This is how you make a Tomahawk steak

A tomahawk steak is a thick, bone-in ribeye steak known for its impressive presentation and rich flavor. Cooking a tomahawk steak is a special experience, and here’s a simple and delicious recipe for grilling a tomahawk steak to perfection.


  • 1 tomahawk steak (2-3 pounds)
  • Olive oil
  • Salt and freshly ground black pepper
  • Optional: Garlic powder, dried herbs (rosemary, thyme), steak seasoning


  1. Preparation:
    • Take the tomahawk steak out of the refrigerator and let it sit at room temperature for about 30-60 minutes before grilling. This helps the steak cook more evenly.
    • Preheat your grill to high heat. Aim for a temperature of around 450°F to 500°F (230°C to 260°C).
  2. Seasoning:
    • Brush both sides of the tomahawk steak with olive oil to prevent sticking and enhance the crust.
    • Generously season the steak with salt and freshly ground black pepper. You can also add garlic powder, dried herbs, or your favorite steak seasoning for extra flavor.
  3. Grilling:
    • Place the tomahawk steak on the grill over direct heat. Sear each side for about 2-3 minutes, or until you achieve a nice char and grill marks. Use tongs to flip the steak.
    • After searing, move the steak to indirect heat (away from the direct flames) or lower the heat to medium.
  4. Reverse Sear Method (Optional):
    • If you prefer a more even doneness throughout the steak, you can use the reverse sear method. To do this, move the tomahawk steak to the cooler part of the grill and close the lid. Cook until the internal temperature reaches around 10-15°F (5-8°C) below your desired doneness. Use a meat thermometer to monitor the temperature.
  5. Final Searing:
    • Once the steak is almost done, move it back over direct heat to achieve a final sear. Sear each side for another 2-3 minutes, or until the steak reaches your desired level of doneness.
  6. Resting:
    • Remove the tomahawk steak from the grill and let it rest on a cutting board for about 10 minutes. This allows the juices to redistribute and the steak to become more tender.
  7. Slicing and Serving:
    • To serve, slice the tomahawk steak against the grain into thick slices. The bone acts as a natural handle for easy slicing.

Remember that cooking times can vary based on the thickness of the steak and the heat of your grill, so using a meat thermometer is the most accurate way to ensure your steak is cooked to your desired level of doneness:

  • Rare: 120°F to 125°F (49°C to 52°C)
  • Medium Rare: 130°F to 135°F (54°C to 57°C)
  • Medium: 140°F to 145°F (60°C to 63°C)
  • Medium Well: 150°F to 155°F (66°C to 68°C)
  • Well Done: 160°F and above (71°C and above)

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