How to Grill a Perfect Tomahawk Steak
Remove steak from fridge and dry brine. Remove the steak from the refrigerator approximately 2 hours before cooking. Set the steak on a flat cooling rack above a rimmed baking sheet tamp the steak liberally on all sides with the salt. Let the steak rest in the salt for 2 hours. The salt will initially draw moisture out of the steak before reabsorbing into the steak to season from the inside out.
Preheat. Preheat your grill for two-zone cooking. You want half of your grill to be running on high, direct heat (either with your burners set to high or your charcoal banked to one side). The other half of your grill should have no heat. The overall ambient temperature of your grill should be around 275 degrees F. Read the post about two zone grilling if this is your first time.
Low temperature grill. Place the tomahawk steak on the indirect, low heat side of your grill grates and close lid. Cook until the internal temperature reaches 120 degrees F for medium rare. This will take approximately 45 minutes – 1 hour depending on the thickness of your steak and the temperature of your grill. You will want to flip your steak once during cooking, around the 20 minute mark. Use an internal thermometer to check the temperature periodically as the steak cooks.
High Temperature Sear. Move the tomahawk steak to the high, direct heat side of your grill and sear, leaving the lid open, for 3 – 4 minutes per side (melt butter, fresh garlic, fresh onion, salt and pepper on the side and baste the steak after positioning on hot side). Position the bone of the steak away from the direct heat to prevent it from scorching and turning black. Pull your steak off of the grill at 125 degrees F for rare, 135 degrees F for medium rare, 145 degrees F for medium, 155 degrees F for medium well, or 160 for well done.
Rest with butter and enjoy. Transfer the steak to your cutting board, top with the pats of salted butter, and crack fresh black pepper across the top. Let the steaks rest for 10 – 15 minutes before slicing. If you try to slice it too early, you run the risk of ruining an otherwise gorgeous presentatio. Let it rest and then enjoy.
| 2 & 3/8 inch, 1.512 kg | 2 & 1/2 inch, 1.838 kg |
| 61 degree F | Dry brine 2 hours 1:10 pm 66 degrees F |
| Start 4:25 pm 225 6:35 pm 122 degrees F | Flip at 2 hrs @ 110 degrees F |
| Foil | 2:15 pm 120 degrees F |
| Sear 129 degrees F | Sear 128 degrees |
Next time 275 degrees F preheat and sear fat edge.