A tomahawk ribeye is one of the most impressive cuts of beef you can put on the grill — thick, juicy, and with that signature long rib bone that makes it look like it came straight from a steakhouse.
The best way to cook it so it’s perfectly done from edge to edge with a rich, crusty exterior is the reverse sear method.
Instead of starting with high heat, you cook the steak low and slow, bringing the internal temperature up gently, then finish with a blazing-hot sear to lock in flavor. This method gives you precise control over doneness and avoids the gray, overcooked band common with traditional grilling.
I was scared the first time I cooked one. I mean you REALLY don’t want to mess up a $60 steak. I took it low and slow and it turned out perfect the very first time. Now it is all my family wants.
Sounds expensive but think about this way – one 3-4 pound steak will feed 3-4people! Even more if you add other steaks or sides!
Target Doneness & Pull Temps
Knowing exactly when to pull your tomahawk steak off the heat is the secret to getting that perfect pink center. Since you’ll finish with a hot sear, you want to stop cooking just before your ideal doneness—letting those final minutes lock in flavor without overcooking.
Here’s the sweet spot for each temperature target.
(Remember: the sear will add 5–7°F)
- Rare: pull at 110°F (~35–40 min)
- Medium Rare: pull at 115–120°F (~40–50 min)
- Medium: pull at 125°F (~50–60 min)
Pro Tips
These small details make a big difference in your tomahawk steak. From how you position it on the grill to what you brush on before searing, these tips help you get even cooking, maximum flavor, and a crust that rivals any steakhouse.
- Check temp early – Start probing 5–10 minutes before the low end of the estimate.
- Bone side toward heat – The bone shields the meat, helping it cook evenly.
- Rest before searing – Let it rest 10 minutes before the final sear to keep juices in.
- Brush with beef tallow – Creates a deep golden crust in just 1–2 minutes per side.
Serving Ideas
A tomahawk steak is a showstopper, so it deserves sides that can hold their own. Whether you stick with steakhouse classics or add a creative twist, these pairing ideas will round out the meal and make your reverse-seared masterpiece unforgettable.
Why It Works
The reverse sear method isn’t just trendy—it’s science. By slowly bringing the steak to temperature before the final sear, you get even cooking from edge to edge, a perfect crust without overcooking, and more time for flavor to develop.
Here’s why it’s the ultimate way to cook a tomahawk.
How to Reverse Sear a Tomahawk Steak on a Grill
Ingredients
- 1 tomahawk ribeye 2–3 inches thick
- Kosher salt and freshly cracked black pepper or favorite steak rub
- Melted beef tallow or butter for basting
- Meat thermometer
Instructions
- Prep the steak – Pat dry with paper towels. Season generously with salt and pepper on all sides. Let rest at room temperature for 45–60 minutes before cooking.
- Set up the grill for two-zone cooking – One side indirect/low heat (250–275°F), one side direct/high heat for searing. I like to toss some smoking chips in for flavorr.
- Cook over indirect heat – Place steak on the cooler side, bone toward the heat. Close lid and cook until the internal temp is 10–15°F below your target:
- Rare: pull at 110°F
- Medium rare: pull at 115–120°F
- Medium: pull at 125°F
- Rest & heat sear zone – Remove steak, tent loosely with foil, and crank the hot side of the grill to high. Rest for 10 minutes.
- Sear for crust – Brush steak with melted beef tallow or butter, then sear 1–2 minutes per side until dark golden-brown.
- Final rest – Rest another 5 minutes before slicing against the grain.
