This is how it works!

A tomahawk steak is not just a piece of meat, but a real statement on any barbecue. With its distinctive bone and impressive size, it will immediately amaze you. But how do you grill such a magnificent piece of meat so that it really is perfect? I’ll show you step by step how to make your tomahawk steak a highlight in Switzerland – whether on a gas, charcoal or pellet grill.

The ingredients – what you need for your tomahawk steak

– 1 large tomahawk steak (between 1 and 1.5 kg)

– Sea salt (preferably coarse-grained)

– Freshly ground black pepper

– Olive oil

– Optional: a few sprigs of rosemary or thyme and a clove of garlic

We source our spices from Ehrenwort

The right accessories

– A high-quality grill (my tip: Traeger pellet grill)

– Core temperature thermometer

– Wooden chopping board

– A really sharp blade

Step-by-step instructions for the perfect tomahawk

1. preparation is everything

Take your tomahawk steak out of the fridge at least one hour before grilling. Why? So that it can reach room temperature – this will ensure even cooking later. Rub it with a little olive oil and salt it a little. Pepper is added later so that it doesn’t burn during grilling.

2. prepare the grill

For the tomahawk, I recommend the “reverse sear” method. The meat is first gently pre-cooked at a low temperature and only seared at the end.

– Set your grill to around 110-120 °C.

– If you have a pellet grill such as the Traeger, you can also use wood pellets with a strong aroma such as hickory or mesquite – this gives the steak an unmistakable smoky aroma.

3. slowly bring to the right temperature

Place the steak in the indirect area of your grill and insert the thermometer into the thickest part of the meat (but not too close to the bone). Let it cook slowly over a low heat until the core temperature reaches 52 °C (for a medium-rare steak). Depending on the thickness of the steak, this will take between 45 and 60 minutes. Patience pays off here! W w

4. time for the crust

Now comes the exciting part: as soon as the desired core temperature is reached, increase the heat to maximum. If your grill doesn’t allow you to do this, you can also sear the steak briefly in a hot pan. Grill the steak for around 1-2 minutes on each side until it has that beautiful golden brown crust that everyone loves.

A little tip: If you want to use rosemary, thyme or garlic, place them on the steak while searing. This way you absorb the herbal fragrance directly into the meat.

5. leave to rest

Before you cut the tomahawk steak, give it a little rest – approx. 5-10 minutes. Resting ensures that the meat juices are evenly distributed. In the meantime, you can take care of the side dishes or open a glass of red wine.

6. cutting and serving

Now comes the big moment: cut the meat along the bone into juicy slices. Add a little freshly ground pepper and your masterpiece is ready! It’s best to serve the steak on a wooden board – it not only looks great, but also keeps the meat warm for longer.

My conclusion

Grilling a tomahawk steak may take a little time, but it’s easier than many people think. With the right technique and a good grill, the steak is guaranteed to be the star of your plate. Give it a try and let me know how you get on. And if you have any questions, just write them in the comments below – I’ll be happy to help!

E Guätä!