Hanging Tomahawk Steaks

A hanging tomahawk steak over the three zone fire in the FYR Grill

5 from 3 votes

If you’re all about power tools, chopping wood, and dreaming of the perfect steak, then the hanging tomahawk steak is your kind of recipe.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Cost: $100

Ingredients

Tomahawk Steak:

1 Whole Tomahawk Steak
2.5 tbsp Favorite Steak Rub
Canola Oil as needed

Garlic Confit:

6 Garlic Cloves
1.5 cups Olive Oil

Chimichurri:

1 cup Parsley chopped
¼ cup Red Wine Vinegar
2 tbsp Finely Diced Red Chili
2 tbsp Garlic Confit
Garlic Confit Olive Oil
Salt to taste

Instructions

Steaks:

Using a 1/4” drill bit, drive a hole into the top part of the bone of your tomahawk steak. Using some trussing string, wire or a butcher hook, truss the tomahawk so that it will hang nicely over your fire about 5-6 inches away from the coals.
Lather your steaks with a little canola oil. Thoroughly season your steaks on all sides. Make sure to season the sides with your favorite steak rub. Once the steaks are seasoned, set in the fridge for 1 hour to set.
Build a three zone fire in your FYR Grill. Wait until the fire is about medium to medium high heat (around 350F). Set up your hanging device over the pit.
Pull out your steak and let sit at room temperature for 15 minutes. Hang your tomahawk steaks over the fire and cook for about 30 minutes until the internal temperature is 110F. Keep adding charcoal and wood to maintain the temperature of the fire.
When the steaks are done, pull off and let rest for 10 minutes.
Once rested, place your steak on the grill and sear for about 1-2 minutes per side for a great crust. Once the steaks are done, pull them off.
Serve up your steaks with the garlic confit chimichurri over top, slice and enjoy!

Garlic Confit Chimichurri:

Preheat your grill to medium high heat temperature (around 375F) for direct cooking.
Add a cast iron skillet with the whole garlic cloves and olive oil to the grill. Wait until the garlic is simmering, then control the heat so that it stays simmering.
Let the garlic brown (but not burn) and cook for 30-45 minutes or until it is extremely tender. Pull out the garlic and smash them, and keep the olive oil hot (around 275F).
Add all the ingredients for the chimichurri to a high heat bowl including the smashed garlic. Then pour the hot oil over the ingredients and let simmer for 2-3 minutes.

Notes

A BRIEF HISTORY OF THE TOMAHAWK STEAK

Big, bold, and built for meat lovers — the tomahawk steak is the ultimate showstopper. This bad boy, which resembles a tomahawk axe, is just like a ribeye. It’s basically a large cut of steak with a handle, and yeah, it’s as badass as it looks.

From Butcher’s Secret to Steakhouse Star

Butchers have known for ages that keeping the rib bone intact amps up the flavor and juiciness. But it wasn’t until steakhouses and fire-loving pitmasters got their hands on it that the tomahawk became a legend. Toss in the rise of social media, and boom — suddenly, everyone wanted to reverse-sear one of these beasts over an open flame.

Why It’s a Next-Level Steak

Slow-smoked, then seared over a screaming-hot fire, this hanging tomahawk recipe delivers a perfect crust, melt-in-your-mouth texture, and that primal, caveman cooking experience. Whether you’re hanging it over a fire or going for a skillet sear, this is the steak that demands attention.

Bottom Line?

The tomahawk isn’t just a cut of beef — it’s a statement. If you’re into power tools, fire, and unapologetically good food, this is the steak for you.

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