The Tomahawk Steak — a 2+ inch thick bone-in ribeye that demands respect. Reverse sear method: low and slow until 125°F internal, then a screaming hot sear to finish. This is the showstopper.
The Tomahawk Steak is the most dramatic cut of beef you can put on a grill. That long frenched bone, the thick cap of fat, the massive ribeye muscle — it's a statement piece. And it deserves to be cooked properly.
The Reverse Sear Method
The reverse sear is the only way to cook a thick steak like a Tomahawk. You start low and slow to bring the internal temperature up evenly, then finish with a screaming hot sear for the crust.
The Process
Season generously with salt, pepper, and garlic powder. Let it sit at room temperature for 1 hour.
Set your grill or smoker to 225°F. Cook the Tomahawk until the internal temperature reaches 125°F — this takes about 45–60 minutes depending on thickness.
Remove from the grill and let it rest while you crank the heat to maximum. Get a cast iron skillet or the grill grates screaming hot. Sear 90 seconds per side, including the fat cap.
The Rest
Rest the steak for 10 minutes before slicing. This is non-negotiable. The juices need to redistribute.
The Result
Edge-to-edge medium-rare with a deep, caramelized crust. The bone adds flavor during the cook. The fat cap renders into something extraordinary. This is the steak that makes people stop talking.