
• Prioritize Resting: After removing your steak from the grill, let it rest for a full 10-15 minutes. Tent it loosely with foil. This crucial step allows the meat fibers to relax and reabsorb all the delicious juices, resulting in a significantly more tender and flavorful steak.
• Season Generously and Evenly: Don’t be shy with your seasoning! Apply a liberal coating of your chosen rub (like a simple SPG mixture) to all sides and edges of the ribeye just before grilling. This creates a fantastic crust and deepens the flavor.
• Master Internal Doneness: Use an instant-read meat thermometer as your guide, not a timer. Pull the steak off the grill 5-10°F (3-5°C) below your desired final temperature, as it will continue to cook during the resting period (known as carry-over cooking).
• Pat Dry for a Better Sear: Before seasoning, thoroughly pat your steaks dry with paper towels. Removing surface moisture is key to achieving that coveted, crispy, and flavorful crust on the grill.
• Consider a Reverse Sear: For ultimate control over doneness, especially with very thick Tomahawks, consider a reverse sear. Smoke or bake the steak at a low temperature until it’s about 15-20°F below your target, then finish with a quick, high-heat sear on the grill or in a cast-iron pan for a perfect crust.