I've always been intimidated by the size of this steak. After all if you spoil it, you're ruining a lot! But this is so simple to make, you'll be successful. Always better to undercook so you can go back and put it on the grill if need be.
tomahawk steak on the grill
A tomahawk steak is basically a bone-in ribeye with the large rib bone still attached. Follow these simple steps and you'll get a perfect medium rare steak. Take it from there and cook it a little more if you want it medium. I used a 2 1/2 pound Tomahawk here and the timing was 6 minutes per side. It was perfectly cooked after I let it rest. You'll need a meat thermometer for this recipe.
2 ½ lb thick cut Tomahawk steak
fresh ground black pepper
Take the steak out at least an hour before cooking. Heat up the grill to its highest temperature, or about 500 degrees. Don’t cook the steak until the grill temperature is ready.
Liberally coat the steak with salt and pepper making sure to reach the sides, as this is a thick steak. (At least a teaspoon of salt per pound.) Once you have a crust of seasoning your steak is ready for the grill.
Place the steak on the grill over direct heat and put the top down. Let it cook for 6 minutes on each side. When the time’s up use a thermometer to make sure the internal temperature reaches 130 degrees for medium rare. (for medium cook until it’s 135 degrees.)
Remove the steak and let it sit for 10 minutes. Do not cut into it or you will release the heat that continues to cook it to perfection.