Skip to content
When it comes to grilling Tomahawk steak , many people don't know how to prepare this noble piece perfectly. In fact, it's not that easy. But we have the perfect instructions. We answer the questions: How do you make Tomahawk tender? What is the perfect degree of doneness? And what side dishes are recommended?
Grilling Tomahawk Steak - American BBQ for Home
To grill Tomahawk steak , you should always buy your meat from a butcher (dry aged). Bring it to room temperature before putting it on the grill. Always set up a direct and indirect zone on the grill. Grill the steak until it is hot and then let it finish cooking on the indirect zone. Once it is ready, let it rest and cut it against the grain so that it becomes tender. Potato-based dishes or oven-baked vegetables are always recommended as side dishes.
Grilling Tomahawk Steak: Where does the name come from?
First of all, let's clarify what a tomahawk steak actually is: tomahawk (rib bone), entrecote, prime rib or steak on the bone from beef. This meat comes from the front part of the beef back , where the long bone is left on, which gives it its distinctive appearance. In addition, it is a ribeye steak , which means that the steak is cut from the rib. In addition, the marbling is rich, which makes the flavor full and the bite tender. But where exactly does the name come from?
It's simple: This term comes from the indigenous peoples of the USA. "Tamahaac" is a term that roughly means "axe or hatchet". Due to its characteristic appearance, the steak resembles an axe, which is why it is called a tomahawk today.
Grilling Tomahawk Steak: The Right Preparation
Before you start preparing the meat, you should first follow a few steps to ensure that your meat turns out perfectly. Always buy your tomahawks from a butcher . That way you can be sure that you are getting high quality. Make sure that your meat is dry aged. That gives it a nice flavor bonus and your grilled steak will be perfect.
As soon as you have the meat, it is best to pat it dry with kitchen roll at least 45 minutes before grilling. This will help the steak brown better when grilling. After drying, simply let it warm to room temperature. Now you can rub it with salt as desired and it is ready for the grill. Only use pepper after grilling, otherwise it can burn.
Grilling Tomahawk Steak: How to do it right
The Tomahawk steak , the ultimate in grilling. But don't worry, there are two different methods to get it right every time. The classic forward grilling or something different: reverse grilling.
First of all: whether you're using a gas grill or a charcoal grill, always set up a direct and indirect zone. This way you can ensure that your Tomahawk steak is cooked to the ideal degree from the grill and thus you get the perfect Tomahawk . This makes it easier to create a really crispy crust while the meat is still juicy and tender on the inside. But now let's get to the preparation on the grill.
forward grilling
We'll start with the slightly trickier forward grilling. The first step is to grill the steak sharply. You need to sear the steak on both sides for around 90 seconds so that the meat forms a crust. Then place the steak in the indirect grill zone. The indirect heat will bring the steak to the desired doneness - alternatively, you can also cook it in the oven at an oven temperature of 100 degrees for 90 minutes - it's best to use a meat thermometer to check. You can find the doneness levels in the next section.
reverse grilling
The second and easier method is reverse grilling, where you first place the steak in the indirect zone (or in the oven) until it is cooked to your desired level. Then you place the steak on the grill on the grate over direct heat. After 90 seconds of searing, turn the steak 90 degrees to get a nice grill pattern - then flip and repeat until it is cooked.
For beginners, the second option, reverse grilling, is always recommended. Always to the point and with virtually no risk .
Tomahawk to the point - the right cooking point and core temperature
Getting the right cooking point is not always easy, but if you have a hot grill and a grill thermometer, you should be able to do it. Here are the desired core temperatures for the perfect cooking level:
- 44 - 48 °C = rare
- 49 - 53 °C = medium rare
- 54 - 58 °C = medium
- 59 - 64 °C = medium well
- from 65 - 68 °C = well done
Tip: Insert the thermometer into the thickest part of the steak so that it cannot tear.
Grilling Tomahawk Steak: How to get it tender
When the steak has reached the desired core temperature through cooking, take it off the grill and let it rest for a few minutes so that the steak can absorb the meat juices again and become even juicier. Then you can cut the steak, which is known as "carving". It is important that you cut the steak against the grain and into slices. Use a sharp knife for this. First remove the bone from the steak. Then check the direction of the grain. If you cannot see it from the outside, cut the steak in half and check the muscle fibers . Now cut it against the grain to sever the muscle strands. This will make the meat much more tender and you can give bite-sized pieces to your guests in thin slices.
Grilling Tomahawk Steak: Perfect Side Dishes
baked potatoes
Baked potatoes are a popular choice and can be complemented with a hearty sour cream dip. Alternatively, you can conjure up a creamy mashed potato, which always goes well with meat. A classic is of course the ever-popular potato salad . You can never go wrong with that.
vegetable side dishes
Vegetable side dishes are also recommended. Simply grill some skewers of zucchini, peppers and asparagus for a flavorful, slightly smoky flavor. You can also prepare pan-fried vegetables with garlic and olive oil. It's best to choose vegetables that you like best and you can't go wrong.
sauces
Sauces can further enhance the flavors of the tomahawk steak . A rich béarnaise sauce made with egg yolks, butter and tarragon is an elegant choice, while a spicy pepper sauce adds an extra kick of flavor. Not to mention the classic garlic butter melted on the steak.
mushroom ragout
If you're a mushroom lover, you can make a mushroom ragout that combines different types of mushrooms in a rich sauce. Alternatively, you can fry fresh mushrooms in butter or olive oil and season with garlic and herbs.
Bread
Of course, bread goes very well with it too. Choose a garlic baguette, which you can also grill again. Crispy bread with a juicy steak - it tastes simply delicious.
Feel free to use seasonal products for your perfect side dish
Spring
Grilled Asparagus
Fresh asparagus, lightly marinated with olive oil, lemon and spices, grilled on the barbecue.
rhubarb compote
A sweet and sour rhubarb compote can provide an interesting contrast to the juicy steak.
pea puree
Use fresh peas to make a creamy pea puree to complement the steak.
Summer
tomato salad
Juicy tomatoes, basil and mozzarella with balsamic dressing.
corn cobs
Fresh corn roasted on the grill or in the oven, spread with herb butter.
Grilled peppers
Sweet, grilled peppers can be a colorful side dish.
Autumn
Roast Pumpkin
Cut butternut squash or Hokkaido squash into cubes, roast with spices and glaze with maple syrup or honey.
Green Beans with Bacon
Prepare green beans with crispy bacon and onions.
winter
potato gratin
Layers of potato slices topped with cream and cheese.
winter salad
A salad of winter leafy vegetables such as radicchio and endive with pomegranate seeds and walnuts.
Brussels sprouts with bacon
Brussels sprouts with crispy bacon and a touch of balsamic glaze.
When grilling a Tomahawk steak, it's also important to present it in the right way. A real steak is more than just a piece of meat. Here's a video showing a suitable suggestion.
The exact cooking time for a Tomahawk steak on the grill depends on various factors, such as the thickness of the steak, the desired core temperature and the chosen grilling method.
Place the tomahawk steak on the high heat side of the grill and grill for about 2 - 3 minutes on each side. Then place the steak on the low heat side and cook until the desired core temperature is reached.
When cooking slowly and indirectly, bring the meat to a core temperature of 50 - 55 degrees. This takes about 90 - 120 minutes at 90 - 100 degrees. Then sear the steak at high heat.
To cook a Tomahawk steak medium-rare, we recommend a core temperature of between 54 and 57 degrees Celsius. Depending on the thickness of the steak, this can take about 10 to 30 minutes. After cooking, the steak should rest for a few minutes so that the meat juices can distribute evenly.
1300g Tomahawk steak is enough for about 3 to 4 people.
There are a few criteria you need to consider when grilling Tomahawk steak . First, always buy the meat from a butcher (preferably dry aged) to ensure high quality. Always bring the steak to room temperature before grilling. Then always set up a direct and indirect zone on the grill so that you can cook your meat perfectly. To get the desired degree of doneness , have a meat thermometer ready. Grill your steak both directly and indirectly. This will give you a crispy crust and a juicy and tender interior at the same time. After grilling, you should let your meat rest for a few minutes before cutting it. Make sure that you cut it against the grain. This will make it even more tender. Potato-based dishes or oven-baked vegetables from the season are always recommended as side dishes. If you follow these points, nothing will stand in the way of your perfect Tomahawk .
