A tomahawk steak is not a subtle choice. It's two to three pounds of ribeye on a 12-inch bone, cooked over fire, served whole, and eaten in a way that will be remembered by anyone at the table. This is the showpiece cook of summer.
Getting it right isn't complicated, but it does require understanding a few things about how the cut behaves over fire. This guide covers everything from fire setup to the final slice.
The Cut
A tomahawk is essentially a bone-in ribeye with an extended frenched rib bone. The bone isn't just aesthetic, it conducts heat and helps regulate the temperature at the thicker end of the steak. The marbling throughout the ribeye muscle means this cut has natural basting fat that works in your favor over open fire.
Look for one that's at least 1.5 inches thick. Thinner tomahawks are harder to cook to the right temperature without overcooking the exterior. Thickness is your friend here.
The Dry Brine
Season generously with coarse salt the night before. Place it uncovered on a rack in the fridge. The salt draws surface moisture out and then reabsorbs it over 12 to 24 hours, seasoning the meat deeply and drying the surface for better crust formation.
Right before cooking, add coarse black pepper, a little garlic powder, and if you want to lean into 2026's sweet-heat trend, a light dusting of smoked paprika and a touch of brown sugar. The sugar caramelizes beautifully over fire.
The Fire Setup: Reverse Sear
For a steak this thick, reverse sear is the most reliable method. Start by cooking the tomahawk over indirect heat, off to the side of your coal bed, until the internal temperature reaches about 110 to 115 degrees Fahrenheit. This is the low-and-slow phase, taking roughly 30 to 45 minutes depending on your fire.
Once it hits that temperature, move it directly over the hottest part of your coals for a hard sear. Two minutes per side, flipping once. The crust you get from fire-seared, well-dried surface beef is unbeatable. Let it rest for at least 10 minutes before slicing.
The Slice
Tomahawk steak is served sliced, not whole. Cut away from the bone first, then slice the ribeye against the grain into half-inch pieces. The Special Edition Cleaver handles the initial bone separation and the wider slices with confidence. The Trailblade Steak Knife Set is what goes to the table.
Arrange the slices back against the bone on the board for presentation. Finish with flaky sea salt and a light brush of butter if you want it to glisten.
Serving for a Crowd
A single tomahawk feeds two to four people depending on sides. If you're cooking for a larger group, cook two and stagger them by 20 minutes so you have a steady supply of sliced steak at the fire. The Trailmaster Bundle gives you everything you need for prep and service in one package.
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The Tomahawk Deserves a Table Worth Gathering Around
There's a reason the tomahawk steak has become the centerpiece of summer fire cooking. It demands your attention in the best possible way. It rewards patience. And it feeds people in a way that lingers.
Get the right tools, build a good fire, and cook something worth remembering.