A Tomahawk steak is a large, thick-cut ribeye steak known for its impressive presentation and robust flavor. It is a bone-in ribeye cut that includes a long, exposed (frenched) bone resembling a single-handed axe, hence the name “Tomahawk.” The bone is usually around 6 to 8 inches long, which adds to its dramatic appearance.
Typically weighing between 30 to 45 ounces, this is a striking piece of meat that is sure to impress visually with a very beefy and delicious taste.
Tomahawk Steak
Description
Today we are going to grill this massive steak for a scrumptious dinner.
Ingredients
Instructions
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Preparation
Turn on your gas grill to the maximum heat allowed or start your charcoal grill as hot as you can make it.
Remove the tomahawk steak from the refrigerator at least one hour before grilling time.
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Grilling Time
Once the grill is ready, season the steak liberally (on both sides, no one-sided seasoning here!) with salt and pepper.
Then place it on the hot grates of your grill and cook it turning it at 45 degrees angles on both sides until it reaches your desired temperature. Personally I never cook a steak over black and blue, and it would be a crime to cook it more than medium-rare, but to each his own.
The traditional temperatures are below (I did not include any temperature over medium since you shouldn't have a steak if you want it cooked more than that), however do remember that a steak, especially a massive one like this one will keep cooking after you take it off the grill (carryover cooking) so take it off the grill when the temperature is about 5 degrees less then your target.
Traditional Steak Doneness Temperatures
- Black and blue: 115°F and below
- Rare: 120–125°F
- Medium rare: 130–135°F
- Medium: 140–145°F
