Grilled Tomahawk Steak (Restaurant-Style)

Serves

2–3 people (this thing is a beast)

🥩 Ingredients

Steak

1 tomahawk steak (1.2–1.6 kg / 2.5–3.5 lb, 5–6 cm thick)
2 tbsp olive oil or avocado oil
2 tsp kosher salt
1½ tsp freshly cracked black pepper
1 tsp garlic powder
1 tsp smoked paprika (optional)

Optional Butter Baste (Highly Recommended)

3 tbsp unsalted butter
3 garlic cloves, smashed
2 sprigs fresh rosemary or thyme

⏱ Prep (Very Important)

Bring steak to room temperature
Take it out of the fridge 60–90 minutes before grilling.
Season generously
Rub with oil, then season heavily with salt, pepper, garlic powder, and paprika on all sides.

Pro tip: This is a thick steak—don’t be shy with seasoning.

🔥 Grill Setup (Two-Zone Fire)

One side HOT (direct heat)
One side MEDIUM/COOL (indirect heat)

If using charcoal: pile coals on one side
If gas: one burner high, one burner low/off

Target grill temp:

Hot side: ~260–290°C (500–550°F)
Cool side: ~150–180°C (300–350°F)

🔥 Cooking Method: Reverse Sear (Best for Tomahawk)

Step 1: Indirect Cook (Slow & Even)

Place steak on the cool side of the grill.
Close lid.
Cook until internal temp reaches:
- 46–48°C / 115–118°F (medium-rare target)
- 50°C / 122°F (medium)

This takes about 35–45 minutes, depending on thickness.

Step 2: Sear (Crust Time 🔥)

Move steak to the hot side.
Sear 1–2 minutes per side, including edges.
Flip often for even browning.

You want a deep brown crust, not black.

Step 3: Butter Baste (Optional but Elite)

Add butter, garlic, and herbs to the grill or a cast-iron pan.
Spoon melted butter over the steak for 30–60 seconds.

🌡 Final Internal Temps (After Resting)

Rare: 50°C / 122°F
Medium-rare: 54–56°C / 130–133°F
Medium: 58–60°C / 136–140°F

🛑 Resting (DO NOT SKIP)

Remove steak from grill
Tent loosely with foil
Rest 10–15 minutes

This keeps it juicy.

🔪 Slicing & Serving

Cut meat off the bone
Slice against the grain
Sprinkle flaky salt on top

Serve with:

Grilled potatoes or fries
Garlic butter
Chimichurri or peppercorn sauce
Grilled veggies

🔥 Pro-Level Tips

Pat steak dry before grilling = better crust
Use a thermometer (guessing ruins tomahawks)
Bone acts as insulation—edges cook slower (normal!)