Pat the tomahawk dry. Coat lightly with oil. Season all sides with salt and pepper—don’t forget the edges.

Let it sit at room temperature for 30–40 minutes so the surface dries slightly. This helps build a better crust during grilling.

Preheat oven to 250°F / 120°C.

Place the steak on a wire rack set over a baking sheet.

Insert a meat thermometer into the thickest part (avoiding the bone).

118°F (48°C) for medium-rare

125°F (52°C) for medium

This usually takes 45–60 minutes, depending on thickness.

This step keeps the internal temperature even—no overcooked ring, no guessing. Many cooks think cooking such a thick steak on the grill only is harder; this method removes the stress.

Set your grill to high heat—you want it properly hot before the steak touches the grates.

Gas grill or charcoal both work.

Charcoal adds smoke; gas gives cleaner control. Either is fine.

Place the tomahawk on the grill and sear all sides:

1–2 minutes per side

Turn until you get a deep, even crust

Don’t forget the “fat edge”—hold it vertically with tongs to crisp it

This step is quick because the steak is already at temperature.

You’re building crust, not cooking it through.

Transfer the steak to a cutting board. Rest 10 minutes—this keeps the juices from running out.

Slice off the bone first, then slice across the grain into thick strips.

You’ll see a gentle gradient from edge crust to a warm, rosy center—the look you expect when cooking a tomahawk steak properly.