Father’s Day is just around the corner. So what better way to celebrate than by grilling up some delicious tomahawk steaks for dad? This steakhouse-quality cut is sure to impress any meat-loving dad. And with a little bit of know-how, you can cook it to perfection. 

What makes a tomahawk steak so special?

This cut comes from the rib section of the cow and includes the long bone that gives it its distinctive shape. It’s a thick, juicy cut that’s perfect for grilling, and it’s often a showstopper at backyard barbecues.

Tips for grilling your tomahawk steak

Follow these steps to achieve tomahawk steak-grilling success.

Step 1: You’ll want to make sure you have a good-quality cut of meat. Look for a steak with plenty of marbling, as this will help keep it juicy and flavorful. We cooked up two stunning tomahawk chops with “mini bone” from ChopBox.com, which just fit our small charcoal grill. (We’re huge charcoal fans in my house.) 

tomahawk steak on cutting board
Allow your steak to reach room temperature before you grill.

Step 2: Let the steak come to room temperature before grilling. This will help it cook more evenly.

salting raw steak
Season your tomahawk steak well.

Step 3: It’s important to season your steak well. A simple rub of salt, pepper, and garlic powder is a classic choice, but you can also get creative with your seasonings. 

Step 4: When it’s time to grill, you’ll want to sear the steak over high heat for a few minutes on each side, then move it to a cooler part of the grill to finish cooking. This will help ensure that the steak is cooked through without burning the outside. You can also use a meat thermometer to check the internal temperature of the steak, which should be around 130–135°F for a medium-rare finish.

steaks on the grill

Since I had two of these beauties to grill, I decided to cook one sous vide before finishing it off on the grill. I cooked the other one straight on the grill. 

If you’re in a hurry, avoid sous vide, as ours took three hours to cook. However, if you have the time, go for it. We really felt it was well worth the wait. Both steaks were beyond delicious, but we felt that the texture of the steak cooked in the sous vide was just a bit more buttery. 

Tomahawk in sous vide
Tomahawk in sous vide

About sous vide cooking

With sous vide cooking, the temperature is regulated precisely, and the steak is cooked for an extended period. The result? A consistently tender texture.

The vacuum-sealed bag in which the steak is cooked helps to retain moisture and flavor. And don’t worry if you don’t own one of these handy gadgets! The steak straight on the grill was perfectly tender and full of flavor. 

sides for steaks

Don’t forget the sides

Of course, no Father’s Day meal is complete without some tasty sides to go with your steak. I pulled together a delicious compound butter of parsley, fresh oregano, and several cloves of garlic confit. Compound butter is so easy and the flavor combinations are endless. Be sure to use a quality butter. I used a grass-fed butter from Costco. 

For side dishes, whip up some seasonal favorites like grilled asparagus or zucchini. (Garlic confit can be an easy way to dress up your grilled veggies, too.) And no steak should be left without a potato side! Go for classic potato salad or something a little fancier like potatoes au gratin.

And for the 21+ set, consider picking up your favorite beer or wine to complete your meal.

Grilling tomahawk steaks or any steak variety is a great way to celebrate Father’s Day and impress the dad in your life with your grilling skills. Just remember to choose a good quality cut of meat, season it well, and cook it to the right temperature.

Happy grilling!