Grilled tomahawk steak with several slices cut on a cutting board.

How to Cook Tomahawk Steak Perfectly

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Rest Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: Entrée
  • Method: Grilled
  • Cuisine: American


When you want a delicious steak with a big visual impact, look no further than this perfectly grilled Tomahawk Steak.


  • 1 (2 and 1/2 lb.) tomahawk steak
  • 2 tsp. salt


  1. Insert a wire rack into a sheet pan.
  2. Rub all sides of the steak with salt, place on wire rack. Let stand at room temperature at least 1 hour, or refrigerate up to three days, uncovered.
  3. Preheat one side of grill on high. Sear all sides of steak over direct heat, then move to indirect heat to continue roasting until the internal temperature reaches 130°F (about 35 minutes), or desired temperature is reached based on the chart below.
  4. Let rest for 10 minutes before slicing.

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  • Rare: 125°F or 52°C (Remove from the grill at 120°F or 49°C.)
  • Medium-rare: 135°F or 57°C (Remove from the grill at 130°F or 54°C.)
  • Medium: 145°F or 63°C (Remove from the grill at 140°F or 60°C.)
  • Medium-well: 150°F or 66°C (Remove from the grill at 145°F or 63°C.)
  • Well done: 160°F or 71°C (Remove from the grill at 155°F or 68°C.)