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.

Prep Time 10

Cook Time 35

Resting 2

Total Time 2 45

Servings People

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.

Equipment

Barbecue, charcoal or gas
Tongs
Meat thermometer recommended

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