Tomahawk Barbecue Steak

Few cuts of meat create the same sense of occasion as a Tomahawk Barbecue Steak. It looks bold, it smells incredible and it turns a simple meal into an event. For a home cook, it may seem a little daunting at first. However, with a few clear tips and a relaxed approach, it becomes very manageable.

To begin with, the tomahawk steak is essentially a ribeye with the bone left long. This bone adds flavour during cooking and gives the steak its striking appearance. Because the cut is thick, care should be taken with both heat and timing. You want a crisp, charred crust on the outside and a juicy, tender centre.

When cooking on the barbecue, heat control is key. First, set up two heat zones. One side should be hot for searing. The other side should be cooler for slower cooking. Start by searing the steak over direct heat. Turn it every minute or so to build an even crust. Then, move it to indirect heat to finish cooking gently. This method helps avoid burning the outside before the inside is ready.

Equally important is seasoning. At its simplest, a good tomahawk steak only needs coarse salt and freshly ground black pepper. These bring out the natural beef flavour. However, if you want to explore deeper flavours, there are several great options.

For example, dry rubs work very well. A mix of smoked paprika, garlic powder, onion powder, and a touch of brown sugar creates a rich, smoky crust. In addition, fresh herbs like rosemary and thyme can be pressed onto the meat before cooking.

Marinades can also be used, although they should not overpower the steak. Here are some popular marinade ideas:

• Olive oil, garlic, and fresh rosemary
• Soy sauce, honey, and ginger
• Balsamic vinegar, Dijon mustard, and thyme
• Worcestershire sauce, garlic, and black pepper
• Lemon juice, olive oil, and oregano

If using a marinade, allow the steak to rest in it for a few hours. This helps the flavours soak in without changing the texture too much.

Another useful tip is to bring the steak to room temperature before cooking. This ensures more even cooking throughout. After cooking, let it rest for at least ten minutes. This step allows the juices to settle, which keeps the meat tender and moist.

Moreover, consider finishing touches. A knob of garlic butter placed on top just before serving adds richness. A light sprinkle of flaky sea salt can also enhance the final flavour.

As for serving, keep it simple. A fresh green salad works well, as it balances the richness of the steak. Alternatively, grilled vegetables or chunky chips make excellent companions.

In the end, cooking a Tomahawk Barbecue Steak is as much about the experience as the food itself. The process is enjoyable, and the results are rewarding. With a little attention to detail and a willingness to experiment, you can create a dish that feels truly special right at home.

Tomahawk Barbecue Steak

This Tomahawk Barbecue Steak delivers bold flavour with a beautifully charred crust and a juicy centre. A simple seasoning or light marinade enhances the natural richness of the beef without overpowering it. Cooked over a two-zone barbecue, this steak becomes a true centrepiece that is both impressive and surprisingly easy to prepare at home.

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Course: Main Dish

Cuisine: American

Keyword: BBQ, Beef, Grill, Marinade, Tomahawk

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Resting: 2 hours hours

Total Time: 2 hours hours 45 minutes minutes

Servings: 2 People

Calories: 227kcal

Equipment

• Barbecue, charcoal or gas
• Tongs
• Meat thermometer recommended

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Ingredients

 

• ▢ 1 large tomahawk steak about 1–1.2 kg, 4–5 cm thick
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp sea salt coarse
• ▢ 1 tsp freshly ground black pepper

Finishing:

• ▢ 2 tbsp butter garlic butter if preferred
• ▢ sea salt
• ▢ Fresh herbs thyme or rosemary

Instructions

Prepare the Steak:

• Remove the steak from the fridge 30–60 minutes before cooking. This step helps it cook evenly. Pat it dry with kitchen paper.
  1 large tomahawk steak

Season or Marinate:

• Rub the steak with olive oil, salt, and black pepper. If using a marinade, coat the steak well and leave it in the fridge for 2–4 hours. Then remove it from the fridge before cooking.
  2 tbsp olive oil, 1 tbsp sea salt, 1 tsp freshly ground black pepper, Fresh herbs

Set Up the Barbecue:

• Create two heat zones. One side should be very hot for searing. The other side should be cooler for indirect cooking.

Sear the Steak:

• Place the steak over direct heat. Turn it every 1–2 minutes. A deep crust should form on all sides. This step takes about 6–10 minutes.

Cook Indirectly:

• Move the steak to the cooler side of the barbecue. Close the lid and cook gently. Turn occasionally for even cooking.

Check Doneness:

• Use a thermometer for best results:

  Rare: 50–52°C

  Medium rare: 54–57°C

  Medium: 58–62°C

Rest the Meat:

• Remove the steak from the barbecue. Cover it loosely with foil. Let it rest for 10–15 minutes. This keeps the juices inside the meat.

Finish and Serve:

• Top with butter and a sprinkle of flaky salt.
  2 tbsp butter, sea salt
• Slice along the bone, then cut into thick strips. Serve immediately.

Notes

 

Serving Ideas:

Fresh green salad with a light dressing

Grilled vegetables such as peppers, courgettes, and mushrooms

Chunky chips or roasted potatoes

Corn on the cob

Optional Marinades (choose one):

3 tbsp olive oil, 3 garlic cloves (crushed), 2 sprigs rosemary

3 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger

2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp thyme

2 tbsp Worcestershire sauce, 2 garlic cloves, 1 tsp black pepper

Tips for Best Results:

Do not skip resting time, as it improves texture and flavour.

Avoid over-marinating, as it can mask the natural taste of the beef.

Keep the lid closed during indirect cooking to maintain steady heat.

Nutrition

Calories: 227kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 3579mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 355IU | Calcium: 10mg | Iron: 0.2mg