Quick Answer
BBQ Tomahawk Steak for 4-5 min/side (sear), then indirect 20-30 min at Sear: 260°C+ (500°F+), then indirect: 120-135°C (250-275°F). Internal temp: 54-57°C (130-135°F) medium-rare. Rest for 10-15 minutes.
Tomahawk Steak BBQ Overview
The tomahawk is a bone-in ribeye with the full rib bone left on — essentially a ribeye on a handle. Because it's so thick, use the reverse sear: cook over indirect heat first to bring the internal temp up slowly, then finish with a blazing hot sear. The bone acts as a heat shield, keeping the meat near it more rare.
Cook Time
4-5 min/side (sear), then indirect 20-30 min
Temperature
Sear: 260°C+ (500°F+), then indirect: 120-135°C (250-275°F)
Internal Temp
54-57°C (130-135°F) medium-rare
Thickness
5-6cm (with bone)
Frequently Asked Questions
How long do you BBQ tomahawk steak?
BBQ tomahawk steak for 4-5 min/side (sear), then indirect 20-30 min at Sear: 260°C+ (500°F+), then indirect: 120-135°C (250-275°F). Internal temperature should reach 54-57°C (130-135°F) medium-rare.
What temperature should tomahawk steak be when cooked?
The internal temperature for tomahawk steak should reach 54-57°C (130-135°F) medium-rare. Use a digital meat thermometer for accuracy.
How long should tomahawk steak rest after BBQ?
Rest tomahawk steak for 10-15 minutes after removing from the BBQ. This allows the juices to redistribute for a juicier result.
