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Grilled Tomahawk Steak

This recipe outlines the preparation of a thick, bone-in tomahawk steak. It involves crafting a simple dry rub from brown sugar and common steak seasonings. The steak is then grilled to perfection, focusing on precise seasoning and cooking techniques to yield a tender and flavorful result, ideal for a memorable meal.
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Total Time 13 hours 15 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2928.9 kcal

Equipment

  • 1 Grill
  • 1 Meat Thermometer
  • 1 Tongs
  • 1 Small Mixing Bowl For seasoning mix
  • 1 Cutting Board For resting and carving

Ingredients
  

Main

  • 1 tablespoon Brown Sugar
  • 1 tablespoon Montreal Steak Seasoning
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Onion Powder
  • 2.75 pounds Tomahawk Steak bone-in ribeye, 3 inches thick

Instructions
 

  • In a small bowl, combine brown sugar, Montreal steak seasoning, garlic powder, and onion powder to create the dry rub.
  • Pat the tomahawk steak thoroughly dry with paper towels to ensure a good crust develops during grilling.
  • Generously apply the prepared dry rub over all surfaces of the steak, pressing it gently to ensure it adheres. Allow the seasoned steak to sit at room temperature for at least 30-60 minutes before grilling.
  • Preheat your grill to high heat (around 450-500°F / 232-260°C). Clean the grates thoroughly and oil them to prevent sticking.
  • Place the seasoned steak directly over the high heat. Sear for 2-4 minutes per side, rotating periodically, to create a rich, dark crust.
  • Reduce the grill heat to medium-low or move the steak to a cooler zone if using a multi-zone grill.
  • Continue grilling, turning the steak every 5-7 minutes, until the internal temperature reaches your desired doneness (e.g., 125-130°F / 52-54°C for medium-rare). Use a reliable meat thermometer.
  • Once the desired temperature is reached, remove the steak from the grill and transfer it to a clean cutting board.
  • Tent the steak loosely with aluminum foil and let it rest for a minimum of 15-20 minutes. This is crucial for juices to redistribute and ensure tenderness.
  • Carve the steak by separating the meat from the bone, then slice against the grain into thick pieces. Serve immediately.

Notes

For optimal results, consider a reverse-sear method: cook the steak over indirect heat until internal temperature reaches 115-120°F (46-49°C), then finish over high direct heat for a deep, even crust. Always pat the steak thoroughly dry before seasoning to promote a superior sear. Resting the steak after grilling is non-negotiable; tent it loosely with foil for at least 15-20 minutes to allow juices to redistribute, ensuring a tender and moist final product. When carving, separate the meat from the bone, then slice against the grain for maximum tenderness. Ensure the grill grates are clean and well-oiled to prevent sticking.