Grilled Dry Aged Tomahawk Steak

What is a tomahawk steak

A tomahawk is a bone-in ribeye with the entire rib bone left attached, sometimes called a “rib steak.” The bone on mine was about 12 inches long, which is what gives it that dramatic handle you can grip while cutting.

The meat itself is incredibly juicy thanks to the fat cap running through the center. All that marbling makes it tender, but the spinalis is the real prize. That is the strip of muscle along the outer edge and it is the most flavorful part of the entire steak. I always fight my husband for that section. It is so rich on its own, you do not even need melted butter.

Why I choose dry aged tomahawk

The dry aging process is what sets this steak apart from a standard ribeye. The meat hangs in a controlled aging room for 30 to 65 days, which reduces its weight by up to 40% while concentrating the beefy flavor into something almost nutty and intense. I noticed the difference the first time I tried a dry aged cut. It tastes deeper, if that makes sense.

I get my tomahawks from Snake River Farms. Their USDA Prime tomahawk comes cut to about 2 inches thick and is dry aged for over 30 days. I have also tried their American Wagyu version, which has more marbling, but for grilling I stick with the Prime. The aging process also makes the meat incredibly tender, and since it is all protein and fat with zero carbs, it fits keto perfectly.

How to thaw a frozen tomahawk steak

If your tomahawk arrives frozen, I refrigerate it for 2 to 3 days to thaw slowly. I have tried the water bath shortcut and the steak lost moisture, so I do not recommend it. Slow thawing in the fridge keeps all that juice locked in.

Once it is defrosted, I unwrap it, pat it dry with a paper towel, and let it sit until it reaches room temperature. I salt all sides at least 2 hours before cooking, but honestly, I get the best results when I salt the night before. The salt draws moisture to the surface, then the steak reabsorbs it, which seasons the meat deeper than a last-minute sprinkle ever could.

Three methods for cooking a tomahawk steak

I have tested all three of these methods on a dry aged tomahawk, and I keep coming back to the reverse sear. But here is what I learned from each one.

Direct Heat Grilling

Whether your grill is charcoal, gas, or electric, direct heat lets you sear quickly by placing the steak right over the flame. I preheat to at least 500 degrees, sear each side including the thick edge, then lower to medium heat with the lid closed for 15 to 20 minutes. I pull it when my meat thermometer reads 125 degrees, then let it rest 10 to 15 minutes until it climbs to 135 degrees. This method works, but I get a gray band around the edges that I do not love on a steak this expensive.

Reverse Sear (My Preferred Method)

This is how I grill my tomahawk every time now. I place the steak on the cool side of the grill (opposite the coals or burners) and flip it every 5 minutes. When the internal temp hits 120 degrees, I pull it off and let it rest while I crank the heat. After about 15 minutes, I put the steak back on the hottest part of the grill for 1 to 2 minutes per side to get deep grill marks. I sear the fat edge too. No resting needed after the sear, so I slice and serve immediately. The reverse sear gives me perfectly even medium-rare with a crackling crust every single time.

Sous Vide Tomahawk

Sous vide cooks food in vacuum-sealed bags in a temperature-controlled water bath. I set my circulator to 129 to 135 degrees, seal the tomahawk in a vacuum bag, and cook for 1 to 3 hours depending on thickness. The result is perfectly even doneness from edge to edge.

Once the time is up, I remove the steak from the bag and pat it completely dry with a paper towel. I heat avocado oil and butter in a large cast iron skillet until it is smoking, then sear for about a minute per side. I hold it upright with tongs to crisp the fat edge. The crust from the cast iron is incredible, but I still prefer the smoky char from the grill. Slice and serve immediately.