Caveman–Style Tomahawk Steak

Preparation info
  • Serves


    • Difficulty


Appears in
Hot Coals: A User's Guide to Mastering Your Kamado Grill

By Jeroen Hazebroek and Leonard Elenbaas

Published 2015

  • About

The tomahawk is a large steak with a robust bone. The thickness makes it perfect to prepare directly on the charcoal.


  • 2 (-pound/570-g) bone-in ribeye (or “cowboy”) steaks or 1


  • Take the steak out of the fridge an hour before cooking. In this case, don’t dab the meat dry and don’t sprinkle it with salt.
  • Fire up the kamado without accessories to 460°F (240°C) and create a single, large hot spot.
  • Just before you start, wave a piece of cardboard or a newspaper above the charcoal to blow away the loose white ashes.
  • Place