Grilled Tomahawk Steak Recipe: Impressive Bone-In Centerpiece with Smoky Char

This impressive bone-in cut demands respect—and a hot grill. I’ve perfected a method that honors its grandeur while ensuring a perfectly charred crust and tender interior every time.

Begin with a dry-brined steak and a two-zone fire. The long bone isn’t just for show; it insulates the meat, allowing even cooking. Trust the process, and let the flame do the work.

Ingredients for Grilled Tomahawk Steak

A few bold ingredients let this impressive cut shine with smoky, charred perfection every time.

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The steak is the star here. Tomahawk cuts should have a thick cap of fat and vibrant red color—ask your butcher to leave the bone frenched for presentation. I source mine from Whole Foods or a trusted local butcher. The dry brine is non-negotiable; use Diamond Crystal kosher salt for even distribution. Look for steaks about 1.5-2 inches thick to ensure proper cooking without drying out.

Out of smoked paprika? Regular paprika plus a pinch of cayenne works. No fresh herbs? Dried rosemary and thyme at half the amount substitute fine. The butter must be unsalted—salted can over-season. For the olive oil, use a neutral variety like avocado oil if you’re concerned about smoke point. The garlic and onion powders can be swapped for fresh, but the flavor profile changes slightly.

Dry-brined steaks keep in the fridge for 1-2 days before cooking—actually improves the texture. Leftovers (if any) should rest before slicing, then store in an airtight container for up to 4 days. Reheat gently in a skillet to avoid overcooking. The herbs and garlic for basting can be prepped the morning of.

Step-by-Step Instructions for Grilled Tomahawk Steak

Here’s the method. Straightforward, tested, works every time.

Step 1: Season the Tomahawk Steak Generously

Pat the 2.5 lb Tomahawk Steak completely dry with paper towels. This ensures the dry rub adheres properly and promotes even browning. In a small bowl, combine the 1 tbsp Kosher Salt, 1 tbsp Coarse Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 0.5 tsp Smoked Paprika.

Rub this mixture all over the steak, pressing it into the meat so it sticks. The thick cut of the tomahawk can handle aggressive seasoning. Let the seasoned steak sit at room temperature for 45-60 minutes before grilling—this allows the salt to penetrate and the meat to cook more evenly.

Step 2: Preheat and Prepare the Grill

Preheat your grill to high heat (about 450-500°F), creating a two-zone fire if using charcoal. Clean the grates thoroughly with a grill brush to prevent sticking. While the grill heats, prepare your basting ingredients: the 2 tbsp Olive Oil, 4 tbsp Unsalted Butter, 2 whole Fresh Rosemary Sprigs, 2 whole Fresh Thyme Sprigs, and 2 cloves Garlic Cloves (lightly smashed).

The high heat is crucial for searing the thick steak properly. You want the grates hot enough to create a good sear on contact. If using gas, preheat with all burners on high for at least 10-15 minutes to ensure the grates are properly heated.

Step 3: Sear and Baste the Steak

Place the tomahawk steak on the hottest part of the grill. Sear for 3-4 minutes per side to develop a deep crust. After the first flip, move the steak to a slightly cooler part of the grill if using charcoal, or reduce heat to medium-high if using gas.

Begin basting with the olive oil, butter, and herbs. Add the butter, oil, rosemary, thyme, and garlic to a small heatproof bowl or saucepan. Place it near the heat to melt the butter, then use a spoon to baste the steak every 30-60 seconds as it cooks.

Step 4: Cook to Perfect Doneness

Continue grilling, basting frequently, until the internal temperature reaches 125-130°F for medium-rare (about 15-20 minutes total for a 1.5-2 inch thick steak). Use an instant-read thermometer to check the temperature in the thickest part of the meat, away from the bone.

The tomahawk’s bone acts as an insulator, so the meat near the bone will cook slower than the outer edges. Rotate the steak occasionally for even cooking. The basting butter and herbs will create a fragrant, flavorful crust while adding moisture to the lean meat.

Step 5: Rest and Serve

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.

To serve, carve the meat off the bone in thick slices. The tomahawk’s long bone makes for an impressive presentation—serve it whole at the table for maximum impact, or slice the meat and arrange it on a platter with the bone displayed prominently.

Wine and Beer Pairings for This Dish

Bold Red Wines

A full-bodied Cabernet Sauvignon from Napa Valley stands up to the tomahawk’s intensity. Its dark fruit and tannic structure complement the charred crust. I love Caymus for its velvety finish. For a budget option, try Josh Cellars. 🍷

Spicy Zinfandel

A Zinfandel from Dry Creek Valley offers jammy fruit with a peppery kick. The spice mirrors the steak’s crust, while its acidity cuts through the fat. Ravenswood is my go-to for consistency.

Malbec Magic

Argentine Malbec brings plum and chocolate notes that pair beautifully with the smoky char. The wine’s smooth tannins won’t overpower the meat. Catena Zapata is a crowd-pleaser at my table.

Craft Beer Picks

A robust Imperial Stout like Founders KBS matches the steak’s richness. The coffee and chocolate notes enhance the grilled flavors. For a lighter option, an Amber Ale offers caramel sweetness to balance the char. 🍺

Porters and IPAs

Porter beers, with their roasted malt, echo the grill’s smokiness. Try Deschutes Black Butte. If you prefer hops, a Double IPA like Pliny the Elder adds a bold, bitter contrast.

Rosés and Whites

Surprisingly, a dry Provence Rosé with its crisp acidity can refresh your palate between bites. For white lovers, an oaked Chardonnay like Rombauer offers buttery notes that complement the basting butter. ✨