The Quick Take
To grill a tomahawk steak, use the reverse sear. Cook the 2- to 3-inch-thick steak over indirect heat at about 250°F to 300°F until the internal temperature reaches 115°F, which usually takes 45 to 60 minutes. Then sear it over direct heat (on an Arteflame, the center grate at about 1,000°F) for 60 to 90 seconds per side, stand it on its edge to render the fat cap, and rest it for 10 to 15 minutes. It finishes around 130°F to 135°F, which is medium-rare.
Food safety note: The USDA safe minimum for steaks, chops and roasts of beef, lamb, veal and game is 145°F, measured before you take the meat off the heat, followed by a 3-minute rest (USDA chart). Rare, medium-rare and medium are cooked below that. Many people choose them for whole, intact cuts, but that is a personal choice. Cook to at least 145°F for anyone who is pregnant, older, very young, or has a weakened immune system.
Key Facts at a Glance
| Factor | Target |
|---|---|
| Steak thickness | 2 to 3 inches (30 to 45 oz with the bone) |
| Indirect cooking zone | About 250°F to 300°F (outer edge of the Arteflame cooktop) |
| Move to the sear at | 115°F internal (for medium-rare) |
| Searing zone | About 1,000°F (Arteflame center grate) |
| Sear time | 60 to 90 seconds per side, plus about 45 seconds on the fat cap |
| Rest | 10 to 15 minutes; finishes around 130°F to 135°F |
Setting Up Your Heat Zones
A tomahawk is a thick-cut ribeye with the rib bone left long and frenched (cleaned of meat and fat). At two to three inches thick, it cannot be cooked over high heat alone: the outside chars long before the center is warm. You need two zones: a gentle one to bring the center up slowly, and a very hot one for the final sear.
On an Arteflame grill, the two zones are built in. The wood or charcoal fire burns in the center, which heats the center grill grate to about 1,000°F for the sear. The flat solid-steel cooktop around it runs about 450°F to 550°F near the inner edge and 250°F to 350°F toward the outer edge, so the outer edge works as the indirect roasting zone. You move the steak, not a dial. On a kettle or gas grill, bank the coals to one side or turn off half the burners.
To light an Arteflame, pour a little vegetable oil on three paper napkins, place them in the center, stack firewood over them and light the paper. The grill is ready to cook in about 20 minutes.
Step-by-Step Instructions
- Dry brine the steak. Pat it dry and season all sides generously with coarse kosher salt at least two hours ahead, ideally overnight, uncovered on a rack in the refrigerator. The salt seasons the meat deeply and leaves a dry surface that sears well. Take it out about an hour before grilling.
- Build a two-zone fire. You want a cool zone around 250°F to 300°F and a searing zone as hot as possible.
- Cook it indirectly. Place the steak in the cool zone (the outer edge of the steel cooktop on an Arteflame) with the bone pointing away from the fire. Flip it every 10 minutes for even cooking.
- Track the internal temperature. Insert an instant-read thermometer into the thickest part of the meat, away from the bone. Expect 45 to 60 minutes to reach 115°F.
- Sear it. At 115°F, move the steak over the hottest part of the fire (on the Arteflame, the center grate) and sear for 60 to 90 seconds per side without moving it.
- Render the fat cap. Hold the steak upright by the bone, using tongs or heat-resistant gloves, and sear the thick edge of fat for about 45 seconds.
- Rest and carve. Rest the steak on a cutting board for 10 to 15 minutes. The temperature rises to about 130°F to 135°F for medium-rare. Cut the meat away from the bone, then slice against the grain.
Pro Tip: Brush the steak with a thin coat of beef tallow or clarified butter right before the sear. The fat improves contact with the hot metal and speeds up browning, so the crust forms before the center climbs past medium-rare.
Common Mistakes to Avoid
- Cooking by time instead of temperature: A thick tomahawk takes as long as it takes. Use a reliable instant-read thermometer, such as a ThermoWorks Thermapen, and move to the sear at 115°F.
- Searing too early: Moving the steak to the hot zone at 100°F leaves a thick gray band of overcooked meat under the crust by the time the center is done.
- Under-seasoning: A cut this thick needs more salt than you expect. A coarse, forgiving salt like Diamond Crystal Kosher Salt lets you coat it heavily without overdoing it, and remember to season the edges too.
- A wet surface: Moisture slows the sear. Pat the steak completely dry before it goes over the fire.
- Fidgeting during the sear: Put the steak down and leave it alone for the full 60 to 90 seconds; constant flipping prevents a crust from forming.
- Skipping the rest: Slicing straight off the fire sends juices onto the board. Give it 10 to 15 minutes. On an Arteflame, rendered fat drains inward into the fire, so flare-ups are rare during the sear.
Make It Your Own
Once the basic reverse sear is second nature, a tomahawk takes bold flavors well.
- Coffee crust: Mix finely ground dark-roast coffee, black pepper, smoked paprika and a little brown sugar into the rub for a dark, savory bark.
- Garlic herb butter: While the steak rests, melt butter with crushed garlic, rosemary and thyme and spoon it over the sliced meat.
- Board sauce: Chop parsley, thyme, garlic and olive oil right on the cutting board, then slice the steak on top of it.
- More wood smoke: Add a few chunks of hickory or oak to the fire during the indirect phase for a deeper wood-fired flavor.
- Flaky salt finish: Sprinkle the sliced meat with a flaky or smoked finishing salt just before serving.
Frequently Asked Questions
How long does it take to grill a tomahawk steak?
Plan on about 90 minutes from fire to table. The indirect phase takes 45 to 60 minutes at about 250°F to 300°F, the sear takes 3 to 4 minutes in total, and the steak rests for 10 to 15 minutes.
What temperature is medium-rare for a tomahawk steak?
Medium-rare is about 130°F to 135°F after resting. Move the steak to the sear at 115°F; the sear and carryover cooking during the rest bring it up the rest of the way. The USDA safe minimum for beef steaks is 145°F with a 3-minute rest.
Do I need to wrap the bone in foil?
No. Wrapping the bone in foil during the indirect phase keeps it pale for presentation, but it does not change the flavor of the meat. Leaving it bare gives a more rustic look.
How many people does a tomahawk steak feed?
A 30- to 45-ounce tomahawk comfortably feeds two adults, or three with hearty side dishes, since much of the weight is bone.
Keep the Fire Going
A tomahawk rewards patience: a slow start, a watchful eye on the thermometer, and a short, fierce sear. Get those three right and the payoff is a dark, crackling crust around a center that is pink from edge to edge, with a bone big enough to start a conversation. When dinner is done, scrape the cooktop clean into the fire while it is still warm, wipe it with a thin coat of oil, and the grill is ready for the next cook.
Ready for more? Explore more grilling guides and keep the fire going.