Epic Tomahawk Steaks Recipe – Become the Grill Master

Have you ever heard of a Tomahawk Steak before?

The butcher cuts a really cool-looking steak with a long bone that sticks out like an ax from the ribs of a cow to make a tomahawk steak.

They have tasty marbling fat and yummy beef flavor. When you grill tomahawk steaks over a hot fire, the fat drips and makes the meat super moist and juicy. The bone helps add even more juiciness as the steak cooks.

I’m going to teach you how to make the best-grilled tomahawk steaks.

My easy recipe will help you pick the right steaks and grill them perfectly. Your family is going to be so impressed when you serve these awesome-looking steaks hot off the grill! Cooking tomahawk steaks outside is fun for summer barbecues.

The steak tastes smoky from the fire. Let’s get grilling so you can enjoy the thick, juicy steaks that you cooked yourself!

What is a Tomahawk Steak?

A Tomahawk Steak is a really unique kind of steak! It’s called a tomahawk because there is a long, thick bone that sticks out like the handle of an ax.

The butcher attaches the bone to a tasty ribeye steak when cutting it from the ribs of a cow.

Tomahawk steaks are big – they weigh between 30 and 60 ounces. They cut them at least 2 inches thick, so they weigh almost 4 pounds!

The rib bone makes them look different from regular ribeye steaks.

Leaving the bone on when cutting a ribeye steak adds extra flavor and juice to the meat as it cooks. The bone transfers heat, so the parts next to it don’t overcook. The bone marrow inside also gives it a sweet, nutty taste.

When you serve tomahawk steaks, they look awesome on the plate with that big bone sticking out! People say they are one of the most delicious steaks because ribeyes are nicely marbled, and the bone makes them even more moist and yummy.

How to Cook a Tomahawk Steak?

There are a few great ways to cook a tomahawk steak and make it tasty and juicy!

1. Grilling

Grilling is the most popular way to cook these cool-looking steaks. Get your grill very hot, almost as hot as you can. Cook the steak over the direct heat for 3-4 minutes on each side. This will give it nice grill marks on the outside but keep the inside tender.

2. Pan Searing

You can also cook a tomahawk steak in a pan on the stove. Use a heavy pan like cast iron. Get it really hot and add a little oil. Cook for 2-3 minutes on each side to get a nice crust. Then put the pan in the oven at 400°F to finish cooking.

For a more gentle cooking method, put the steak on a rack in a pan and roast it in the oven at 400°F. Flip it halfway through cooking. This will still give some browning but cook the meat more slowly.

3. Roast

Place the tomahawk steak on a rack in a roasting pan and cook in the oven at 400°F, turning halfway through, until it reaches your preferred doneness. This more gently cooks the meat while still getting a nice sear.

3. Reverse Sear

Cook the steak in the oven at a low temp like 250°F until it’s 10-15 degrees below your desired doneness. Then sear it over high heat on the grill or in a pan to finish it off.

4. Sous vide

Cook the steak in a water bath held at 130°F for at least 1-2 hours until the meat is medium rare throughout. Shareit for 30-60 seconds per side to get a nice crust.

However you choose to cook it, the keys are to use high heat to sear the outside, cook until it reaches the right internal temperature, and let it rest for 5-10 minutes after cooking. Then you’ll have a juicy, delicious tomahawk steak!

Tomahawk Steaks Recipe

Ingredients for Making Tomahawk Steaks:

• 2 big, thick tomahawk ribeye steaks, about 1 1/2 – 2 pounds each, with the bone still on

• 2 tablespoons kosher salt – this is a coarse salty seasoning

• 1 tablespoon fresh ground black pepper

• 2 tablespoons olive oil for cooking

• 4 cloves of garlic, minced into tiny pieces

• 2 sprigs of fresh thyme – this is a herb

• 2 sprigs of fresh rosemary – another yummy herb

• 4 ounces of cold butter, cut into chunks

• 2 teaspoons Worcestershire sauce – it’s a savory sauce

• 1 shallot, minced – this is like a small onion

• Steak sauce, like chimichurri or bearnaise, to serve with the cooked steaks

Side dishes like:

• Russet potatoes

• Asparagus

• Creamed spinach

• Arugula salad

The most important ingredients are the thick ribeye tomahawk steaks. Salt, pepper, olive oil, garlic, and herbs add lots of flavor. Compound butter on top makes them even tastier! Steak sauce and side dishes like veggies and salad complete the yummy meal.

Step-by-Step Instructions for Cooking Tomahawk Steaks 

• Take the tomahawk steaks out of the refrigerator and let them sit out for 30-60 minutes before you start cooking. This helps them cook more evenly.

• Make the compound butter – mix together soft butter, minced garlic, thyme, rosemary, and Worcestershire sauce. Form it into a log shape and chill it until firm.

• Use paper towels to pat the steaks really dry. Season both sides heavily with kosher salt and lots of cracked black pepper. Rub the minced garlic, thyme, and rosemary all over the steaks too.

• Get your grill or grill pan super hot, around 500-600°F. If you can, use hardwood charcoal or wood chunks for extra smoky flavor.

• Brush both sides of the steaks lightly with olive oil before grilling. This helps them get brown.

• Put the steaks right on the hot grill grates. Cook for 2-3 minutes without moving to get a nice sear. Grill for 4-5 minutes total on each side.

• During the last 2 minutes of grilling, brush the steaks with the compound butter. This adds great flavor.

• Use a meat thermometer to check the inside temperature. Take them off the grill when they’re 5 degrees below your target temperature.

⇒ Let the steaks rest for 5-10 minutes before slicing so the juices set.

• Slice against the grain into 1/2-inch pieces. Top with more compound butter. Serve with steak sauce. Enjoy!

Expert Tips for the Best Tomahawk Steaks

• Pick thick steaks with lots of marbling – these will be juicy and flavorful. Get steaks that are at least 2 inches thick with a long bone.

• Dry brine the steaks – sprinkle salt on them and leave uncovered in the fridge overnight before cooking. This makes the seasoning go deeper.

• Get your grill really ripping hot—around 500°F. Use hardwood charcoal or wood for the best flavor.

• Before seasoning, pat the steaks dry with a paper towel so they will brown better.

• Use plenty of seasoning – don’t be shy with salt, pepper, and spices! More flavor is better.

• Only flip the steaks once during cooking. Let them sear well before you flip.

• Brush melted butter on the steaks while they grill. This keeps them nice and moist.

• Use a meat thermometer to check for perfect medium-rare doneness.

• Let the steaks rest after grilling so the juices stay in the meat when you cut into them.

• Always slice against the grain for the most tender bite.

If you follow these tips from the experts, your tomahawk steaks will come out juicy, tasty, and perfect every time! Grilling these steaks is fun and will impress anyone.

Serving Suggestions

• Slice the steak against the grain into 1/2-inch thick slices. Fan them out for a pretty presentation.

• Offer steak sauces on the side.

• Top the hot steak with flavored compound butter to melt over the meat.

• Serve with creamy mashed potatoes or roasted potatoes to soak up the juices.

• Grill veggies like asparagus, Brussels sprouts, or zucchini as a side.

• Make a spinach salad with blue cheese, walnuts, and vinaigrette dressing.

• Use slices of bread or rolls to make mini steak sandwiches with the steak and butter.

• Skewer chunks of steak and veggies for fun steak kabobs.

• Pile leftovers on sandwiches with yummy caramelized onions and chimichurri sauce.

• Make baked potatoes and top with steak, sour cream, chives, bacon, and butter.

No matter how you serve it, the tomahawk steak will be the star!

Let the beefy flavor shine, and add tasty sides. Enjoy!

Final Thoughts

Grilling juicy and flavorful tomahawk steaks is sure to impress anyone at a backyard BBQ or dinner party! These big ribeye steaks with the bone still on have a really beefy, tasty flavor in each juicy bite.

Using the right seasoning and grilling over high heat is important to get a nice crust on the outside and pink, tender meat inside. The bone helps conduct heat evenly and keeps it moist.

Slice up your grilled tomahawk steaks and top with flavored butter or sauce – yum! These amazing steaks are perfect for special meals and celebrations. The huge size and delicious flavor of tomahawk steaks, hot off the grill, will excite any steak lover.

Grilling these impressive steaks is super fun and rewarding. Enjoy tomahawk steaks all grilling season-long, or cook them indoors year-round for an incredible meal!

FAQs