Juicy Grilled Tomahawk Steak Recipe That Steals the Show

Name: Juicy Grilled Tomahawk Steak Recipe That Steals the Show
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tomahawk steak (about 2 inches thick); 2 tbsp olive oil; 1 tbsp kosher salt; 1 tbsp freshly ground black pepper; 2 cloves garlic, minced; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped

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There’s nothing quite like the sight of a perfectly grilled tomahawk steak sizzling on the grill—that massive bone handle sticking out, the crust glistening with herbs, and that incredible aroma filling the air. I still remember the first time I grilled one for my dad’s birthday—everyone at the table went silent when I brought it out, then erupted into cheers. That’s the magic of a tomahawk steak. It’s not just dinner; it’s an event. The marbling in this cut gives it insane flavor, and when cooked right, it stays juicy from the first bite to the last. Perfect for anniversaries, Father’s Day, or when you just want to treat yourself like royalty.

Why You’ll Love This Grilled Tomahawk Steak

Trust me, once you try this tomahawk steak, you’ll never go back to regular cuts. Here’s why:

Juicy perfection: That thick cut and bone-in magic keep every bite tender and dripping with flavor
Restaurant-worthy crust: The high-heat sear creates this incredible caramelized exterior that crackles when you cut into it
Instant wow factor: That dramatic bone handle makes everyone at the table feel like they’re at a steakhouse
Special occasion star: It turns any dinner into a celebration – birthdays, anniversaries, or just “I survived Monday” nights

Seriously, the first time I made this for friends, they acted like I’d performed some culinary miracle. And the best part? It’s actually simple to make!

Ingredients for Grilled Tomahawk Steak

Gathering the right ingredients makes all the difference for that perfect tomahawk steak. Here’s what you’ll need—and trust me, fresh is best!

1 tomahawk steak (about 2 inches thick): The star of the show—thick, bone-in, and beautifully marbled
2 tbsp olive oil: For that gorgeous sear and to help the seasoning stick
1 tbsp kosher salt: Coarse salt is key for drawing out the meat’s natural flavors
1 tbsp freshly ground black pepper: None of that pre-ground stuff—it makes a world of difference
2 cloves garlic, minced: Because garlic and steak are a match made in heaven
1 tbsp each fresh rosemary and thyme, chopped: Dried herbs just won’t cut it here—go fresh for maximum aroma

See? Simple stuff, but when you use quality ingredients, this steak becomes something magical.

Equipment You’ll Need

You don’t need fancy gadgets, but these basics are non-negotiable:

Grill: Charcoal or gas—just make sure it gets hot enough for that perfect sear
Meat thermometer: Trust me, guessing doneness is a rookie mistake
Tongs: For flipping that beauty without piercing it
Cutting board: A sturdy one to handle that massive steak

That’s it—simple tools for steakhouse-level results!

How to Grill Tomahawk Steak Perfectly

Grilling a tomahawk steak might look intimidating, but once you break it down, it’s surprisingly straightforward. Follow these steps, and you’ll nail it every time.

Preparing the Steak

First things first—take that beautiful steak out of the fridge and let it sit at room temperature for about 30 minutes. This helps it cook evenly. While it’s resting, rub it all over with olive oil—this is your glue for the seasoning. Then, go big with the salt and pepper. Seriously, don’t be shy. Sprinkle on the minced garlic and fresh herbs, pressing them gently into the meat. It’s like giving the steak a flavor hug!

Grilling the Tomahawk Steak

Fire up your grill to high heat—we’re talking 450-500°F. Once it’s screaming hot, place the steak on the grates. Hear that sizzle? That’s the sound of flavor being born. Sear it for 4-5 minutes on each side to get that gorgeous crust. Then, reduce the heat to medium and let it cook for another 10-12 minutes, flipping occasionally. Use your meat thermometer here—aim for 130°F for a perfect medium-rare. Trust me, guessing is not worth the risk!

Resting and Slicing

When the steak hits 130°F, take it off the grill and let it rest for 10 minutes. I know it’s tempting to dive in, but resting lets the juices redistribute, making every bite tender and juicy. When it’s time to slice, go against the grain for maximum tenderness. That bone handle makes for a dramatic presentation—let it steal the show!

Tips for the Best Grilled Tomahawk Steak

Want that steakhouse-quality tomahawk every time? Here are my hard-earned secrets:

Watch your heat: Too hot and you’ll char the outside before the inside cooks; too low and you’ll lose that perfect crust
Flip just once: Resist the urge to poke and prod—let that beautiful sear form undisturbed
Fresh herbs matter: That rosemary and thyme? They should smell like you just picked them from the garden
Patience pays: That resting time isn’t optional—it’s what separates good steaks from legendary ones

Follow these, and you’ll be the grill master of your dreams!

Serving Suggestions for Grilled Tomahawk Steak

Pair that juicy tomahawk steak with simple, hearty sides—think garlic mashed potatoes, roasted asparagus, or a crisp arugula salad. A slice of crusty bread to mop up the juices? Yes, please!

Storing and Reheating Leftovers

Okay, let’s be real—leftovers rarely happen with tomahawk steak in my house! But if you somehow have extra, wrap it tightly in foil and refrigerate for up to 3 days. When reheating, go low and slow—either in a warm oven or quick sear in a pan to bring back that crust without overcooking.

Grilled Tomahawk Steak FAQs

Got questions about grilling the perfect tomahawk steak? I’ve got answers—here’s what people ask me most often!

What’s the best internal temperature for doneness? Aim for 130°F for medium-rare, 140°F for medium. Use a meat thermometer—it’s a game-changer!
Can I substitute dried herbs? Fresh herbs are best, but if you’re in a pinch, use half the amount of dried herbs. Just know the flavor won’t be as vibrant.
What if I don’t have a grill? No worries! Use a cast-iron skillet on high heat for the sear, then finish it in the oven at 375°F.
How do I know when to flip it? When it releases easily from the grates—about 4-5 minutes. Don’t force it!
Can I marinate the steak? Absolutely! A simple marinade of olive oil, garlic, and herbs works wonders. Just don’t overdo it—30 minutes is plenty.

Still unsure? Just ask—I’m here to help you nail this steak!

Nutritional Information

Each 8-ounce serving of this glorious grilled tomahawk steak packs about 600 calories, 50g protein, and 45g fat (18g saturated). Keep in mind—these are estimates, and actual values may vary slightly based on marbling and exact cut size. Now fire up that grill and make some steak magic!