Grilled Dry Aged Tomahawk Steak


The most impressive ribeye steak grilled to perfection

A tomahawk steak is iconic rib steak with a long rib bone handle perfect for holding as you gnaw on this juicy ribeye like a true carnivore. Grilled dry aged tomahawk steak is the ultimate way to feast and make the best steak ever.

One of the most impressive cuts of beef is the tomahawk steak. Sure, there are other tasty cuts of beef and ways to prepare it like sous vide steak or grilled smash burgers. But the tomahawk is in it’s own class.

The tomahawk is a cut of rib steak that has a long bone of at least 6-8 inches attached. It serves as a handle like a giant lollipop made for a true carnivore. This is one cut of steak you may want to reserve for a special occasion but I’d enjoy this juicy steak any day!

How to grill a tomahawk steak

The cooking method of this Tomahawk steak is opposite to that of a traditional steak. Generally, we will sear the steak and after cooking it, but in this case, since the Tomahawk is thicker, we will cook it first over direct heat and grill it at the end on the cooler side of the grill.

  1. Season your tomahawk ribeye steak on all sides with kosher salt and black pepper. Some people will even uses a little bit of olive oil; however, this is not necessary. Season the ribeye steak at least 2 hours before grilling.
  2. If you are using the direct heat method, sear your steak on the gas grill or charcoal grill at high heat for a few minutes. Sear on all sides.
  3. Then move to the other side of the grill grate and cook on indirect heat until steak reaches an internal temperature of 125 degrees for the perfect medium rare steak or continue cooking tomahawk steak until your desired level of doneness.
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Grilled Dry Aged Tomahawk Steak Ingredients

Grilled Dry Aged Tomahawk Steak Directions

  • Grilled Dry Aged Tomahawk Steak
  • What is a tomahawk steak

    The rib of beef “Tomahawk” is a particular cut of the rib of beef. It is a ribeye with a long bone of excellent quality, more commonly called “Rib Steak”.

    The muscle is very tasty and juicy; this is due to its bone and the nut of fat located in the center of the room. Increased tenderness due to the abundance of marbling and especially on the spinalis (muscle along the coast, the most tender and tasty part of all beef). It’s so juicy, you really don’t need to top this steak with melted butter.

    Dry aged steak

    The rib steak part of the tomahawk is dry-aged 30-65 days in an aging room, which reduces its weight – up to 40% – concentrating the flavors. This aging gives a very great tenderness to the meat.

    I purchased this dry aged tomahawk steak from Snake River Farms. They sell an American Wagyu tomahawk steak and a USDA Prime Tomahawk. Their prime cut of tomahawk steak is cut to about 2 inches thick and is dry aged for over 30 days.

    Prepare a steak that is frozen

    If your Tomahawk is frozen, refrigerate it for 2 to 3 days to thaw slowly. This will prevent moisture loss too as opposed to thawing your steak in a water bath or at room temperature.

    Once defrosted, take it out of its packaging, dry it with a paper towel, and rest until it is at room temperature. Salt all sides of the steak just before cooking.

    Three methods for cooking steak

    There are 3 methods to grill a dry-aged Tomahawk steak. These are as follows:

    Direct Heat Grilling

    Whether your barbecue is charcoal, gas, or electric, direct cooking allows you to sear (cook food so that it is lightly browned or grilled) quickly by putting them directly in contact with the heat. Preheat the barbecue. Mark the piece on each side even the thick side edge. Decrease the temperature to medium heat, close the lid and grill for 15 to 20 minutes or until the internal temperature of the meat thermometer reaches 125 degrees. After cooking, let stand at room temperature for about 10 to 15 minutes or until the internal temperature increases to 135 degrees F.

    Indirect BBQ Cooking aka Reverse Searing

    Indirect cooking allows roasting, as in the oven. With this cooking, the products are never in direct contact with the heat source, and you get tasty recipes cooked over low heat. Put the steak on the opposite side of the coals. Turn it every 5 minutes on all sides.

    When the internal temperature is 120 F, remove it from the heat and let rest. You can cover with foil to keep it warm. After 15 minutes, please turn on the barbecue and wait until it is very hot. Place the Tomahawk on the hot grill and turn it over after 1-2 minutes to get grill marks on the other side. Finally, keep the fat side on the grill to cook it too. If you have not obtained the desired cooking, you can put it back on the grill for 30 seconds on each side. With this method, there is no need to let it sit, so remove it from the grill, slice it, and enjoy it.

    Sous Vide Tomahawk Cooking

    Sous Vide cooking is a cooking method that maintains the integrity of food by heating it for long periods at relatively low temperatures. This method requires the use of airtight plastic bags immersed in hot water. If you have the possibility of using a machine in a water bath, you will take advantage of this method, ensuring that you obtain a tender piece, with uniform cooking and an amazing outer crust. Heat the water bath to 129 – 135 F. Seal the Tomahawk in a vacuum bag and place it in the water bath. Cook for 1 to 3 hours. Thicker steaks will require longer cooking times.

    Once the time has elapsed depending on the thickness of the piece, remove the steak from the bag and pat the wet steak dry with a paper towel. Add the avocado oil and butter to a large cast-iron skillet. Add the steak to the pan and mark it for a minute, then turn it over and repeat. Now support the fillet high with a meat hook or tongs and grill the thickest side and then the other edges until they become crisp. Cut and serve immediately.

    Grilled Dry Aged Tomahawk Steak: FAQS

    What’s the difference between a cowboy cut and a tomahawk cut of steak?

    The difference between the Cowboy and the Tomahawk is the length of the bone. The Tomahawk is on the entire bone 12 inches in length. It is a meat which is ideally suited for “grilling” cooking, blue or rare cooking is essential to appreciate this exceptional meat fully. Tomahawk is one of the specialties among the many cuts of beef offered. The Tomahawk is, in fact, the rib eye of whole bone-in beef. This is what differentiates it from cowboy cuts.

    How to cook a tomahawk steak?

    Because of its abundant marbling, the Tomahawk, like other cuts of rib-eye should be served ideally medium-rare. Cooking with the bone gives the meat a slightly different taste from boneless cuts. Learner cuts of steak and bone-out varieties requires less cooking time. The more fattier (marbled) the tomahawk steak is and for bone-in varieties of steak, the longer it should be cooked.

    How to cut and serve a tomahawk steak?

    Use a meat thermometer check the temp before serving. On a cutting board, hold the bone of the tomahawk in one hand, and cut it to its full length to remove the flesh from the bone. Then cut the meat into thick slices.

    Nutritional information & Macros

    Nutrition Information

    Grilled Dry Aged Tomahawk Steak

    Servings: 3

    Amount Per Serving
    Calories 624
    Fat 36g
    Protein 75g
    Total Carbs 0g
    Net Carbs 0g

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