Best Blackstone Tomahawk Steak

I used to think tomahawk steaks were just for fancy steakhouses with their perfect grills and chef expertise. The thick bone, the massive size—it all seemed too intimidating for my backyard setup. Plus, every time I tried cooking thick steaks on my regular grill, they’d end up charred on the outside and raw in the middle.

That’s because I didn’t understand how much heat control matters with a cut this thick. Regular grills make it tough to get that perfect sear without overcooking. But the Blackstone changes everything. The flat surface gives you complete control over temperature zones, so you can sear that beautiful crust and then move it to a cooler spot to finish cooking through. No more guesswork, no more ruined expensive steaks.

What Kind of Tomahawk Steak Should I Use?

When picking out your tomahawk ribeye, look for one that’s at least 1.5 to 2 inches thick – this gives you the best chance of getting a perfect sear on the outside while keeping the inside juicy. You’ll want to choose a steak with good marbling throughout, as those white streaks of fat are what make ribeye so flavorful and tender. Most tomahawks weigh between 2-3 pounds, which is plenty to feed 2-3 people. If you’re buying from a butcher, ask them to French the bone for you (that’s the fancy trimming that makes it look like a tomahawk), but if you’re getting it from the grocery store, it’s likely already done.

Options for Substitutions

While this recipe is pretty straightforward, here are some swaps you can make if needed:

• Tomahawk ribeye: If you can’t find or don’t want to splurge on a tomahawk, a regular ribeye steak works perfectly fine – you’ll just miss out on that impressive bone presentation. You could also use a thick-cut New York strip or porterhouse for great results.
• Salt: Regular table salt works, but if you have kosher salt or sea salt on hand, they’ll give you better flavor and texture. Use about 1½ teaspoons of kosher salt instead of 1 teaspoon table salt.
• Butter: While butter adds great richness, you can substitute with ghee or even a neutral oil like avocado oil if you prefer. Just know you’ll lose some of that rich, creamy flavor that butter brings to the steak.
• Fresh garlic: Fresh garlic is really best here since it gets cooked with the butter, but in a pinch you could use 2 teaspoons of garlic powder mixed into your salt and pepper rub instead.

Watch Out for These Mistakes While Grilling

The biggest mistake when cooking tomahawk steak on a Blackstone is not letting it come to room temperature first – cold steak straight from the fridge will cook unevenly and leave you with a charred outside and cold center.

Another common error is seasoning too late in the process, so make sure to salt your steak at least 40 minutes before cooking to allow the salt to penetrate the meat and create a better crust.

Don’t forget to use a meat thermometer instead of guessing – tomahawk steaks are thick and expensive, so aim for 125°F for medium-rare and let it rest for 10 minutes after cooking to redistribute the juices.

Finally, resist the urge to press down on the steak or flip it multiple times, as this releases precious juices and prevents that perfect sear you’re after.

What to Serve With Tomahawk Steak?

A tomahawk steak this good deserves some serious side dishes to match! I love pairing it with loaded baked potatoes or creamy mashed potatoes since they soak up all those amazing steak juices. Grilled asparagus or roasted Brussels sprouts make great veggie sides that won’t compete with the star of the show. For something a little fancier, try a simple Caesar salad or some sautéed mushrooms with herbs – they complement the garlic butter flavors perfectly.

Storage Instructions

Refrigerate: If you have leftover tomahawk steak, wrap it tightly in foil or place it in an airtight container in the fridge for up to 3-4 days. I know it’s hard to have leftovers with such a beautiful cut of meat, but when you do, proper storage keeps it from drying out.

Freeze: You can freeze cooked steak for up to 3 months, though the texture won’t be quite the same as fresh. Wrap individual portions in plastic wrap, then place in freezer bags to prevent freezer burn.

Warm Up: The best way to reheat your steak is in a low oven at 250°F until it reaches your desired temperature. You can also slice it thin and quickly sear it in a hot pan with a little butter. Avoid the microwave if possible since it tends to make steak tough and chewy.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1500
• Protein: 90-110 g
• Fat: 90-115 g
• Carbohydrates: 2-4 g

Ingredients

• 6 whole garlic cloves (unpeeled)
• 1 tsp kosher salt (Diamond Crystal preferred for better texture)
• 1/2 tsp ground black pepper (freshly ground for maximum flavor)
• 3 tbsp unsalted butter (melted)
• 1 bone-in tomahawk steak (at least 2 inches thick, room temperature before cooking)

Step 1: Prepare Your Steak and Mise en Place

• 1 bone-in tomahawk steak
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 6 whole garlic cloves

Remove your tomahawk steak from the refrigerator at least 30-40 minutes before cooking so it reaches room temperature throughout—this ensures even cooking from edge to bone.

While the steak is coming to temperature, measure out your kosher salt and freshly grind your black pepper into a small bowl.

Peel your garlic cloves partially (leaving just enough skin to hold them together) so they’ll infuse the butter more readily during cooking.

I prefer Diamond Crystal salt here because its larger crystals don’t dissolve into the meat as quickly, giving you better seasoning texture and control.

Step 2: Heat the Blackstone and Season the Steak

• seasoned tomahawk steak from Step 1

Heat your Blackstone griddle to 500°F (or until it’s smoking lightly)—this high heat is crucial for developing a proper crust.

While the griddle preheats, season both sides of the tomahawk steak generously and evenly with the salt and pepper mixture from Step 1, working it gently into the meat.

Let the seasoned steak sit for 2-3 minutes so the salt can begin its work on the surface.

Step 3: Sear the First Side and Begin Butter-Basting

• 1 tbsp unsalted butter
• seasoned steak from Step 2
• 6 whole garlic cloves from Step 1

Place 1 tablespoon of the melted butter on the preheated griddle, then immediately lay the tomahawk steak on it.

Let it sear undisturbed for 4-5 minutes—resist the urge to move it, as this creates the golden crust.

After about 2 minutes of searing, scatter the partially peeled garlic cloves around the steak (not directly under it) so they toast alongside the meat.

The butter and garlic will begin infusing together, creating an aromatic foundation for basting.

Step 4: Flip and Finish with Butter-Basting

• seared steak with garlic from Step 3
• 2 tbsp unsalted butter

Carefully flip the steak to cook the second side, then immediately add the remaining 2 tablespoons of butter to the griddle.

Using a spoon, continuously baste the steak with the melted butter and browned bits for 3-4 minutes, making sure to coat the top surface and let the butter flow down the sides—this technique adds incredible flavor depth and helps cook the steak through.

I like to tilt the steak slightly so the butter pools underneath, maximizing contact.

Continue cooking until the internal temperature reaches 125°F for medium-rare (use an instant-read thermometer inserted into the thickest part away from bone).

Step 5: Rest and Serve

Transfer the tomahawk steak to a warm cutting board and let it rest for 5-10 minutes undisturbed.

This resting period allows the muscle fibers to relax and reabsorb the juices, ensuring each bite stays tender and juicy.

While resting, you can drizzle the pan’s remaining butter and garlic over the steak.

Slice between the bones if desired and serve immediately with the pan-roasted garlic cloves on the side.