How to Cook a Tomahawk Ribeye on a Blackstone Griddle

Perfect Blackstone Tomahawk Ribeye

Post a photo of a raw tomahawk steak in a Blackstone community and you’ll likely get some opinions that “not everything belongs on a griddle.” For steaks, though, they’re missing the point.

Cooking steak on a flat top is common in restaurants for good reason: the large, evenly heated surface promotes consistent crust development and excellent browning. With the right approach, a Blackstone griddle locks in flavor and texture that rival most grills.

How To Make This Recipe

Below is a clear overview of the cooking process so you know what to expect. For timing and exact amounts, consult the printable recipe card at the end.

1. Preheat the griddle – Give the Blackstone 10–15 minutes on medium so the surface is evenly hot.
2. Season the steak – Pat the tomahawk dry and season both sides with salt, pepper, or SPG. Let it rest at room temperature while the griddle preheats.
3. Sear for crust – Place a pat of butter on the griddle and set the steak onto the melted butter. Do not move the steak for 4–5 minutes to allow a deep brown crust to form. Sear smashed garlic cloves alongside and rub them on the meat for extra flavor. Add fresh butter and sear the second side the same way on a drier, hotter part of the griddle. After both sides have a good sear, lower the heat and continue cooking over moderate heat, flipping occasionally, until the steak reaches your target internal temperature.
4. Pull and rest – Remove the steak from the griddle at your “pull at” temperature (see chart below) and tent loosely with foil for 5–10 minutes to let juices redistribute.
5. Slice and serve – For easier eating, remove the meat from the bone and slice across the grain. Serve immediately.

Serve This With

Steak pairs beautifully with simple sides or an entire steakhouse-style spread. A crisp salad or quick one-pot pasta keeps things light, while indulgent sides create a memorable meal.

Here are a few ideas for sides that complement a tomahawk ribeye:

• Loaded smoked baked potatoes with caramelized onion butter
• Cheesy smoked Hasselback potatoes
• Smoked lobster tails for surf-and-turf
• Wild rice pilaf — make extra and freeze portions for later
• Grilled asparagus
• Wedge salad with homemade bacon bleu cheese dressing
• Smoked scalloped or au gratin potatoes

Steaks

A truly great steak transforms a cookout. Here are a few of our favorite steak recipes to try next.

Wagyu Manhattan Filet

An exceptional option for serious beef lovers — rich, tender, and memorable.

Reverse-Seared T-Bone

The T-bone delivers the best of several steak cuts, and reverse searing is ideal for even doneness and a perfect crust.

Grilled New York Strip Steak

A reliable, affordable steak that grills beautifully and tastes great with minimal fuss.

Want the best BBQ knife?

If you’ve noticed the knife in these photos, it’s a favorite for slicing and prepping meats in outdoor kitchens. A good pitmaster knife makes carving large steaks like a tomahawk much easier.

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