Bone-in 22 Ounce Tomahawk Recipe

Remove the tomahawk from the refrigerator at least 45–60 minutes before cooking to bring it to room temperature. Pat dry thoroughly with paper towels.

Lightly brush the steak with the neutral oil to help seasonings adhere.

Combine kosher salt, cracked black pepper and garlic powder in a small bowl. Evenly season all surfaces of the steak, including the long bone, using the mixture. Press the seasoning gently so it adheres.

Set up the grill for two-zone cooking: bank the lit charcoal and wood chunks to one side for a hot direct zone and leave the other side for indirect cooking. Use about 4 cups of lump charcoal and add 2 pieces of hardwood for smoke. Light and allow coals to burn until they are covered with gray ash (20–30 minutes).

When coals are ready, arrange them to create a hot zone and a cooler zone. Aim for grill grate temperatures around 500–600°F (260–315°C) over the hot zone and 300–350°F (150–175°C) over the indirect side. Adjust vents to stabilize heat and add a wood chunk for smoke once the fire is steady.

Place the tomahawk directly over the hottest part of the grill. Sear the first side, without moving, for 2½–3 minutes to develop a deep brown crust.

Using long-handled tongs, rotate the steak 90° and sear an additional 1½–2 minutes on the same side to create cross-hatch marks (optional). Flip and repeat the same searing routine on the other side (2½–3 minutes, then 1½–2 minutes). Total searing time should be about 10–12 minutes, building a strong crust without overcooking the interior.

After searing, move the tomahawk to the cooler indirect zone of the grill. Insert a grill-safe instant-read thermometer into the thickest part of the meat, avoiding contact with bone.

Place a cast-iron skillet or small stainless pan on the grill near the steak (optional) and add the unsalted butter, rosemary, thyme and crushed garlic. Allow the butter to melt and aromatics to become fragrant — this will create basting liquid.

Baste the steak with melted butter and aromatics every 2–3 minutes while it cooks indirectly. Cook until the internal temperature reaches 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium, depending on desired doneness. For a 22 oz tomahawk, expect 12–25 minutes over indirect heat after searing depending on thickness and grill temperature; monitor temperature rather than time.

Remove the tomahawk from the grill when it is 5°F (3°C) below your target final temperature (carryover will raise it). Tent loosely with foil and rest for 10–15 minutes. During resting, the butter and aromatics will continue to flavor the steak.

While resting, spoon some of the melted butter and herbs over the top of the steak a couple of times to add shine and flavor.

Slice the steak: hold the bone and slice the meat perpendicular to the bone into 1/2-inch to 3/4-inch thick slices. Serve family-style on a platter, spooning any remaining herb-butter over the slices.

Always use a meat thermometer to confirm doneness. Let coals burn down safely after cooking and fully extinguish according to your grill's instructions. Serve immediately after slicing for best texture.