The Ultimate Guide to Grilling a Perfect Tomahawk Steak on Your Weber Kettle
There’s an undeniable thrill that comes with grilling a tomahawk steak. It’s more than just a meal; it’s an event, a culinary spectacle that promises an unforgettable dining experience. This impressive cut, essentially a thick-cut, bone-in ribeye, demands a grilling approach that respects its size and inherent marbling. The Weber Kettle, with its versatile setup for indirect heat, is the ideal tool to achieve a perfectly cooked, juicy interior and a beautifully seared crust.
Our method focuses on the ‘low and slow’ indirect grilling technique, followed by a masterful reverse sear. This ensures your colossal tomahawk steak reaches an exquisite medium-rare doneness from edge to edge, boasting incredible flavor and a tender texture that will leave a lasting impression. Prepare to transform a simple cut of beef into a gourmet masterpiece.
Why Grilling a Tomahawk Steak on Your Weber Kettle is a Must-Try Culinary Adventure
- A Culinary Bucket List Experience – Let’s be honest: grilling a tomahawk steak is an experience every carnivore should have at least once. Its dramatic presentation and rich flavor make it a showstopper. While it might be a splurge, marking a special occasion like a birthday, Father’s Day, Mother’s Day, Valentine’s Day, or even New Year’s Day with this magnificent cut is entirely justified. The satisfaction of perfectly grilling such an iconic piece of meat is a reward in itself, promising a memorable meal that truly stands out.
- Simplicity Meets Spectacular Flavor – You might expect a complicated recipe for such an impressive steak, but the beauty of the tomahawk lies in its inherent quality. With just three core ingredients – a generously sized, bone-in ribeye, high-quality olive oil, and a simple blend of salt and pepper – you unlock an unparalleled depth of beefy flavor. This minimalist approach allows the natural richness and marbling of the ribeye to shine through, proving that sometimes, less truly is more for a truly sensational and delectable result.
- Effortless Preparation for a Jaw-Dropping Dish – Despite its imposing appearance, preparing and grilling this monstrous tomahawk steak is surprisingly straightforward. The process involves just three primary steps: seasoning the steak with oil, salt, and pepper; executing the indirect grill and reverse sear; and finally, expertly carving the steak for serving. And, of course, the most enjoyable fourth step: savoring every mouthwatering bite! We’ll guide you through each stage to ensure success, even for novice grillers.
Essential Ingredients for Your Weber Kettle Tomahawk Steak
Selecting the right ingredients is key to an exceptional tomahawk steak. Always opt for the highest quality you can find, as the simple seasoning allows the beef’s natural flavor to be the star.
- One large tomahawk steak, approximately 4 pounds and 2 inches thick, featuring a distinctively long, frenched bone. Look for good marbling – the white flecks of fat that contribute to flavor and juiciness.
- 1 tablespoon olive oil. A good quality extra virgin olive oil helps the seasoning adhere and promotes a beautiful crust.
- 1 teaspoon each salt and pepper. We recommend coarse sea salt or kosher salt and freshly ground black pepper for the best flavor and texture.
Step-by-Step Directions for Grilling Your Tomahawk Steak on a Weber Kettle
Follow these detailed steps carefully to achieve a perfectly cooked and incredibly flavorful tomahawk steak.
1. Prepare Your Weber Kettle for Indirect Grilling – Achieving the right heat setup is paramount for thick cuts like the tomahawk. Begin by filling your charcoal chimney fire starter with quality charcoal briquettes. Ignite them, and once they’re fully ash-grey and glowing hot, carefully empty the chimney’s contents into the center of your Weber Kettle’s charcoal grate. Using long-handled tongs, meticulously move the hot charcoal to both sides of the kettle, creating two equally sized piles, leaving the center clear. This “two-zone” setup is crucial for indirect cooking. For extended cooking and consistent heat, add three additional briquettes to the top of each pile. Ensure your bottom vents are fully open for maximum airflow, and the top vent is partially open to control temperature, typically aiming for a grill temperature around 250-275°F (120-135°C).
2. Bring the Tomahawk Steak to Room Temperature and Season – Allowing your tomahawk steak to come to room temperature is a critical step for even cooking. Remove the steak from the refrigerator at least 30 minutes (or up to an hour for very thick cuts) before grilling and let it rest on a clean plate. This prevents the outside from overcooking while the inside remains cold. Just before seasoning, gently pat the steak dry with paper towels; removing excess moisture aids in achieving a beautiful sear. Liberally apply olive oil over the entire surface of the steak, ensuring it’s fully coated. Then, season generously with salt and freshly ground black pepper on both sides and along the edges. Don’t be shy with the seasoning – this large cut can handle it, and it will contribute to that delicious crust.
3. Begin Indirect Grilling on the Weber Kettle Grate – Carefully place the seasoned tomahawk steak directly in the center of the grill grate, positioning it equidistant from both piles of hot charcoal. This ensures it’s exposed only to indirect heat. Close the lid on your Weber Kettle immediately to trap the heat and smoke. Throughout the cooking process, aim to maintain a consistent grill temperature of 250-275°F (120-135°C). You may need to add a few more briquettes to each charcoal pile every 30-45 minutes to keep the temperature stable. To promote even cooking on all sides, rotate the tomahawk steak occasionally around the grate, ensuring all surfaces receive adequate and balanced indirect heat. Resist the urge to frequently lift the lid, as this releases heat and prolongs cooking time.
4. Monitor Internal Temperature for Perfect Doneness – After approximately one hour of indirect grilling (cooking time will vary based on steak thickness and grill temperature), it’s time to check the internal temperature. Insert a reliable meat thermometer into the thickest part of the tomahawk steak, making sure it doesn’t touch the bone. For a perfect medium-rare, you’re aiming for an internal temperature between 125-130°F (52-54°C). Remember, the steak will continue to cook a few degrees during the searing process and while resting, a phenomenon known as carryover cooking. Therefore, it’s perfectly fine, and even recommended, to pull it a few degrees below your target final temperature.
5. Execute the Reverse Sear for a Crispy Crust – Once your steak reaches its desired internal temperature for the indirect phase, it’s time for the reverse sear. This step is crucial for developing that irresistible, deeply flavorful crust. Using your tongs, move the tomahawk steak directly over the hot charcoal piles. Sear each side for 2-4 minutes, or until a beautiful, crispy, dark brown crust forms, and you hear the fat sizzling enticingly. You might also want to sear the edges, holding the steak with tongs, for a complete crust. This high-heat blast creates the Maillard reaction, developing complex flavors and textures that define a perfectly grilled steak.
6. Rest, Carve, and Serve Your Magnificent Tomahawk – Once seared to perfection, remove the tomahawk steak from the Weber Kettle and transfer it to a clean cutting board. This next step is perhaps the most important for a juicy steak: let it rest, uncovered, for at least 10 minutes. Resting allows the juices, which have been pushed to the center during cooking, to redistribute throughout the meat, ensuring every slice is succulent. After resting, carefully slice the meat away from the long bone. Then, carve the meat against the grain into nice, even slices. Arrange the slices artfully back against the bone for a stunning presentation, and serve immediately.
Creative Variations and Enhancements for Your Tomahawk Steak
While the classic approach is undeniably delicious, don’t hesitate to explore these options to customize your tomahawk steak experience.
Master the Art of Carving and Serving Your Tomahawk Steak – Beyond just cutting, presentation elevates the entire dining experience. After resting, carefully run your knife along the bone to separate the main meat portion. While the bone itself is typically not eaten, it makes for a magnificent visual centerpiece. Slice the meat perpendicularly to the grain into even, bite-sized portions. Then, artfully reassemble the sliced meat alongside the impressive bone on a large platter. Garnish with fresh sprigs of thyme or rosemary to add an aromatic touch and a pop of color, transforming your steak into a truly elegant and stunning showpiece.
Explore the World of Sauces for Your Tomahawk Steak – Our primary recommendation is to enjoy the pure, unadulterated essence of the ribeye itself, allowing its rich, beefy flavors to dominate. However, for those who appreciate an added layer of complexity, many classic steak sauces can perfectly complement a tomahawk. Consider a creamy Béarnaise sauce for a rich, tangy counterpoint, or a robust green peppercorn sauce for a hint of spice. A garlic herb compound butter, melted over the hot steak, adds instant richness and aromatic notes. For a deeper flavor, a red wine reduction sauce offers sophistication, while a mustard cream sauce provides a zesty kick. A tangy blue cheese sauce can add a bold, umami punch, or for a fresh, herbaceous option, vibrant chimichurri is always a winner. Choose a sauce that complements, rather than overwhelms, the steak’s natural goodness.
Infuse Smoky Aromas with Wood Chips – To impart a subtle yet distinct smoky flavor to your tomahawk steak, consider adding soaked wood chips to your charcoal setup. Before you start grilling, soak a handful of wood chips (such as hickory, oak, cherry, or apple) in water for at least 30 minutes. Once soaked, gently place these moist wood chips directly on top of your hot charcoal piles during the indirect grilling phase. The moisture from the chips will create smoke rather than flame, infusing your steak with a delicate hint of woody goodness that beautifully complements the beef’s richness. Different wood types offer unique flavor profiles, allowing you to experiment and find your favorite.
Expert Tips and Tricks for Grilling Your Best Tomahawk Steak
These insights will help you confidently tackle this impressive cut and achieve restaurant-quality results every time.
Don’t Be Intimidated by the Steak’s Size – It’s true, a tomahawk steak is an imposing cut of meat, often weighing several pounds and boasting a dramatic long bone. However, its size shouldn’t deter you from experiencing one of the best meat experiences of your life. Approach it with confidence! Don’t hesitate to ask your butcher for guidance when selecting the perfect cut. If you meticulously follow this recipe’s step-by-step directions and commit to taking your time, you’ll not only savor one of the finest ribeye steaks you’ve ever had but also relish a profound sense of accomplishment and pride in your grilling prowess.
Embrace Patience: Low and Slow is the Key – For such a substantial cut of meat, rushing the cooking process is the biggest mistake you can make. The goal is to cook the tomahawk ‘low and slow’ during the indirect phase to gently bring the internal temperature up, ensuring a tender, juicy interior. This unhurried approach allows the fat to render beautifully, contributing to the steak’s incredible flavor and melt-in-your-mouth texture. If, during the long cook, you notice the frenched bone starting to char or darken excessively, simply wrap it snugly in aluminum foil for the remainder of the grilling time. This protects the bone while the meat continues to cook to perfection.
Unlock Flavor and Texture with Pre-Salting (Dry Brining) – This invaluable tip, adapted from professional prime rib roasting techniques, significantly enhances both the flavor and texture of your tomahawk steak. At least 24 hours (and ideally up to 48 hours) before you plan to grill, rub a small but even amount of salt over every surface of the meat. Place the salted steak on a wire rack set over a baking sheet, uncovered, in your refrigerator. The salt initiates a process called dry brining: initially, it draws moisture out of the steak, creating a slightly drier surface. Over time, the salt dissolves into this moisture, which is then reabsorbed into the meat, carrying the salt deeper into the muscle fibers. This process seasons the steak from within, tenderizes the meat, and, crucially, creates a firm, dry surface that is perfect for developing an incredibly crispy and flavorful crust during the final searing phase. It’s a simple step that makes a profound difference.
Invest in a Quality Meat Thermometer – Precision is key when cooking thick cuts like a tomahawk. A reliable instant-read digital meat thermometer is your most important tool. Eyeballing doneness for such an expensive cut is a gamble. A good thermometer ensures you hit your desired internal temperature accurately, guaranteeing a perfectly cooked steak without guesswork or cutting into it prematurely.
Doneness Guide for Your Tomahawk Steak:
- Rare: 120-125°F (49-52°C) – Very red, cool center.
- Medium-Rare: 130-135°F (54-57°C) – Red, warm center (our recommended target for Tomahawk).
- Medium: 135-140°F (57-60°C) – Pink, warm center.
- Medium-Well: 140-145°F (60-63°C) – Slightly pink center.
- Well-Done: 150°F+ (66°C+) – Little to no pink.
Remember that carryover cooking will increase the temperature by 5-10 degrees after removal from heat. Always pull the steak slightly below your target.
Preheat Your Grill Thoroughly – Before placing your steak on the indirect zone, ensure your Weber Kettle has reached and maintained its target indirect temperature (250-275°F / 120-135°C) for at least 15-20 minutes. This ensures the grill grates are also hot and that the cooking environment is stable, which is essential for consistent cooking. When it comes time to sear, make sure your direct heat zone is scorching hot. A properly preheated grill prevents sticking and promotes that desirable crust.
Serving Suggestions and Accompaniments – While the Tomahawk steak is a meal in itself, pairing it with complementary sides can enhance the experience. Classic choices include roasted asparagus, creamy mashed potatoes, a fresh green salad with a vinaigrette, or grilled corn on the cob. The richness of the steak pairs beautifully with lighter, fresh vegetables or starchy sides that absorb its delicious juices.
Weber Kettle Grilled Tomahawk Steak
Equipment
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1 Weber Kettle Grill
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1 Charcoal Chimney Fire Starter
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Charcoal briquettes
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1 BBQ Tongs
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Meat Thermometer
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Cutting Board
Ingredients
- 1 large tomahawk steak, approximately 4 pounds, 2 inches thick, with a very long Frenched bone attached
- 1 tablespoon olive oil
- 1 teaspoon each salt and pepper
Instructions
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Set up your Weber Kettle for indirect grilling – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more briquets to each pile.
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Bring the tomahawk steak to room temperature – Let the tomahawk steak rest on a plate for 30 minutes to come to room temperature. Then, wipe off the moisture and liberally apply olive oil, salt, and pepper to both sides.
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Place the tomahawk steak on the Weber Kettle grill grate – Place the tomahawk steak in the center of the grill grate equidistant from both piles of the charcoal coals, and close the lid on the Weber Kettle. Maintain a consistent heat by adding a few more briquets to each pile every 30 minutes or as needed. Rotate the tomahawk steak around the grate to ensure all surfaces get adequate and equal heat, if necessary.
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Check the internal temperature of the tomahawk steak – After roughly one hour, depending on the thickness of the tomahawk steak, place a meat thermometer in the thickest part of the tomahawk steak to check the temperature. You’re looking for a temperature of 130 to 135 degrees for medium rare. It’s fine if the temperature is just a few degrees below, as the temperature will inch up a few degrees as we sear it.
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Sear the outside of the tomahawk steak – Move the tomahawk steak directly over the hot coals and sear on both sides until a crispy texture is achieved and the fat is sizzling.
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Remove the tomahawk from the Weber Kettle – Place the grilled tomahawk on a cutting board and let it rest for 10 minutes. Slice the meat off the bone, carve, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.