A tomahawk steak is essentially a ribeye with the bone left intact, which gives it a distinctive, long handle-like appearance. This cut is also known as a tomahawk chop by some butchers. It’s heavily marbled, making it ideal for grilling and delivering rich, tender flavor. The technique of cleaning the bone to expose it, similar to what is done with a rack of lamb, is called “Frenching.” Tomahawk steaks are typically about 2 inches thick, with the thickness determined by the size of the rib bone. While these impressive steaks can be pricey, their size and flavor make them a worthy indulgence.
Take your tomahawk steak out of the refrigerator an hour before grilling, allowing it to come to room temperature. Place it on the counter during this time.
Preheat your grill to 225°F. I used my Traeger for this recipe, but any grill will work.
Pat the steak dry using paper towels, then season both sides generously with salt. I personally skip the black pepper, but feel free to add it if you like. If you prefer pepper, I recommend adding it after slicing the steak, once it's cooked.
Place the tomahawk steak on the preheated grill, directly on the grates. Insert a meat probe into the steak, close the lid, and let it cook undisturbed until it reaches an internal temperature of 115-120°F. This should take about 45-55 minutes, though grill times may vary. Using a meat thermometer is crucial for accuracy.
Once the steak reaches the desired internal temperature, remove it from the grill and transfer it to a plate or cutting board. Tent the steak loosely with aluminum foil and let it rest for about 10 minutes.
While the steak is resting, increase the grill temperature to around 450°F.
Decide whether to sear the steak directly on the grill grates or in a cast iron pan on the grill. I tried searing one side in a cast iron pan and the other side directly on the grill, and both methods were equally delicious! Sear each side of the steak for about 1 minute (or longer if you prefer more char).
Remove the steak from the grill and place it on a cutting board.
In a small pan, melt the butter on the grill—cast iron works great for this. Once the butter starts bubbling, add the minced garlic. Cook for about 1 minute, or until the garlic becomes fragrant, then carefully remove from the grill. You can either leave the garlic in the butter or strain it out, depending on your preference.
Slice the steak and drizzle the garlic butter over the top.
Serve and enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Tomahawk steaks typically range in size from 1.5 lbs to 3 lbs, with prices in Canada varying between $45 and $75. The steak we used was a Wagyu Tomahawk from Costco, which cost $103.03 for a single steak—expensive, but worth it. Serving size can vary: with plenty of side dishes, it can serve four, but for true meat lovers, it’s more likely to serve two. The nutritional information is based on a 2.5 lb ribeye steak, as it's difficult to calculate for a Tomahawk steak.
