Grilled Tomahawk Steak

There’s a primal thrill that comes with grilling a Tomahawk Steak—a bone-in ribeye with serious visual impact. I remember the first time I grilled one for a backyard dinner. My friends’ jaws dropped when they saw the long, frenched bone sizzling over the fire, and the flavor? Absolutely unforgettable.

This Grilled Tomahawk Steak recipe is my go-to for special occasions, celebrations, or when I just want to show off my grill skills. It’s all about the reverse sear method—slow cook it first, then sear it hot for that crusty, caramelized finish. The results are always juicy, tender, and full of deep, smoky flavor.

Looking for another crowd-pleasing main course? Try our Sun-Dried Tomato and Feta Stuffed French Toast—a savory brunch twist that doubles as an elegant side.

Why You’ll Love This Grilled Tomahawk Steak

• Incredible Presentation – The bone-in cut is a total showstopper.
• Juicy & Flavorful – Thanks to marbling and reverse sear technique.
• Simple to Master – Just a few ingredients and smart timing.
• Perfect for Special Events – Great for birthdays, holidays, and grill nights.

Ingredients

For the Steak:

• 1 tomahawk ribeye steak (2–3 lbs)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• 1 tablespoon butter (optional)

For Serving:

• Lemon wedges (optional)
• Fresh herbs for garnish

How to Grill a Tomahawk Steak (Reverse Sear Method)

Prep Time: 10 minutes
Cook Time: 45–60 minutes
Total Time: 1 hour 10 minutes
Servings: 2–3

Step 1: Prep the Steak

Bring the tomahawk steak to room temperature for 30–40 minutes. Pat dry and rub with olive oil. Season generously with salt, pepper, minced garlic, and place rosemary on top.

Step 2: Preheat the Grill

Use the two-zone cooking method: indirect heat on one side, direct high heat on the other. Preheat to around 275°F for slow cooking.

Step 3: Slow Cook Over Indirect Heat

Place the steak bone-side facing heat on the cooler side of the grill. Cook covered until internal temp hits 115°F for medium-rare—about 45 minutes. This slow phase builds the base flavor.

Step 4: Sear Over Direct Heat

Transfer to the hot side and sear each side for 3–4 minutes. Aim for a rich brown crust, not burnt. Use tongs to press edges down and avoid flare-ups near the bone.

Step 5: Rest and Serve

Let the steak rest 10–15 minutes after cooking. Top with butter, slice against the grain, and serve with lemon wedges or fresh parsley.

Looking for a dessert after this meaty masterpiece? You’ll love this creamy Strawberry Crunch Cheesecake—decadent yet surprisingly easy to make.

Pro Tips for the Best Tomahawk Ribeye

• Use a Meat Thermometer – Essential for that perfect doneness.
• Don’t Skip the Rest – Helps juices redistribute and keeps steak tender.
• Reverse Sear = Game Changer – Ideal for thick cuts like tomahawk.

Flavor Variations

• Herb Crust – Add thyme and cracked pepper.
• Garlic Butter Finish – Mix garlic, butter, and parsley for topping.
• Spicy Rub – Add cayenne or chili flakes for heat.
• Smoky Finish – Toss soaked wood chips on the coals for aroma.

What to Serve with Grilled Steak

• Simply Sandwich Bread – Soaks up those savory juices
• Shakshuka – A bold tomato side that contrasts beautifully
• Roasted asparagus, baked potatoes, or grilled corn

For a healthy dessert pairing, check out this Brownie Baked Oatmeal—sweet and satisfying without the guilt.

FAQs