Tomahawk Steak Recipe

5 from 38 votes

Master the art of cooking a show-stopping tomahawk steak over a crackling campfire, bringing out its primal flavors and creating an unforgettable outdoor dining experience. This guide not only walks you through the campfire method but also provides expert tips for preparing this impressive cut on charcoal, gas, and pellet grills, ensuring you can recreate this steakhouse favorite in any setting.

Prep Time25

Cook Time45

Resting Time5

Total Time1 15

Course: Main Course

Cuisine: American, barbeque

Servings:

Calories: 214kcal

Author: Kita Roberts

Ingredients

For the Tomahawk steaks

2 tomahawk steaks about 2 pounds each
1 tbsp Salt
2 tbsp Girl carnivore ooomami
3 tbsp butter

Garnish

Fresh shaved parmesan cheese
Black pepper

Instructions

Build the fire:

Build a campfire for 2-zone heat, with a hot side where the coals are stacked and a cooler side.
Place cooking grate over the fire to preheat.

Prep the steaks:

Pat the meat and bone dry and season liberally with salt.
Allow the steak to warm up for 20 minutes before grilling while the coals get ready for grilling.
When ready to cook, season the tomahawk steak on both sides with a liberal coating of GirlCarnivore Ooomami.

Smoke the steak:

Place the steak on the cooler side of the grill grate.
Smoke the steaks over indirect heat for 45 minutes to 1 hour until the steak is 120 degrees F, rotating and flipping the steaks as needed to not overcook.

Sear the steak:

Adjust your grill grate as needed to cook over the direct heat side of the grill.
Allow the grate to heat up about 5 minutes.
Sear over direct heat on both sides flipping as needed to avoid flare-ups, forming a crust until the beef reaches 130F.
Remove the tomahawk steaks from the campfire.

Rest:

On a platter, divide the butter over the steaks to melt and tent with foil and rest for 5 to 10 minutes.
Slice the steak from the bone and then into thin strips against the grain to serve.

Serve:

Garnish with shaved parmesan, freshly grated black pepper, and a pinch of salt.

Notes

Campfire tips:
For cooking build your campfire with enough time for the flames to subside from the wood and coals to form. Cooking in the initial smoke will overpower the food and create an acidic burnt flavor. You want a bed of glowing embers, which will only produce a clear blue smoke, not dark grey smoke.

For a Gas Grill:

Prep the steak as directed above.
When ready to grill, preheat your gas grill with all burners lit. Clean and oil the grill grates.
Create a two-zone fire by turning off 2 of the 4 of 2 of the 3 burners and adjusting the heat for around 250 to 275 degrees F.
Place the steak on the cool side of the grill and cook as directed above.
Sear the steak to finish by transferring it to the hot side of the grill to lock in a good crust.

For a Charcoal Grill:

Prep the steak as directed.
Pour lit charcoal on one side of the grill to create a two-zone fire. Nestle the grill grate back in place and clean and oil it.
Adjust the air vents and cover the grill with the lid to preheat the grill to around 250 to 275 degrees F.
When the grill is preheated, place the tomahawk steak on the cooler side of the grill and cover it with the lid. Smoke the steak as directed.
When ready to sear the steak, remove the lid and adjust the bottom vent for maximum airflow. Allow the coals to get ripping hot.
Place the steak back on the grill and sear it, flipping as needed to avoid flare-ups and get and even sear on all sides of the steak.

For a Pellet Grill:

Prep the steak as directed.
Preheat your pellet smoker to 250-275 degrees F.
When the grill is preheated, smoke the steak as directed.
When ready to sear, remove the steak from the pellet smoker and increase the heat to sear, over 450 degrees F.
When the pellet grill is preheated, return the steak to the grill grates to sear it on all sides.

Nutrition