Grilled Tomahawk

Name: Grilled Tomahawk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Beef (tomahawk) 2.6 lbs; Coarse salt 1.75 oz; Clarified butter 1.75 oz; Garlic 2 cloves; Ground black pepper 10; Juniper berries 4; Bay leaves 2 leaves; Sage 2 leaves; Rosemary 1 sprig

it de fr es br

781

Calories per serving

Gluten Free

Energy Kcal 781
Carbohydrates g 3.2
of which sugars g 3.2
Protein g 90.1
Fats g 45.3
of which saturated fat g 20.76
Fiber g 1.4
Cholesterol mg 330
Sodium mg 823

Difficulty: Average
Prep time: 15 min
Cook time: 30 min
Serving: 2
Cost: High
Note + 1 h at room temperature before cooking and 10 min. rest after cooking

PRESENTATION

The grilled tomahawk steak is like the king of any backyard BBQ. Seriously, it’s a showstopper with that long bone sticking out—totally reminds you of a Native American tomahawk axe. And the marbling? Juicy and impressive. It’s thick too, like 4 to 8 centimeters, which is great.

This cut comes from the front part of the loin, making the tomahawk steak recipe really all about making a statement. Picture it as the centerpiece of your meat feast. I mean, just seeing that tender, bone-in ribeye with a golden crust? Grabs everyone's attention. For real. It’s got this prehistoric vibe, delivering a flavorful and moist experience from start to finish.

Grilling this steak isn’t just cooking—it’s creating an experience. You know, dropping that thick-cut steak on the grill, bone still attached, is like a wild twist on the usual cutlet. There's something super satisfying about biting into a grilled tomahawk steak. Those crispy edges and a tender inside packed with beefy goodness? Really really good.

And look, some folks love the reverse sear tomahawk steak method. Cook it slow, then give it a char. But whatever way you go, the big bone and marbled meat keep everything moist and delicious. Pretty simple.

It’s a dish people remember—turns any outdoor grilling day into something memorable. Just the right tomahawk steak seasoning, or even a sprinkle of salt and pepper, makes it feel a bit primal and a lot of fun. It’s the star of the table, no question. Whether you're a seasoned grill master or just love a good cookout, this steak impresses. Leaves everyone wanting more. Can’t go wrong.

How to prepare Grilled Tomahawk

To prepare the grilled tomahawk, first take the meat out of the fridge and let it come to room temperature for at least an hour. Prepare the aromatic salt: place the peeled garlic cloves in a blender 1 along with the juniper berries 2 and the peppercorns 3.

Add the coarse salt 4, clarified butter 5, and bay leaves 6.

Finally, add the sage 7 and rosemary 8 and blend to obtain a homogeneous mixture 9.

Rub the meat with the aromatic salt 10 to season it well on all sides 11. Now proceed with cooking: place the steak on the hot grill and sear it for 10 minutes, ensuring the flame is not too intense 12.

After 10 minutes, use tongs to turn the meat perpendicularly on the grill and sear it this way for another 5 minutes 13. At this point, turn it to the other side and let it cook for another 10 minutes 14, then position it perpendicularly on the other side and sear for another 5 minutes. The internal temperature should reach 130°F-140°F.

Once cooked, transfer the steak to a grill placed over a tray 15, cover with a sheet of aluminum foil 16, and let it rest in a warm place for about 10 minutes. This way, the meat will heat evenly, and the juices will distribute inside. Your grilled tomahawk is ready to be enjoyed 18!

Storage

It's recommended to consume the grilled tomahawk immediately.

If you wish, you can prepare the salt the day before so that the flavors are better absorbed.

Tip

The best cooking for this cut of meat is medium-rare with an internal temperature of 130°F-140°F. If you prefer, you can cook it rare (120°F-130°F) or well done (150°F-160°F), but in the latter case, it will tend to toughen.

Letting the steak rest after cooking is very important because it prevents blood from oozing on the plate and helps reach the right temperature inside.

We used Clarified butter because it has a higher smoke point than regular butter, making it more suitable for the high temperatures of the grill. If you prefer, you can replace it with a smaller amount of regular butter or extra virgin olive oil. Alternatively, you can omit the fats, but in this case, the meat will be drier on the outside.

You can customize the aromatic salt to your liking!

For the translation of some texts, artificial intelligence tools may have been used.