Grilled Tomahawk Steak: The Ultimate Showstopper on the Grill

1. Introduction

Few cuts of meat command attention quite like the Tomahawk steak. With its dramatic, long bone handle and thick, well-marbled ribeye, it’s more than just a steak; it’s a culinary statement. Grilling a Tomahawk is an experience – a chance to showcase your grilling prowess and deliver a meal that’s both visually stunning and incredibly delicious. As the weather here in Marrakesh turns warmer in May, firing up the grill becomes an even more appealing way to cook, and a Tomahawk provides the perfect centerpiece for a special occasion or a memorable weekend meal.

This recipe focuses on a tried-and-true method to ensure your Tomahawk steak is cooked to perfection: the reverse sear, adapted for the grill using two temperature zones. This technique allows the thick steak to cook gently and evenly through to your desired doneness before getting a final blast of high heat to develop a beautiful, flavorful crust. But we don’t stop there. We introduce a simple yet powerful basting mixture of butter, garlic, and fresh thyme that melts and drips, creating savory goodness to spoon over the steak as it cooks.

The result is a steak that’s incredibly juicy, tender from edge to center, and boasts a rich, golden crust infused with garlic and herb flavor. It’s a meal that’s worth the occasion, promising a flavor explosion that will leave a lasting impression. If you’re looking to hone your grilling skills, understanding different techniques, like those discussed in our Grilled Chicken Guide: Cuts, Tools, Marinades & More, is key, and this recipe is a fantastic way to apply that knowledge to an epic cut of beef.

2. Recipe Summary

This recipe guides you through grilling a large Tomahawk ribeye steak using a two-zone grilling method and butter basting for a juicy, flavorful, and perfectly cooked result.

• Cuisine: American
• Course: Main Course
• Difficulty Level: Medium (Requires managing grill temperatures and handling a large, expensive cut)
• Prep Time: 1 hour (includes seasoning and resting at room temperature)
• Cook Time: 40 minutes (variable based on grill temp and desired doneness)
• Resting Time: 15 minutes (after cooking)
• Total Time: 1 hour 55 minutes
• Servings: 6 People (as a generous portion, or more as part of a larger meal)
• Calories: 900 kcal per serving (Note: Nutritional information for steak can vary based on fat content and trimming).

3. Equipment and Utensils

Grilling a Tomahawk steak successfully requires a few specific tools, especially for managing heat and ensuring even cooking.

• Grill (Charcoal or Gas): You’ll need a grill large enough to accommodate the size of the Tomahawk steak (the long bone requires space). The grill must be capable of setting up two distinct temperature zones.
• Shallow Aluminum Pan (ideally 8″ x 8″ or larger): As specified, this pan is used to hold the basting ingredients and catch the steak drippings. An aluminum pan is convenient because it’s disposable, but any oven-safe metal pan of a similar size would work. The size should be large enough to hold the butter, garlic, thyme, and olive oil without overflowing as butter melts, and wide enough to sit comfortably under the steak on the cooler side of the grill.
• Basting Brush: A brush with heat-resistant bristles (silicone is excellent) is needed to periodically brush the melted butter mixture over the steak as it cooks.
• Meat Thermometer: Essential for accurately checking the internal temperature of the steak to ensure it reaches your desired level of doneness without overcooking. An instant-read thermometer is useful for quick checks, but a probe thermometer that can be left in the steak during the indirect cooking phase is ideal, as specified in the recipe.
• Cutting Board: A large, sturdy cutting board is needed for seasoning the steak and, most importantly, for resting and slicing the steak after cooking. Ensure it’s large enough to comfortably hold the Tomahawk.
• Sharp Knife: A sharp chef’s knife or slicing knife is necessary for neatly slicing the steak away from the bone and then into serving portions after it has rested.
• Small Bowl: For mixing together the dry seasonings for the steak.
• Tongs: Long-handled, sturdy tongs are indispensable for safely handling the large, heavy steak on the hot grill. Choose tongs that provide a good grip.
• Measuring Spoons: For accurately measuring the dry seasonings and olive oil.
• Measuring Cup (optional): For roughly measuring the olive oil if not using a measuring spoon.

Having your equipment ready and your grill set up with the two temperature zones before you start searing is crucial for a smooth grilling process.

4. Serving Suggestions

Grilling a Tomahawk steak is an occasion in itself, and serving it should match the grandeur of the cut.

• Plating: The most impressive way to serve a Tomahawk is to slice it off the bone, slice the ribeye portion into thick strips (about 1/2 to 1 inch thick), and then arrange the slices alongside the dramatic bone on a large cutting board or serving platter. This presentation is a showstopper. You can also serve the bone on the side for those who enjoy gnawing on it!
• Garnishes: Simple garnishes that highlight the steak’s flavor are best.
  • Flaky Sea Salt: A sprinkle of good quality flaky sea salt (like Maldon) over the sliced steak adds a lovely texture and pop of salinity.
  • Fresh Herbs: Sprigs of fresh rosemary or thyme placed on the platter add aroma and visual appeal.
  • Reserved Garlic/Butter: Drizzle any remaining melted butter and garlic from the aluminum pan over the sliced steak.
• Side Dish Ideas: The richness of the steak pairs well with a variety of sides.
  • Grilled Vegetables: Grilling complementary vegetables alongside the steak is easy and keeps the cooking outside. Options include asparagus, bell peppers, zucchini (similar to the veggies in our Street Corn Chicken Rice Bowl), onions, or corn on the cob (check out our guide The Corn on the Cob Guide: Simple Pleasures).
  • Potatoes: Classic steakhouse sides like baked potatoes, mashed potatoes (creamy, garlic mashed potatoes are a great match), or roasted potatoes (like in our Grilled Chicken Potato Salad: Perfect Pairing – though use roasted for hot steak) are excellent.
  • Salads: A simple green salad with a light vinaigrette or a more robust side like a wedge salad provides a refreshing contrast. Our Addictive Crack Green Beans Recipe would also make a delicious side.
  • Bread: Crusty bread is great for soaking up any steak juices.
• Complementary Side Dishes: (Items served with the steak, not necessarily separately). The basting butter acts as a sauce, but additional sauces like a simple pan sauce (made with the drippings if not all used for basting), béarnaise sauce, or chimichurri can be served on the side.
• Wine or Beverage Pairings: A rich, flavorful steak like a Tomahawk calls for a robust beverage.
  • Wine: Classic pairings include bold red wines such as Cabernet Sauvignon, Malbec, Syrah/Shiraz, or a Bordeaux blend.
  • Beer: Consider a stout, porter, or a robust ale.
  • Non-Alcoholic: Strong iced tea or a flavorful soda.

Serving the steak after adequate resting time is crucial for ensuring the juices stay in the meat, making it as tender and juicy as possible.

5. Nutritional Information

The provided nutritional information gives an estimated calorie count and serving size for the Grilled Tomahawk Steak.

• Calories: 900 kcal per serving
• Servings: 6 People (Note: A 2.5 – 3.5 lb Tomahawk is a very large steak, and 6 servings implies a substantial portion, particularly if it’s the main focus of the meal. Serving sizes can vary depending on appetite and accompanying dishes).
• Macronutrient Distribution: Detailed macronutrient (Protein, Carbohydrates, Fat, etc.) information is not provided in the original text, beyond the calorie count. However, as a ribeye steak, it will be:
  • High in Protein (Beef is an excellent source).
  • High in Fat (Ribeye is a well-marbled cut, and butter/olive oil are added). The 900 kcal likely reflects a significant amount of fat.
  • Low in Carbohydrates (Unless served with carb-heavy sides).
• Dietary Information: Specific values for saturated fat, cholesterol, sodium, vitamins, or minerals are not provided in the original text.
  • It will contain saturated fat and cholesterol due to the cut of meat and added butter.
  • Sodium will be present from the added kosher salt and seasoning.
• Potential Health Considerations: Beef is a good source of complete protein, iron, zinc, and B vitamins. However, ribeye is a fatty cut, and the addition of butter increases the fat content. Enjoying rich cuts like this in moderation as part of a balanced diet is recommended.

Disclaimer: Nutritional information is an estimate and can vary significantly based on the exact size and fat content of the steak, the amount of fat trimmed, the amount of butter/oil used, and the exact portion size served. For a precise nutritional breakdown, it is recommended to consult an online recipe nutrition calculator or a certified nutritionist.

6. Storage and Reheating

Storing and reheating leftover Grilled Tomahawk Steak requires care to maintain quality and prevent overcooking the precious meat.

• Proper Storage Instructions: Once the steak has cooled completely after resting and slicing (do not put hot steak directly into the fridge), store leftover steak slices in an airtight container in the refrigerator. Storing it airtight prevents it from drying out and absorbing refrigerator odors.
• Refrigeration Instructions: Leftover grilled steak should be stored in the refrigerator and is best consumed within 3-4 days.
• Freezing Recommendations: Cooked steak can be frozen, but the texture may change slightly upon thawing. Wrap leftover steak slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months.
• Thawing Frozen Steak: Thaw frozen steak overnight in the refrigerator. Avoid thawing at room temperature for food safety.
• Reheating Methods: Reheating steak can be tricky, as it’s easy to overcook it and make it dry. The goal is to warm it gently.
  • Gentle Skillet Reheating (Recommended): Thinly slice the cold steak. Heat a small amount of butter or oil in a skillet over medium-low heat. Quickly sear the slices for just 30-60 seconds per side, or until warmed through. This method helps maintain some tenderness.
  • Oven Reheating: Place steak slices in a single layer on a baking sheet. Cover loosely with foil. Reheat in a low oven (around 250°F / 120°C) for 5-10 minutes, or until warmed through. This is a slower, gentler method.
  • Microwave (Use with Caution): Microwaving is the fastest method but is most likely to overcook the steak and make it tough and dry. Use very short intervals (20-30 seconds) at reduced power, checking frequently, if you must use a microwave.
  • Serving Cold: Thinly sliced leftover steak is also delicious served cold in sandwiches, wraps, or on top of salads.

To enjoy the best texture and flavor, aim to eat the steak fresh off the grill after resting. If you do have leftovers, gentle reheating methods are preferred.

7. Expert Tips and Variations

Grilling a Tomahawk steak is a rewarding culinary endeavor. These expert tips, combined with creative variations, will help you master this impressive cut.

Tips from Professional Grill Masters:

1. Rest Before You Season, Rest Before You Slice: The recipe correctly calls for resting the steak at room temperature for about 45 minutes after seasoning. This is a form of dry brining, allowing the salt to draw out some moisture, dissolve, and then reabsorb into the meat, seasoning it more deeply and contributing to a better crust. Resting for 10-15 minutes after cooking is equally crucial. This allows the juices, which have been pushed to the center by the heat, to redistribute throughout the steak. Skipping this step means the juices will run out onto your cutting board when you slice, resulting in a drier steak.
2. Master Two-Zone Grilling: Setting up your grill with two temperature zones – a hot side for searing and a cooler side for indirect cooking – is the ideal method for thick cuts like a Tomahawk. The initial sear develops a flavorful crust, and the lower heat allows the inside to cook evenly to your desired doneness without the outside burning. Our guides on grilling, such as How to Grill Burgers, often touch on the importance of managing grill heat. For a gas grill, this means turning burners on one side to high and leaving the others off. For a charcoal grill, pile coals on one side.
3. Use a Meat Thermometer: For a steak this size and cost, a meat thermometer is your insurance policy against overcooking. Insert the probe into the thickest part of the meat, avoiding the bone. Cook to your preferred internal temperature:
   • Rare: 120-125°F (49-52°C)
   • Medium-Rare: 130-135°F (54-57°C) – Often considered the ideal doneness for ribeye
   • Medium: 140-145°F (60-63°C)
   • Medium-Well: 150-155°F (66-68°C)
   • Well-Done: 160°F (71°C) and above (Note: Cooking a Tomahawk to well-done is generally not recommended as it sacrifices tenderness and juiciness). Remember the internal temperature will rise by 5-10°F (3-5°C) as the steak rests. Pull it off the grill slightly before it reaches your target temperature.
4. The Butter Basting is a Game Changer: The simple mixture of melting butter, garlic, and thyme in the pan under the indirect heat adds incredible flavor and moisture to the steak as you baste it. The steak drippings mingling with the butter mixture create a self-saucing element. Don’t skip the basting!
5. Choose a Quality Cut: Start with a high-quality Tomahawk steak from a reputable butcher. Look for good marbling (the little flecks of fat within the meat) – this intramuscular fat melts as it cooks, contributing significantly to the steak’s flavor and juiciness. The steak should be at least 2 inches thick for this grilling method to work best.
6. Bring Steak to Room Temperature: Allowing the steak to sit out for about an hour before cooking (including the seasoning/resting time) helps it cook more evenly from edge to center.

Common Mistakes to Avoid:

1. Not Resting the Steak (Before or After Cooking): Skipping either rest period compromises the final texture and juiciness.
2. Overcooking: Easy to do with such a thick cut if you’re not monitoring the internal temperature with a thermometer.
3. Trying to Cook it Over Direct High Heat the Whole Time: This will result in a burnt exterior and a raw interior. Two-zone grilling is key.
4. Not Setting Up Two Temperature Zones: Essential for controlling the cooking process.
5. Slicing Immediately After Removing from Grill: All the juices will run out, leaving the steak dry. Allow the full resting time.

Creative Recipe Variations:

1. Different Seasonings/Rubs: While the simple salt, pepper, and garlic powder is classic, you can experiment with other steak rubs. Consider adding onion powder, paprika, chili powder, or even coffee grounds for a unique crust.
2. Compound Butter: Instead of just butter, olive oil, garlic, and thyme in the pan, use a pre-made or homemade compound butter with herbs (rosemary, parsley, chives), garlic, or even a hint of blue cheese. Place pats of compound butter directly on the steak during the indirect cooking phase.
3. Add Aromatics to the Pan: Include sliced shallots, onions, or even mushrooms in the aluminum pan with the butter, garlic, and thyme for extra flavor that will infuse the basting liquid.
4. Different Fats for Basting: Experiment with ghee, duck fat, or even bacon fat in the basting pan for different rich flavors.
5. Smoky Flavor: If using a charcoal grill or smoker, add a few wood chips (like oak, hickory, or cherry) to the hot side of the grill for added smoky flavor during the indirect cooking phase.
6. Serve with Sauce: While the basting butter acts as a sauce, consider serving with classic steak sauces like chimichurri, a simple pan sauce made with red wine and beef broth, or a creamy peppercorn sauce (similar creamy concepts might be found in recipes like our Creamy Garlic Parmesan Chicken).

8. Ingredients Section

To grill this impressive Tomahawk Ribeye Steak, you’ll need a high-quality cut and a few simple, flavorful ingredients for seasoning and basting.

• 1 Tomahawk Ribeye Steak: Choose a steak that is 2.5 – 3.5 lbs (approx. 1.1 – 1.6 kg) and at least 2 inches thick for best results with this grilling method. Look for good marbling throughout the meat.
• 2 tbsp (approx. 35g) Kosher Salt: Kosher salt has a larger flake size than table salt, making it excellent for seasoning steaks. Its weight per volume is less than table salt, so measure by volume or use slightly less if substituting with table salt.
• 2 tbsp (approx. 15g) Black Pepper: Freshly ground black pepper is ideal for the best flavor.
• 1 tbsp (approx. 8g) Garlic Powder: Adds a foundational garlic flavor that complements the fresh garlic in the basting butter.
• 5 Garlic Cloves, peeled: Fresh garlic adds a pungent, savory aroma and flavor to the basting butter as it melts.
• 1 bundle Fresh Thyme: A bundle or a few sprigs of fresh thyme add an earthy, aromatic note to the basting butter. Fresh rosemary is also a great alternative or addition.
• 8 oz (approx. 227g) Butter: Unsalted butter is recommended so you can control the saltiness. This amount melts to provide ample liquid for basting.
• ⅛ cup (approx. 30ml) Olive Oil: Helps the butter not to burn as quickly and adds its own subtle flavor to the basting mixture.

Measurement Conversions (Approximate):

• 2.5 – 3.5 lbs ≈ 1.1 – 1.6 kg
• 2 tbsp Kosher Salt ≈ 35g
• 2 tbsp Black Pepper ≈ 15g
• 1 tbsp Garlic Powder ≈ 8g
• ⅛ cup Olive Oil ≈ 30ml
• 8 oz Butter ≈ 227g (1 stick is 4 oz/113g, so this is 2 sticks)

Quality and Sourcing Recommendations:

• Source a high-quality Tomahawk steak from a reputable butcher.
• Use fresh garlic cloves and fresh thyme for the best aroma and flavor in the basting butter.
• Use good quality olive oil.

Possible Ingredient Substitutions:

• Tomahawk Steak: This recipe works well for other thick-cut ribeye steaks (without the long bone) or even a thick porterhouse or T-bone steak, adjusting cooking time as needed based on thickness.
• Kosher Salt: Use table salt, but use slightly less (about half the volume, but taste is best).
• Black Pepper: Use pre-ground black pepper if needed, but freshly ground is more flavorful.
• Garlic Powder: Can substitute with onion powder or a mix of both.
• Fresh Thyme: Can substitute with fresh rosemary or a mix of both. Dried herbs are not recommended for the basting butter as they won’t infuse flavor as well and can burn.
• Butter: Can use salted butter, but omit the added salt in the seasoning rub, or use ghee or another high-smoke point fat for basting.
• Olive Oil: Can use vegetable oil, canola oil, or even a small amount of a more flavorful oil like grapeseed or avocado oil (check smoke points).

Notes on Ingredient Preparation:

• Ensure the steak is at room temperature before seasoning (allow about 45-60 minutes out of the fridge).
• Measure the seasonings and mix them in a small bowl.
• Peel the garlic cloves.
• Have the butter cut into pieces so it melts easily in the pan.

9. Step-by-Step Instructions

Follow these detailed instructions to grill your Tomahawk Ribeye Steak to perfection using the two-zone grilling method and flavor-packed butter basting.

1. Season the Steak and Rest:
   • Mix the 2 tbsp (approx. 35g) kosher salt, 2 tbsp (approx. 15g) black pepper, and 1 tbsp (approx. 8g) garlic powder in a small bowl. You can also substitute your favorite steak seasoning blend here if preferred.
   • Use this mixture to generously season all sides and edges of the Tomahawk ribeye steak. Don’t forget to season the bone as well.
   • After applying the seasoning, let the steak rest at room temperature for about 45 minutes. This allows the seasoning to adhere and helps the steak cook more evenly.
   • Explanation: Seasoning ahead of time is a dry brining process that enhances flavor. Resting at room temperature promotes even cooking.
2. Prepare 2 Temperature Zones on Your Grill:
   • While the steak is resting, prepare your grill for two-zone cooking.
   • For a Gas Grill: Heat one side of the grill to high heat (~500 degrees F or 260°C for searing) and leave the burners off on the other side.
   • For a Charcoal Grill: Pile hot coals on one side of the grill for the hot searing zone and leave the other side empty for the cooler indirect cooking zone.
   • Alternatively, you can heat the full main cooking grate for searing and utilize your warming rack as the cooler zone, as mentioned in the recipe.
   • Explanation: Two-zone grilling allows you to achieve a beautiful sear over high heat and then finish cooking through gently over lower, indirect heat without burning the exterior.
3. Sear the Steak:
   • Once the grill is hot and the steak has rested, carefully place the seasoned Tomahawk steak over the hot side of the grill (direct heat).
   • Sear the steak for 5 minutes on the first side. After 2.5 minutes on the first side, rotate the steak 45-90 degrees within the hot zone to create crosshatch grill marks, if desired.
   • Flip the steak and sear the other side for another 5 minutes. Again, rotate halfway through this side (after a total of 7.5 minutes of searing time) for crosshatch marks.
   • Explanation: Searing creates a flavorful, browned crust on the exterior of the steak. The high heat and initial time build this crust quickly.
4. Move to Cooler Zone and Insert Thermometer:
   • After the Tomahawk steak has seared for 5 minutes on each side (10 minutes total searing time), carefully move the steak from the hot searing zone to the raised warming rack or to the cooler, unheated side of the main cooking grate (indirect heat zone). Position the steak so the bone is not directly over any heat source if possible.
   • Stick your probe meat thermometer into the very center of the thickest part of the cut, making sure the probe tip is not touching the bone (as bone is hotter than the meat and will give an inaccurate reading).
   • Explanation: Moving to indirect heat allows the inside of the steak to cook through gently and evenly without the exterior continuing to burn. The thermometer provides real-time monitoring of the internal temperature.
5. Prepare and Place Basting Pan:
   • Place the 8 oz (approx. 227g) stick of butter, 5 peeled garlic cloves, ⅛ cup (approx. 30ml) olive oil, and the bundle of fresh thyme in the shallow aluminum pan.
   • Then, carefully place the aluminum pan on the hot side of the grill (over direct heat) for a few minutes, just long enough for the butter to melt completely and the garlic and thyme to become fragrant. This only takes a few minutes.
   • Once the butter is melted and aromatic, carefully move the aluminum pan and place it under the steak on the cooler side of the grill, if your grill setup allows you to place a pan below the indirect cooking area. Alternatively, simply keep the pan on the cooler side of the grill grate next to the steak. After a few minutes, the steak drippings and ingredients will mix together in the pan, creating your basting liquid.
   • Explanation: Melting the butter and heating the aromatics creates the flavorful basting liquid. Placing it under or next to the steak on the cooler side allows it to stay warm and collect drippings while the steak finishes cooking.
6. Baste and Cook to Desired Doneness:
   • Using your basting brush, periodically baste the steak with the melted butter mixture from the aluminum pan. Baste the steak every 10 minutes while it continues to cook over indirect heat.
   • Continue cooking and basting until the meat thermometer in the tomahawk steak reaches your desired internal temperature (refer to the temperature guide in the Expert Tips section). The cooking time on the indirect side will vary significantly based on the steak’s thickness and your grill’s temperature, but anticipate it taking around 30-40 minutes or more after searing.
   • Explanation: Basting adds flavor and moisture to the steak as it cooks. Cooking to internal temperature ensures accuracy.
7. Rest the Steak:
   • Once the steak reaches its desired doneness, carefully remove it from the grill using tongs and immediately place it on a clean cutting board or serving dish.
   • The steak must rest for 10-15 minutes before cutting or serving. You can tent it loosely with aluminum foil during this time, but do not wrap it tightly as this will steam the crust.
   • Explanation: Resting is absolutely critical for juicy steak. It allows the internal juices, which have been pushed to the center by the heat, to redistribute throughout the entire cut.
8. Slice and Serve:
   • After the resting time is complete, slice the steak. Hold the bone with one hand (use a towel if it’s still warm) and carefully cut the steak away from the bone using a sharp knife.
   • Slice the ribeye portion of the steak against the grain into thick strips (about 1/2 to 1 inch thick).
   • Arrange the sliced steak on the cutting board or serving platter, ideally alongside the bone for presentation. Drizzle with any accumulated juices from the resting board or remaining basting butter if desired.
   • Enjoy your perfectly Grilled Tomahawk Steak!

10. Frequently Asked Questions (FAQ)

Here are some common questions about grilling a Tomahawk steak.

• What exactly is a Tomahawk steak? A Tomahawk steak is essentially a bone-in ribeye steak with a very long, frenched (cleaned of meat and fat) bone left attached. It comes from the rib section of the cow. The long bone makes it resemble a tomahawk axe, hence the name. It’s the same cut as a bone-in ribeye, but the dramatic presentation makes it stand out.
• Why is two-zone grilling recommended for a Tomahawk steak? Because a Tomahawk steak is very thick, trying to cook it all the way through over direct high heat would result in a burnt exterior before the inside is cooked to your desired doneness. Two-zone grilling allows you to first sear the outside over high, direct heat to develop a flavorful crust, and then move the steak to a cooler, indirect heat zone to finish cooking gently and evenly through to the center without burning the outside. This is often referred to as a reverse sear when done in this order.
• Why is it important to rest the steak both before and after cooking? Resting the steak at room temperature after seasoning (dry brining) allows the salt to work its way into the meat, seasoning it more deeply and improving the crust development. Resting the steak after cooking allows the internal juices, which concentrate in the center during heating, to redistribute throughout the entire steak. Skipping the post-cooking rest means¹ the juices will run out when you slice the steak, resulting in a drier piece of meat.
• What are the ideal internal temperatures for a Tomahawk steak? Use a meat thermometer inserted into the thickest part of the steak (avoiding the bone) to check for doneness. Here are standard temperature ranges (remember the temperature will rise 5-10°F as it rests): Rare (120-125°F / 49-52°C), Medium-Rare (130-135°F / 54-57°C), Medium (140-145°F / 60-63°C), Medium-Well (150-155°F / 66-68°C). Medium-rare is often preferred for a ribeye to maximize tenderness and juiciness.
• Can I make this recipe on both a gas grill and a charcoal grill? Yes, this recipe can be made on both gas and charcoal grills as long as you can set up distinct hot (direct) and cooler (indirect) temperature zones. The method for creating these zones differs slightly (adjusting gas burners vs. arranging charcoal coals), but the principle is the same.
• How should I store and reheat leftover Grilled Tomahawk Steak? Store leftover steak slices in an airtight container in the refrigerator for 3-4 days. For reheating, gentle methods are best to avoid overcooking. Thinly slice the cold steak and quickly sear in a hot, lightly oiled skillet for 30-60 seconds per side, or reheat in a low oven (250°F / 120°C) covered with foil for 5-10 minutes. Avoid microwaving if possible, as it tends to make steak tough. Leftover steak is also great served cold.
• Can I use a different cut of steak with this grilling method? Yes, this two-zone grilling and basting method works well for other thick-cut steaks (at least 1.5 to 2 inches thick), such as bone-in or boneless ribeyes, porterhouse, or T-bone steaks. Adjust the cooking times as needed based on the thickness of the specific cut you are using, always monitoring the internal temperature. For tips on grilling other meats, check out our Grilled Chicken Guide.

Enjoy grilling and savoring this spectacular Grilled Tomahawk Steak!