Grilled Tomahawk Steak

10 min

10 min



1 Tomahawk Steak (2.2 lbs.), dry-aged


Black pepper

Grilled Tomahawk Steak




Tomahawk Steak doesn't only look great, it's also particularly intense in flavor thanks to the bone. The cut, a bone-in rib steak, will make you dream of the vastness of American prairie. The name of the cut comes from its characteristic shape, which looks like the Indians’ tomahawks. The bone serves as a handy tool to flip the steak. With the Otto Grill, you can grill the Tomahawk Steak perfectly. One Tomahawk can easily feed two people. Our dry-aged Tomahawk has such an intense flavor that we don’t add anything to it except for salt and pepper.





The most primal steak cut is the grilled tomahawk steak. Being a big, heavy and thick cut, it’s one of the most difficult to grill to perfection. This recipe will help you to grill up tomahawk steak like its in your genes! Grilling is primal and the Otto Grill helps you to achieve perfectly crispy steak crust with a juicy, tender meat on the inside – you’re welcome.

  1. Salt Your Tomahawk Steak

    About an hour before grilling, remove the steak from the fridge. Season abundantly with salt. Let the meat set in the salt brine for about an hour so the meat can absorb the salt and distribute the seasoning all over the meat. This is how you get a flavorful steak straight from the grill.

    Salting Tomahawk


  1. Fire Up the Otto Grill

    Preheat your Otto Grill to 1500°F for three minutes. Dry off the tomahawk steak with a bit of kitchen paper before grilling to reduce the fat drips. Pro tip: Now, wrap the bone in aluminum foil so that it doesn’t burn. Place the steak on the grill grate, push it into the Otto Grill and grill the steak for 1 minute at Meat-O-Meter stage 1 until it develops a nice crust.

    Putting Tomahawk on The Otto Grill

  2. Grill Perfect Tomahawk Steak Crust

    As soon as the Tomahawk steak is grilled on both sides to the desired perfect steak crust, lower the temperature and adjust the grill grate to Meat-O-Meter level 5, the lowest height setting. Let the steak rest until it has reached your desired degree of doneness. To be as accurate as possible, use a meat thermometer to make sure the steak is grilled just as you like it.

    Steak in The Otto Grill


  1. Rest After Grilling Tomahawk

    Remove the grilled tomahawk steak from the Otto Grill and place it on a cutting board or plate. Let it rest for another 10 minutes. This makes sure that the meat juices, which were extracted to the surface of the meat during the grilling process, can find their way back into the meat and make it super juicy and tender.

  2. Serve Tomahawk Steak

    After resting the steak, cut bone off the meat and slice the meat against the grain. Season to taste with salt and freshly ground black pepper.

    Cut Tomahawk

Recommended Side Dishes

Our grilled potato salad is the perfect side for this simple dish.

Potato salad

Or a side of grilled zucchini, if you’re craving some green.

Zucchini salad
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