Grilled Dry Aged Tomahawk Steak

What is a tomahawk steak

A tomahawk is basically a bone-in ribeye with the entire rib bone left attached – sometimes called a “rib steak.”

The meat is incredibly juicy thanks to the bone and the fat cap running through the center. All that marbling makes it extra tender, especially the spinalis – that’s the strip of muscle along the outer edge and the most flavorful part of the entire steak. It’s so juicy on its own, you don’t even need melted butter.

Dry aged steak

The rib steak portion of the tomahawk is dry-aged 30 to 65 days in an aging room, which reduces its weight by up to 40% while concentrating the flavor. This aging process also makes the meat incredibly tender, and it’s naturally keto since it’s all protein and fat with zero carbs.

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

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 lets you sear quickly by putting the steak right over the heat. Preheat the grill. Sear the steak on each side, including the thick edge. Lower 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 works like roasting in an oven – the steak is never directly over the heat source, so it cooks low and slow. Place the steak on the opposite side of the coals and flip it every 5 minutes.

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, fire up the grill again 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 it’s not at your desired doneness, 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.

Sous Vide Tomahawk Cooking

Sous vide cooks food in vacuum-sealed bags in a temperature-controlled water bath. The low, steady heat gives you perfectly even cooking from edge to edge with an incredible crust once you sear it. 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 it dry with a paper towel. Add the avocado oil and butter to a large cast-iron skillet. Add the steak to the pan and sear it for a minute, then turn it over and repeat. Hold the steak upright with tongs and sear the thickest side, then the other edges, until they’re crisp. Slice and serve immediately.