Tomahawk steaks have to be one of the most fun things to grill.
A tomahawk steak is simply a very thick rib eye and should be grilled the same way on the Weber Kettle, low and slow.
So, we’ll use the indirect grilling method for our tomahawk steak and a reverse sear to finish this magnificent, colossal deliciousness.
Why You Should Try This Weber Kettle Grilled Tomahawk Steak
- Just because you need to grill a tomahawk steak once in your lifetime – I get it, it’s a bit expensive. But you have got to do this. Pick a date: your birthday, Father’s Day, Mother’s Day, Valentine’s Day, heck, even New Year’s Day (to cure your hangover!). Splurge and spend the money. You won’t regret it!
- Only three simple ingredients – An enormous and humongous piece of bone-in rib eye, olive oil, and salt and pepper and that’s it! But you will not find another more stunning, spectacular, and delectable three-ingredient recipe than this Weber Kettle grilled tomahawk steak.
- Prepping and grilling are incredibly easy – There are only three steps to making this incredible, mouthwatering, beefy, and monstrous tomahawk steak: prepping the steak with oil, salt, and pepper, grilling the steak, and carving the steak. And don’t forget the fourth step: devouring it!
Ingredients For Weber Kettle Grilled Tomahawk Steak
- One 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
Directions For Weber Kettle Grilled Tomahawk Steak
1. 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.
2. 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.
3. 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.
4. 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.
5) 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.
6. 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.
Variations And Substitutions For Weber Kettle Grilled Tomahawk Steak
How to carve and serve your tomahawk steak – Cut the meat portion away from the bone and save the bone for the presentation. Slice the meat perpendicular to the bone in nice, even slices. Move the meat back to the bone and place it in position so it looks like it was not even cut. Dress it up with thyme and rosemary sprigs to create a stunning and elegant presentation.
Try using a sauce for your tomahawk steak – In this recipe, we decided not to add a sauce to our tomahawk steak because we just wanted the true rib eye meat essence to come through. But there are many classic and wonderful steak sauces that you can add to your finished tomahawk steak. Try a bearnaise sauce, green peppercorn sauce, garlic herb compound butter, red wine reduction sauce, mustard cream sauce, blue cheese sauce, or even chimichurri.
Add soaked wood chips – If you want to add a bit of smokey flavor to your tomahawk steak, add some small wood chunks or wood chips soaked in water to the top of your charcoal pile. The smoke from the soaked wood will add just a hint of smokey goodness to your tomahawk steak.
Tips And Tricks For Weber Kettle Grilled Tomahawk Steak
Don’t be intimidated by the size – I know, it’s huge! But don’t let that deter you from having one of your life’s best over-the-top meat experiences. Go ahead, buy it from your butcher. And if you follow the recipe directions step-by-step and take your time, you will not only be tasting some of the best rib eye steaks you’ve ever had, but you will also be able to relish the feeling of accomplishment and achievement.
Don’t be in a rush, and have some patience – For a cut of meat this large, it will take a while to cook through. We want to cook this low and slow to produce a nice crusty sear, with tender, juicy meat in the steak’s interior. If you find that the bone is becoming darker than you would like, simply wrap the bone in aluminum foil for the remainder of the grilling time.
Salting the tomahawk steak the day before – This is a great tip, and one you should try on any very large piece of meat before cooking it. I learned this from roasting prime rib in the oven. At least 24 hours before you are going to grill your tomahawk steak, rub a small amount of salt all over the meat and set it on a wire rack uncovered in your refrigerator. The salt draws out some of the moisture, creating a firm surface, allowing for more tender meat in the center. This also helps create a crispy crust when you sear the tomahawk steak at the end of the grilling process.
Weber Kettle Grilled Tomahawk Steak
Equipment
- 1 Weber Kettle Grill
- 1 Charcoal Chimney Fire Starter
- Charcoal briquets
- 1 BBQ Tons
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
