Summer is here, and we’re all about that grill life! We’re sharing our tips on how to grill the perfect Tomahawk Steak. With fresh herbs and a homemade marinade, let’s cook a gorgeous Tomahawk steak to smoky charred perfection.

How To Grill A Tomahawk Steak

Cooking a great tasting steak is a tricky business, but cooking a steak isn’t difficult either. There are a few things you should know, but after this post, you should be good to go. We’re getting way ahead of ourselves because cooking a delicious tomahawk steak starts at the butcher shop.

What Is A Tomahawk Steak?

A tomahawk steak is a bone-in ribeye with five or more inches of the rib bone exposed. To achieve the extra-long bone, butchers use the “frenching” technique. This calls for the meat and fat to be trimmed away from the bone until it looks like the handle of a tomahawk. This type of cut is also known as the bone-in ribeye, a cowboy steak, or as the French would say, “cote du Boeuf.”

How To Tell If Beef Hasn’t Gone Bad

When choosing beef steaks, look for cuts of meat that look fresh, and by fresh, I mean the meat should have a healthy pinkish color. The fat or marbling should be white and not brown or grey. Next, touch the meat. Fresh cuts of beef when pressed down should spring back quickly. Finally, smell the steak; it should have a bit of a bloody smell. If the smells is sour or offputting, more than likely the steak has gone bad, and it isn’t something you want to cook. Okay, let’s marinade this steak!

Marinading Steak

Why marinade? Marinading steak is a way to impart lots of great flavors. When it comes to marinading steak, there are a few rules:

Use Neutral Oil:

You don’t want to overpower the natural flavors of the meat by using oil with strong flavors. Examples of neutral oils are sunflower, canola, grapeseed, and safflower.

Use Flavors That Will Complement The Steak:

For this marinade, I used organic sunflower oil, fresh basil, English thyme, sage, rosemary, savory, a generous amount of flaky sea salt, and freshly cracked black peppercorns.

Don’t over marinade:

The general rule is, at a minimum, marinate the steak for thirty (30) minutes, but not longer than eight (8) hours.

What You Need To Grill A Tomahawk Steak:

Tomahawk Steak. You can’t cook a tomahawk steak without a tomahawk steak! And if you can’t find one locally, you can special order steak online or from your local butcher.

Salt. When it comes to salt and steak, please don’t use table salt or iodine salt. Use Kosher salt, coarse sea salt, or flaky sea salt. As a rule of thumb, salt your steak at least an hour before cooking and as I mentioned above, not any salt will do, use coarse or flaky sea salt because it will break down the proteins and muscle fibers of the steak.

Freshly Cracked Black Peppercorns. Adding freshly cracked black peppercorns creates a depth of flavor and can provide woody notes and subtle spice to the steak.

Oil. As I mentioned earlier, use a neutral oil when creating a marinade for steak: Canola, grapeseed, sunflower, or even vegetable oil.

Herbs. For this recipe, I used rosemary, English thyme, basil, sage, and savory. Also, a little fresh garlic won’t hurt either.

Butter. I love finishing a juicy steak with a couple of tablespoons of butter while it’s resting. For steak, I prefer to use a good grade of salted butter.

Tomahawk Steak Dinner Menu:

Tomahawk Steak

Sage Scented & Garlic Snow Peas {from our garden}

Roasted Baby Potatoes [ check out our Creamy Potato Recipe With Alfredo Sauce or Cheesy Spinach Mashed Double Potatoes]