How Long to Cook a Tomahawk Steak on the Grill? The Definitive Guide
The ideal grilling time for a tomahawk steak depends on its thickness and desired doneness. Generally, expect to cook a tomahawk for approximately 5-7 minutes per side for medium-rare, using a combination of indirect and direct heat. Always use a meat thermometer to ensure accurate doneness.
Understanding the Tomahawk Steak
The tomahawk steak, a show-stopping cut of ribeye, is distinguished by its long, frenched rib bone. This bone adds not only visual appeal but also enhances flavor and contributes to more even cooking. Mastering the grill technique for this impressive cut requires understanding a few key principles.
Why Grill a Tomahawk?
Grilling a tomahawk offers several advantages over other cooking methods:
- Smoky Flavor: The intense heat and direct contact with flames impart a delicious smoky flavor that’s hard to replicate.
- Crispy Crust: The high temperatures create a beautiful, flavorful crust on the outside of the steak, providing a delightful textural contrast.
- Presentation: The tomahawk, with its impressive bone, makes for a dramatic presentation, perfect for special occasions.
- Relatively Quick: Grilling is faster than many other methods, allowing you to enjoy a gourmet steak in a reasonable timeframe.
The Reverse Sear Method: Best for Tomahawks
The reverse sear method is widely considered the best approach for cooking thick-cut steaks like the tomahawk. It involves slowly bringing the steak to its target internal temperature using indirect heat and then searing it over high heat for a perfect crust. Here’s how it works:
- Prepare the Grill: Set up your grill for two-zone cooking, with one side having direct heat and the other side having indirect heat.
- Season the Steak: Season the tomahawk liberally with salt and pepper (or your favorite steak rub) at least 30 minutes before grilling.
- Indirect Cooking: Place the tomahawk on the indirect heat side of the grill, close the lid, and cook until it reaches an internal temperature of 110-115°F for medium-rare. Use a reliable meat thermometer.
- Searing: Transfer the tomahawk to the direct heat side of the grill and sear for 2-3 minutes per side, or until a deep, golden-brown crust forms.
- Rest: Remove the tomahawk from the grill and let it rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Grilling Times and Temperatures: A Guide
While the reverse sear is the best technique, other methods exist. Here’s a general guide to grilling times based on doneness, assuming a 2-inch thick tomahawk steak. Remember to always use a meat thermometer to ensure accurate results. These times are estimates and may vary depending on your grill.
| Doneness | Internal Temperature | Grilling Time (Indirect) | Searing Time (Direct) |
|---|---|---|---|
| Rare | 120-130°F | 20-25 minutes | 1-2 minutes per side |
| Medium-Rare | 130-140°F | 25-30 minutes | 2-3 minutes per side |
| Medium | 140-150°F | 30-35 minutes | 3-4 minutes per side |
| Medium-Well | 150-160°F | 35-40 minutes | 4-5 minutes per side |
| Well-Done | 160°F+ | 40+ minutes | 5+ minutes per side |
Common Mistakes to Avoid
- Not Using a Meat Thermometer: This is the most common mistake. Relying on guesswork leads to undercooked or overcooked steak.
- Not Seasoning Properly: Season generously with salt and pepper at least 30 minutes before grilling to allow the flavors to penetrate the meat.
- Overcrowding the Grill: Make sure the steak has enough room for proper airflow.
- Not Letting the Steak Rest: Resting is crucial for retaining moisture and flavor. A minimum of 10 minutes is recommended.
- Using Direct Heat Only: Direct heat for the entire cook will result in a burnt exterior and an undercooked interior. The reverse sear method is ideal.
Essential Tools for Grilling Tomahawk Steaks
- High-Quality Grill: A grill that can maintain consistent temperatures is essential.
- Meat Thermometer: A reliable instant-read thermometer is non-negotiable.
- Tongs: Use tongs to handle the steak gently without piercing it.
- Grill Brush: Keeping the grill grates clean is important for optimal searing.
- Cutting Board: A large, sturdy cutting board is needed for slicing.
- Sharp Knife: A sharp knife is essential for carving the steak.
Frequently Asked Questions (FAQs)
What is the ideal internal temperature for a tomahawk steak?
The ideal internal temperature depends on your desired level of doneness. For medium-rare, aim for 130-140°F. For medium, aim for 140-150°F. Remember that the temperature will continue to rise slightly during the resting period.
Can I use a charcoal grill to cook a tomahawk?
Yes, absolutely! Charcoal grills are excellent for cooking tomahawk steaks. Use the two-zone method described above, placing the coals on one side of the grill for direct heat and leaving the other side empty for indirect heat. Charcoal often imparts a superior smoky flavor.
How do I know when the grill is hot enough?
For searing, the grill should be very hot, around 450-500°F. You should be able to hold your hand about 5 inches above the grates for only 2-3 seconds. For indirect cooking, maintain a temperature of around 250-300°F.
Do I need to trim the fat on the tomahawk steak?
You generally don’t need to trim the fat before grilling. The fat will render during cooking, adding flavor and moisture to the steak. Some prefer to trim excessive fat after cooking if desired. The rendered fat is key to flavor.
Can I marinate a tomahawk steak?
Yes, you can marinate a tomahawk steak, but it’s not always necessary. A good quality tomahawk already has plenty of flavor. If you choose to marinate, do so for no more than a few hours to avoid the meat becoming mushy.
How long should I let the tomahawk rest after grilling?
Allow the tomahawk to rest for at least 10 minutes, but ideally 15-20 minutes, before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful product.
What is the best way to slice a tomahawk steak?
First, detach the meat from the bone. Then, slice the steak against the grain into ½-inch to ¾-inch thick slices. This will help to break down the muscle fibers, making the steak easier to chew. Slicing against the grain is crucial for tenderness.
What are some good side dishes to serve with tomahawk steak?
Classic sides for tomahawk steak include mashed potatoes, roasted vegetables (asparagus, Brussels sprouts, carrots), creamed spinach, and macaroni and cheese.
Can I cook a tomahawk steak in a cast-iron skillet?
Yes, you can cook a tomahawk steak in a cast-iron skillet, especially if you don’t have access to a grill. Use the same reverse sear method, starting with low heat in the oven and finishing with a sear in the skillet on the stovetop.
What if my tomahawk is unevenly cooked?
Uneven cooking can occur with thick cuts of meat. If one part of the steak is cooking faster than another, use a heat shield (like aluminum foil) to protect the faster-cooking area. Monitoring internal temperature is key to avoiding this problem.
How do I clean the bone after cooking the tomahawk?
Once the tomahawk is cool, you can clean the bone by soaking it in hot, soapy water. Use a brush to scrub away any remaining meat or fat. You can then boil the bone for a few hours to further sanitize it and remove any remaining debris.
Is it worth the cost to buy a tomahawk steak?
Whether a tomahawk steak is “worth it” is subjective and depends on your budget and priorities. It’s a premium cut offering a visually stunning presentation and great flavor. If you’re looking for a special occasion meal, it’s worth considering. If you’re on a tight budget, there are more affordable options.