Tomahawk Steak: Wood-Fired & Restaurant-Style | Arteflame

Introduction

There is something undeniably primal and spectacular about slapping a massive tomahawk steak on the grill. The sound of the fat rendering, the aroma of smoke and garlic butter hitting the hot surface, and that first slice revealing edge-to-edge pink perfection—it’s pure magic. This isn't just dinner; it’s an event, perfect for celebrating special milestones or treating yourself to the ultimate steakhouse experience right in your backyard.

Why I Love This Dish

I love this recipe because despite the steak's intimidating size, the reverse-sear method makes it incredibly forgiving. You get that deep, crusty exterior without sacrificing the juicy, tender center. It’s a guaranteed showstopper that commands attention the moment it hits the table, yet requires surprisingly simple ingredients to shine.

Tips for Success

• Patience is Key: Let the steak sit at room temperature for at least 30 minutes before grilling to ensure even cooking.
• Mind the Bone: Keep the exposed bone away from direct high flames to prevent it from charring too much or becoming brittle.
• Trust the Thermometer: Thickness varies, so rely on an instant-read thermometer rather than a timer for that perfect medium-rare finish.

Ingredient Substitutions

If you don't have fresh herbs on hand, a high-quality dried rosemary works in the rub, though fresh is superior for the butter baste. For a dairy-free finish, swap the butter for high-quality beef tallow or simply stick to extra virgin olive oil.

Ingredients

Main Ingredients

• 1 tomahawk ribeye steak (2–3 inches thick)
• Kosher salt
• Freshly ground black pepper
• Olive oil

Finishing Ingredients

• 2 tablespoons butter
• 2 garlic cloves, crushed
• Fresh rosemary or thyme

Instructions

Step 1: Prepare the Steak

1. Pat the tomahawk steak dry on all sides.
2. Season generously with kosher salt and black pepper.
3. Let the steak rest at room temperature for 30–45 minutes.

Step 2: Preheat and Set Up Grill

1. Heat your grill to medium-low for indirect cooking.
2. Create a hot zone and a cooler zone for reverse-searing.
3. Oil the grates lightly to prevent sticking.

Step 3: Slow Cook the Tomahawk

1. Place the steak on the cooler side of the grill.
2. Cook until internal temperature reaches about 115°F for medium-rare.
3. Remove and let rest for 10 minutes.

Step 4: Sear for the Crust

1. Increase grill heat to high.
2. Sear the steak on the hot zone 1–2 minutes per side.
3. Add butter, garlic, and herbs during the final sear for extra flavor.

Step 5: Rest and Serve

1. Remove from grill and rest 10 minutes.
2. Slice against the grain.
3. Serve immediately.

Tips

A tomahawk steak delivers its best flavor when cooked slowly and finished with a hot sear. Give the meat time to rest before and after grilling to keep juices inside. Use a meat thermometer for accuracy—thickness varies, so timing alone isn’t reliable. If possible, choose a steak with strong marbling, as it enhances tenderness and overall richness. For added depth, finish with compound butter or a quick herb baste.

• Always season liberally.
• Keep the bone away from direct flame to avoid scorching.
• Let the steak rest twice for maximum juiciness.

Variations

While the classic salt-and-pepper method lets the meat shine, you can add your own spin without overpowering the tomahawk’s natural richness. Try experimenting with different rubs, infused oils, or wood smoke for subtle flavor changes. Each variation brings a new layer of complexity while keeping the signature tomahawk experience intact.

• Smoked paprika and garlic dry rub
• Chili-honey glaze
• Coffee-ground crust
• Herb-infused oil marinade
• Mesquite or hickory smoke finish

Best pairings

A tomahawk steak pairs beautifully with sides and drinks that balance its richness. Choose complementary flavors rather than competing ones. Fresh, acidic, or smoky elements work especially well, cutting through the steak’s buttery texture and enhancing every bite. Whether you're hosting a backyard feast or enjoying a quiet night in, the right pairing elevates the entire meal.

• Grilled asparagus or charred broccolini
• Roasted potatoes or garlic mashed potatoes
• Chimichurri or red wine reduction
• Full-bodied red wines like Cabernet Sauvignon
• Smoky bourbons or barrel-aged cocktails

Conclusion

Mastering a tomahawk steak is all about patience, heat control, and simple ingredients used well. With the reverse-sear method, you get consistent doneness and a beautiful crust every time. Once you understand the technique, you can adapt flavors, pairings, and finishing touches to suit any mood or gathering. This recipe delivers a show‑stopping centerpiece that’s as unforgettable as it is delicious.

Enjoy the process, take your time, and savor the payoff—an exceptional tomahawk steak cooked to perfection.