You’ve just picked up a beautifully marbled, bone-in Tomahawk steak from your local butcher, or better yet, directly from Gingin Grass Fed. Now what? You might be wondering, “How do I grill this monster of a steak to perfection?”
Let’s be honest: the Tomahawk steak isn’t your average BBQ fare. It’s a showstopper. A statement. A delicious, thick-cut challenge that demands respect, know-how, and the right technique.
But here’s the kicker: Most people overcook it, under-season it, or don’t give it the resting time it needs. And that’s where things go wrong.
Why the Tomahawk Steak is the Star of Perth BBQs
The Tomahawk steak meat lovers crave isn’t just about size. It’s about flavour, texture, and sourcing. This impressive ribeye cut, left attached to a long frenched bone, is a premium cut often seen in top steakhouses.
When sourced from local producers like Gingin Grass Fed, you’re not just getting a thick slab of meat. You’re getting high-quality, hormone-free, naturally raised beef from sustainable farms in Western Australia.
What Makes Gingin Grass Fed Beef Stand Out?
There are plenty of steaks out there, but here’s why Gingin Grass Fed Tomahawk Steak is turning heads:
- 100% Grass-Fed & Grass-Finished: No grains. Ever. The cattle are raised on natural pastures, making the meat leaner, healthier, and richer in Omega-3s.
- Sustainably Farmed: Ethical farming practices protect the environment and produce cleaner beef.
- No Hormones or Antibiotics: That’s right, nothing artificial added.
- Dry Aged Perfection: Their beef is aged for tenderness and intensified flavour, ideal for grilling.
What You Need to Grill a Tomahawk Steak Properly
Before you fire up the BBQ, make sure you’ve got the right tools on hand:
- A meat thermometer
- Charcoal or gas BBQ with a lid
- Tongs (never pierce with a fork!)
- Kosher salt and fresh cracked pepper
- Olive oil
- Aluminium foil
- A wire rack or cutting board for resting
Choosing the Right Cut: Size and Marbling Matter
When buying a Tomahawk steak in Perth, opt for one that:
- Weighs at least 1.2kg (for even cooking)
- Has good marbling throughout
- Has a clean, frenched bone
The bone doesn’t just look cool. It adds depth to the flavour during the cooking process.
Preparing Your Tomahawk Steak: Do This First!
Here’s how to prep your Tomahawk steak for grill greatness:
- Bring it to room temperature: Let it sit out for 30–60 minutes before grilling.
- Pat it dry: Moisture on the surface hinders that perfect sear.
- Season generously: Use coarse salt and pepper on both sides. You want a crust!
- Oil the steak, not the grill: This reduces sticking and enhances browning.
Two-Zone Grilling: The Secret to Even Cooking
A Tomahawk steak is thick, so direct heat is a gamble. Instead, use the two-zone method:
- Zone 1 (Direct heat): For searing
- Zone 2 (Indirect heat): For cooking through without burning
You’ll sear the steak first, then move it to the cooler side to finish cooking.
Step-by-Step: How to Grill Tomahawk Steak Like a Pro
Now that you know the knocks and crocks of the Tomahawk steak, here’s how you grill it like a pro.
- Preheat the grill to high heat (around 230°C).
- Sear the steak over direct heat for 3–4 minutes per side.
- Move it to indirect heat, close the lid, and cook for another 20–30 minutes.
- Use a meat thermometer:
- Rare: 50°C
- Medium rare: 55°C
- Medium: 60°C
- Medium well: 65°C
- Rest the steak for at least 10 minutes, tented in foil.
Reverse Sear Method: For Extra Precision
Want even more control over doneness? Try the reverse sear:
- Cook the steak over indirect heat first until it reaches 45–50°C.
- Rest for 10 minutes.
- Then sear it over high heat for 1–2 minutes per side.
This creates an edge-to-edge, even cook with that perfect crust.
Top Tips for Tomahawk Steak Perth BBQ Lovers
Want to make your steak unforgettable? Keep these pro tips in mind:
- Use lump charcoal for better heat and smoke flavour.
- Let the bone help you flip the steak, it acts like a handle!
- Finish with garlic butter for an indulgent touch.
- Try wood chips (like hickory or mesquite) for added smokiness.
Sides That Shine with Tomahawk Steak
Complete your BBQ with some hearty, flavourful sides:
- Grilled asparagus or broccolini
- Crispy roast potatoes
- Creamy garlic mash
- Coleslaw or grilled corn
- Charred capsicum and zucchini
How to Store Leftovers (If Any!)
Got leftovers? Here’s how to keep that meaty magic alive:
- Refrigerate promptly within 2 hours.
- Wrap tightly in foil or an airtight container.
- Use within 3–4 days for the best taste.
- Reheat gently in the oven or slice thin in a sandwich.
Fire Up the Flavour with Gingin Grass Fed
When it comes to mastering the Tomahawk steak Perth foodies love, it’s all about premium cuts, proper technique, and local quality. And we at Gingin Grass Fed are proud to offer you exactly that.
We raise our cattle naturally, without hormones or antibiotics, and deliver straight from farm to fridge. From rich marbling to ethical farming, our beef reflects what WA does best: pure, clean, delicious eating.
Want to taste the difference? Order your Tomahawk steak in Perth from Gingin Grass Fed today, and let your next BBQ become the talk of the neighbourhood.
Frequently Asked Questions
How thick should a Tomahawk steak be for grilling?
Ideally, it should be at least 2 inches (around 5 cm) thick. This allows you to sear the outside while keeping the inside juicy and tender.
Can I grill a Tomahawk steak on a gas BBQ?
Absolutely! Just ensure you set up your burners for a two-zone heat configuration to mimic direct and indirect heat.
What internal temperature should I aim for medium-rare?
Medium-rare is achieved at 55°C internal temperature. Always use a meat thermometer to ensure accuracy.
Do I need to marinate my Tomahawk steak?
Not necessarily. With high-quality meat like Gingin Grass Fed, a simple rub of salt, pepper, and oil is all you need.