Grilled Tomahawk Steak is tender, juicy and grilled to perfection! It's a show stopping addition to summer cookouts, and my easy tips will ensure the perfect cook every time!
Pat the tomahawk steak dry with paper towels and season all sides with salt and pepper, using more as needed to coat. Let stand at room temperature for 30-60 minutes,
Preheat to grill to high. Sear one side of the tomahawk steak over direct heat for 3-4 minutes until browned, then flip and repeat on the other side.
Turn the middle burner off and reduce the left and right burners to medium low (you want to maintain a temperature of 350 - 375 degrees). Place the steak over the middle burner and cook over indirect heat for about 30 minutes, or until a thermometer inserted into the center of the steak registers 130-135 degrees for medium doneness, flipping halfway through. Begin checking the steak for doneness after about 20 minutes of indirect cooking.
Remove from heat, cover loosely with foil and let stand for 10 minutes to allow the juices to redistribute. After resting, cut along the bone to remove, then slice. Enjoy!
Notes
Pro tip: Season the tomahawk steak and allow it to come to room temperature for about 1 hour prior to cooking. This will ensure that it cooks faster and more evenly!
This steak takes a while to cook, so it's best to cook it over indirect heat to prevent flare-ups, which can burn the steak.
The serving size above is based on a 1/2 lb. serving per person. The bone is included in the weight of the steak above, which is roughly a 1/2 lb.
To cut bone-in ribeye, cut along the bone, then slice the meat. Place the sliced meat on a platter next to the bone for a dramatic presentation.
To cook in a cast iron skillet, simply sear the steak over medium high heat on both sides for 2-3 minutes or until browned, then finish cooking in a 350 degree oven.