BBQ Tomahawk Steak Recipe: Impressive Bone-In Grill Masterpiece

This cut demands respect on the grill. A properly cooked tomahawk delivers restaurant-quality results with a perfectly charred crust and tender, juicy interior.

Mastering this dish comes down to high heat, precise timing, and letting the meat rest. The bone-in ribeye stays succulent while developing deep, smoky flavor.

Ingredients for Bbq Tomahawk Steak

Restaurant-quality tomahawk requires just high heat, good charcoal, and these prime ingredients.

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The steak is paramount here. Source 2-inch thick, bone-in ribeye cuts from a reputable butcher—Snake River Farms or Crowd Cow deliver exceptional quality. Look for vibrant red color with abundant marbling. The bone should be Frenched (cleaned of meat) for presentation. Most specialty grocers like Whole Foods or ButcherBox carry tomahawks, but call ahead to confirm availability.

No fresh herbs? Dried rosemary and thyme at one-third the quantity work in a pinch, though the aroma won’t be as pronounced. For the charcoal, Jealous Devil or Kamado Joe lump charcoal burns hotter and cleaner than briquettes. If hickory isn’t available, cherry or oak wood chunks provide excellent smoke. The Worcestershire can be substituted with soy sauce for a different umami profile.

Steaks can be dry-brined (salted) 24 hours ahead for deeper seasoning. Store the meat in the coldest part of your fridge, uncovered, on a rack. The charcoal and wood should be kept in a dry place to prevent moisture absorption. Leftovers? Rare for tomahawks, but slice and chill for 3-4 days.

Step-by-Step Instructions for BBQ Tomahawk Steak

Master the art of grilling this impressive cut with precise technique and timing.

Step 1: Prepare the Tomahawk Steak

Pat the 4 lb Tomahawk Steak completely dry with paper towels. This ensures a perfect sear. Generously coat all surfaces with the 2 tbsp Kosher Salt and 2 tbsp Coarse Black Pepper, pressing gently so the seasoning adheres. The bone-in ribeye’s thick cut demands bold seasoning.

Let the seasoned steak rest at room temperature for 45-60 minutes while you prepare the grill. This allows the salt to penetrate the meat and ensures even cooking from edge to center.

Step 2: Set Up the Grill for Two-Zone Cooking

Arrange the 8 lb Lump Charcoal in a two-zone configuration: pile three-quarters on one side for direct heat, leaving the remaining quarter for indirect cooking. Add the 4 pieces Hickory Wood Chunks to the hot coals for smoke infusion. Open the vents fully to achieve a temperature of 450-500°F over the direct heat zone.

Clean the grates thoroughly and oil them lightly with a folded paper towel dipped in extra-virgin olive oil. This prevents the steak from sticking and enhances those beautiful grill marks.

Step 3: Sear and Smoke the Steak

Place the tomahawk steak directly over the hot coals. Sear for 3-4 minutes per side until a deep crust forms and the steak releases easily from the grates. Move it to the indirect heat zone and add the 4 whole Fresh Rosemary Sprigs, 6 whole Fresh Thyme Sprigs, and 6 cloves Garlic Cloves to the coals for aromatic infusion.

Cover the grill and cook until the internal temperature reaches 120-125°F for medium-rare, about 20-25 minutes. Baste with a mixture of the 0.25 cup Extra-Virgin Olive Oil, 4 tbsp Unsalted Butter, 2 tbsp Balsamic Vinegar, and 2 tbsp Worcestershire Sauce during the last 5 minutes of cooking.

Step 4: Rest and Serve

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes to allow the juices to redistribute. This critical step ensures each slice is moist and flavorful.

Slice the steak against the grain, removing the meat from the bone in one piece before cutting into thick strips. Serve immediately to showcase the impressive bone presentation and perfectly cooked interior.

Wine and Beer Pairings for This Dish

Bold Red Wines

A full-bodied Cabernet Sauvignon from Napa Valley stands up to the rich, smoky flavors of this dish. The tannins in the wine cut through the fat beautifully. Look for bottles from Robert Mondavi or Opus One. 🍷

Lighter Reds

For a more approachable pairing, try a Malbec from Argentina. Its plummy fruit notes complement the charred crust, and the moderate tannins won’t overpower the meat. I love Catena Zapata for this.

Craft Beer Options

A robust porter or stout like Guinness or Founders KBS enhances the smoky depth of the steak. The roasted malt flavors mirror the char from the grill. Honestly, this is my go-to with grilled meats. 🍺

Whiskey Pairings

If you prefer spirits, a smoky bourbon or rye whiskey works wonderfully. I recommend Woodford Reserve or Bulleit Rye for their balance of sweetness and spice, which echoes the hickory smoke.

White Wine Surprise

For a bold contrast, try an oaked Chardonnay with buttery notes. The richness of the wine pairs surprisingly well with the steak’s crust. A Sonoma County bottle like Rombauer delivers the right body.