Grilled Tomahawk Steak - Flavor The Moments

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Home » Recipes » Main Dishes » Beef » Grilled Tomahawk Steak Grilled Tomahawk Steak by Marcie // June 22, 2022 (updated 9/8/25) Jump to Recipe This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using our links. Please see my privacy policy for more details.

Grilled tomahawk steak short collage pin

This Grilled Tomahawk Steak is the ultimate dinner for meat lovers! It’s tender, juicy and grilled to perfection, and it makes a show stopping presentation for your next cookout, holiday or special gathering.

Grilled Tomahawk Steak sliced on a platter

I serve beef often because my family is full of meat lovers! Grilled burgers are one of my family’s most requested meals, and my grilled tri tip roast with Santa Maria seasoning is a summertime staple.

This Grilled Tomahawk Steak, otherwise known as cowboy steak, is something I love to prepare on special occasions because it’s a fabulous cut of meat with major wow factor.

There’s no basting involved and no fancy ingredients — it’s simply seared and grilled over indirect heat to the desired temperature.

Grilling is my favorite cooking method by far because of the smoky flavor that’s imparted to the food, the grill marks make food look even more appetizing, and there’s less dishes to wash.

Cooking tomahawk steak may seem daunting because it’s so large, but I promise that it’s one of the easiest steaks you’ll ever make and it’s guaranteed to impress!

Tomahawk steak on a white platter with parsley

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Why you’ll love this recipe:

This grilled tomahawk steak is tender, juicy and grilled to perfection.
This steak is guaranteed to wow the crowd with its dramatic presentation.
It’s extremely easy to cook following my easy tips! Recipe also includes instructions to cook the steak in a cast iron skillet.
It’s a special dish for holidays, cookouts, Sunday dinner or date night.

Recipe ingredients

Bone-in ribeye steak has amazing flavor all on its own, so I’ve seasoned it simply with sea salt and pepper.

Tomahawk steak. This steak is also known as bone-in ribeye steak or cowboy steak. It’s typically about 2-3 lbs., about 2″ thick, and features a large rib bone that makes the steak resemble a tomahawk axe.
Seasoning. This cut of meat has a ton of flavor all on its own, so it’s great seasoned with just salt and pepper. You can certainly use your favorite seasoning or rub as well.

See the recipe card below for the full list of ingredients and quantities.

How to cook bone in ribeye

Cooking tomahawk steak may seem a bit daunting because it’s so large (and costly), but it’s very simple to do following my easy tips.

Pro tip: Season the tomahawk steak and allow it to come to room temperature for about 1 hour prior to cooking. This will ensure that it cooks faster and more evenly!

See the recipe card below for full instructions.

Season the steak with salt and pepper and let stand at room temperature.
Sear the steak for 3-4 minutes per side or until well browned.
Cook over indirect heat until it reaches medium temperature, or about 135 degrees.
Rest the tomahawk steak for a minimum of 10 minutes before slicing to allow the juices to redistribute.

Measuring doneness

Meat doneness is a personal preference. Some prefer rare, while others prefer well done.

I highly recommend cooking tomahawk steak to medium doneness to achieve a perfect tender, juicy steak. If you don’t like your steak too pink in the middle, shoot for medium well.

I don’t recommend cooking this meat over 150 degrees and it will be on tough, dry side.

Rare temperature is 125 to 130 degrees F.
Medium rare temperature is 130-140 degrees F.
Medium well temperature is 140-150 degrees F

Recipe FAQs

What are Tomahawk steaks?

Tomahawk steaks are essentially large bone-in ribeye steaks. They’re also known as cowboy steaks or cowboy ribeye, and include a long, french trimmed rib bone.

Tomahawk steak price

The base price for a tomahawk steak is about $18.99 per pound. The price will go up significantly for wagyu and grass-fed varieties.

Tomahawk steak size

Bone-in ribeye steaks typically run about 2-3 lbs. each and are about 2″ thick.

What is indirect heat on the grill?

Using indirect heat on the grill is ideal for foods that take longer than 20 minutes to cook. This prevents flare-ups, which can burn meat and cause harmful carcinogens. To cook, sear the meat on both sides over medium high heat. From there, reduce the right and left burners to a temperature of medium low and turn the middle burner off. Place the food over the middle burner, and cook until it reaches the appropriate temperature.

Can I cook this steak in a cast iron skillet instead?

Like my pan seared steak, this Tomahawk steak can also be cooked in a cast iron skillet. Simply sear the steak over medium high heat on both sides for 3-4 minutes or until browned, then finish cooking in a 350 degree oven.

What is the best temp for bone in ribeye?

For the perfect tender, juicy bone in ribeye steak, cook it to medium doneness, or a temperature of about 130-135 degrees. For a rare steak, cook it between 120-130 degrees, and medium well between 140-150 degrees.

Grilled tomahawk steak sliced on a platter finished with chopped parsley

Serving suggestions

There are a variety of ways that you can serve up this amazing grilled tomahawk steak.

This cut of meat has amazing flavor, so it’s perfect seasoned simply with sea salt and black pepper. You can change it up by using my blackened seasoning, bbq rub or your favorite rub or seasoning blend.
Top with chimichurri sauce, pico de gallo, or horseradish sauce by Natasha’s Kitchen.
Serve for your next cookout with grilled corn on the cob, broccoli slaw and German potato salad.
It makes an elegant date night dinner served with yukon gold mashed potatoes and roasted asparagus.

Recipe tips

Pro tip: Season the tomahawk steak and allow it to come to room temperature for about 1 hour prior to cooking. This will ensure that it cooks faster and more evenly!
The serving size above is based on a 1/2 lb. serving per person. The bone is included in the weight of the steak above, which is roughly a 1/2 lb.
To cut bone-in ribeye, cut along the bone, then slice the meat. Place the sliced meat on a platter next to the bone for a dramatic presentation.
To cook in a cast iron skillet, simply sear the steak over medium high heat on both sides for 2-3 minutes or until browned, then finish cooking in a 350 degree oven.

Grilled tomahawk steak sliced on a white platter

More grilling recipes you’ll love:

Greek chicken souvlaki
Grilled fish tacos
Grilled pork tenderloin
Grilled shrimp
Grilled turkey burgers
Grilled vegetable salad
Grilled vegetables
Tequila lime chicken

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Grilled Tomahawk Steak

Servings: 4 servings Prep Time: 5 minutes Cook Time: 40 minutes 0 minutes Total Time: 45 minutes Grilled Tomahawk Steak is tender, juicy and grilled to perfection! It's a show stopping addition to summer cookouts, and my easy tips will ensure the perfect cook every time! Print Recipe Pin Recipe 0 reviews Leave a Review »

Ingredients

2.5 lb. tomahawk ribeye steak
1 teaspoon sea salt or to taste
1/2 teaspoon black pepper or to taste

Instructions

Pat the tomahawk steak dry with paper towels and season all sides with salt and pepper, using more as needed to coat. Let stand at room temperature for 30-60 minutes, 2.5 lb. tomahawk ribeye steak, 1 teaspoon sea salt, 1/2 teaspoon black pepper
Preheat to grill to high. Sear one side of the tomahawk steak over direct heat for 3-4 minutes until browned, then flip and repeat on the other side.
Turn the middle burner off and reduce the left and right burners to medium low (you want to maintain a temperature of 350 – 375 degrees). Place the steak over the middle burner and cook over indirect heat for about 30 minutes, or until a thermometer inserted into the center of the steak registers 130-135 degrees for medium doneness, flipping halfway through. Begin checking the steak for doneness after about 20 minutes of indirect cooking.
Remove from heat, cover loosely with foil and let stand for 10 minutes to allow the juices to redistribute. After resting, cut along the bone to remove, then slice. Enjoy!

Notes

Pro tip: Season the tomahawk steak and allow it to come to room temperature for about 1 hour prior to cooking. This will ensure that it cooks faster and more evenly!
This steak takes a while to cook, so it’s best to cook it over indirect heat to prevent flare-ups, which can burn the steak.
The serving size above is based on a 1/2 lb. serving per person. The bone is included in the weight of the steak above, which is roughly a 1/2 lb.
To cut bone-in ribeye, cut along the bone, then slice the meat. Place the sliced meat on a platter next to the bone for a dramatic presentation.
To cook in a cast iron skillet, simply sear the steak over medium high heat on both sides for 2-3 minutes or until browned, then finish cooking in a 350 degree oven.

Nutrition

Serving: 0.5lb., Calories: 472kcal, Carbohydrates: 0.2g, Protein: 46g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Cholesterol: 138mg, Sodium: 699mg, Potassium: 611mg, Fiber: 0.1g, Sugar: 0.003g, Vitamin A: 35IU, Calcium: 17mg, Iron: 4mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main DishesCuisine: AmericanAuthor: Marcie All recipes and images © Flavor the Moments. Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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posted in: Beef, Dairy-Free, Fourth of July, Fourth of July, Gluten-Free, Grilling, High Protein, Keto, Low Carb, Low FODMAP, Main Dishes, Paleo, Recipes, Spring, Summer, Summer Grilling, Valentine's Day // 2 comments

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2 Comments on “Grilled Tomahawk Steak”

Kennedy Brewster — September 29, 2025 @ 4:16 am Reply
I like the balance between theory and practice. The research behind this is impressive. You broke it down in a simple way.
- Marcie — September 29, 2025 @ 8:14 am Reply
  I’m glad that you found it helpful — thank you Kennedy. 🙂