How to BBQ a Tomahawk Steak

How to BBQ a Tomahawk Steak: A tomahawk steak is a striking cut from the fore rib of the carcass, essentially a bone-in ribeye with a unique twist. Unlike the well-known côte de boeuf, the tomahawk steak is French-trimmed, exposing the upper part of the rib bone. This presentation gives it a dramatic, primal appearance that has made it a favourite among barbecue enthusiasts. The long bone allows the steak to be easily handled and flipped over flames, making it as practical as it is impressive for open-fire cooking. With its rich marbling and bold flavour, the tomahawk steak is a memorable and flavourful centrepiece for any special meal.

Several factors can affect the cooking time for a tomahawk steak on the barbecue. If you’re cooking from room temperature over charcoal that has burned down to a grey/white heat, a tomahawk steak should take approximately 15-minutes to cook, followed by an additional 15-minutes to rest.

When using a meat thermometer to cook a tomahawk steak on the BBQ, aim for a medium-rare finish with a final internal temperature of 52-54°C after resting. Due to residual cooking while resting, we recommend removing the tomahawk steak from the BBQ at an internal temperature of 40-42°C.

1. Remove the tomahawk steak from the fridge and packaging, allowing it to sit for an hour to come to room temperature.
2. Season generously with sea salt.
3. Light your BBQ and let the charcoal burn down to a grey/white heat.
4. Drizzle a small amount of oil on the tomahawk, then lay it on the hottest part of the grill. Cook for 90-seconds on one side, then flip and repeat.
5. Move the tomahawk to a cooler part of the grill and cook for an additional 8-10 minutes, flipping regularly.
6. Give the tomahawk a final sear on the hottest part of the grill, 30-seconds on each side, before removing it to rest for at least 15-minutes.
7. To serve, carve the meat from the bone, then slice into 1cm strips.

• If your BBQ has shelves, these can help create a layered cooking process. Start by cooking the steak on the hottest part of the grill for 1-minute on each side, then transfer it to the raised shelf to absorb smoke and cook gently. After 2-minutes on the shelf, return it to the hottest part of the grill and repeat. Continue this process for 12-15 minutes for an even cook and rich flavour.
• After removing the tomahawk from the grill, top with a couple of thick slices of compound butter. Try parsley and garlic for a classic touch, or go bold with a bone marrow and confit garlic butter for added depth.

Try George Ryle’s BBQ Tomahawk Steak Recipe with chips and chimichurri for a classic, flavour-packed steak dinner. The bold, herby chimichurri pairs beautifully with the rich, smoky steak. Alternatively, melt a couple of slabs of bone marrow butter over the tomahawk as it rests for an indulgent finish.

For a fresh, summery twist, serve with a couple of vibrant salads: a simple tomato and diced shallot salad adds acidity and sweetness, while a peppery rocket and Parmesan salad balances the richness. Perfect for enjoying on a warm evening!