Grilled Tomahawk Steak

What is a Tomahawk Steak?

A tomahawk steak also known as the cowboy steak is a ribeye beef steak with the rib bone still intact. The bone resembles a handle and when french trimmed it makes for a great show piece.

The steak is a very thick cut of meat that is highly marbled making for one deliciously flavorful meal. Because it comes from the upper rib cage where the muscle is not used as much, the meat is perfectly tender. This is the perfect steak for the carnivore lover.

Ingredient List for a Grilled Tomahawk Steak

• Steak: for this recipe I used a bone-in Tomahawk steak. The bone is there for a visual aesthetic only.

• Seasoning: I used steak seasoning along with an extra layer of coarse black pepper. A Tomahawk is a thick cut of meat and can handle more seasoning.

• Butter: a higher quality salted butter is recommended to make a homemade garlic and herb compound butter.

• Garlic: roasted garlic is added to the compound butter for a savory, nutty flavor.

• Herbs: freshly chopped herbs add freshness and richness to the butter.

Step 1: Prep the steak.

When picking steaks at the butcher or grocery store, look for thicker cuts.  These are more forgiving and harder to over cook.  Also, select pieces that have nice marbling.  You want that fat to keep the steak tender, juicy and flavorful. The beauty of a Tomahawk steak is that it naturally has all these great attributes.

Before the steak goes on the grill, it is very important to get it to room temperature. This process helps absorb the seasoning better and helps with a more even cook all around.

Coat the entire steak with olive oil and season all sides generously with steak seasoning. Set aside and allow the meat to sweat. This process allows the salt to penetrate the meat and absorb the water content which will then be released back into the meat once on the grill.  

For the seasoning, I used my new Dad’s Steak Seasoning which has the perfect balance of salt, black pepper and garlic along with some buttery and rosemary notes making it taste like a deliciously basted steak once done. I added another layer of coarse ground black pepper to give it an extra kick.

Step 2: How to get the perfectly grilled tomahawk steak

Heat up the grill to 250 degrees and set in up for dual zone heat.  This means there should be a hot side and a cool side on the grill.

The best method to grilling a tomahawk steak is using the reverse sear method. Start by placing the steak on the indirect heat side of the grill to cook it low and slow. This will ensure the inside cooks evenly, edge to edge. Leave it on the indirect heat side until it reaches an internal temperature of 110 degrees Fahrenheit.

Next, increase the temperature of the grill to high heat at 500 degrees and place the steak on the direct heat side to sear. This will create that beautiful, chargrilled crust to give our steak the best flavor. Sear the steak for 2-3 minutes per side. Use heat resistant gloves to prevent any burning.

To achieve the perfect medium rare, the final internal temperature should be around 120-125 degrees. That is how I like my Grilled Tomahawk Steak. It has a perfectly seared crust and deep pink inside. If you prefer are more cooked steak with a light pink inside, keep in it on the grill for a few minutes longer.

While the steak was on the grill, take a whole garlic head, slice the top off, drizzle with some olive oil, season with salt and wrap it tightly in foil.  Place it on the grill to roast. Remove it once the steak is done. This will be used for the homemade compound butter.

If you like steak and butter, you must try my savory cowboy butter steak.

Temperature Guide For Steak

• Medium-rare: 120-130 degrees Fahrenheit
• Medium: 130-140 degrees Fahrenheit
• Medium-well: 140-150 degrees Fahrenheit

Finally, set aside the steak to rest for 10 minutes. It’s very important to rest any protein after a cook.  This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.

Step 3: How to make homemade compound garlic butter.

Compound butter is a great way to elevate any dish, adding richness and a punch of flavor.  The best part, if you don’t use it all up, store it in the fridge for next time.

I strongly recommend going with a higher quality butter, because of its higher butter fat content it adds more flavor. 

In a mixing bowl, add 1 block of room temperature butter and chopped parsley. Next squeeze out the roasted garlic, add freshly squeezed lemon juice and crushed red peppers.  Mix all the ingredients together until the butter is completely mashed and blended in evenly.

Place the butter mixture on plastic wrap, and roll it tightly forming a log shape.  Place the butter in the refrigerator so it can firm up making it easier to slice.

If you are looking for a compound butter with more herbs, check out my easy garlic and herb compound butter recipe.

After the steak has rested, place a few slices of the garlic butter on top, let it melt over the juicy grilled tomahawk steak. Carve and enjoy!

One grilled tomahawk steak can feed 2-3 people. Add some sides like my favorite balsamic roasted brussel sprouts and mashed potatoes.

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