the Tomahawk Steak: Three Grilling Techniques

The tomahawk steak—a massive, bone-in ribeye with its signature long handle—is a showstopper that demands respect on the grill. Its thick cut and rich marbling make it perfect for experimenting with different cooking styles. Whether you’re a purist or a flavor adventurer, here are three distinct ways to grill this beast to perfection.

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1. The Classic Sear

For those who believe simplicity is king, this method highlights the steak’s natural flavors with just heat, salt, and pepper.

• Pro Tip: A sprinkle of flaky sea salt right before serving elevates the experience.
• Prep: Pat the steak dry with paper towels. Season generously with coarse salt and freshly cracked black pepper on all sides. Let it sit at room temperature for about an hour.
• Grill Setup: Preheat your grill to high heat (around 450°F/250°C). If using charcoal, bank the coals to one side for a two-zone setup.
• Cook: Place the steak over direct heat. Sear for 3-4 minutes per side to develop a deep, crusty exterior. Move it to indirect heat, close the lid, and cook until the internal temperature hits 130°F (54°C) for medium-rare, about 15-20 minutes depending on thickness.
• Rest: Tent with foil and let it rest for 10 minutes. Slice against the grain and serve.

2. Reverse Sear

This low-and-slow approach delivers edge-to-edge pink perfection, finished with a killer crust.

• Prep: Season the steak with salt and pepper (or your favorite rub) and let it rest uncovered in the fridge for a few hours—or overnight—to dry the surface for better browning.
• Grill Setup: Set your grill for indirect cooking at a low 225°F (107°C). Use a smoker box or wood chunks (like oak or hickory) for a subtle smoky edge if you’d like.
• Cook: Place the steak on the cooler side and cook until it reaches 115°F (46°C) internally, about 1-1.5 hours. Crank the grill to high heat (or move to a scorching hot cast-iron skillet) and sear each side for 1-2 minutes until crispy and golden.
• Rest: Let it sit for 10 minutes before slicing.
• Pro Tip: Pair with a chimichurri sauce to cut through the richness.

3. Caveman-Style Char

Channel your inner primal chef by cooking this steak directly on the coals for an unmatched smoky, charred flavor.

• Prep: Season simply with salt and pepper. No need to overthink it—the fire does the work here.
• Grill Setup: Build a hot charcoal fire and let it burn down until the coals are glowing red and covered with a thin layer of ash. Blow off excess ash with a quick puff (or a hairdryer on cool).
• Cook: Lay the steak straight onto the coals. Grill for 4-5 minutes per side for medium-rare, flipping with tongs. Brush off any clinging ash after removing. Aim for 130°F (54°C) internally.
• Rest: Give it a 10-minute rest under foil. Slice and dig in.
• Pro Tip: Serve with a bold red wine reduction to complement the intense char.

Final Thoughts

Steak is a culinary delight for many reasons. It’s a rich source of high-quality protein, packed with essential amino acids that fuel muscle growth and repair. Beyond nutrition, the juicy, tender texture of a well-cooked steak—whether grilled, seared, or broiled—offers a satisfying mouthfeel that’s hard to beat. The flavor is another standout: deep, savory, and often enhanced by a perfect char or seasoning, it taps into a primal love for hearty, meaty goodness. Plus, steak’s versatility shines through in cuts like ribeye, sirloin, or filet mignon, each bringing its own character to the plate. For meat lovers, it’s not just food—it’s an experience.

Each method brings its own flair to the tomahawk. The classic sear is quick and timeless, the reverse sear offers precision and control, and the caveman style is a wild, unforgettable ride. Pick your vibe, fire up the grill, and let that glorious ribeye shine.