Grilling a tomahawk steak to perfection requires the right timing and tools. Here’s how to get started:
- Flip Timing: Sear the steak on high heat until a crust forms, then flip. Move it to indirect heat, flipping occasionally, and finish with a quick final sear while flipping frequently.
- Tools: Use heavy-duty tongs, an instant-read thermometer, and a kitchen timer for precision.
- Grill Setup: Create two heat zones - high heat for searing and low heat for even cooking.
- Doneness Temperatures: Use a thermometer to ensure your steak reaches the ideal temperature (e.g., 125–130°F for rare, 130–140°F for medium rare).
Quick Tip: Rest the steak for 5–10 minutes after grilling to lock in juices before slicing and serving.
Master these steps for steakhouse-quality results every time.
Grilled Tomahawk | Just Keep Flipping Method!
Grill Setup Steps
Setting up your grill the right way is key to cooking evenly and getting that perfect steak.
Creating Heat Zones
Divide your grill into two heat zones: one for high heat and another for lower heat. On a gas grill, turn one burner to high and set another to a lower setting. For charcoal grills, pile most of the coals on one side for searing, leaving the other side with fewer coals for gentler, indirect cooking.
This approach lets you:
- Sear the steak to create a delicious crust
- Move it to the cooler side for even cooking inside
This setup also helps you manage your flip timing with precision.
Grill Preheating Time
Close the lid and preheat your grill until it reaches a steady temperature, and the grates are hot enough to sear. Once it's preheated, you're all set to start cooking and flipping your steak.
When to Flip Your Steak
Getting the timing right when flipping your steak is crucial for even cooking and creating that perfect crust. The process can be broken down into three key stages: the initial sear, the middle stage, and the final sear.
First Sear Flips
Start by placing your tomahawk steak on the hottest part of the grill. Let it cook undisturbed until a brown crust forms and the steak naturally releases from the grill. At this point, flip it just once.
Middle Stage Flips
Once the crust is set, focus on cooking the steak evenly. Move it to the cooler, indirect heat zone of your grill for slower cooking. Flip the steak occasionally, rotating it slightly each time to achieve even doneness and those classic grill marks. Use a digital thermometer to keep an eye on the internal temperature, and close the grill lid to maintain steady heat.
Final Sear
When the steak is close to your desired internal temperature (it will rise a bit during resting), move it back to the high-heat zone for one last sear. Flip it frequently during this stage to enhance caramelization without burning. Keep a close watch to avoid over-charring.
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Checking Steak Doneness
Once you've nailed your flipping technique, the next step is ensuring your steak is cooked to perfection with accurate temperature checks.
Temperature Reading Guide
To check your steak's doneness, use a meat thermometer. Insert it into the thickest part of the steak, making sure it doesn’t touch any bone. Refer to the chart below for target temperatures and when to take the steak off the grill. Remember, the temperature will rise by 5–10°F as the steak rests.
| Doneness Level | Target Temperature (°F) | Remove from Grill at (°F) |
|---|---|---|
| Rare | 125–130 | 120–125 |
| Medium Rare | 130–140 | 125–135 |
| Medium | 140–150 | 135–145 |
| Medium Well | 150–160 | 145–155 |
| Well Done | 160+ | 155+ |
Rest and Serve
Resting Time
Once you've finished grilling, give the steak a chance to rest. This allows the juices to settle back into the meat, making every bite flavorful. Place the steak on a warm plate or cutting board, and loosely cover it with foil. This keeps the steak warm without trapping too much moisture, which could lead to overcooking.
Serving Tips
When ready to serve, remove the foil and place the steak on a warm platter. Slice it against the grain for maximum tenderness. For a polished presentation, consider pre-slicing the meat while leaving it attached to the bone, and drizzle it with the juices that have collected. These final touches elevate your tomahawk steak and complete the experience.
Wrapping It Up
Quick Tips Recap
Nail that tomahawk steak flip for results that rival your favorite steakhouse. Start with a strong sear on each side, then flip consistently as it cooks. Use a two-zone grill setup to get that intense sear while finishing the steak gently over indirect heat. Keep an eye on the internal temperature to hit your ideal level of doneness. These steps are your go-to guide for grilling success.
Want More Steak Advice?
Check out NY Steakhouse Guide for expert tips on choosing premium cuts, managing temperatures, and mastering grilling techniques. Whether you're tackling your first tomahawk or refining your skills, their resources can help you take your steak game to the next level.
