Make a STEAK-MENT

No need to be intimidated. These easy tips will help you conquer the Tomahawk Steak!

Grilling a Tomahawk Ribeye

This is one awesome, full of flavor that looks quite impressive when served for dinner. But to some of us it can look a bit intimidating if you’ve never prepped one before. Here are some prep & grilling tips to enjoy this incredible rib-eye steak to perfection.

A raw Tomahawk steak on a shiny wooden surface, ready to be grilled.

Prep Work

Wrap the bone in foil so it doesn’t burn while cooking. This doesn’t affect the cooking of the steak but will make for a nicer final presentation.

Let the steak sit out at room temperature for 20-30 minutes before seasoning or cooking. A steak that is close to room temperature rather than cold will cook more evenly and allow you to have a warm center even when rare or mid-rare.

Season the steak right before cooking. That means get your grill fired up, your oven pre-heated, get your side dishes started and your beer iced down (come on, it’s Father’s Day).

Once you are ready to cook drizzle the steak with a little vegetable or olive oil. Season the steak on both sides with a generous amount of salt and pepper. I prefer a coarse salt like Kosher or sea salt and fresh ground black pepper.

A Tomahawk Steak on the grill, flames high and searing the meat beautifully.

It’s Time to Cook

Place the steak on the grill and allow it to sear. Don’t get antsy and start flipping and moving it around, let the grill do its job. After a couple of minutes turn the steak 45 degrees and continue to sear. This will create the beautiful, and more importantly delicious diamond grill marks. After searing one side flip it over and do the same to the other side.

From here you have two options; move the steak to a less hot part of the grill to finish cooking or transfer it to a pan and finish in the oven. Either method works great.

Cook the steak to your desired doneness.

Slices of a Tomahawk Steak, showing it's been cooked to medium rare.

How Do You Like Your Steak?

Use a food thermometer to check the internal temperature. Do not cut into the steak to look inside. You’ll lose valuable juices...aka flavor!

Rare: 125°F. - Cool Red Center
Medium-Rare: 135°F. - Warm Red Center
Medium: 145°F. - Warm Pink Center
Medium-Well 155°F. - Slightly Pink Center
Well Done 160°F. - Little to No Pink

A grilled Tomahawk steaks with grill marks on it, ready to be served and enjoyed.

Almost Time to Taste Your Masterpiece

Once cooked you will want to dive right in but hold on daddy-o! The steak needs to rest so all of its juices settle back into the meat. Our chef suggests letting it rest for 5-8 minutes with a big spoonful of Dierbergs Kitchen Cabernet Grille Butter on it. (We’re drooling right now!) The butter will slowly melt into and around the meat as the steak rests.

NOW...the steak is ready to eat. Remove the foil from the bone and you’re good to go!! Enjoy!

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