How to Grill a Perfect Tomahawk Steak (Sear + Roast)
This recipe is the BEST way to make Grilled Tomahawk Steak. My husband said it’s the “best steak he’s ever eaten!”
You know, I’ve always been a bit of a rebel when it comes to cooking, and it’s no different when it comes to this grilled tomahawk steak recipe! These thick steaks are absolutely an intimidating cut to make, and typically pretty pricy, too! I am pretty confident when it comes to making the perfect steak.
Grilled bone-in ribeye steak and seared filets are my specialty! But this massive cut of beef with the long rib bone attached had me second guessing myself a little, especially after looking at some of the techniques used in the more popular recipes online.
Why I do NOT use the Reverse Sear Method
How I decided to approach the recipe for this tomahawk ribeye steak was by using my #1 takeaway from culinary classes, which was that a good sear on a protein gives you wonderful flavor AND helps hold in the juices while you finish cooking the meat. I sear every piece of protein I make, even if it’s going in the crockpot or pressure cooker to finish!
I have to admit that I am not the biggest fan of the reverse sear technique which is so popular right now! My big gripe is although it does cook the meat super evenly, it let’s out a lot more juice.
If you don’t believe me, just test a small piece of protein like a chicken. For one piece of chicken, do the reverse sear technique, roasting first, then searing to finish. For the other, sear first and then roast until it hits the desired temperature.
Then, compare how much juice is in each pan! You’ll find the reverse sear technique let’s out a LOT more liquid.
Why is this a problem? Because you want that liquid to stay IN your meat as much as possible to have nice, juicy meat.
My Cooking Methods for Tomahawk Chop Steaks
My goal for making a great steak involves two acronyms: GBD and SPG! What do these means? Well, the first (GBD) stands for golden brown and delicious. I always aim to get a nice golden brown crust on the entire steak by using a quick sear. The second (SPG) stands for salt, pepper, garlic! It’s the base for any good steak rub and you truly don’t need much more for incredible flavor!
To achieve this, I fired up my grill and did a HOT sear on the outside of the steak. The high temps and simple spice rub make dark grill marks and a golden, crunchy crust that will help to hold in the heat. Then, I transferred the thick ribeye steak into a large roasting pan and finished cooking it using the indirect heat of the oven at low temps.
If you want to use your grill for all parts of this recipe, go ahead and prepare a side for indirect cooking. After you sear the steak, you’ll want to transfer it to the cool side of the grill and maintain a temperature between 250-300 degrees Fahrenheit to finish it’s cooking! You could also finish the steak on your pellet smoker to add delicious smoky flavor. Yum!
The thickness of your steak will of course affect your cook time, so you will want to have an instant read meat thermometer at the ready! This will help you decide when your steak done and ready to pull out of the oven.
Where to Buy Tomahawk Steaks
You can find tomahawk steaks at upscale grocery stores, or call and ask your meat market to cut one for you! As long as they butcher their own meat, they will absolutely be able to do it for you.
Recipe Ingredient Substitutions
Since we don’t have very many ingredients in this recipe, there aren’t a lot of substitutions for me to suggest! But, feel free to use your favorite steak rub instead of the SPG (salt, pepper, garlic) in the ingredients list.
Serving Suggestions
Oh, what to serve with the ultimate steak! Since your grill will be hot, you could always serve it with grilled corn!
I’m a big fan of eating creamy mac and cheese with my steak. Or, try out my mashed potato casserole or these beautiful bacon wrapped green beans!
For drinks, consider a bold red wine like a cabernet sauvignon or a dry red blend.
Storing Leftovers
I was shocked that between the three of us, we didn’t have a bit of leftovers! This delicious steak was just that good.
But, if you do have leftovers, store the leftover steak in an airtight container in your refrigerator for up to 4 days. I actually love my leftover steak cold on a salad, or my husband heats it up for steak sandwiches! You could also use it for steak and eggs or a delicious omelet. Or, use it in my yummy Creamy Steak Pasta recipe!
How to Grill a Perfect Tomahawk Steak (Sear + Roast)
Ingredients
- 1 3-4 pound thick cut tomahawk ribeye steak
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
Instructions
- Prep: One hour before cooking, pull the steak from the fridge. Pat it dry with paper towels, then thoroughly rub with the seasonings. Allow the steak to rest at room temperature to take the chill off.
- Prepare your grill for cooking over direct, high heat. Clean and oil your grill grate.
- Pre-heat your oven to 275 degrees Fahrenheit.
- Place the seasoned tomahawk steak directly on the grates in your direct heat zone. Sear on each side for 4-5 minutes, until a nice crust begins to form and the steak releases easily from the grates when flipping.
- With long-handled heat-safe tongs, quickly sear each of the narrower edges of the steak for 20-30 seconds, then remove from the grill.
- Transfer to a large casserole dish or rimmed baking tray, and place in the oven to roast. It took me about 45 minutes to get my steak to 130 degrees Fahrenheit. My goal was medium rare, so I pulled it and let it rest once it hit this temp. For rare, pull your steak at 125 F, medium rare 130 F, 140 F medium.
- Remove the steak from the oven. Let the steak rest in the pan for 10-15 minutes, then transfer to a cutting board.
- Slice against the grain for best results. Serve warm!