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grilled tomahawk steak recipe

Tomahawk Steak on the Grill (How to Perfectly Cook)

  • Author: Sweetpea
  • Prep Time: 40
  • Cook Time: 20-25 minutes
  • Total Time: 0 hours
  • Yield: 4-6 1x
  • Category: main dish
  • Method: grill
  • Cuisine: american



Steak Rub and Steak:

  • 1 tablespoon brown sugar
  • 1 tablespoon Montreal steak seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 (2 3/4 pound) tomahawk steak (3-inch thick bone-in ribeye)

Optional: Herby Chimichurri

  • 1 TBS Chopped Parsley
  • 1 TBS Chopped Basil
  • 1 TBS Chopped Chives
  • 1 Shallot, sliced
  • 23 Garlic Cloves, finely chopped
  • Juice of One Lemon
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 cup Olive Oil



  1. Bring the steak to room temperature by letting it sit out for an hour or two on the counter.
  2. While it sits, you can sprinkle the steak rub on both sides of the steak.
  3. Preheat your grill to medium-high heat; you want it to be as close to 425 – 450 degrees as you can get.
  4. Insert your Meater probe if you are using one.
  5. Lay the steak on the hot grill and sear for 3-4 minutes at a 10 or 2 position. Let the meat sear on an OPEN grill! Don’t close the grill lid.
  6. After 3-4 minutes, turn the steak to the opposite 10 or 2 position, and sear for another 3-4 minutes with the lid open.
  7. After 3-4 minutes, flip the steak over and sear on the hot side of the grill for another 3-4 minutes.
  8. After this round of 3-4 minutes, move the steak to the cooler side of the grill and cook another 5-8 minutes, depending on the thickness of your steak and the desired doneness.
  9. Once the steak is 10-15 degrees from your desired temperature, remove it and let it rest for 10 minutes. You can lightly tent with foil if you prefer.
  10. Slice off the bone, serve with the herby chimichurri, and enjoy!

Herby Chimichurri Sauce

  1. Add all your ingredients to a small bowl and stir.
  2. Serve immediately.


This recipe works well for 4-6 people, depending on what kind of eaters they are!

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