How to cook a tomahawk steak on a grill

This Grilled Tomahawk Steak is the ultimate dinner for meat lovers! It’s tender, juicy and grilled to perfection, and it makes a show stopping presentation for your next cookout, holiday or special gathering.

I serve beef often because my family is full of meat lovers! Grilled burgers are one of my family’s most requested meals, while I could eat oven baked meatballs or beef bourguignon pretty much every day.

This Grilled Tomahawk Steak, otherwise known as cowboy steak, is something I love to prepare because it’s a fabulous cut of meat with major wow factor.

There’s no basting involved and no fancy ingredients — it’s simply seared and grilled over indirect heat to the desired temperature.

Grilling is my favorite cooking method by far because of the smoky flavor that’s imparted to the food, the grill marks make food look even more appetizing, and there’s less dishes to wash.

Cooking tomahawk steak may seem daunting because it’s so large, but I promise that it’s one of the easiest steaks you’ll ever make and it’s guaranteed to impress!

Why you’ll love this recipe:

• This grilled tomahawk steak is tender, juicy and grilled to perfection.
• This steak is guaranteed to wow the crowd with its dramatic presentation.
• It’s extremely easy to cook following my easy tips! Recipe also includes instructions to cook the steak in a cast iron skillet.
• It’s a special dish for holidays, cookouts, Sunday dinner or date night.

Recipe ingredients

Bone-in ribeye steak has amazing flavor all on its own, so I’ve seasoned it simply with sea salt and pepper.

Ingredient notes

• Tomahawk steak. This steak is also known as bone-in ribeye steak or cowboy steak. It’s typically about 2-3 lbs., about 2″ thick, and features a large rib bone that makes the steak resemble a tomahawk axe.
• Seasoning. This cut of meat has a ton of flavor all on its own, so it’s great seasoned with just salt and pepper. You can certainly use your favorite seasoning or rub as well.

How to cook bone in ribeye

Cooking tomahawk steak may seem a bit daunting because it’s so large (and costly), but it’s very simple to do following my easy tips.

Pro tip: Season the tomahawk steak and allow it to come to room temperature for about 1 hour prior to cooking. This will ensure that it cooks faster and more evenly!

See the recipe card below for full instructions.

• Season the steak with salt and pepper and let stand at room temperature.
• Sear the steak for 3-4 minutes per side or until well browned.
• Cook over indirect heat until it reaches medium temperature, or about 135 degrees.
• Rest the tomahawk steak for a minimum of 10 minutes before slicing to allow the juices to redistribute.

Measuring doneness

Meat doneness is a personal preference. Some prefer rare, while others prefer well done.

I highly recommend cooking tomahawk steak to medium doneness to achieve a perfect tender, juicy steak. If you don’t like your steak too pink in the middle, shoot for medium well.

I don’t recommend cooking this meat over 150 degrees and it will be on tough, dry side.

• Rare temperature is 125 to 130 degrees F.
• Medium rare temperature is 130-140 degrees F.
• Medium well temperature is 140-150 degrees F

FAQs

Serving suggestions

There are a variety of ways that you can serve up this amazing grilled tomahawk steak.

• This cut of meat has amazing flavor, so it’s perfect seasoned simply with sea salt and black pepper. You can change it up by using my blackened seasoning, bbq rub or your favorite rub or seasoning blend.
• Top with chimichurri sauce, pico de gallo, or horseradish sauce by Natasha’s Kitchen.
• Serve for your next cookout with grilled corn on the cob, broccoli slaw and German potato salad.
• It makes an elegant date night dinner served with yukon gold mashed potatoes and roasted asparagus.

Recipe tips

• Pro tip: Season the tomahawk steak and allow it to come to room temperature for about 1 hour prior to cooking. This will ensure that it cooks faster and more evenly!
• The serving size above is based on a 1/2 lb. serving per person. The bone is included in the weight of the steak above, which is roughly a 1/2 lb.
• To cut bone-in ribeye, cut along the bone, then slice the meat. Place the sliced meat on a platter next to the bone for a dramatic presentation.
• To cook in a cast iron skillet, simply sear the steak over medium high heat on both sides for 2-3 minutes or until browned, then finish cooking in a 350 degree oven.

More grilling recipes you’ll love:

• Greek chicken souvlaki
• Grilled fish tacos
• Grilled peaches by Love and Lemons
• Grilled potato salad
• Grilled shrimp
• Grilled sweet potato fries
• Grilled sweet potato salad
• Grilled turkey burgers
• Grilled vegetable salad
• Grilled vegetables
• Tequila lime chicken

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!

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