Grilled Tomahawk Steak for a Crowd

Picture this: you carry a massive, thick-cut, bone-in ribeye out to the patio. The grill is smoking, your guests are watching, and as the meat hits the scorching hot grates, the sizzle fills the air. There is nothing quite as primal, elegant, and awe-inspiring as serving a massive tomahawk steak. It is the undisputed king of steaks, boasting rich marbling, profound beefy flavor, and a presentation that demands respect.

If you’ve been intimidated by grilling thick steaks, don’t be. This recipe takes the guesswork out of the process. By utilizing the reverse sear tomahawk steak method—cooking it low and slow before finishing with a blazing hot sear—we guarantee a magnificent crust on the outside and edge-to-edge pink perfection on the inside.

Whether you are celebrating a holiday or just hosting a weekend cookout, this recipe is the ultimate BBQ party centerpiece that will have your friends and family talking about your backyard culinary skills for years to come. Let’s fire up the grill!

Key Recipe Info

  • Difficulty: Medium
  • Total Time: 1 hour 30 minutes
  • Active Time: 20 minutes

Why You’ll Love This Recipe

  • Show-Stopping Presentation: The long, exposed rib bone gives this steak a dramatic “wow” factor that instantly elevates your dinner party.
  • Fail-Proof Technique: The reverse sear method ensures you will never overcook the center or burn the outside of your expensive cut.
  • Melt-in-Your-Mouth Tender: Cooking the steak slowly allows the rich intramuscular fat (marbling) to render perfectly, resulting in incredibly juicy bites.
  • Customizable: Once you master the base technique, you can easily switch up the dry rubs or compound butters.

Required Equipment

  • Charcoal or Gas Grill: Set up for two-zone cooking (one hot side, one cool side).
  • Instant-Read Meat Thermometer: This is non-negotiable for thick cuts of meat!
  • Large Cutting Board: Ensure it has a juice groove to catch the drippings.
  • Heavy-Duty Aluminum Foil: For resting the meat and protecting the bone.
  • Tongs: Long, sturdy tongs to handle the heavy steak safely.

Ingredients

For the Steak

  • 2 Tomahawk Steaks (about 36–40 oz each) – (Tip: Ask your butcher to cut them at least 2 inches thick and “french” the bone, which means cleaning the meat off the handle.)
  • 2 tbsp Kosher Salt – (Tip: Use coarse Kosher salt, not table salt, to build a proper crust without making it overly salty.)
  • 1 tbsp Freshly Ground Black Pepper

For the Garlic Herb Butter (Optional but Recommended)

  • 1/2 cup Unsalted Butter (1 stick, softened to room temperature)
  • 3 cloves Garlic (minced)
  • 1 tbsp Fresh Rosemary (finely chopped)
  • 1 tbsp Fresh Thyme (finely chopped)
  • 1/2 tsp Flaky Sea Salt

Step-by-Step Instructions

Stage 1: Preparation & Dry Brining

  1. Pat the steaks completely dry using paper towels. Moisture is the enemy of a good crust.
  2. Season generously on all sides with kosher salt and black pepper, patting the seasoning into the meat so it sticks.
  3. Place the steaks on a wire rack over a baking sheet and refrigerate uncovered for at least 2 hours, or ideally overnight. (This process, known as dry-brining, draws moisture out, concentrates the flavor, and ensures a spectacular sear.)
Two massive, heavily seasoned tomahawk steaks resting on a wire rack over a baking sheet

Stage 2: The Reverse Sear (Low and Slow)

  1. Prepare your grill for two-zone cooking. Set one side to high heat and leave the other side unlit (or on very low). Aim for an ambient temperature of around 250°F (120°C) on the cool side.
  2. Wrap the exposed bone in aluminum foil. This prevents the bone from turning black and brittle during the cooking process.
  3. Place the steaks on the cool side of the grill, as far away from the direct heat as possible. Close the lid.
Steaks sitting on the unlit side of the grill with their bones wrapped neatly in foil
  1. Cook slowly until the internal temperature reaches 115°F–120°F (for medium-rare). Check the temperature with an instant-read thermometer after 45 minutes; it usually takes about 50-60 minutes total.
  2. Remove the steaks from the grill and place them on a platter. Loosely tent with foil and let them rest for 10-15 minutes.

Stage 3: The Hard Sear & Assembly

  1. While the steaks are resting, crank up the heat on the hot side of your grill to as high as it will go.
  2. Sear the steaks over direct heat for 1 to 2 minutes per side. Flip frequently to build a gorgeous, dark crust without burning the meat.
  3. Sear the fat cap by holding the steak vertically with your tongs for about 30 seconds.
Flames kissing the bottom of the steak as it gets a dark, caramelized crust over the hottest part of the grill.
  1. Remove the steaks from the grill and immediately top each one with a generous spoonful of the Garlic Herb Butter.
  2. Slice the meat off the bone, then slice the meat across the grain into 1/2-inch thick strips. Serve immediately!

Chef’s Tips

  • Don’t skip the dry brine: Leaving the salted steak in the fridge overnight dries out the exterior. A dry exterior undergoes the Maillard reaction (browning) much faster, giving you a steakhouse-quality crust.
  • Trust the thermometer, not the clock: Every grill and every steak is different. Rely entirely on your instant-read thermometer to tell you when it’s time to sear.
  • Rest before you sear: The reverse sear method allows you to rest the steak before the final sear. This means you can serve it piping hot right off the grill with maximum crust!
Sliced, medium-rare grilled Tomahawk steak topped with melting garlic herb butter, resting on a rustic wooden carving board at a backyard summer BBQ.

Variations & Adaptations

  • Coffee Rub: For a deeply savory, earthy crust, add 1 tablespoon of finely ground espresso to your salt and pepper rub.
  • Chimichurri Finish: Skip the herb butter and serve the sliced steak with a vibrant, acidic, and garlicky Argentine chimichurri sauce to cut through the richness of the ribeye.
  • Oven to Cast Iron: Don’t have a grill? Cook the steak in a 250°F oven until it hits 120°F, then sear it in a smoking hot cast-iron skillet with oil, butter, and herbs.

Serving & Storage

  • Serving: Keep the presentation dramatic. Place the cleaned bone on a large wooden cutting board and fan the sliced meat out next to it. Serve with grilled asparagus, blistered cherry tomatoes, or classic mashed potatoes.
  • Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, or enjoy cold thinly sliced in a premium steak sandwich.

FAQ

How many people does one tomahawk steak feed?

A typical tomahawk steak weighs between 36 and 40 ounces (including the bone). Generally, one tomahawk yields enough meat to comfortably feed 2 to 3 adults, making two steaks perfect for a crowd of 4 to 6 people.

Can I cook this entirely over high heat like a normal steak?

It is highly discouraged. Because tomahawks are cut so thick (often 2+ inches), cooking them entirely over direct heat will result in an unpleasantly charred, burnt exterior before the center even begins to cook.

What temperature should I pull the steak off before searing?

For a perfect medium-rare, pull the steak off the cool side of the grill when it reaches an internal temperature of 115°F to 120°F. The searing process will add another 10 degrees, bringing your final temperature to a beautiful 130°F.

Ready to be the Grill Master?

There is nothing quite like presenting a perfectly cooked Tomahawk to a table full of hungry guests. Fire up that grill, grab your thermometer, and dive in! When you try this recipe, be sure to leave a comment below or tag us on social media with your masterpiece at Brick House Grille. We can’t wait to see your perfect sear!

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