Grilling a tomahawk steak goes beyond just cooking; it becomes the showpiece for the evening. The length of the bone and the beautiful marbling on this meat are two powerful reasons to consider grilling it for any barbecue or steak night.
When wondering how to cook a tomahawk steak on the grill, the answer is mastering some particular techniques. With proper preparation and a little technique, you’ll be impressing everyone with a gorgeous, deliciously prepared steak. Let’s learn the essentials to getting this iconic cut into the grill’s fire.
What Is a Tomahawk Steak?
Before discussing how to cook a tomahawk steak on the grill, let us take a closer look at what makes it special. It is actually a bone-in ribeye, but with its longer bone left attached to the steak and held inside, leaving the steak appearing somewhat like that of the head axe.
This steak, the tomahawk, can weigh between 2-3 pounds and with a thickness of 2-3 inches, which makes its size and dramatic look suitable for any special occasion. Marbling also helps ensure that it is tender and juicy, a perfect steak to grill.
How to Cook a Tomahawk Steak on the Grill: Expert Tips and Techniques
The grilled tomahawk steak is undoubtedly a fulfilling task that can ready for you a perfect flavourful beef cut. Indeed, cooking your tomahawk steak on the grill is very intimidating. However, this would be rather easy if one follows the correct steps and pieces of equipment for learning. In the following procedure, each of the steps on how to get a perfectly grilled, juicy, and tender steak will be divided.
1. Best Tomahawk Steak Selection
The first choice would be which cut would cook an excellent tomahawk steak. A tomahawk steak usually weighs 2-3 pounds and measures about 2-3 inches in height. Among the defining features of this specific cut is the bone, with an ideal minimum length of about 6-8 inches.
It brings to the dish such a tremendous flavour but dramatic presentation at the same time. When selecting your steak, look for good marbling—the small streaks of fat within the meat. Marbling is important concerning flavour and tenderness, for the fat will melt during the cooking process.
For the best effect, consider buying USDA Prime or Choice cuts, which have superb marbling. Dry-aged tomahawk steaks are good if available because of the dry-ageing process and how it brings flavours and tenderness.
2. Season Your Tomahawk Steak
Seasoning is what brings the true taste of a steak. Use kosher salt and fresh black peppercorns rubbed into all the surfaces of the steak. So, straightforward seasonings are used because this enhances the beef’s natural flavor, does not overpower it, yet still, there is always flavor.
Then, with a thin film of olive oil, brush your steak. Apart from helping seasoning adhere to your steak, olive oil will infuse a crunch of caramelization into your meat when grilled. Feel free to sprinkle some extra garlic powder and onion powder as well as smoky paprika. Fresh rosemary and thyme also won’t do anything wrong.
Seasoning the steak: Place it at room temperature for 30-45 minutes to cook evenly and maintain the right texture.
3. Two-Zone Grill Preparation
A tomahawk steak is best cooked with a two-zone cooking method on a grill. First, understand what this means: this is cooking on two sides, hot and cool.
For a gas grill, half the grill warms up at 450-500°F while leaving the other half at low or off. For a charcoal grill, pile the coals on one side to prepare the hot zone for searing and the cooler zone for indirect cooking. Allow it to heat up for 10 to 15 minutes before placing the steak on the grill.
4. Use the Right Tools
A tomahawk steak requires the appropriate equipment to grill. Prepare it with tongs instead of a fork because a fork will pierce into the meat, puncturing its juices, and leaving the steak dry.
A meat thermometer is important to ensure you get the internal temperature you want for your steak. A thermometer removes guesswork, and you will cook the steak just how you want it. In a grill such as the Smokingrill, consistent temperature control is particularly useful when grilling large cuts such as tomahawk steaks.
5. Seared Steak
It is locked in juices while developing a crust, and the steak will be seared. Position the steak on the hot side of the grill and leave it to cook for 2-3 minutes on each side without moving the steak. This is to be undisturbed for the crust to form to a rich golden brown.
In order for grill marks to be well obtained, flip the steak 90 degrees at about halfway into the searing process on both sides. It is that easy; this makes the steak take the distinctive crosshatch marks and is the most exciting addition to the finished dish.
6. Shift to Indirect Heat
Let it cook in the cooler part of the grill on indirect heat after searing it. Tuck the lid, ensuring that the steak is well covered so the warmth will spread evenly throughout the steak. It is how the steak gets cooked without letting the crust get burnt.
A 2-inch thick tomahawk steak should be done on the indirect heat side at 10 to 15 minutes for medium rare or 15 to 20 minutes for getting it to your desired medium. Whichever is in your steak determines the exact minutes, so don’t forget the internal temperature checker from your thermometer.
7. Use a Thermometer to Check Internal Temperature
The thermometer will help ensure your steak is prepared to your preference. The ideal internal temperature of a steak depends on how well it is done, ranging from medium-rare, 130°F (54°C), medium, 140°F (60°C), to well-done, 160°F (71°C). The thermometer is inserted through the side of the steak to measure its temperature accurately, taking care not to penetrate the bone.
You therefore end up enjoying perfect grilled steaks every single time by taking the guesswork away from your grill using a thermometer.
8. Let the Steak Rest
Remove the steak from the grill and at the temperature you preferred. Allow steak to rest over 10 to 15 minutes. The time for resting the meat gives a chance of redistribution for juices to redistribute in your steak, ensuring a juicy and soft steak.
If you cut too early, its juice runs away from the steak, and is dry. In the meantime, lightly cover the steaks with the aluminium foil, keeping them warm at rest.
9. Reverse Sear: Optional
This method adds more tenderness. Just sear on the hot side of the grill for a few minutes after indirectly cooking the steak almost to finish. It tends to ensure equal cooking inside and an ideal crust on the outer parts.
10. Slice and Serve
Cut into portions and serve: Slice the meat against the grain. It would then be soft enough. Perhaps cutting portions requires using a tomahawk steak if there’s that much of a bone present.
Herbed butter or even balsamic reduction may give extra flavour, while fresh rosemary or thyme could even serve as garnish for good presentation and additional flavour.
Why Choose The Smokingrills for Your Grilling Needs?
Some right tools should be in your kitchen to prepare for learning how to cook a tomahawk steak on the grill. Smokingrills provide superior heat management and distribution, and very long-lived performance that is more ideal for bigger cuts like tomahawk steaks. Great internal tenderness and juicy texture blend well with excellent sear using The Smokingrills grill.
Whether you’re a beginner or an experienced griller, Smokingrills grills provide the perfect conditions for grilling a tomahawk steak. Their consistent heat ensures that your steak will cook to perfection every time.
Conclusion
Grilling a tomahawk steak is such an exciting activity since it creates delicious and spectacular dining. From these steps in the guide, learn how to cook a tomahawk steak on the grill.
When well-equipped with suitable tools, seasoning, and temperature control, you can easily make impressive steaks that will please anyone at your dining table. So fire up your grill, follow these steps, and enjoy the ultimate grilling experience!
