How To Grill A Tomahawk Steak: Expert Chef Step-by-Step Guide ([year])

Ever wondered why the tomahawk steak is the star of summer barbecues? It’s not just its big size. It’s the mix of tenderness and taste that makes it special. I’ll share my top tips on grilling a tomahawk steak perfectly in this guide.

From picking the right cut to getting that perfect sear, I’ll guide you. Your next barbecue will be unforgettable. So, get your charcoal grill ready, and let’s start this tasty journey!

Key Takeaways

Understand the unique characteristics of a tomahawk steak.
Learn how to choose the perfect cut for grilling.
Explore essential grilling tools that enhance the cooking process.
Master the two-zone heat method for optimal cooking.
Discover techniques for achieving the perfect sear.
Get tips for resting your steak to lock in flavor.

Introduction to Tomahawk Steaks

Tomahawk steaks are a hit with meat lovers for their stunning look and great taste. They are at least 2 inches thick and have a long bone that looks like a tomahawk axe. This makes them not just impressive to look at but also a highlight of any grilling event.

Exploring the world of tomahawk steaks, I see they are the top choice for a tasty meal. They turn a simple dinner into a special event, making them perfect for sharing with others. It’s a great way to make any gathering more festive.

When you fire up the grill, the fun begins. The tomahawk steak’s rich marbling means every bite is juicy and full of flavor. Getting ready for a meal with these steaks means you’re in for a night of amazing food and good company.

What is a Tomahawk Steak?

A tomahawk steak is a special beef cut that stands out, especially when compared to the ribeye. It has a long bone that makes it look impressive and taste better. This cut comes from the rib section, making it tender and full of flavor.

The bone in the tomahawk steak helps keep the meat moist while it cooks. This adds a unique taste that makes eating it special. It’s big and beautiful, perfect for special events or just a great meal at home.

Knowing about the tomahawk steak’s looks and taste is key to enjoying it. It’s a great choice for impressing guests. Whether you grill, smoke, or roast it, the tomahawk steak is sure to make any meal better.

Choosing the Perfect Tomahawk Steak

When picking a tomahawk steak, I focus on the quality beef. A good steak makes any grilling special. The best tomahawk steak weighs 2-4 pounds. This size means a big, tasty, and tender cut.

I check for a bright red color. This color shows it’s fresh and high quality. Marbling is also key. It adds fat that turns into tasty flavor and juiciness when grilled.

The steak should feel firm and cold. This tells me it’s top-notch. I also check the bone. A clean bone means the steak is well-prepared and looks great.

It’s important to buy from trusted suppliers like Snake River Farms. This ensures I get the best steak for my grill.

Criteria	Tips
Weight	2-4 pounds is ideal for flavor and tenderness
Color	Bright crimson hue indicates freshness
Marbling	Look for even distribution for maximum taste
Texture	Firm and cold to the touch ensures quality
Bone Quality	A clean-cut bone reflects a well-prepared cut
Supplier	Reputable sources like Snake River Farms

Essential Grilling Tools for Tomahawk Steak

Grilling the perfect tomahawk steak needs the right tools. A top-notch charcoal grill is key for that smoky taste and great sear. A meat thermometer like the Thermapen makes sure my steak is just right every time. It’s a must-have in my grilling gear.

Sturdy tongs are a must for flipping the steak. They let me move the meat easily without hurting it. A good cutting board is also a must for serving. It gives a clean place to slice up that tasty steak.

More tools can make grilling even better. A basting brush is great for keeping the steak juicy and flavorful. Aluminum foil is useful for resting the meat, keeping its juices in.

Grilling Tool	Purpose
Charcoal Grill	For achieving a smoky flavor and nice sear
Meat Thermometer	Checks the internal temperature for precise doneness
Tongs	Used for flipping the steak and handling it with care
Cutting Board	Surface for resting and slicing the steak
Basting Brush	Applies marinades to keep the steak moist
Aluminum Foil	Helps in resting the steak after cooking

With these grilling tools ready, grilling is fun and productive. Each tomahawk steak comes out delicious and perfectly cooked.

Preparation: Marinades and Seasoning

Getting a tomahawk steak ready is key to its great taste and softness. I first thaw and dry the steak to get rid of extra moisture. This makes the marinade stick better. For the marinade, I mix olive oil, minced garlic, rosemary, thyme, and a bit of balsamic vinegar. This mix boosts the steak’s natural taste.

After making the marinade, I season the steak with kosher salt and fresh black pepper. These simple seasonings really lift the flavor. Then, I take it a step further with dry brining. I put the steak on a rack in the fridge, uncovered, for 12 to 24 hours. This step lets the salt get into the meat, making the steak tastier and more tender.

Here’s a quick look at the steps I follow:

Step	Description
1. Thawing	Make sure the steak is fully thawed before you start.
2. Drying	Dry the steak with paper towels for better marinade sticking.
3. Marinade	Combine olive oil, minced garlic, and fresh herbs for the marinade.
4. Seasoning	Season with kosher salt and black pepper generously.
5. Dry Brining	Refrigerate uncovered for 12 to 24 hours to enhance flavors.

How to Grill a Tomahawk Steak

Grilling a tomahawk steak is rewarding when done right. The secret to a perfect, tender steak is in the grill setup and techniques. Using the two-zone heat method makes it easy and effective.

Setting Up Your Grill

First, make sure your grill is clean and ready. I like using a charcoal grill for great heat control. Light your coals and let them ash over before spreading them out. This makes sure the heat is even across the grill.

For my setup, I put half the coals on one side for high heat. The other side stays cooler for slow cooking. This lets me sear the steak first, then cook it slowly for the best taste.

Two-Zone Heat Method Explained

The two-zone heat method is key for big steaks like tomahawks. It uses two different temperatures on your grill. One side is hot for searing, and the other is cooler for slow cooking.

Here’s how to do it:

Light your charcoal and let it ash over until it glows.
Put the coals on one side of the grill, leaving the other empty.
Put the seasoned tomahawk steak on the cooler side first.
Close the grill lid to keep the temperature even while cooking.

This method cooks the steak slowly to the right temperature. Move it to the hot side for a great sear when it’s ready. Learning this technique improves flavor and makes sure your steak turns out perfect every time.

Indirect Heat Cooking for Even Doneness

Grilling a thick tomahawk steak gets better with indirect heat cooking. This method cooks the steak away from the flame, warming it slowly. It makes sure the steak gets to the right temperature without burning the outside.

Indirect heat makes cooking even easier. It’s great for big cuts like a tomahawk steak. This way, the steak cooks evenly, making it tender and juicy all the way through.

Using this method, I get a steak that’s perfectly cooked. It brings out the rich flavors and textures everyone loves. So, learning indirect heat cooking is key for anyone who wants to wow their guests with their grilling.

Flipping Techniques for Perfect Cooking

Mastering flipping techniques is key to perfect grilling with a tomahawk steak. These methods ensure even cooking and a tasty crust. They also keep the steak juicy.

Frequency and Method of Flipping

Flip the tomahawk steak every 5 minutes for the best results. This keeps the grill hot evenly. It helps cook the steak well without burning the outside.

Rotate the steak to make sure it cooks evenly. Flip it end-to-end and side-to-side. This way, the steak cooks well without getting too crispy too soon.

Temperature Check: Using a Thermometer

Checking the inside of a tomahawk steak is crucial for the perfect doneness. I always use a meat thermometer for grilling. To get an accurate reading, put the thermometer into the thickest part of the meat, away from the bone.

For medium-rare, I look for a temperature of about 130-135°F. This makes sure my steak is just right.

A good meat thermometer stops me from guessing if the steak is cooked enough. It lets me serve a steak that wows my guests. It’s easy to keep track of the doneness levels with this tool.

Doneness Level	Temperature Range (°F)	Cooking Time Estimate
Rare	120-130	10-12 minutes
Medium-Rare	130-135	12-14 minutes
Medium	135-145	14-16 minutes
Medium-Well	145-155	16-18 minutes
Well Done	155+	18+ minutes

By checking the steak’s temperature right, I make sure every bite is perfect. Everyone always wants more of my tomahawk steak.

Resting the Steak Before Searing

Resting the steak before searing is key to a perfect bite. After it reaches the optimal temperature of 95-100°F, I take it off the grill. Then, I wrap it in foil for 10-15 minutes. This lets the juices spread, making the meat tastier and softer.

These resting steak tips are a bit different from usual resting methods. Pre-searing keeps the heat in. So, you get a hot steak right when you’re ready to eat. The inside stays juicy, and the outside gets a nice brown sear.

Internal Temperature (°F)	Action	Duration
95-100	Remove from Grill	10-15 minutes
100-120	Prepare for Searing	1-2 minutes
120+	Ready to Serve	Immediate

Getting the timing right makes the steak unforgettable. Knowing how to rest before searing boosts flavor and keeps it moist. It elevates grilling to a new level.

Getting the Perfect Sear

After resting the steak, I start to sear it for more flavor. I light new charcoal for high heat, key for a great sear. Then, I put the Tomahawk over the coals, searing each side for a minute.

This quick searing locks in the juices and makes beautiful grill marks. These marks not only look great but show the steak is cooked just right.

The fat that melts during searing is a big plus. It helps create a tasty crust and boosts the flavor. Getting those grill marks is more than making it look good. It means the steak is perfectly cooked and ready to impress.

Step	Details
Resting	Let the steak rest before searing to retain juiciness.
Fire Up Charcoal	Use a fresh batch of charcoal for high heat.
Position Steak	Place the Tomahawk directly over the hot coals.
Sear Duration	Sear each side for approximately 1 minute.
Grill Marks	Achieve grill marks for presentation and texture.
Final Touch	Serve with a rich flavor profile.

Finishing Touches: Butter and Seasoning

After searing my tomahawk steak, I add special touches to make it even better. I love using herb butter to do this. It’s easy to make and changes the steak’s flavor a lot. I mix softened butter, minced garlic, and fresh herbs like rosemary or parsley.

When the steak is off the grill, I put herb butter on it. The heat makes the butter melt and go into the steak. This makes every bite rich and full of flavor. It’s a simple way to make the steak taste amazing.

Using herb butter with a great steak makes meals unforgettable. These special touches add a new layer of taste. They make each bite of steak even better.

Carving and Serving Your Tomahawk Steak

After grilling the perfect tomahawk steak, it’s time to carve and serve it. Doing this right makes the steak look and taste great. It also makes the meal unforgettable for everyone at the table.

Presentation Tips

Let the steak rest for five minutes before you start carving. This lets the juices spread out, making the steak tender. Use a sharp knife to slice against the grain. This makes the steak tender and juicy.

Begin by carefully taking the meat off the bone. This can be the main part of how you present your steak.

Slice the steak into thick pieces for a hearty presentation.
Fan out the slices on a platter, creating a visually appealing arrangement.
Add garnishes like fresh herbs or microgreens to enhance the aesthetic.

Using these tips makes the steak look great and starts conversations at the table. How you carve and serve the steak is as important as its taste!

Carving Technique	Description	Benefits
Slicing against the grain	Cutting perpendicular to the fibers of the meat	Increases tenderness
Fanning the slices	Arranging the slices in a visually appealing manner	Enhances presentation
Using garnishes	Adding fresh herbs for color	Improves visual appeal and adds flavor

Conclusion

Learning to grill a tomahawk steak makes your meals incredibly tasty. It also makes you a grilling expert in your friends’ and family’s eyes. Every time I grill, I get more excited to improve my skills.

Choosing the right cut and using the right heat method are key steps. They make my BBQ experience better.

Tomahawk steak mastery lets you try new things. You can use different marinades and searing methods. I always try new flavors and techniques.

Grilling a tomahawk steak is a journey. Enjoy the tasty results and sharing meals with loved ones. Every bite shows your hard work and love for grilling. It helps you get better and make great memories.

FAQ

What is the best way to season a tomahawk steak?

Season the steak with salt and freshly ground pepper well. For extra taste, use a marinade or rub with garlic and herbs. Let the steak sit in the fridge for 12-24 hours before grilling.

How should I prepare my grill for cooking a tomahawk steak?

Use the two-zone heat method to set up your charcoal grill. Light the coals and let them ash over for a hot side for searing. Keep a cooler side for cooking indirectly. This setup is key for great results.

What internal temperature should I aim for when cooking a tomahawk steak?

For a medium-rare tomahawk steak, aim for an internal temperature of 130-135°F. A meat thermometer like the Thermapen helps you get it just right.

How long should I let my steak rest after grilling?

After grilling, cover the steak with foil and let it rest for 10-15 minutes. This lets the juices spread, making the meat tastier and more tender.

What are the benefits of using indirect heat for grilling?

Indirect heat cooks the tomahawk steak evenly, preventing burning. It ensures the steak is cooked all the way through without overcooking any part.

Can I use wood chips while grilling a tomahawk steak?

Yes! Wood chips add smoky flavor to your steak. Soak them in water for 30 minutes before adding to the coals.

How do I achieve those beautiful grill marks?

For perfect grill marks, sear the steak over high heat for 1 minute on each side. This caramelizes the outside and creates those nice marks.

What is the best way to carve a tomahawk steak?

First, separate the meat from the bone. Then, slice against the grain for tenderness. Cut thick slices and arrange them on a platter for a great look.