Go Back
–+ servings
Print Recipe
No ratings yet

How to Cook a Tomahawk Steak

This recipe will guide you through achieving a perfect steak with a juicy interior and a beautifully seared crust, perfect for impressing your guests or treating yourself to a delicious meal.
Prep Time15 minutes
Cook Time45 minutes
Dry Aging1 day
Total Time1 day 1 hour
Course: Main Course
Cuisine: American, Barbecue
Servings: 4
Calories: 621kcal
Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

  • 1 tomahawk steak about 2-3 pounds
  • Diamond Crystal kosher salt
  • Fine ground black pepper
  • High smoke point oil like vegetable or canola oil

Instructions

  • Dry Aging: Generously season the tomahawk steak with kosher salt on all sides. Place the steak on a wire rack set over a baking sheet to allow air to circulate around it. Refrigerate uncovered for at least 24 hours, up to 48 hours, to allow the steak to dry age. Alternatively, generously season tomahawk with kosher salt on all sides. Let the steak sit at room temperature for about 1 hour before grilling to ensure even cooking.
  • Prep the Grill: Preheat your grill to high heat (around 450°F to 500°F). Set up a two-zone fire by placing the coals or burners on one side of the grill, leaving the other side cooler for indirect grilling.
  • Grilling the Steak: Brush the steak with a small amount of high smoke point oil. Place the tomahawk steak directly over the hot side of the grill. Sear for about 4-5 minutes per side, until a deep, golden-brown crust forms.
  • Once both sides are seared, move the steak to the cooler side of the grill. Continue grilling over indirect heat, with the grill lid closed, until the internal temperature reaches your desired doneness. For medium-rare, aim for 125°F to 130°F; for medium, aim for 135°F to 140°F. This may take an additional 20-30 minutes depending on the thickness of the steak.
  • Use a meat thermometer to check the internal temperature for accuracy.
  • Resting: Remove the tomahawk steak from the grill and place it on a cutting board. Let it rest for 10-15 minutes to allow the juices to redistribute throughout the meat.
  • Finish: After resting, season the steak with fine ground black pepper to taste. Slice the steak against the grain and serve immediately.

Nutrition

Calories: 621kcal | Protein: 57g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 173mg | Sodium: 147mg | Potassium: 760mg | Vitamin A: 43IU | Calcium: 20mg | Iron: 5mg
QR Code linking back to recipe