Grilling a Tomahawk Steak: How to Cut and Plate It Like a Pro

Grilling a tomahawk steak can be intimidating for the home cook. This cut of meat is thick, and can be tricky to cook properly if you’re not familiar with it. In this blog post, we will walk you through the steps of grilling a tomahawk steak like a pro! We’ll also give you some tips on how to cut and plate it for a mouth-watering presentation when served.

What is a Tomahawk Steak?

The tomahawk is a showstopper of a steak: with its long bone-handle and rich, buttery marbling.  This steak is essentially a thick ribeye steak with the bone left intact and frenched to create the handle.

The tomahawk steak is about 2 – 3 inches thick and weighs around 30 – 45 oz, lending itself to easily feed 2 – 3 people (or one very hungry person!). The size of a single tomahawk steak varies depending on the size of the animal (larger beef sides result in larger tomahawk steaks). Tomahawk steaks are always cut between the bones, so that each steak is a full bone wide. For this reason, you won’t find thin or fast fry versions of the tomahawk steak.

The tomahawk steak bone handle is usually frenched, which is a culinary term meaning the meat and fat have been cut away from the bone. Other butchers may leave some of the rib meat on the bone for flavour, however some may find this not as aesthetically pleasing as a clean bone.

Did you know that the tomahawk steak, prime rib steak and ribeye steak are all the same piece of meat with variations in the presence of the bone (or lack thereof). A prime rib steak has a bone in it, the same as the tomahawk, minus the bone ‘handle’. A ribeye steak is completely boneless.

Where to Buy a Tomahawk Steak?

You may only find this specialty Tomahawk Steak at your local butcher, artisan grocery market, or directly from your local farmer. If you don’t see it in the meat case at your neighbourhood butcher, just ask! Butchers don’t always display every cut in the meat case on a given day.

If you are looking to get a tomahawk steak for a special occasion, we recommend chatting with your butcher in advance to avoid disappointment. This way, your butcher is aware of your needs, can take your order and have it ready for you on the day you would like to pick them up.

We hear you can occasionally find tomahawk steaks at grocery stores, such as Costco. Just be sure to check where they are coming from! For top quality and freshness, check that they are Canadian beef.

How to Slice a Tomahawk Steak?

When cutting steak, you will always want to use a sharp knife for a smooth cut (and for safety!). First, remove the bone by sliding your knife between the meat and the rib bone. Next, remove any large exterior fat that you don’t want and slice the meat perpendicular to the bone.

Since tomahawk steaks are quite thick, you may want to angle your knife at a 45 degree angle to cut at a bias. This shortens the vertical muscle fibres and makes the meat even more tender.

How to Serve a Tomahawk Steak

Once you’ve sliced the steak, keep the bone to include in the presentation of the steak. Place the bone on a serving platter and arrange the meat around the bone so it appears that it is still on the bone. Top the tomahawk steak with compound butter if desired. For a simple presentation, tuck some fresh herbs around the platter, such as rosemary and thyme.

If you are looking for a full and colourful presentation, fill the remainder of the platter with sides such as roasted potatoes or grilled vegetables. Grilled or roasted tomatoes add a nice pop of colour too!

 How to Grill a Tomahawk Steak?

Anyone can achieve a perfectly cooked tomahawk steak by following these key tips:

• bring the steak up to room temperature before cooking by resting it on the counter for at least one hour prior to cooking – your steak will cook more evenly!
• pat it dry to remove moisture on the exterior for a better sear
• season with salt and pepper, this is a big steak so be generous, you may want to try this 24 hour method
• make sure your grill is HOT to achieve a nice brown crust
• be prepared to move your steak from direct to indirect heat to avoid flare ups that can burn your steak
• use a thermometer to ensure you hit the sweet spot for doneness
• let the steak rest before carving so the juices can redistribute
• check the seasoning of your steak (sample a piece!) and adjust if needed

Grilled Tomahawk Steak Recipe

Tomahawk steaks are quite large, so some choose to cook this steak in the oven. However, grilling on a barbecue is widely considered the best method. We’re sharing a classic grilling method that sears the steak first over high heat and then finishes the steak on indirect heat. Reverse searing is another great option too.

A Tomahawk Steak can easily be prepared on your home grill by following these basic steps:

1. Remove the steak from the fridge at least one hour prior to cooking. Bringing a steak up to room temperature allows it to cook more evenly.
2. Set your grill up with high, direct heat on one side and no heat on the other (indirect heat).
3. Pat the steak dry with paper towels, brush with oil, and season generously with salt and pepper. Don’t forget to season the sides of the steak as well.
4. Sear the steak on direct heat for 3 minutes on each side. You know the steak is ready to flip when it releases easily from the grill. Ensure the meaty part is over the heat, while the bone can hang over the indirect heat area. If you are looking for cross-hatched grill marks, be sure to rotate your steaks 180 degrees, half-way through the sear on each side.
5. Move the steak to the indirect heat and continue cooking until your desired doneness is reached (total cooking time is about 30-40 minutes). For medium-rare beef, grill to about 125°F. Remove from the heat and tent loosely with foil. Let the steak rest for at least 10 minutes (while the temperature continues to rise to a serving temperature of 130°F).
6. Check and adjust the seasoning if desired. Carve the steak and place on a platter. Serve with this compound butter recipe if desired.