Name: Grilled Tomahawk Steak
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2.5 pounds tomahawk ribeye steak; 1 tsp sea salt; 0.5 tsp black pepper

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Grilled Tomahawk Steak

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Ingredients

Warning0 allergens identified

Grilled Tomahawk Steak

2 ½ pounds tomahawk ribeye steak

1 tsp sea saltor to taste

½ tsp black pepperor to taste

Instructions

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Instructions

Pat the tomahawk steak dry with paper towels and season all sides with salt and pepper, using more as needed to coat. Let stand at room temperature for 30-60 minutes, 2.5 lb. tomahawk ribeye steak,1 teaspoon sea salt,1/2 teaspoon black pepper

Preheat to grill to high. Sear one side of the tomahawk steak over direct heat for 3-4 minutes until browned, then flip and repeat on the other side.

Turn the middle burner off and reduce the left and right burners to medium low (you want to maintain a temperature of 350 – 375 degrees). Place the steak over the middle burner and cook over indirect heat for about 30 minutes, or until a thermometer inserted into the center of the steak registers 130-135 degrees for medium doneness, flipping halfway through. Begin checking the steak for doneness after about 20 minutes of indirect cooking.

Remove from heat, cover loosely with foil and let stand for 10 minutes to allow the juices to redistribute. After resting, cut along the bone to remove, then slice. Enjoy!

Nutrition

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Tips & Tricks (5)

Reverse Sear Technique 🔥
Cook the tomahawk low and slow (225-275°F) until internal temp reaches 10°F below target, then sear aggressively on high heat for 1-2 minutes per side for perfect crust and even edge-to-edge cooking.
Dry Brining Overnight 🧂
Season generously with sea salt 12-24 hours ahead and leave uncovered in the fridge to allow dry brining, which breaks down proteins and creates superior flavor penetration and crust.
Bone-Side Heat Strategy 🦴
Position the tomahawk bone-side toward the cooler zone of the grill to shield the meat from extreme heat while the bone conducts heat gradually and evenly through the entire steak.
Rest and Tent Properly 🥩
After grilling, rest the steak for 10 minutes loosely tented with foil to allow carryover cooking and preserve juices without trapping steam that softens the crust.
Room Temperature Before Grilling 🌡️
Remove the tomahawk from the fridge 45 minutes before cooking to ensure even heat distribution throughout the thick cut and more consistent doneness from edge to center.