Barbecuing a tomahawk steak may seem intimidating, but with the right techniques and preparation, you can make this impressive cut of meat into a delicious highlight of any barbecue. Here is a comprehensive guide on how to bbq a tomahawk steak to perfection.
Introduction
A tomahawk steak, also known as a cowboy steak, is a bone-in ribeye cut from the beef rib primal. It gets its name from the long bone resembling a tomahawk axe. Tomahawks can weigh anywhere from 30 ounces to 60 ounces and are 2-3 inches thick.
Cooking a thick, bone-in cut like a tomahawk steak requires some special considerations compared to a regular steak. The bone acts as an insulator, slowing down the cooking process, while the thickness means the interior will take longer to come up to temperature. With the right techniques, you can achieve a beautifully seared crust while keeping the inside nice and juicy.
Equipment Needed
To successfully barbecue a tomahawk steak, you will need:
- A gas or charcoal grill able to reach high temperatures for searing
- Tongs and spatulas for handling the steak
- An instant-read meat thermometer to check doneness
- A baking sheet or pan for carrying the steak
- Butcher paper, aluminum foil, or a platter to rest the steak
You’ll also need these supplies:
- Hardwood lump charcoal or wood chunks/chips if using a gas grill
- Grill brush and scraper for cleaning
- Lighter fluid and fire starter cubes if using a charcoal grill
- Cooking spray or oil for the grates
Choosing and Preparing the Steak
Pick High Quality Beef
Picking high quality, well-marbled beef is key for a great tasting tomahawk steak. Look for meat that is bright red and evenly streaked with white fat. Go for USDA Prime or Choice grades. The meat should also have good marbling and show no signs of browning.
Trim Excess Fat
Some fat is good but too much can cause flare ups on the grill. Use a sharp knife to trim off any large chunks of hard fat around the exterior. Leave a thin layer over the top to help baste the meat as it cooks.
Season Well
Season the steak at least 40 minutes before grilling but ideally 12-24 hours for the seasoning to really penetrate. Use a simple dry rub of coarse salt, cracked pepper and any other desired seasonings. Generously coat all sides including the bone.
Bring to Room Temperature
For even cooking, let the steak come up to room temperature before grilling, about 30-40 minutes. Pat it dry with paper towels before seasoning.
Setting Up the Grill
Heat the Grill Properly
Get the grill very hot, around 500°F-600°F. This allows you to quickly sear the exterior while cooking more gently toward the center. Let charcoal get fully ashed over with white embers before grilling.
Clean the Grates
Heat the grill for 15 minutes then brush and scrape the grates clean. Dip a wad of paper towel in vegetable oil and use tongs to rub over the grates just before grilling. This prevents sticking.
Use Two Heat Zones
Set up a two zone fire with hotter heat on one side for searing and lower heat on the other for more gently finishing. Place wood chips/chunks over the hot zone if using a gas grill.
Grilling the Tomahawk Steak
Sear Both Sides
Place the steak over direct high heat. Let it sear undisturbed for 2-3 minutes until a dark crust forms. Use tongs to flip and sear the second side. Avoid moving the steak too much which can tear the meat.
Move to Lower Heat
Once seared, move the steak to the lower heat indirect zone. This allows it to cook through gradually without burning the exterior. Rotate every 2-3 minutes for even exposure.
Check Temperature
Test doneness by the internal temperature with an instant read thermometer, not by cut appearance. Take the temperature in the thickest part avoiding the bone. For medium-rare, remove from heat at 115°F-120°F. The temperature will rise another 5°-10°F during resting.
Rest Before Slicing
Let rest for 10-15 minutes tented loosely with foil. This allows juices to redistribute for a moister steak. Don’t slice into the meat right away.
Slice Against the Grain
Use a sharp knife to slice across the grain in thin slices. This cuts through the muscle fibers for a more tender texture. Cut the meat away from the bone in neat portions.
Optionally, Make a Pan Sauce
To make a quick pan sauce, place the searing pan/griddle over medium heat. Add wine or broth and deglaze, scraping up browned bits. Whisk in a pat of butter. Drizzle sauce over steak.
Common Questions
How thick should a tomahawk steak be?
Tomahawks are usually cut 2-3 inches thick to allow for searing the exterior while keeping the interior moist and pink. Any thinner and it will overcook too quickly.
What is the best way to season a tomahawk steak?
Use a simple dry rub of coarse salt, cracked black pepper and any other desired herbs/spices. Coat the meat generously at least 40 minutes prior and up to 24 hours for enhanced flavor.
How long should you sear a tomahawk steak?
Only sear for 2-3 minutes per side. Quickly searing over high heat gives you the nice crust without overcooking the interior. Don’t sear too long or you’ll dry it out.
What temperature should a tomahawk steak be when removed from the grill?
For medium-rare doneness, pull the steak at 115°F-120°F internal temp. It will continue cooking during resting so any higher will be overdone.
Is a tomahawk steak better grilled or smoked?
Grilling over high heat is best to achieve a nice sear while smoking risks drying out the meat. Lightly smoking just to add flavor can work if finished over high heat.
Conclusion
Grilling a tomahawk steak requires paying close attention to technique – from seasoning to searing to resting. With the right preparation and handling, a tomahawk steak cooked over a hot grill can result in a show-stopping centerpiece for your next barbecue that is crusty on the outside and pink and juicy on the inside. Follow these tips for perfectly grilled tomahawk steaks every time.