Grilled Tomahawk Steak

Why You Will Love This Grilled Tomahawk Steak

My fiancé is a steak fanatic, so if he says a steak is good, then ITS GOOD! All jokes aside, you will love this Grilled Tomahawk steak for three reasons:

• It’s incredibly simple to make.
• You don’t need 50 ingredients.
• It’s super juicy and flavorful.
• Bonus: It pairs great with my Cheesy Scalloped Potatoes and Grilled Elote Corn.

Ingredients

• Tomahawk Steak: The star of the show! This is essentially a ribeye with the long bone still attached.
• Oil: I use a little bit of oil to help the seasoning stick and get that perfect sear.
• Steak Seasoning: Use your favorite blend; since the meat is so high quality, you don't need to overcomplicate it.
• Thermometer & Grill: These aren't ingredients, but they are necessities! The thermometer is the only way to guarantee that perfect pink center.

How to Make Grilled Tomahawk Steak

To get started, preheat your oven to 275°F. Take the tomahawk steak out of the refrigerator and let it sit on the counter for about 30 minutes to come to room temperature. This is a crucial step to ensure the meat cooks evenly throughout. Once it has sat out, pat the steak completely dry with paper towels, drizzle it with oil, and season it generously on all sides, including the edges.

Next, insert your meat thermometer into the thickest part of the steak, making sure the probe reaches the center. Place the steak in the oven and cook it low and slow until the internal temperature reaches 110°F.

As soon as it hits that temperature, remove it from the oven and move it to a preheated, high-heat grill. To achieve a perfect medium-rare, grill the steak for about 2 to 3 minutes per side. This will give you those beautiful char marks and bring the internal temperature up to about 130°F to 135°F. Once you pull it off the grill, let the steak rest for at least 10 minutes before slicing so the juices can redistribute.

Tips for the Best Grilled Tomahawk Steak

• Don’t Overcook It!: Seriously, medium-rare is the only way to go with a Tomahawk. We are leaving those well-done days in the past! You want that center to be a perfect, juicy pink. If you let it go too long, you’ll lose all that tenderness and flavor, and we didn't come this far just to eat a hockey puck.
• Let It Rest!: I know it’s tempting to cut into it right away, but you have to let that steak rest for at least 10 minutes after it comes off the grill. This allows the juices to redistribute so they stay in the meat and don't end up all over your cutting board.

Variations & Substitutions

• Butter Basting: If you want to be extra, you can top the steak with a slice of garlic butter while it's resting.
• Different Cuts: You can use this exact same "Reverse Sear" method for a thick Filet Mignon or a New York Strip!

Other Recipes You Will Love

If you loved this, you have to try my Grilled Garlic Butter Elote or Grilled Steak Pasta Salad!