The tomahawk ribeye is what most people consider to be the ultimate steak. Sure, it is large and could even be described as slightly ostentatious, but when you have a perfect grilled tomahawk steak set in front of you, you aren’t going to care much.
Grilled Tomahawk Steak
If you are trying to impress someone with your epic cooking abilities, even if you don’t actually possess epic cooking abilities, there’s really no better way to fool them than with a perfectly grilled steak.
Sure, the tomahawk steak is a little extra, with the giant attached rib bone you’ll be handling, but sometimes that’s exactly what you’re going for. Plus, it is pretty on the socials too. 😉
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Grilled Tomahawk shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Tomahawk Ribeye
- Salt & Pepper
Serve with these Smoked Baked Potatoes!
How to make a perfect Tomahawk Ribeye
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Fire up the grill
We want super hot temps here. 600°+, if you can get there.
Don’t be shy. This is a big hunk of meat. Get it good with salt and pepper.
Ours took about 4 minutes per side to get to a perfect medium rare. Use the steak temp chart below to gauge when you need to pull yours, and make sure to use a thermometer for accuracy!
Our go-to thermometers
Don’t cut into this thing before it has had a chance to sit for 10 minutes.
Our Homemade Caesar Salad would be perfect with this!
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How to Grill Tomahawk Ribeye – FAQ
In a baggie in the fridge for a 2-3 days is best!
These leftovers aren’t too picky. Avoid the microwave if you can, is my only tip. The stovetop, in soup, sauteed with eggs, whatever.
All my STEAK RECIPES are here!
More great grilled steaks to love!
- Smoked Tri-Tip
- Blackstone Filet Mignon with Lobster
- Blackstone Tomahawk
- American Wagyu Manhattan Filet
- Smoked Prime Rib
- Pellet Grill Picanha
- Smoked Beef Tenderloin
- Traeger Flank Steak
- Pellet Grill Hanger Steak
- Traeger New York Strip
- Traeger Carne Asada
- Grilled Ribeye
- Blackstone Sirloin Cap Steak
- 1 tomahawk ribeye steak
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- Preheat your grill to high heat. We're talking 600°+ here, so go for it! You can use whatever kind of grill can get you to those temps. We used our Rec Tec Bullseye.
- Season both sides of the steak liberally with salt and pepper.
- Place the steak on the grill and let cook. Flip midway through. We did about 4 minutes per side, but that depends on your grill temp, the weather, the temp the steak started with, and a lot of other factors. Use a thermometer for the most accurate steak temps.
- Remove and let rest for 10 minutes before slicing.
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Amount Per Serving: Calories: 1231Total Fat: 86gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 354mgSodium: 892mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 113g
Nutrition data provided here is only an estimate.