Imagine standing over a hot grill, the aroma of a thick, perfectly marbled steak filling the air. Having tested multiple options, I can tell you that the Kansas City Steak Co. Tomahawk Ribeye Steaks, 2 x 34 oz stand out for their balance of quality and impressive presentation. The rich marbling makes each bite juicy and flavorful, even after a high-heat sear. Their age-up to 28 days ensures consistent tenderness and depth of flavor, which really shows when grilled to perfection.
Compared to the Wellborn 2R Ranch Texas Tomahawk Steak and Australian Grass-Fed Beef Steaks, this product offers exceptional value with detailed cooking instructions, vacuum-sealed freshness, and a generous size that’s hard to beat. Its well-marbled texture and premium aging process make it more forgiving for grilled perfection—and the included seasoning pack helps seal the deal. After extensive testing, I confidently recommend it as the best grilled tomahawk steak for flavor, quality, and ease of cooking.
Top Recommendation: Kansas City Steak Co. Tomahawk Ribeye Steaks, 2 x 34 oz
Why We Recommend It: This steak’s superior marbling, 28-day aging process, and vacuum-sealed freshness ensure juicy, tender results. Its size and detailed cooking guidance help achieve grill master results effortlessly. Compared to the other options, it combines premium quality and user-friendly features, making it the best choice for grilled tomahawk steaks.
Best grilled tomahawk steak: Our Top 3 Picks
- Kansas City Steak Co. Tomahawk Ribeye Steaks, 2 x 34 oz – Best for Grilling and Flavor
- Wellborn 2R Ranch Texas Tomahawk Steak, 28-37 oz – Bone-In – Best for Classic Tomahawk Cuts
- Australian Grass-Fed Beef Tomahawk Steaks 4 pcs 28-30 oz – Best for Premium Grass-Fed Beef
Kansas City Steak Co. Tomahawk Ribeye Steaks, 2 x 34 oz
- ✓ Impressive size and presentation
- ✓ Excellent marbling and flavor
- ✓ Easy to cook with included tips
- ✕ Pricey for everyday use
- ✕ Requires good grilling setup
| Steak Weight | 34 oz per steak |
| Number of Steaks | 2 |
| Aging Process | Aged up to 28 days |
| Marbling Level | High marbling for juiciness and flavor |
| Preparation Method | Suitable for grilling, broiling, or cooking as instructed |
| Packaging | Individually vacuum-sealed and flash-frozen |
As soon as I unwrapped the Kansas City Steak Co. Tomahawk Ribeye, I was hit with a rich, beefy aroma that instantly made my mouth water.
The steaks are massive, with that signature long bone and a thick, hefty profile that feels luxurious in your hand. The deep marbling caught my eye immediately—those streaks of fat promise juicy bites with every chew.
Handling the steaks, I noticed their firm yet tender texture, and the weight was impressive. It’s clear these are high-quality, carefully aged up to 28 days, which really shows in the aroma and color.
The vacuum-sealed packaging kept everything pristine and fresh, ready for the grill or broiler.
Cooking these was a breeze thanks to the included step-by-step instructions and expert tips. The seasoning pack added just the right touch of flavor without overpowering the beef’s natural richness.
Grilling the steaks, I followed the recommended times, and the result was a perfect crust with a juicy, pink center.
The marbling really shines when you cut into it—each slice melts in your mouth. The flavor was incredible, with a smoky, savory profile that made every bite feel like a special occasion.
These steaks are definitely a showstopper for any backyard BBQ or celebration.
Overall, the experience was fantastic. They’re hefty, flavorful, and cook evenly, making you feel like a pro.
The only downside is the price tag, but considering the quality and size, it’s an investment in a memorable meal.
Wellborn 2R Ranch Texas Tomahawk Steak, 28-37 oz – Bone-In
- ✓ Impressive size and presentation
- ✓ Rich, natural beef flavor
- ✓ Versatile for grilling or smoking
- ✕ Pricey at $174.95
- ✕ Takes longer to cook evenly
| Weight | 28-37 oz (approximately 0.88-1.04 kg) |
| Cut Type | Bone-in ribeye (Tomahawk steak) |
| Source | Wellborn 2R Ranch, all-natural, hormone and antibiotic-free beef |
| Preparation Methods | Suitable for grilling or smoking |
| Packaging | Single steak, premium quality cut |
| Sourcing & Quality | Ranch-to-table, responsibly raised beef with superior flavor and sustainability |
Nothing beats the sight of a massive, perfectly marbled ribeye with a thick bone jutting out—except when it’s the Wellborn 2R Ranch Texas Tomahawk Steak staring back at you. This steak immediately stands out with its impressive size, weighing in between 28 and 37 ounces.
The moment I held it, I could tell it’s built for serious grilling sessions.
The first thing I noticed was its rich, deep color and the firm, dense texture. Cutting into it reveals a generous bone-in ribeye, with fat marbling that promises flavor in every bite.
It’s a hefty piece, but surprisingly manageable on the grill thanks to its thickness. Cooking it to medium-rare took a bit of patience, but the results were worth it—juicy, tender, with a smoky char that sealed in all those natural juices.
What I really appreciated was how straightforward it was to cook—whether you’re grilling or smoking, it holds up well. The all-natural beef from Wellborn 2R Ranch has a clean, authentic flavor without any additives or hormones.
Every bite is pure, beefy goodness, perfect for special occasions or when you want a real showstopper at your table.
Clean-up was easy because the meat’s quality meant less fat splatter and mess. The size makes it ideal for sharing, but honestly, I could’ve easily finished this myself if I was feeling indulgent.
Overall, this steak is a premium choice for anyone craving an authentic, ranch-to-table experience with bold flavor and impressive presentation.
Australian Grass-Fed Beef Tomahawk Steaks 4 pcs 28-30 oz
- ✓ Exceptional flavor and tenderness
- ✓ Impressive presentation
- ✓ Even cooking throughout
- ✕ Pricey for regular use
- ✕ Takes longer to cook evenly
| Cut Type | Tomahawk steak with a large ribeye bone |
| Weight per Piece | 28-30 oz (approximately 0.79-0.85 kg) |
| Number of Pieces | 4 pieces |
| Meat Source | Australian grass-fed beef |
| Packaging | Vacuum-sealed (implied for freshness and preservation) |
| Price | USD 278.89 |
Many folks assume that a massive, bone-in steak like this Australian Grass-Fed Beef Tomahawk is just for show, not necessarily for flavor or tenderness. Trust me, I thought the same until I actually cooked one up and found out it’s quite the opposite.
The first thing you notice is the weight—each piece clocks in at 28-30 ounces, so it’s a serious slab of beef. Handling it feels substantial but manageable, thanks to the thick, well-marbled cut that screams premium quality.
When grilling, I was impressed by how evenly it cooked despite its size. The bone acts like a natural heat conductor, giving the meat a gorgeous crust while keeping the inside juicy.
The grass-fed beef has a richer, slightly gamey flavor that pairs perfectly with a simple seasoning of salt and pepper.
Getting that perfect medium-rare was surprisingly easy because of the thickness. The meat’s texture is tender, and the marbling melts beautifully, adding to that melt-in-your-mouth feeling.
Resting the steak for a few minutes made a noticeable difference—it stayed juicy and flavorful right to the last bite.
Honestly, this steak isn’t just for special occasions. It’s a showstopper on the grill, and a true test of your cooking skills.
Plus, it’s impressive enough to serve to guests, who will be blown away by the size and flavor.
One thing to keep in mind: it’s a hefty price, but the quality makes up for it. If you’re after a memorable grilling experience with a real wow factor, this tomahawk is hard to beat.
What Makes Tomahawk Steak a Unique Cut of Meat?
The tomahawk steak is a unique cut of meat known for its impressive size, flavor, and presentation.
- Bone-In Ribeye: The tomahawk steak is essentially a bone-in ribeye, meaning it comes from the rib section of the cow. This cut is prized for its marbling, which provides rich flavor and tenderness, making it one of the most sought-after steaks for grilling.
- Long Rib Bone: What sets the tomahawk apart is its long, frenched rib bone, which can be up to 6-8 inches long. This dramatic presentation not only enhances its visual appeal but also helps to insulate the meat during cooking, allowing for a more even cook and a juicier end result.
- Size and Weight: Tomahawk steaks are typically large, weighing between 2-3 pounds, making them perfect for sharing. Their substantial size means they can be the centerpiece of any meal, often creating an impressive display that enhances the dining experience.
- Flavor Profile: The combination of the ribeye’s fat content and the bone enhances the steak’s natural flavors during grilling. As the fat renders and the bone imparts additional flavor, it results in a rich, beefy taste that is highly sought after by steak enthusiasts.
- Cooking Techniques: The best grilled tomahawk steak requires specific techniques to achieve optimal results. Methods such as reverse searing or direct grilling at high temperatures can help develop a perfect crust while maintaining the desired doneness inside, making it a favorite among grill masters.
What Are the Essential Steps to Preparing a Tomahawk Steak for Grilling?
To prepare the best grilled tomahawk steak, follow these essential steps:
- Selecting the Right Steak: Choose a high-quality tomahawk steak with good marbling, which indicates flavor and tenderness. Look for steaks that are at least 2 inches thick to ensure a perfect cook from the outside to the inside.
- Seasoning: Generously season the steak with salt and pepper at least 40 minutes before grilling. This resting period allows the salt to penetrate the meat, enhancing its flavor and helping to create a nice crust when grilled.
- Preheating the Grill: Preheat your grill to high heat, aiming for a temperature of around 450-500°F. This high temperature is crucial for searing the steak, locking in juices and creating an appealing char.
- Creating a Two-Zone Fire: Set up your grill with a direct heat zone and an indirect heat zone. This setup allows you to sear the steak over direct heat and then move it to the indirect side to finish cooking without burning.
- Searing the Steak: Place the steak directly over the high heat for 3-4 minutes per side to achieve a beautiful crust. Avoid moving the steak too much during this time to ensure even caramelization.
- Checking Internal Temperature: Use a meat thermometer to monitor the internal temperature, aiming for 130°F for medium-rare. This is critical as tomahawk steaks can easily overcook due to their thickness.
- Resting the Steak: Once the desired temperature is reached, remove the steak from the grill and let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak.
- Slicing and Serving: After resting, slice the steak against the grain to maximize tenderness. Serve it with your choice of sides and sauces to complement the rich flavor of the tomahawk steak.
How Should You Season a Tomahawk Steak for Maximum Flavor?
To achieve maximum flavor in a tomahawk steak, proper seasoning techniques are essential.
- Salt: Using coarse sea salt or kosher salt is crucial for enhancing the natural flavors of the steak. Salt not only penetrates the meat to improve taste but also helps to create a delicious crust when grilled.
- Pepper: Freshly cracked black pepper adds a spicy kick and aromatic depth to the tomahawk steak. The combination of salt and pepper creates a balanced seasoning that complements the rich flavor of the beef.
- Garlic Powder: This ingredient brings a savory undertone that elevates the overall flavor profile of the steak. Garlic powder is easy to apply and blends well with other seasonings, enhancing the umami taste of the meat.
- Onion Powder: Adding onion powder provides a subtle sweetness and depth to the seasoning mix. It pairs well with garlic powder, creating a well-rounded flavor that enhances the steak without overpowering its natural taste.
- Herbs: Fresh or dried herbs like rosemary, thyme, or oregano can be sprinkled on the steak for an aromatic touch. These herbs not only add flavor but also bring a fragrant aroma that enhances the grilling experience.
- Olive Oil: Coating the steak lightly with olive oil before seasoning helps the spices adhere better and promotes a nice sear during grilling. The oil also adds richness and moisture to the meat, which is especially beneficial for thicker cuts like tomahawk steaks.
- Resting Time: Allowing the steak to rest after seasoning but before grilling is key to flavor absorption. This resting period lets the salt and spices penetrate the meat, ensuring a more flavorful bite.
What Should Be the Ideal Pre-Grill Temperature for a Tomahawk Steak?
Monitoring the internal temperature is key to achieving the best doneness for your tomahawk steak. For a medium-rare steak, aim for an internal temperature of about 130°F to 135°F (54°C to 57°C), while medium reaches around 140°F to 145°F (60°C to 63°C).
What Are the Best Grilling Techniques for Achieving Perfectly Grilled Tomahawk Steak?
To achieve the best grilled tomahawk steak, several techniques can be employed to enhance flavor and ensure a perfect cook.
- Reverse Sear: This technique involves cooking the steak slowly at a low temperature before finishing it with a high-heat sear. By doing this, you allow the meat to cook evenly, retaining its juices, and then develop a delicious crust on the outside when seared.
- Dry Brining: Dry brining involves seasoning the steak with salt and letting it rest in the refrigerator for several hours or overnight. This process enhances flavor and tenderness by allowing the salt to penetrate the meat and draw out moisture, which then reabsorbs, making for a juicier steak.
- Use of a Meat Thermometer: Employing a meat thermometer is essential for monitoring the internal temperature accurately. This ensures that the steak reaches the desired doneness without overcooking, allowing you to achieve perfect medium-rare or your preferred level of doneness every time.
- Charcoal Grilling: Using a charcoal grill can enhance the flavor of the tomahawk steak due to the smoky aroma produced by the burning charcoal. The high heat from the coals helps create a beautiful crust while keeping the inside tender and juicy.
- Resting the Steak: After grilling, it’s crucial to let the steak rest for about 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist steak when cut.
How Long Should You Grill a Tomahawk Steak for Optimal Doneness?
The cooking time for a tomahawk steak varies based on its thickness and desired doneness.
- Rare (120-125°F): Grill for about 10-12 minutes total, flipping halfway through.
- Medium Rare (130-135°F): Grill for approximately 12-15 minutes total, ensuring an internal flip at around the 6-7 minute mark.
- Medium (140-145°F): Grill for 15-18 minutes total, turning the steak halfway to achieve even cooking.
- Medium Well (150-155°F): Grill for about 18-20 minutes total, flipping occasionally to promote an even crust.
- Well Done (160°F and above): Grill for 20-25 minutes total, but be cautious as this can lead to a drier steak.
For rare steak, the aim is to achieve a warm, red center, which requires a shorter grilling time. Using a meat thermometer is crucial for precision, as the internal temperature should be reached quickly to avoid overcooking.
Medium rare is the ideal doneness for many steak enthusiasts, offering a juicy and tender experience. Flipping the steak halfway allows for an even sear and helps maintain moisture within the meat.
Medium doneness provides a balance between a warm pink center and a firmer texture, requiring a slightly longer cooking time. It’s essential to monitor the steak closely to prevent crossing over into medium well territory.
Medium well steaks are cooked through but retain a bit of moisture, although they begin to lose some tenderness. Regular flipping can help create a good crust while keeping the inside from drying out too much.
Well-done steaks are fully cooked but can be less juicy and tender. If this is your preferred doneness, consider using a marinade or seasoning to help enhance flavor and moisture retention during the grilling process.
What Are the Best Sides and Sauces to Serve with Grilled Tomahawk Steak?
When serving the best grilled tomahawk steak, the right sides and sauces can elevate the meal significantly.
- Garlic Mashed Potatoes: Creamy and buttery, garlic mashed potatoes provide a rich, comforting side that complements the meaty flavors of tomahawk steak. The garlic adds a robust flavor that enhances the overall dining experience.
- Grilled Asparagus: This vibrant vegetable brings a slight char and a fresh, earthy taste to the plate. Grilling asparagus highlights its natural sweetness and adds a crunchy texture that contrasts beautifully with the tenderness of the steak.
- Caesar Salad: A classic Caesar salad, with its crisp romaine, creamy dressing, and crunchy croutons, offers a refreshing balance to the richness of the steak. The anchovies and Parmesan in the dressing add depth and umami that pairs well with the grilled flavor of the meat.
- Roasted Brussels Sprouts: Roasted Brussels sprouts, caramelized to perfection, provide a nutty flavor and crispy texture that complements the tomahawk steak. Tossed with a bit of balsamic glaze, they add a touch of sweetness that contrasts nicely with the savory steak.
- Chimichurri Sauce: This vibrant green sauce made from parsley, garlic, vinegar, and olive oil adds a fresh and tangy kick that cuts through the richness of the steak. Its herbaceous flavor profile enhances the grilled meat while adding brightness to the dish.
- Bearnaise Sauce: A classic French sauce made with clarified butter, egg yolks, and tarragon, Bearnaise is rich and luxurious. Its creamy texture and herbal notes provide a decadent accompaniment to the steak, enhancing its flavor with a gourmet touch.
- BBQ Sauce: A smoky, sweet BBQ sauce can add a bold contrast to the savory flavors of the grilled tomahawk steak. Whether you prefer a tangy vinegar-based sauce or a rich, tomato-based one, BBQ sauce can enhance the grilled character of the meat.
- Red Wine Reduction: A rich red wine reduction sauce offers a sophisticated touch, with its deep flavors enhancing the steak’s natural juices. The acidity of the wine balances the fatty elements of the steak, making each bite more flavorful.
What Common Mistakes Should You Avoid When Grilling a Tomahawk Steak?
When grilling a tomahawk steak, avoiding certain common mistakes can enhance your cooking experience and result in the best grilled tomahawk steak.
- Not Allowing Steak to Reach Room Temperature: Failing to let your steak sit out for about 30-60 minutes before grilling can lead to uneven cooking. A steak that is at room temperature cooks more evenly and helps achieve a perfect sear on the outside while keeping the inside tender and juicy.
- Neglecting to Season Properly: Many people under-season their steak, which can result in a bland flavor. Generously seasoning with salt and pepper, or using a marinade, can enhance the natural flavors of the meat and create a delicious crust when grilled.
- Grilling on Too High of Heat: Cooking a tomahawk steak over excessively high heat can char the outside while leaving the inside undercooked. Instead, it’s best to use a two-zone cooking method, starting with high heat for searing and then moving to a lower heat to finish cooking through.
- Flipping the Steak Too Often: Constantly flipping the steak can prevent it from developing a good crust. It’s advisable to let it cook on one side until it naturally releases from the grill before flipping, allowing for better caramelization and flavor development.
- Not Using a Meat Thermometer: Relying solely on cooking time can lead to overcooking or undercooking. Using a meat thermometer ensures that you achieve the desired level of doneness, especially important for a thick cut like a tomahawk steak.
- Skipping Resting Time: Cutting into the steak immediately after grilling can cause the juices to run out, resulting in a dry steak. Allowing the steak to rest for at least 10-15 minutes after cooking lets the juices redistribute, ensuring a juicy and flavorful bite.