Tomahawk Steak
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.
- 1 Tomahawk Steak (They usually weigh between 30-45 ounces)
- Kosher Salt
- Black Pepper
- 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.
- 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.
In my case the steak took about 8-10 minutes to cook to black & blue on my 700 degrees grill, but beware that timing will change depending on how hot your grill is, how thick the steam is and your temperature preference. When in doubt make a small cut in the center of the steak and check (no, juices won't be gushing out of the cut like a horror movie, don't worry).
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 (Pittsburgh Style): 115°F and below
- Rare: 120–125°F
- Medium rare: 130–135°F
- Medium: 140–145°F
- Watch How To Make This Recipe On My YouTube Channel
