If you want to know how to grill a tomahawk steak, you’ve come to the right spot with my Grilled Steak with Charred Scallion Sauce recipe. This is one of the best steaks you can make–and the best part of this particular recipe just might be the savory sauce and coal-roasted sweet potatoes.
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Post sponsored by Scout Motors
Table of Contents
- Why Grilled Tomahawk Steak is a Must-Try
- How to Get the Best Results with a Large Steak
- Ingredients Round-Up
- How to Make the Best Grilled Steak with Charred Scallion Sauce
- What to Serve with Tomahawk Steak (if Sweet Potatoes Aren’t Your Thing)
- Leftovers & Reheating Instructions
- MOre Tomahawk Steak
- FAQs for Grilling Tomahawk Steaks
- Flavor X Fire & FOOD X Fire
- Grilled Steak with Charred Scallion Sauce Recipe
Why Grilled Tomahawk Steak is a Must-Try
For me, the best of fall grilling means cooking up a tomahawk ribeye steak. I love seeing a nice sear from the grill grates on this cut of meat and then slicing up the crusty and juicy bites on my cutting board. Plus, it’s hard to beat the ribeye’s robust flavor and the statement of a long rib bone. When done right, it’s unreal. If it’s your first time cooking this entire steak, I promise it won’t be your last because it’s so freakin’ delicious!
The perfect tomahawk steak complements any food adventure. This beautiful steak levels up your camping trips with your trusted Scout—or special occasions at home. The impressive cut of beef has deep marbling, a bold flavor, and a distinctive, long bone that sets it apart.
How to Get the Best Results with a Large Steak
- Bring the steak or steaks to room temperature before grilling. An icy cold steak doesn’t cook as evenly.
- As long as you have a good meat thermometer to poke into the thickest part of the steak, you’ll achieve the perfect internal temperature.
- When slicing the steak on your cutting board, remember to cut against the grain.
If you’re exploring all the many ways of how to grill a steak, you’ll want to check out The Best Grilled Steak Recipes!
Ingredients Round-Up
Whatever cooking method you choose for making this insanely good steak, the tomahawk is always a showstopper. Whether you’re cooking on a charcoal grill or gas grill, it’s a fairly expensive piece of meat for good reason. That bone-in, deeply marbled ribeye delivers flavor and tenderness like no other. Known for its fat content and rich beefy flavor, some direct high heat searing is what locks in the juices and gets that beautiful crust. Here’s the breakdown of what ingredients you’ll need to make the magic happen.
- Great Steak – You’ll need to grab a Tomahawk Steak, some Cowboy Butter Rub, and canola oil (or some olive oil).
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- Charred Scallion Sauce – For the sauce, pick up some scallions (green onions), soy sauce, champagne vinegar, whole grain mustard, red chili flakes, sesame seeds, and kosher salt.
- Coal Roasted Sweet Potatoes – For the perfect side, all you need are sweet potatoes and unsalted butter.
If your taste buds can’t wait to taste the nice crust we’re about to create over the hot coals, skip ahead to the recipe card. Or, keep scrolling for the step-by-step instructions on how to get the best results. If you’re a grilling nerd like me, I’ll be using my favorite natural Cowboy Charcoal along with some wood chips.
How to Make the Best Grilled Steak with Charred Scallion Sauce
Start by preheating your grill to medium-high, around 375F. While the grill’s heating up, grab your sweet potatoes. Poke a few holes in each with a fork to let the steam escape while they cook. Rub them with a little oil to help them soften up, then wrap each potato tightly in foil.
Place them just off to the side of the heat so they roast without getting charred. Rotate the potatoes every 5–7 minutes to make sure they cook evenly. They’ll need about an hour to an hour and a half to get nice and tender. Once they’re soft all the way through, pull them off and keep them warm until you’re ready to serve.
Next up is the scallions. Pop them onto the grill for just a couple of minutes on each side, letting them get a light char. Once they’ve got some nice color, slice them up and mix them with the rest of the sauce ingredients in a small bowl.
Now for the main event: the steak! Coat it with some oil and generously season it with my Cowboy Butter Rub to build that bold, savory, and smoky crust. Place the steak directly on the grill and cook for 8–9 minutes on each side to get those insanely appealing dark grill marks. When it reaches your ideal doneness, take it off the grill and let the steak rest for 10 minutes.
Finally, slice up your steak and serve it alongside those roasted sweet potatoes, with a spoonful of sauce drizzled over the top. Dig in and enjoy every savory bite! Cheers to another epic meal made in over the fire!
What to Serve with Tomahawk Steak (if Sweet Potatoes Aren’t Your Thing)
If sweet potatoes aren’t your go-to, or you want to speed up the cooking process, no worries! Your favorite side dishes will fit right in. I’m thinking of some grilled asparagus, roasted Brussels sprouts, or maybe some garlic mashed potatoes. Choose something hearty that can handle the richness of the thick steaks. A cabernet sauvignon (or maybe some Tennessee Whiskey) wouldn’t hurt either.
Leftovers & Reheating Instructions
If you’ve got any leftover steak, wrap it tightly in aluminum foil or plastic wrap and store it in an airtight container in the fridge for up to three days. The best way to reheat is low and slow to avoid overcooking it. Use a cast iron pan over low heat, adding a bit of oil or butter to keep it from drying out. Reheat until it’s just warmed through—if it’s too hot, and you’ll lose that juicy, tender texture. Leftover tomahawk steak also makes an epic steak sandwich or steak salad the next day.
MOre Tomahawk Steak
FAQs for Grilling Tomahawk Steaks
You can find tomahawk steaks at most gourmet meat delivery services, like Snake River Farms or Crowd Cow. Your local butcher or grocery store should also carry them.
A thick ribeye steak or bone-in ribeye is the best alternative if a tomahawk isn’t available. You’ll get a similar rich flavor and tender steak.
Cowboy Butter Rub is a mix of rich butter, garlic, herbs, mustard, smoked paprika, vinegar, and just a hint of cayenne. This beautifully balanced, granular goodness is the secret to a nice crust with bold flavor.
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Grilled Steak with Charred Scallion Sauce
Ingredients
Steak:
- 1 Tomahawk Steak
- 1 cup Cowboy Butter Rub
- Canola Oil as needed
Charred Scallion Sauce:
- 1 cup Scallions charred
- 1/2 cup Soy Sauce
- 1/4 cup Champagne Vinegar
- 1 tbsp Whole Grain Mustard
- 1 tbsp Red Chili Flakes
- 1 tbsp Sesame Seeds
- Kosher Salt to taste
Coal Roasted Sweet Potatoes:
- 2-3 Sweet Potatoes
- Unsalted Butter
Instructions
- Preheat your grill to medium high temperature (around 375F).
- Grab your sweet potatoes and poke holes in them with a fork. Slather in oil then wrap them tightly in foil, and place them just on the outskirts of the fire to roast. Rotate these potatoes every 5-7 minutes and cook until they are completely softened (about 1-1.5 hours). Once the potatoes are done, pull off and keep warm until ready.
- Add the scallions to the grill to char for 2 minutes per side, then pull off. Slice them up and place in a bowl with the rest of the sauce ingredients and mix.
- Slather your steak with oil and season with my Cowboy Butter Rub. Add to the grill to cook for 8-9 minutes per side. Once done to your liking, pull off and let rest for 10 minutes.
- Slice your steaks up and serve with the sweet potatoes on the side and sauce over the top of the steak. Enjoy!
Notes
How to Get the Best Results with a Large Steak
-
Bring the steak or steaks to room temperature before grilling. An icy cold steak doesn’t cook as evenly.
-
As long as you have a good meat thermometer to poke into the thickest part of the steak, you’ll achieve the perfect internal temperature.
-
When slicing the steak on your cutting board, remember to cut against the grain.
