How to Cook the Perfect Tomahawk Steak

Want to impress your guests with the best steak they’ve ever eaten and a dramatic bone that looks straight out of the Flintstones? Fire up the grill and learn how to cook perfect Tomahawk ribeyes.

How to grill a ribeye – Video (Step by Step)

There is a step-by-step grilling video available that demonstrates the full process for grilling Tomahawk ribeyes. Watch the video for a visual walkthrough of seasoning, grilling, and resting your steaks.

🥩 What is a Tomahawk Ribeye?

A Tomahawk ribeye is a ribeye steak with at least five inches of the rib bone left attached. The bone is cleaned of meat and fat to create a long handle, a process called “frenching.” The result is a large, impressive steak that makes a statement on the plate.

The Tomahawk’s presentation and size make it a showpiece for special occasions, while the ribeye cut itself remains rich and flavorful thanks to marbling across the meat.

Tomahawk Ribeye vs. Ribeye

The main differences are the long exposed rib bone and the Tomahawk’s larger size. A Tomahawk is usually cut from a longer section of the rib and often weighs two pounds or more. Thickness also differs: while a standard ribeye might be about 1 inch thick, a Tomahawk usually measures 2 inches or more.

Because of the extra thickness, cooking a Tomahawk requires different timing and temperature control compared to a typical ribeye.

Where to buy?

Tomahawk steaks can be harder to find than regular ribeyes. Local butcher shops, specialty online meat markets, and large club stores often carry them—especially during grilling season. If your local supermarket doesn’t stock them, check a trusted butcher or online meat supplier for quality cuts with good marbling.

Choose USDA Prime if available for more interior marbling and richer flavor; Choice is a good and more affordable option with slightly less marbling.

How to cook a Tomahawk steak

This guide walks through preparation, seasoning, grilling, resting, and serving. The method emphasizes simplicity: let the beef shine with straightforward seasoning and careful temperature control.

🔪 Prepping the steaks

There isn’t much prep work for Tomahawk steaks—just the basics to let the beef speak for itself. Use a simple salt, pepper, and garlic rub for excellent results.

Seasoning ingredients

• Sea salt (or kosher salt)
• Black pepper (freshly cracked for best flavor)
• Garlic powder (granulated or minced garlic can be used)

If you have a favorite steak seasoning blend, you can use it, but a simple SPG (salt, pepper, garlic) mix highlights the meat best.

Bring to room temperature

Remove steaks from the refrigerator 30–60 minutes before cooking so they come closer to room temperature. If steaks arrive frozen, thaw them in the refrigerator for 24–48 hours. In a pinch, you can use cool water to speed thawing—do not use hot water.

Seasoning the steak

Mix equal parts salt and black pepper with about half as much garlic powder. Sprinkle the rub generously over all sides of the steaks just before they hit the grill; there is no need to let them marinate for a long time.

Grilling the steaks

Grilling is a favorite method for Tomahawk steaks. Their thickness requires a slightly different approach than thinner steaks—lower consistent heat and longer cook times produce an even interior without charring the exterior.

🌡️ Temperature

Set the grill to a lower temperature than you would for thin steaks—aim for 350–400°F. Too-hot grills cause flare-ups that burn the exterior before the interior reaches the target temperature. At 350–400°F, you still get a nice sear while giving the steak enough time to cook through evenly.

⏲️ How long to cook Tomahawk steaks

After preheating the grill, place the seasoned steaks on the grates and close the lid. A good method is to use timed intervals with rotations for crosshatched grill marks:

• Cook 5 minutes, then rotate the steak 90 degrees to create grill marks.
• Cook another 5 minutes, flip, and repeat the process on the other side (5 minutes, rotate 90 degrees, then 5 minutes).

At 350–400°F, thick Tomahawk steaks (2 inches or more) typically take around 10 minutes per side (about 20 minutes total) to reach an internal temperature near 125°F, which yields a medium-rare finish after resting. Always prioritize internal temperature over strict timing.

Choosing internal temperature

Use an instant-read meat thermometer to check doneness. Pull steaks from the grill 5–10°F below your desired final temperature because carryover cooking during resting will raise the internal temperature slightly. A meat thermometer gives reliable results and prevents overcooking.

How long should I let the steak rest?

When the steak reaches about 5–10°F below your target temperature, remove it from the grill and tent loosely with foil—do not wrap tightly. Let it rest for 10 minutes to allow juices to redistribute, then slice and serve. Top with a pat of butter for added flavor and gloss.

🥗 Perfect side dishes

Pair your Tomahawk with sides that complement the rich beef. Recommended sides include:

• Smoked or roasted vegetables
• Baked or roasted potatoes
• Grilled sliced potatoes
• Corn on the cob
• A crisp green salad to balance richness

Choose the perfect grill

Tomahawk steaks can be cooked on gas, charcoal, pellet smokers, or in an oven with a stovetop sear. Gas grills are easy to control; charcoal or wood-fired grills add extra flavor from smoke and charcoal. Pellet smokers and traditional offset smokers also work well if you want a smoky profile.

FAQ

How long does it take to grill a ribeye?

Cook to internal temperature, not time. For Tomahawk ribeyes grilling at 350–400°F, expect roughly 10 minutes per side for medium-rare, but always verify with a thermometer.

Is a Tomahawk steak the same as a ribeye?

Yes. It is a ribeye with the long rib bone left attached and often cut thicker and larger for dramatic presentation.

Do Tomahawk ribeyes taste better than regular ribeyes?

Flavor is similar—both come from the rib section. The Tomahawk’s advantages are size, thickness, and presentation; choose based on occasion and preference.

What’s the best wine to pair with a Tomahawk steak?

Red wine pairs well; a bold Cabernet Sauvignon is a classic complement to a rich ribeye.

Can you sear the steak on the oven instead of the grill?

Yes. A reverse sear or finishing the steak in a hot skillet with butter or oil for 1–2 minutes per side gives extra crust when needed.

How do I know when the steaks are fully cooked?

Decide your desired doneness, then cook to the internal temperature for that level. Check with a meat thermometer for accuracy.

Try these smoked dishes

Old Pro Tips

• Grill at a lower temperature than for thin steaks to avoid burning the exterior while the inside cooks.
• Let the steak rest for 10 minutes to allow juices to redistribute before slicing.
• Season the ribeye on all sides right before grilling.
• Remove the steak from the grill 5–10°F below your target temperature; carryover cooking will finish it while it rests.