How Long to Grill a Tomahawk Steak

A tomahawk steak is a thick, bone-in ribeye with a long rib bone left attached, and it cooks best on a grill with both indirect and direct heat. For a steak about 2 inches (5 cm) thick, allow roughly 30–40 minutes over indirect heat, then sear it over high heat; use a thermometer, not the clock alone, to decide when it is done.

Ingredients

1 tomahawk ribeye steak, about 2–2½ lb (900 g–1.1 kg) and 2 inches (5 cm) thick
1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
1 tablespoon (15 g) kosher salt
1 teaspoon (2 g) coarsely ground black pepper
½ teaspoon (1.5 g) garlic powder
2 tablespoons (28 g) unsalted butter, optional
2 garlic cloves, lightly crushed, optional
2 sprigs fresh thyme or rosemary, optional

Instructions

Season the steak. Take the steak from the refrigerator and pat every surface dry with paper towels, including around the bone. Rub it with the oil, then season evenly with salt, pepper, and garlic powder. Set it on a rimmed plate or rack for 35 minutes while you prepare the grill. This short wait gives the salt time to adhere and lets the surface dry; the steak does not need to reach room temperature. Keep its total time out of refrigeration under 2 hours.
Set up a two-zone grill. For a gas grill, turn one side to medium-low and leave the other side off. For charcoal, bank the lit coals to one side and leave the other side clear. Close the lid and preheat for about 15 minutes, aiming for 275–300°F (135–149°C) on the indirect side. Put a grill-safe thermometer near the cooking area if available, and clean and oil the grates. A two-zone setup lets the thick steak warm through gently before its quick, hot sear.
Cook over indirect heat. Place the steak on the cooler side of the grill, with the bone pointing toward the hotter side if there is room. Close the lid and cook for about 30–40 minutes, turning it once after roughly 15–20 minutes. Keep the lid closed between checks so the grill temperature stays steady. The exact time depends on thickness, starting temperature, grill design, wind, and how often the lid is opened.
Check the center with a thermometer. Insert an instant-read thermometer from the side into the thickest part of the meat, avoiding the bone and large pockets of fat. Begin checking after about 25 minutes of indirect cooking, then check every 5 minutes. For a final temperature that meets food-safety guidance, use the sear to finish the steak to at least 145°F (63°C), then rest it for at least 3 minutes. USDA FSIS sets 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef. Lower doneness levels fall below that recommendation. Since searing and resting raise the temperature, the indirect-stage reading is only a guide; recheck after searing and return the steak to indirect heat if it has not reached the safe minimum.
Sear over high heat. Once the steak is close to its finishing temperature, move it directly over the hot zone. Sear for about 1½–2 minutes per side, turning with tongs, and briefly sear the fatty edge if needed. Watch for flare-ups from dripping fat; move the steak back to the cool side until flames settle rather than letting it burn. If using butter, add it with the crushed garlic and herbs during the final minute, spooning the melted butter over the steak. Butter can scorch over prolonged high heat, so it is optional and should be added late.
Confirm doneness and rest. Check the thickest part again, away from bone. If it is below 145°F (63°C), return it to indirect heat and check every few minutes until it reaches that temperature. Transfer the steak to a clean cutting board and rest for 10 minutes; this includes the USDA FSIS three-minute minimum rest. Resting helps the juices settle and makes the steak easier to carve. Do not wrap it tightly in foil, which can soften the browned crust.
Carve and serve. Cut the rib bone away if you prefer, then slice the meat across the grain into strips about ½ inch (1 cm) thick. Arrange the slices on a warm platter and spoon any board juices over them. Serve the bone alongside if desired. Use a clean knife and board for the cooked steak rather than the plate or tools that held it raw.

Tips

Thickness matters more than weight. A 2-inch (5 cm) steak is a useful timing reference, but a heavier steak is not necessarily thicker. If yours is closer to 1½ inches (4 cm), start checking earlier; a steak over 2½ inches (6 cm) can take longer. Thermometer readings are more dependable than a fixed number of minutes.
Keep the thermometer away from bone. Bone and fat can give misleading readings. Check the center from the side, and take a second reading in another thick spot if the first seems surprisingly high or low.
Adjust salt to the cut and salt type. The listed amount is for kosher salt; fine table salt is denser, so use about 2 teaspoons (10 g) instead. If the steak is labeled pre-seasoned or injected, reduce the salt to avoid an overly salty result.
Manage flare-ups instead of rushing. Trim only loose flaps of fat, keep the grill lid nearby, and move the steak to indirect heat if flames lick the meat. A little char is welcome; sustained flames can blacken the exterior before the center is ready.

Serving Suggestions

Because a tomahawk is rich and substantial, pair it with sides that bring freshness or contrast. Grilled asparagus, green beans with lemon, a crisp leafy salad, or a tomato salad all work well. For a heartier meal, serve it with roasted potatoes, baked potatoes, or grilled corn. A simple sauce such as chimichurri, horseradish cream, or a pan-style pepper sauce can be offered on the side so the beef’s browned surface stays prominent.

One large steak can be sliced and shared rather than served as a whole individual portion. Put the sliced meat on a platter with the bone, add a small dish of flaky salt, and let diners choose their portions. If using a sauce, serve it separately rather than pouring it over the whole steak; that keeps the crust intact and gives guests control over each bite.

Variations

Simple salt-and-pepper version: Leave out the garlic powder, butter, garlic, and herbs. Season with salt and pepper only, then finish with a little flaky salt after carving. This is a good option when you want the beef flavor and grill crust to take the lead.

Herb-butter finish: Use the optional butter, crushed garlic, and thyme or rosemary in the final minute of searing. If fresh herbs are unavailable, use a small pinch of dried thyme or rosemary, but add it sparingly because dried herbs are more concentrated and can burn if left over high heat for long.

Chili-lime seasoning: Replace the garlic powder with ½ teaspoon (1 g) ground ancho chile and finish the sliced steak with 1 teaspoon (5 ml) lime juice. The chile gives gentle warmth, while the lime adds brightness. Keep the juice for serving rather than applying it well ahead, so the surface can still brown effectively.

Use a different grill: A kettle charcoal grill, gas grill, or pellet grill can all work if you can create an indirect zone and then a hotter area for searing. Pellet grills may need a separate hot skillet or a direct-flame setting for the crust. Follow the same temperature checks, since equipment and airflow change cooking time more than the seasoning does.

Storage and Reheating

Refrigerate leftover steak within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. For easier reheating, store the meat sliced and keep any juices with it; the bone can be stored separately if it fits safely in the container. Freeze leftovers in a freezer-safe container for up to 2–3 months for best quality, then thaw in the refrigerator before reheating.

To reheat without drying the meat, place slices in a covered oven-safe dish with a spoonful of beef juices or water and warm gently in a 250°F (120°C) oven. Check with a food thermometer and reheat leftovers to 165°F (74°C), as recommended for food safety. You can also reheat slices briefly in a covered skillet with a splash of water, turning once; avoid prolonged high heat, which can make the steak tough. Eat cold slices straight from the refrigerator only if they have been stored safely and are still within the recommended storage window.

Frequently Asked Questions

How long does a tomahawk steak take on the grill?
For a steak about 2 inches (5 cm) thick, plan on roughly 30–40 minutes over indirect heat, followed by about 3–4 minutes of searing and a 10-minute rest. That is an estimate, not a doneness test: thickness, grill temperature, wind, and starting chill all affect the timing. Begin checking with a thermometer early enough to avoid overshooting.

Should I grill a tomahawk steak with the lid open or closed?
Keep the lid closed during indirect cooking. The enclosed grill behaves more like an oven and helps the thick steak cook evenly. Open it only to turn the steak, check its temperature, or move it for searing. During the brief direct sear, you can keep the lid open if that makes it easier to watch for flare-ups.

Do I need to bring the steak to room temperature first?
No. A short time on the counter while the grill heats is convenient, but the center of a thick steak will not quickly become room temperature, and it does not need to. Keep the steak out for no more than 2 hours total, season it, and cook according to its internal temperature rather than waiting for it to feel warm.

Can I cook a tomahawk steak entirely over direct heat?
It is possible, but it is easier to burn the outside while waiting for the thick center to cook. The two-zone method gives the meat time to warm gradually, then uses direct heat to brown the surface. If you have only one burner or a small grill, lower the heat and turn the steak frequently, but expect less control and rely especially carefully on a thermometer.

When should I season a tomahawk steak?
Season it at least 35 minutes before grilling for this recipe, or salt it the day before and leave it uncovered on a rack in the refrigerator for a more pronounced dry-brined surface. If salting just before cooking, season evenly and pat off moisture before it goes on the grill. Do not rinse raw beef; it can spread bacteria around the sink and nearby surfaces.

Should I cut the bone off before grilling?
No, it is usually easiest to grill the steak whole and remove the bone after resting if you want to carve it separately. The bone is part of the presentation, but it does not make the meat cook uniformly or provide a dependable timing cue. Always measure temperature in the thickest portion of meat, not against the bone.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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