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Tomahawk Steak

A detailed guide on how to select, prepare, and cook a perfect Tomahawk Steak, ensuring juicy, flavorful results every time.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 1200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece Tomahawk Steak, at least 2 inches thick Don’t go thinner – worth the wait!
  • to taste Kosher salt Use generously, at least 30 minutes prior to grilling.
  • to taste Thick-cracked black pepper Use generously, at least 30 minutes prior to grilling.
  • as needed tablespoons High-heat oil (like grapeseed or canola) Used for searing; avoid olive oil for this.
  • 2 tablespoons Soft butter For finishing; brown butter is recommended.

Method
 

Preparation
  1. Remove the Tomahawk Steak from the fridge and let it come to room temperature for about 30 minutes.
  2. Season the steak generously with kosher salt and thick-cracked black pepper.
  3. Optionally, sprinkle on garlic powder or dried herbs like thyme.
Cooking
  1. Preheat your grill for indirect heat (coals on one side, steak on the other).
  2. Cook the steak slowly until it reaches about 10-15 degrees below your desired doneness.
  3. Crank the heat and sear both sides of the steak until a crust forms, flipping the bone onto the heat as well.
  4. Let the steak rest for 10 minutes before slicing to retain juices.

Notes

If you have leftovers, wrap tightly in foil or store in an airtight container in the fridge for up to three days, or freeze for two months (sliced). For best results, avoid high heat when reheating.