Tomahawk grilling tips

Tomahawk steak is a large, thick-cut steak with the rib bone attached, so it needs more care than a regular steak. Because of its size and thickness, the key to grilling it well is patience, heat control, and proper resting time. If the heat is too strong from the beginning, the outside may burn before the inside is properly cooked.

A good way to prepare tomahawk steak is to let the chilled meat rest at room temperature for about 1–2 hours before grilling. This helps the steak cook more evenly. Before seasoning, pat the surface dry to remove excess moisture, then season simply with salt and pepper to bring out the natural beef flavor.

For the best result, cook the steak with indirect heat at around 135–165°C. This allows the inside to cook gently while keeping the meat juicy. After both sides are cooked, wrap the steak in aluminum foil and let it rest for 10–15 minutes. Resting helps the juices stay inside the meat, making the steak more tender and flavorful.

If you want a beautiful crust, finish the steak with a quick sear over high heat for about 1 minute per side. Finally, slice the meat off the bone and cut it into thin pieces, around 0.5 cm thick, for the best texture and presentation.