Tomahawk steak from the grill – BBQ enjoyment with a wow effect
A steakhouse cut with a flavor like it came from an open fire – the Tomahawk steak is the rock star among cuts. Learn how to grill, serve, and enjoy it perfectly.
What is a Tomahawk steak?
The Tomahawk steak is an extra-thickly cut ribeye with a long rib bone—named after the Native American war axe. It comes from the front of the cow's back and offers an unparalleled flavor experience thanks to its marbling and bone-in flavor.
What you need
- 1 tomahawk steak (approx. 1–1.5 kg)
- Sea salt & coarse black pepper
- Olive oil or beef fat
- Rosemary, thyme, garlic (optional)
- core temperature thermometer
- Grill with direct & indirect zone
Preparation in 5 steps
- 1. Room temperature: Take the steak out of the fridge 1 hour before.
- 2. Seasoning: Just rub with salt and a little oil – pepper comes later.
- 3. Grilling: Grill over direct heat (approx. 90 seconds per side + bone edge).
- 4. Cooking: Cook over indirect heat at approx. 120 °C to a core temperature of 52 °C.
- 5. Rest & Finish: Let rest for 5 minutes, sprinkle with pepper and cut into slices.
Recommended core temperatures
- Rare: 50 °C
- Medium Rare: 52–54 °C
- Medium: 56–58 °C
Serving tip
The tomahawk looks particularly good on a solid serving board . A handcrafted wooden board with a juice groove and ample space for side dishes, herbs, and steak knives is ideal.
Matching side dishes & drinks
- Grilled green asparagus with Parmesan
- Baked potatoes with rosemary
- BBQ chili butter
- Craft beer or strong red wine (e.g. Cabernet Sauvignon)
Attention BBQ fans!
The Tomahawk steak is not only a delicious highlight, but also a true statement on the grill. With the right setup—grill, temperature control, and a wooden board as a stage —it becomes an unforgettable experience.
FAQ – How to grill a Tomahawk steak properly
- How long does a Tomahawk steak take to grill?
- Total time: about 20-30 minutes: Grill for 3-4 minutes, then cook indirectly for 15-25 minutes – depending on thickness and desired degree of doneness.
- How do I determine the correct core temperature?
- It's best to use a meat thermometer. For medium-rare, 52–54°C is ideal. Let it rest for 5 minutes after grilling.
- Does the tomahawk need to be marinated?
- No – salt, pepper, a little oil, and perhaps herbs are perfectly sufficient. The meat flavor is paramount.
- Can I cook the steak in the oven?
- Yes, after grilling, you can also bring it to the desired core temperature in the oven at 110–130 °C.
- How do I serve a tomahawk in style?
- Ideally, serve it on a large wooden board with sharp knives, coarse salt, and fresh herbs. This turns the steak into an event!
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