This Grilled Tomahawk Steak is a show-stopping main course for meat lovers. Thick, bone-in ribeye — often called a tomahawk or cowboy steak — delivers rich beefy flavor and an impressive presentation that’s perfect for cookouts, holidays, or special dinners. The method is straightforward: a simple seasoning of salt and pepper, a quick sear over high heat, then slow finishing over indirect heat until it reaches your preferred doneness. The result is tender, juicy, and full of smoky grilled flavor.
I cook beef often because my family loves hearty, satisfying meals. This grilled tomahawk steak is one of my favorite centerpiece dishes for celebrations — it feels special without being complicated. You don’t need elaborate marinades or fancy ingredients. The steak’s natural flavor shines with minimal seasoning and the right technique.
Grilling adds a desirable smoky character and attractive sear marks, and using indirect heat for the finish helps cook the thick steak evenly without burning. With a thermometer and a few simple steps, you can reliably produce restaurant-quality results at home.
Why you’ll love this recipe:
- Thick bone-in ribeye grilled to a tender, juicy finish.
- Dramatic presentation that wows guests and makes any occasion feel special.
- Easy, reliable technique: simple seasoning, sear, then indirect grilling.
- Flexible cooking options — grill or finish in a cast iron skillet and oven.
Recipe ingredients
Bone-in ribeye (tomahawk) is flavorful enough to be seasoned simply. For the purest beef taste use coarse sea salt and freshly cracked black pepper. If you prefer, a favorite steak rub can be used instead.
- Tomahawk steak. Also called bone-in ribeye or cowboy steak. Typically 2–3 lb and about 2″ thick.
- Seasoning. Sea salt and black pepper. Use more to taste or swap for your favorite rub.
See the recipe card below for exact quantities and full instructions.
How to cook bone-in ribeye
Because a tomahawk is a large, thick cut, the two-step method works best: sear to build color and flavor, then finish gently over indirect heat until the center reaches the desired temperature. Allowing the steak to come to room temperature before cooking helps it cook more evenly.
Pro tip: Season the steak and let it rest at room temperature for 30–60 minutes before cooking. This evens out the internal temperature and shortens cooking time.
- Pat the steak dry and season generously with salt and pepper.
- Sear over direct, high heat for 3–4 minutes per side until well browned.
- Move to indirect heat and cook until an internal thermometer reads your target temperature (see doneness chart below). Flip once during indirect cooking.
- Rest the steak at least 10 minutes, then remove the bone and slice against the grain to serve.
Measuring doneness
Doneness is a personal preference. For a tender, juicy result I recommend aiming for medium, about 130–135°F. If you prefer less pink, target medium-well. Avoid cooking this cut to more than about 150°F to prevent a dry, tough texture.
- Rare: 125–130°F
- Medium-rare: 130–140°F
- Medium-well: 140–150°F
Recipe FAQs
A tomahawk steak is a large bone-in ribeye with the rib bone left long and trimmed to create a dramatic presentation. It’s sometimes called a cowboy steak or tomahawk ribeye.
Pricing varies by source and quality. As a general reference, tomahawk steaks often start around typical premium beef pricing per pound and increase for specialty grades like wagyu or organic grass-fed cuts.
Most tomahawk steaks weigh roughly 2–3 lb and are about 2″ thick, including the bone.
Indirect heat means placing the food away from the direct flame. For a gas grill, sear over the direct burners, then reduce the outer burners to low or medium-low and place the steak over the unlit center burner to finish cooking gently.
Yes. Sear the steak in a hot cast iron skillet for a few minutes per side, then transfer to a preheated 350°F oven to finish until the desired internal temperature is reached.
For a tender, juicy steak, aim for medium (about 130–135°F). Adjust slightly lower for rare or higher for medium-well.
Serving suggestions
This steak pairs well with simple sides that complement its rich flavor. Keep accompaniments straightforward to let the beef shine.
- Season simply with sea salt and black pepper, or use your favorite steak rub.
- Top with a bright sauce such as chimichurri, salsa fresca, or a creamy horseradish sauce.
- Classic sides: grilled corn, roasted or mashed potatoes, roasted asparagus, or a fresh salad.
- Serve sliced on a platter with the bone for a dramatic presentation.
Recipe tips
- Pro tip: Let the seasoned steak sit at room temperature for 30–60 minutes before cooking for more even results.
- Estimate servings at about 1/2 lb of steak per person; the bone contributes to the total weight.
- To carve, cut along the bone to remove it, then slice the meat against the grain into even slices.
- For skillet-to-oven finishing: sear 2–3 minutes per side in a hot cast iron skillet, then transfer to a 350°F oven to finish.
More grilling recipes you’ll love:
- Greek chicken skewers
- Grilled fish tacos
- Grilled pork tenderloin
- Spicy lime grilled shrimp
- Grilled turkey burgers
- Grilled vegetable salad
- Easy grilled vegetables
- Tequila lime chicken with salsa
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see your results.
Grilled Tomahawk Steak
Ingredients
- 2.5 lb. tomahawk ribeye steak
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Pat the tomahawk steak dry with paper towels. Season all sides generously with sea salt and black pepper. Let stand at room temperature for 30–60 minutes.
- Preheat the grill to high and sear one side of the steak over direct heat for 3–4 minutes until browned. Flip and sear the other side for 3–4 minutes.
- Reduce the outer burners to medium-low and turn the middle burner off to create indirect heat (aim to maintain 350–375°F). Place the steak over the unlit center and cook for about 20–30 minutes, flipping halfway, until a thermometer reads 130–135°F for medium doneness. Begin checking doneness after about 20 minutes.
- Remove from the grill, cover loosely with foil, and rest 10 minutes. Cut along the bone to remove it, then slice the steak against the grain and serve.
Notes
- Pro tip: Let the seasoned steak come to room temperature for 30–60 minutes before cooking for more even results.
- Cook over indirect heat to avoid flare-ups and burning while finishing the thick cut.
- Serving size is based on roughly 1/2 lb per person; bone is included in the weight.
- To finish in the oven: after searing, place the steak in a 350°F oven until it reaches the desired internal temperature.
Nutrition
Serving: 0.5 lb. — Calories: 472 kcal; Protein: 46 g; Fat: 32 g. Nutrition is estimated and provided as a guideline.