Prep 5 mins
Cook 30 mins
Resting Time 10 mins
Total 45 mins
Servings 4 servings
1 tomahawk steak, removed from the refrigerator and unwrapped 30 minutes before cooking
season with salt and pepper to taste
Preheat the grill to its highest setting (or prepare charcoal grill).
Dry the steak with paper towels before seasoning with salt (and pepper, if desired).
Sear the steak for 3-5 minutes per side on high heat (or over the hottest zone of a charcoal grill) with a quarter turn halfway through for nice grill marks – you want a nice crust here.
Reduce heat to medium (or, on a charcoal grill, move steak to indirect heat (to the side away from direct heat; or over ash-covered coal)).
Cook steak for 10-25 minutes, flipping once, until it reaches 5°F below the desired internal temperature (exact cooking time will vary depending on size/thickness and desired doneness – a meat thermometer is
highly recommended! For more information, see the notes).
When the steak has reached the desired internal temperature, transfer it to a plate and tent with aluminum foil. Allow the steak to rest for 5-10 minutes before slicing.
The internal temperature will rise by about 5°F every 5 minutes of rest.
Crust: A nice crust should form on the outside of your steak. My husband also lifts the steak by the bone (which is hot!). Grilling gloves are recommended!) and allows it to sit on the grill’s edge for a few minutes before switching to indirect heat. Because this is a thick cut with a wide edge, it makes sense if you’re dedicated enough.
Resting: Do not skip the resting; it is necessary to allow the meat’s juices to settle before slicing. It also aids in achieving the desired internal temperature.