The tomahawk ribeye is widely regarded as the ultimate steak: large, dramatic, and guaranteed to impress. That long, exposed rib bone gives the cut an unmistakable presence, but more importantly, a properly grilled tomahawk delivers rich beef flavor and an elegant presentation that’s as at home on a backyard grill as it is at a special dinner.
Grilled Tomahawk Steak
If you want to wow guests—even if you’re not a professional chef—a perfectly grilled tomahawk steak is an unbeatable choice. It looks spectacular and tastes even better when cooked right: a crisp, caramelized exterior giving way to a tender, juicy interior.
Yes, the tomahawk is a bit showy with that long rib bone, but that’s part of the charm. When sliced and shared, it becomes the hero of the meal. Serve it with a compound butter, a herby persillade, or simply let the beef stand on its own with coarse salt and freshly cracked pepper.
Pair it with sides like smoked baked potatoes or a bright salad to balance the richness.
Explore more grilling recipes for inspiration.
Recipe Shopping List
You don’t need many ingredients to highlight a great tomahawk. Buy the best steak you can find and a coarse steak seasoning or sea salt and cracked black pepper. Below is a simple list—refer to the recipe card later for exact quantities.
- 1 tomahawk ribeye steak
- Coarse salt and freshly ground black pepper or a quality steak seasoning
Serve with smoked baked potatoes or a crisp salad for a complete meal.
How To Make This Recipe
Below is a straightforward overview of the grilling process so you know what to expect. Follow the full recipe card later for exact times and measurements. The method focuses on high heat searing for a beautiful crust, then a brief rest so the juices settle.
- Heat the grill: Aim for very high temperatures. If your grill reads high, sear directly over the hottest zone.
- Season generously: This is a large steak—don’t be timid with salt and pepper or a coarse steak rub.
- Sear and flip: Sear each side until a deep crust forms. Timing varies by grill and steak thickness; about 4 minutes per side is common for medium-rare on very hot grills. Use an instant-read thermometer for accuracy.
- Rest before slicing: Let the steak rest 8–12 minutes to redistribute juices, then slice against the grain and serve.
| STEAK TEMPERATURES | PULL | FINAL |
| RARE | 115° | 120° |
| MID-RARE | 125° | 130° |
| MEDIUM | 130° | 135° |
| MEDIUM-WELL | 135° | 140° |
| WELL | 140° | 145° |
Recommended Thermometers and Tools
For precise results, use a reliable instant-read thermometer and sturdy tongs. A high-heat grill capable of creating a strong sear will make a big difference. A carving knife and cutting board with a catchment for juices help when serving.
A fresh Caesar or herbed parsley sauce pairs well with rich steak.
Recipe FAQ
Store sliced or whole leftover steak in an airtight container in the refrigerator. Use within 2–3 days for best quality.
Avoid the microwave when possible. Reheat gently on the stovetop in a pan with a splash of broth, back on the grill over indirect heat, or slice and use in omelets, sandwiches, or soups.
Find more steak recipes to expand your grilling repertoire.
More Grilled Steak Ideas
- Smoked Tri-Tip
- Filet Mignon with Lobster (seared on a flat top)
- Blackstone Tomahawk
- American Wagyu Manhattan Filet
- Smoked Prime Rib
- Pellet Grill Picanha
- Smoked Beef Tenderloin
- Reverse-Seared Flank Steak
- Hanger Steak on the Grill
- Grilled New York Strip
- Grilled Carne Asada
- Classic Grilled Ribeye
- Sirloin Cap (Picanha) on a Griddle
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Perfect Grilled Tomahawk Steak
The tomahawk is the Cadillac of steaks: impressive to present and exceptional to eat. With simple seasoning and the right heat, you’ll get a memorable crust and tender center.
10 minutes
8 minutes
18 minutes
Ingredients
- 1 tomahawk ribeye steak
- 1 tablespoon steak seasoning or coarse salt and pepper
Instructions
- Preheat your grill to high heat (the hotter, the better for a quick sear). Any grill that can produce strong direct heat will work.
- Season both sides of the steak generously with salt and pepper or a coarse steak seasoning.
- Place the steak over the hottest part of the grill and sear, flipping once. Aim for a deep brown crust; timing varies, but approximately 3–5 minutes per side is common on very hot grills. Use an instant-read thermometer to judge doneness.
- Remove the steak and let rest 8–12 minutes before slicing against the grain. Serve immediately.
Recommended Tools
Instant-read thermometer, heavy-duty grill or griddle, locking tongs, and a sharp carving knife are helpful to achieve the best results.
- Locking kitchen tongs
- Quality steak seasoning (or salt and pepper)
- High-heat grill or pellet smoker
Nutrition Information:
Yield: 2
Serving Size: 1
Amount Per Serving (estimate):
Calories: 431
Total Fat: 30g
Protein: 39g
Nutrition data is an estimate and will vary based on steak size and seasoning.
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