Grilled Dry Aged Tomahawk Steak
Published August 2, 2020 • Updated March 11, 2026
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I grill a dry aged tomahawk steak by reverse searing it over indirect heat first, then finishing with a hard sear. The result is a juicy, thick-cut ribeye with a crust that crackles and medium-rare pink from edge to edge.
I have grilled a lot of steaks, but the first thing I want to tell you about the tomahawk is which one to buy. I have tried both American Wagyu and USDA Prime dry aged tomahawks from Snake River Farms, and I prefer the Prime for grilling. The Wagyu has beautiful marbling, but all that intramuscular fat renders too quickly at high heat and you lose some of the texture. The Prime holds up better on the grill and still has incredible flavor from the aging process.
The bone on mine was 12 inches long, the meat over 2 inches thick, and when you reverse sear it right, every slice is pink from edge to edge. This is the steak I make when I want to impress someone, or when I want to treat myself on a Sunday afternoon.
You will notice I skip compound butter. Nearly every other tomahawk guide finishes with herb butter, but I get a better crust from my dry brine method (kosher salt overnight, no oil, no butter, and a 500-degree sear). The dry surface crackles the moment it hits high heat. If you are dairy-free or just want the clean beefy flavor of the aging to come through, this is the way.
If you love grilling beef, I have plenty of options on the site. My grilled flank steak is great for weeknights, and smash burgers are my go-to when I want something fast. For low and slow, my smoked beef ribs are incredible. But the tomahawk is in its own class. One reader told me her dad, who has been grilling steaks his whole life, watched her pull the steak at 120 and move it to the hard sear without saying a word. He ate his portion without critiquing a single thing she did. Coming from a lifelong griller, that says everything.
How to grill a tomahawk steak
The cooking method for a tomahawk is the opposite of a traditional steak. Normally you sear first, then finish cooking. But since this cut is over 2 inches thick, I flip that order. I cook it over indirect heat first, flipping every 5 minutes, until my probe reads 115-120 degrees. Then I pull it off, let it rest while I crank the heat, and finish with a hard sear for 1-2 minutes per side.
I used to pull at 125, but after testing it repeatedly on cuts this thick, I get better results pulling at 115-120. The carry-over heat from the final sear brings the center to 130-135, which is perfect medium-rare. Season the ribeye on all sides with kosher salt at least 2 hours before grilling, or overnight if you can. I never rinse the salt off. The crust is better when I leave it.
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Ingredients
42 oz dry-aged prime tomahawk steak -
salt
-
black pepper
-
meat thermometer
Step by Step Instructions
Step by Step Instructions
Season the tomahawk steak
Season all sides of the tomahawk steak generously with salt and pepper at least 2 hours before grilling. I recommend salting a thick ribeye steak 6 hours to overnight before grilling for the best salt penetration. Store in the refrigerator until ready to cook, but let steak come to room temperature before grilling. Insert a meat thermometer into the steak.
Grill direct heat
Preheat the grill to at least 500 degrees. Grill the tomahawk ribeye over direct heat for about 1 minute each side (cook the edges too).
Move to indirect heat
For indirect grilling, move steak to indirect heat until the internal temperature reaches 125 degrees.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What's the difference between a cowboy cut and a tomahawk cut of steak?
I have cooked both and the only real difference is bone length. A tomahawk keeps the full rib bone attached, about 12 inches, while a cowboy cut trims it down to 4 to 6 inches. Both are bone-in ribeyes with the same marbling and flavor. I prefer the tomahawk for presentation (that long bone handle looks incredible on a plate), but if your grill is small, a cowboy cut is easier to maneuver.
How do I reverse sear a tomahawk on a charcoal kettle grill?
I have done this many times and it is straightforward once you understand coal placement. Bank all your coals to one side of the kettle. Place the steak on the empty side, close the lid, and flip every 5 minutes until your probe reads 115-120 degrees. Then move it directly over the coals for 1 to 2 minutes per side. The 500-degree target is grate temperature directly over the coals, not the dome reading. My dome usually reads about 50 degrees cooler than the grate surface. Keep the bottom vents open and the top vent half closed to hold heat steady during the indirect phase.
Do I need compound butter on a tomahawk?
I skip it completely and I think the steak is better for it. When you start with a proper dry brine (kosher salt, uncovered in the fridge overnight), the surface dries out enough that the sear alone produces a crust that crackles. Compound butter adds richness, but aged beef already has concentrated, almost nutty flavor from weeks of moisture loss. Butter masks that. If you are dairy-free, this approach works perfectly without sacrificing anything on the crust.
Should I pull the steak at 115 or 125 degrees for the reverse sear?
I pull mine at 115-120 degrees now, not 125. On a cut this thick, the carry-over heat from the final high-heat sear brings the center to 130-135, which is perfect medium-rare. I used to wait for 125, but the steak would overshoot into medium territory after the sear. A probe thermometer is the only way I trust to hit the target. Every tomahawk is a slightly different thickness, so go by the number, not by time.
How do I reheat leftover tomahawk steak without overcooking it?
I reheat mine in a skillet over medium heat for about a minute per side. That is enough to warm the center without pushing it past medium-rare. I do not microwave thick steak because it turns the edges gray and rubbery. If I have a large portion, I slice it into strips first so each piece heats evenly. The crust actually crisps back up in the hot pan, which is a nice bonus.
Can I cook a tomahawk on a Traeger or pellet grill?
I have cooked thick ribeyes on a pellet grill and the reverse sear works well on it. Set the temperature to 225 degrees and cook the steak on the grate until the internal temp hits 115-120. Then pull it off, crank the grill to its highest setting (usually 450-500 on most pellet grills), and sear for 1 to 2 minutes per side once it is fully heated. The smoke flavor from the pellets adds a layer you do not get on gas or charcoal. I prefer lump charcoal for a cleaner sear, but a pellet grill produces an excellent result.
Can I cook a tomahawk steak in a cast iron skillet?
I have done this and it works, but you need a big skillet. My tomahawk barely fits in a 12-inch cast iron. I sear it on the stovetop first, then finish it in the oven at 250 degrees until the internal temp hits 115-120. The crust from cast iron is fantastic, but you miss the smoky flavor from the grill. If you want a great indoor steak option, my air fryer steak bites are quicker and still hit that seared crust.
How many people does a tomahawk feed?
My 42-ounce tomahawk easily feeds 2 to 3 people as a main course, or 4 if I am serving it family-style with sides. I have served one to a table of 4 adults and everyone got a generous portion. If I am cooking for a bigger group, I grill two and slice them both. For a different approach, my braised short ribs feed a crowd with less fuss. I also love pairing the tomahawk with grilled salmon for a surf and turf spread, or grilled marinated chicken for guests who want a lighter option.
Reverse sear is right, but you're leaving flavor on the table. Season the day before, not right before the grill. Dry brining 24 hours out pulls moisture back into the meat and the crust you get is on a completely different level.
Just picked up a charcoal kettle last fall and this is the first serious cook I want to try on it. Been on gas forever, so the heat management feels totally different. Reverse sear makes sense for something this thick, I just can't figure out how to pull it off on a kettle. On gas you kill a burner. On charcoal I'm guessing you bank the coals to one side and move the steak over them for the hard sear at the end? Does the 500 degree target apply to the grate temp directly over the coals, or is that more of a dome thermometer reading? I want that edge-to-edge medium-rare you're describing and I'm kind of afraid I'm going to blow it on a setup I'm still figuring out.
Yeah, bank the coals to one side exactly like that. The 500 is grate temp directly over the coals, not the dome (dome reads 50 degrees cooler usually). Get that grate fully ripping before you move the steak over for the sear.
Reverse sear works here. Done tomahawk a few times and always fought uneven doneness, so this time I pulled off indirect at 115 instead of waiting for 125. Carry-over from that 500-degree blast brought it to medium-rare edge to edge. The crust on dry-aged beef crackles in a way fresh-cut just doesn't. If you have a probe, pull early. Trust it.
115 is exactly right. That final blast catches up fast on a cut this thick, people always wait too long.
My whole household is dairy-free, so compound butter (which shows up in basically every other tomahawk recipe I've seen) is completely off the table for us. I really want to try the reverse sear method here, but I'm not sure about the crust situation. Is that crackly exterior something you get just from the high-heat sear at the end, or does butter usually factor in somewhere I'm not seeing?
The crust is all from the sear. No butter anywhere in mine. Dry brine overnight if you can, it dries the surface so when you sear it hard, the crackle forms fast. You're good dairy-free.
My dad has been grilling steaks his whole life and has opinions about basically every step of the process. When I pulled it off the grill at 120 and moved it to the hard sear, he just watched and didn't say a word. He ate his portion without critiquing anything I did, which coming from him means a lot. The crust had a real crackle when you cut through it, and the inside was pink all the way to the edges in a way I've never managed with a cut that thick. We did this on a cold Sunday in February and I think it's the first time I've genuinely nailed a steak. Going to do two next time so there are actual leftovers.
Your dad going quiet is the highest score you can get. The edge-to-edge pink is exactly what the reverse sear is for. Two next time is the right call.