The Ultimate Guide to Grilling a Tomahawk Steak

If you’re a fan of juicy, flavorful beef, then you know that a Tomahawk Steak is a cut above the rest. This delicious piece of meat is slow-smoked and then seared to perfection, resulting in a tender and pink steak that will leave you wanting more. In this guide, we’ll explore the art of reverse searing a Tomahawk Steak, unlocking the secrets to achieving a stunning presentation and mouthwatering taste.

Grilled tomahawk steak being held by the bone with text overlay - Reverse Seared Tomahawk Steak.

What Makes a Tomahawk Steak Special?

A Tomahawk Steak is a bone-in ribeye steak that is known for its impressive size and presentation. The rib bone is left almost fully intact, making for a visually stunning cut of meat. While the bone doesn’t contribute to the flavor, it adds an element of visual appeal that is hard to beat.

When purchasing a Tomahawk Steak, look for bright red meat with no dark spots. The marbling, or fat content, is also important for flavor. Don’t shy away from marbled fat; it’s what gives the steak its delicious taste!

Where to Find Tomahawk Steak

Finding a Tomahawk Steak may require a bit of effort, but the result is well worth it. Some grocery stores, butchers, and wholesale retailers like Costco carry this special cut of meat. For the best results, consider getting it from your local butcher. They can cut it for you, ensuring the highest quality and thickness according to your preference.

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Tomahawk steak being seasoned with Hey Grill Hey Beef Rub.

Seasoning Options

When it comes to seasoning a Tomahawk Steak, there are several options to choose from. The key is to be generous with your seasoning to account for the steak’s thickness. Here are a few popular choices:

  • Salt & pepper: Keep it simple by seasoning with a mix of kosher salt, cracked black pepper, and garlic powder.
  • Beef Rub: If you’re feeling adventurous, try Hey Grill Hey’s Beef Rub, specially crafted for beef. It will take your steak to the next level.
  • Homemade Steak Rub: If you don’t have any premade rubs, you can make your own using common pantry ingredients. Experiment and find your favorite combination!

The Art of Reverse Searing

While there are different ways to cook a Tomahawk Steak, reverse searing is the preferred method for achieving an evenly cooked and flavorful result. Reverse searing involves slow smoking the steak at a low temperature until it reaches the desired internal temperature, and then searing it at high heat to create a charred exterior.

To begin, preheat your smoker to 225 degrees F. Smoke the steak until it reaches a temperature about 10 degrees below your desired doneness. For precise temperature measurement, we recommend using an instant-read meat thermometer like the ThermoWorks ONE.

Tomahawk steak being seared in a cast iron skillet.

How to Cook a Tomahawk Steak

Here’s a step-by-step guide to cooking a Tomahawk Steak using the reverse sear method:

  1. Allow the steak to come to room temperature by taking it out of the fridge 1-2 hours before cooking.
  2. Preheat your smoker to 225 degrees F.
  3. Season the steak liberally on all sides with your chosen seasoning.
  4. Place the steak directly on the grill grates and smoke until it reaches a temperature about 10 degrees below your desired doneness.
  5. Preheat a cast iron skillet over high heat or turn your grill to high. Add butter to the skillet or brush the steak with butter if using a grill.
  6. Sear the steak for 2-3 minutes on each side until it reaches your preferred doneness.
  7. Let the steak rest for 10-15 minutes before slicing and serving.
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How Long to Cook a Tomahawk Steak

Cooking time for a Tomahawk Steak using the reverse sear method is approximately 1 hour. However, the cooking time may vary depending on the thickness of the steak and your desired level of doneness. To ensure accurate doneness, use an instant-read meat thermometer to measure the internal temperature of the steak.

Remember the following internal temperatures:

  • Rare: 115 degrees F
  • Medium Rare: 125 degrees F
  • Medium: 135 degrees F
  • Medium Well: 145 degrees F
  • Well Done: 150 degrees F

Sliced tomahawk steak on a wooden cutting board.

More Steak Recipes

If you’re craving even more delicious steak recipes, here are a few suggestions from Hey Grill Hey to add to your repertoire:

  • Grilling the Perfect Steak
  • Grilled Rib Eye Steaks with Balsamic Red Wine Glaze
  • How to Grill Steak

In Conclusion

Grilling a Tomahawk Steak using the reverse sear method is a surefire way to impress your guests and satisfy your own cravings for a perfectly cooked steak. From selecting the right cut to seasoning and cooking, every step contributes to the ultimate dining experience. So fire up your grill, give it a try, and prepare to indulge in steak perfection!

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