Perfect Grilled Tomahawk Steak Recipe
Juicy, smoky Tomahawk Steak grilled to perfection—a bold, flavorful centerpiece for any occasion.
Ingredients
- 1 Tomahawk steak (2-3 lbs)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- Fresh rosemary or thyme (for garnish)
Instructions
- Prepare the steak: Remove the Tomahawk steak from the refrigerator 1 hour before cooking to bring it to room temperature. Pat it dry with paper towels.
- Season generously: Rub the steak with olive oil, then season on all sides with salt, black pepper, garlic powder, and smoked paprika (if using).
- Preheat the grill: Set up a two-zone grill with one side on high heat (450°F/230°C) and the other on low heat (300°F/150°C).
- Sear the steak: Place the steak over direct heat and sear for 3-4 minutes on each side until a golden crust forms.
- Slow cook: Move the steak to the cooler side of the grill and cook indirectly for 30-40 minutes until the internal temperature reaches 130°F (54°C) for medium-rare.
- Rest the steak: Remove the steak from the grill, tent with foil, and let it rest for 10 minutes to allow the juices to redistribute.
- Slice and serve: Cut the steak against the grain and garnish with fresh herbs. Serve with your favorite sides.
Notes
- Use a meat thermometer to ensure accurate cooking—125°F (52°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.
- Let the steak rest to maintain juiciness before slicing.