May 26, 2021

Tomahawk Steak Recipe

Steak Seasoning Tomahawk Steak

I really love red meat. My husband also really loves red meat. One of my favorite cuts of steak is the ribeye. Over time, for special occasions, we have graduated to the elegant and showy tomahawk steak. A tomahawk steak is a ribeye that hasn’t been fully removed from the bone. In fact, the rib bone is left almost fully intact and still attached to the meat! This is one of our favorite steaks to grill, and while the long bone doesn’t add anything in terms of flavor, it looks amazingly awesome and makes for a stunning presentation.

The tomahawk steak is a tricker cut to grill because it’s so thick. Many folks like to cook the steak low and slow and reverse sear at the end of cooking. We start by searing and then move to the cooler parts of the grill for a longer cook time on the cooler parts of the grill. Serve your chop with a grilled Caesar salad and a few ears of grilled corn and baked beans for a real cowgirl meal!  Use any leftover meat to make a hearty beef and bean chili!

Tomahawk Steak Recipe

Tomahawk Steak

Serves 2 generously or 4 with lots of side dishes to accompany the meat


  • 1 Tomahawk steak

For the Steak Rub

  • 2 teaspoons Kosher salt
  • 2 teaspoons brown sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon black pepper
  • Tomahawk SteakMedium Rare Tomahawk Steak


  1. Remove from packaging and pat the steak dry.
  2. Generously season both sides of the steak with the steak rub
  3. Allow the steak to sit at room temperature for 1 hour after seasoning.
  4. Before grilling, wrap the entire exposed bone in foil to prevent it from burning.
  5. Preheat the grill until the temperature reaches 475-525 degrees.
  6. Sear both sides of the steak for 2 minutes a side until you get beautiful grill marks.
  7. Move the steak to the cooler side of the grill (about 300 degrees)
  8. Grill on indirect heat for approximately 30 minutes, flipping every 10 minutes until internal temperature reaches 135 degrees for medium-rare doneness.
  9. Let the steaks rest for 10-15 minutes while the internal temperature settles in another 10 degrees or so.
  10. Then slice, serve, and enjoy!

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*Post Sponsored  by Minnesota Beef Council*