By Jordan Blake, March 10, 2026

BBQs Plus

Grilling season has officially arrived, and with it comes the excitement of outdoor cooking. Few things rival the joy of igniting the grill, gathering friends and family, and indulging in the delightful flavors of barbecued cuisine. This year, step into your grilling domain with confidence, and tackle the culinary challenge of cooking the magnificent Tomahawk steak—a true centerpiece for any gathering.

Why Choose Tomahawk Steak?

Imagine a thick, luscious ribeye steak, complete with a long bone that resembles a tomahawk axe. That’s precisely what a Tomahawk steak delivers: a visually striking and delicious cut of meat that will undoubtedly impress your guests. The moment you take a bite, you’ll be greeted by rich, beefy flavors that tantalize your palate. The ample marbling within the steak melts during cooking, providing a buttery texture that is nothing short of indulgent.

The Art of Seasoning

When it comes to grilling, the timing of seasoning your meat is a common pitfall. Particularly, the use of salt is crucial for enhancing the natural flavors of the beef. However, it is essential to know when to apply it for optimal results. Generally, there are two recommended approaches:

• Season your beef with salt and pepper two minutes before grilling.
• Season your beef 40 minutes in advance of grilling.

You might wonder why timing is so critical. Initially, applying salt merely a couple of minutes prior allows the seasoning to adhere to the surface of the meat, creating a wonderful crust when seared on the grill. However, if you apply salt and start cooking within three minutes, the salt begins drawing out moisture from the meat. The consequence of this is twofold: either your meat will steam in a cast iron pan, resulting in a lack of that coveted seared crust, or the juices will drip off once placed on the grill, leading to a drier steak. Applying salt at least 40 minutes beforehand allows the juices to be reabsorbed into the meat, ensuring a succulent and flavorful outcome.

Utilizing Meat Thermometers

Whether you’re an experienced grilling enthusiast or just stepping into the world of grilling, investing in a quality meat thermometer can save you from frustration. I’ve lost track of how many times I’ve either overcooked or undercooked meat due to the absence of this handy tool. A simple and reliable meat thermometer will do the trick. For steak lovers, the ideal internal temperature for rare is around 125°F. However, consider that after resting, the residual heat will raise the temperature further, often reaching about 135°F, which is a perfect medium-rare. Conversely, if you aim for a medium-rare starting point of 135°F, the resting phase can elevate it to medium doneness at approximately 145°F. Keeping these temperature nuances in mind can significantly influence the final texture and juiciness of your steak.

A Case for Reverse Searing

One technique I swear by is reverse searing. This method entails cooking the steak at a lower temperature until it approaches your desired doneness, followed by a quick sear at high heat. This approach allows for more even cooking, especially with a cut as robust as the Tomahawk, which features plenty of intramuscular fat. When I prepared this cut on my Pit Barrel Cooker, I pulled it off the grill at 115°F and finished with a sear on my Weber grill, achieving a perfect resting temperature of 125°F. After resting, the final reading clocked in at a delightful 132°F—just the way I like it.

Understanding the Importance of Resting

For large cuts like the Tomahawk steak, resting is paramount. I recommend allowing the beef to rest for about 20 minutes before slicing. For whole roasts, extend the resting period to 45 minutes or even an hour. In contrast, smaller cuts like filet mignon or New York strips require only 5 to 10 minutes. The reason behind this resting phase lies in the science of cooking. As the meat is subjected to high temperatures, the muscle fibers contract, pushing moisture to the surface. If you cut into the meat too soon, these juices will escape, resulting in a dry finished product. By letting the steak rest, you permit the muscle fibers to relax and reabsorb the juices that were expelled during the cooking process, a phenomenon known as carryover cooking. This resting allows for even distribution of juices, culminating in a steak that is juicy, tender, and bursting with flavor.

Bringing the Steakhouse Experience Home

For those eager to elevate their grilling techniques, attending cooking classes can be an invaluable investment in your culinary education. For instance, there are dedicated classes focusing on steak preparation designed to sharpen your skills and deepen your understanding of the art of grilling. Imagine immersive experiences that take you through everything from brining and marinating to utilizing different grilling methods with charcoal, gas, and wood. These educational sessions can help you perfect your grilling skills and allow you to recreate steakhouse-quality meals in your own backyard.

Time to Fire Up the Grill

And there you have it—the ultimate guide for conquering grilling season with a Tomahawk steak that will leave a lasting impression. Regardless of your experience level, this majestic cut is sure to elevate any summer gathering. So, gather your loved ones, ignite those grills, and prepare for an unforgettable culinary experience that is as delightful to create as it is to enjoy.

If you’re looking for more information and resources for your grilling ambitions, check out BBQs Plus. Together, we can make this grilling season a memorable one!