If you\u2019re all about power tools, chopping wood, and dreaming of the perfect steak, then the hanging tomahawk steak is your kind of recipe. We\u2019re talking about a thick-cut, freakin\u2019 delicious steak with a nice crust that will make you drool before the first bite.<\/span><\/p>\n\n\n\n To make the magic happen, we drill a hole in the steak\u2019s long bone and hang it between the two fire sources on the FYR Grill<\/a>. It\u2019s almost like reverse searing or smoking a steak. Even though it\u2019s a simple recipe, it\u2019s got the absolute best flavor profile. The best way to achieve that flavor is starting with a slow smoke at a low temperature, locking in that deep, rich flavor, then finishing with a blazing-hot sear on the grill.\u00a0<\/p>\n\n\n\n Never tried cooking steak this way? Buckle up \u2014 this is one of the best steaks you\u2019ll ever make! If this is the first time you\u2019ve heard of reverse searing and want to do some more research, I have a whole article dedicated to\u00a0How to Reverse Sear a Steak<\/a>.<\/p>\n\n\n<\/div>\n\n\n\n Thanks to its unique look, there\u2019s something downright primal about a long-bone tomahawk steak. Add in power tools and we\u2019ve got full-on cowboy fire cooking vibes. The slow smoke lays the foundation for a tender steak that\u2019s stacked with flavor. By cooking it this way, we can ensure we hit the desired internal temperature of the steak before creating the steak\u2019s crust.<\/p>\n\n\n\n My\u00a0smoked steak<\/a>\u00a0and\u00a0grilled Tomahawk steak<\/a>\u00a0methods come together to make you the backyard BBQ hero. This recipe is perfect for a special occasion or just enjoying a good meal with the fam. I\u2019m topping our big steaks with a garlic confit chimichurri, which is absolutely off the charts. Chimichurri is a classic South American cowboy sauce, so it felt like the right call to add it here. You can get a few other ideas for how to use chimichurri in my roundup of the Best Chimichurri Recipes<\/a>!<\/p>\n\n\n Get stoked for life<\/p>\n\n\n\n WE BUILT THE GRILL WE COULDN\u2019T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.<\/strong><\/p>\n\n\n\n 304 STAINLESS STEEL \u2022 480 SQ IN COOKING SURFACE \u2022 PATENT-PENDING TECHNOLOGY<\/p>\n\n\n\n\n<\/div>\n<\/div>\n\n<\/div>\n\n\n Big, bold, and built for meat lovers \u2014 the tomahawk steak is the ultimate showstopper. This bad boy, which resembles a tomahawk axe, is just like a ribeye. It\u2019s basically a large cut of steak with a handle, and yeah, it\u2019s as badass as it looks.<\/p>\n\n\n\n Butchers have known for ages that keeping the rib bone intact amps up the flavor and juiciness. But it wasn\u2019t 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 \u2014 suddenly, everyone wanted to\u00a0reverse-sear<\/a>\u00a0one of these beasts over an open flame.<\/p>\n\n\n\n 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\u2019re hanging it over a fire or going for a skillet sear, this is the steak that demands attention.<\/p>\n\n\n\n The tomahawk isn\u2019t just a cut of beef\u00a0\u2014\u00a0it\u2019s a statement. If you\u2019re into power tools, fire, and unapologetically good food, this is the steak for you.<\/p>\n\n<\/div>\n\n Get stoked for life<\/p>\n\n\n\n Born from a deep passion for food and flavor. Whether you\u2019re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. <\/p>\n\n\n\n\n<\/div>\n<\/div>\n\n<\/div>\n\n\n Using a 1\/4\u201d 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.<\/p>\n\n\n\n Slather your steaks with a little canola oil (or in my case I used the FYR BLK<\/a> sauce to add a bit of flavor), then thoroughly season your steaks on all sides with 2.5 tablespoons of your favorite steak rub<\/a>. Once the steaks are seasoned, set them in the fridge for 1 hour to set.<\/p>\n\n\n\n While our steaks are (literally) chilling, let\u2019s make the garlic confit chimichurri. Preheat your grill to medium high heat temperature (around 375 degrees F) for direct cooking. Add a cast iron skillet with six whole garlic cloves and 1.5 cups olive oil to the grill. Wait until the garlic is simmering, then control the heat so that it stays simmering.\u00a0<\/p>\n\n\n\n Let the garlic brown (but not burn) and cook for 30-45 minutes, or until the cloves are extremely tender. Pull out the garlic cloves, smash them, and keep the olive oil hot (around 275 degrees F). <\/p>\n\n\n\n Add all the ingredients for the chimichurri \u20141 cup chopped parsley, 1\/4 cup red wine vinegar, 2 tablespoons finely diced red chile and salt to taste \u2014 to a high heat bowl, including the smashed garlic. Then, pour the hot oil over the ingredients and let it sit for at least 2-3 minutes.<\/p>\n\n\n\n To grill the steaks, build a three-zone fire in your FYR Grill. Wait until the fire is about medium to medium high heat (around 350 degrees Fahrenheit). Set up your hanging device over the pit.\u00a0<\/p>\n\n\n\n Next, pull your steak out of the fridge and then let them sit at room temperature for 15 minutes. Then, hang your tomahawk steaks over the fire and cook for about 30 minutes until the internal temperature reaches 110 degrees F on an instant-read thermometer. 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.\u00a0<\/p>\n\n\n\n Once the steaks have rested, place them on the grill and sear for about 1-2 minutes per side for a great crust. When the steaks are done, pull them off your grill. Serve up your steaks with the garlic confit chimichurri over top, slice and enjoy!<\/p>\n\n\n\n A big steak like this deserves some next-level sides. If you want to go full send, pair it with some\u00a0grilled lobster tails<\/a>\u00a0or\u00a0garlic butter shrimp<\/a>\u00a0for the ultimate\u00a0surf and turf<\/a>\u00a0dinner.<\/p>\n\n\n\n Looking for something classic? Loaded baked potatoes and a side of grilled asparagus bring the perfect balance. Whatever you choose, make sure you\u2019ve got a good drink in hand and plenty of hungry guests ready to feast.<\/p>\n\n\n\n Got leftover hanging tomahawk steak? Lucky you! Wrap any remaining steak in plastic wrap or aluminum foil. Store the meat in an airtight container in the fridge for up to 3-5 days. <\/p>\n\n\n\n When it\u2019s time to reheat,\u00a0fire up your smoker or grill. Keep it\u00a0low and slow at 225-250 degrees F\u00a0until the steak warms through, then\u00a0finish with a quick sear over direct heat\u00a0to bring back that crust. Pro move? Slice it up for some killer steak sandwiches<\/a> the next day. Trust me, you won\u2019t regret it.<\/p>\n\n\n \n\n The biggest difference is that the butcher leaves the long bone attached to the steak, but essentially, it\u2019s the same cut of meat. The long bone is perfect for the hanging tomahawk steak recipe.<\/p> <\/div> Yep! Use a charcoal grill with indirect heat for a reverse sear method, or slow cook in the oven before finishing with a hot grill sear.<\/p> <\/div> ![\"A](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2021\/03\/Hanging-Tomahawk_Cover-Image.jpg\"\/)
<\/figure>\n\n\n\nWhy You\u2019ll Love Hanging Tomahawk Steak<\/strong><\/h2>\n\n\n\n
![\"Derek](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2021\/03\/Derek-Pulling-Tomahawk-from-Grill.jpg\"\/)
<\/figure>\n\n\n\n![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/04\/FYR-GRILL.png\"\/)
<\/figure>\n<\/div>\n\n\n\nMost Anticipated Grill of 2025<\/h2>\n\n\n\n
Hanging Tomahawk Steak Ingredients<\/strong><\/h2>\n\n\n\n
\n
![\"A](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2021\/03\/Tomahawk-with-Chimchurri.jpg\"\/)
<\/figure>\n\n\nA Brief History of the Tomahawk Steak<\/strong><\/h2>\n\n\n\n
From Butcher\u2019s Secret to Steakhouse Star<\/h3>\n\n\n\n
Why It\u2019s a Next-Level Steak<\/h3>\n\n\n\n
Bottom Line?<\/h3>\n\n\n\n
![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2017\/08\/FYR-banner-post-3.png\"\/)
<\/figure>\n<\/div>\n\n\n\nThis sauce is FYR!<\/h2>\n\n\n\n
How to Make Hanging Tomahawk Steak<\/strong><\/h2>\n\n\n\n
Prepping Our Bone-In Steaks<\/strong><\/h3>\n\n\n\n
![\"Using](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2021\/03\/Hanging-Tomahawk.png\"\/)
<\/figure>\n\n\n\n![\"Seasoning](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2021\/03\/Seasoning-Steak.png\"\/)
<\/figure>\n\n\n\nMaking the Garlic Confit Chimichurri<\/strong><\/h3>\n\n\n\n
![\"Cooking](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2021\/03\/Garlic-Confit-and-Chimi-Ingredients.png\"\/)
<\/figure>\n\n\n\n![\"Slicing](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2021\/03\/Finishing-Chimichurri.png\"\/)
<\/figure>\n\n\n\nGrilling the Steaks\u00a0<\/strong><\/h3>\n\n\n\n
![\"A](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2021\/03\/Close-up-of-Hanging-Tomahawk.png\"\/)
<\/figure>\n\n\n\nFinishing the Tomahawk Steak<\/strong><\/h3>\n\n\n\n
![\"Sliced](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2021\/03\/Sliced-Steak-Option-2.jpg\"\/)
<\/figure>\n\n\n\nWhat to Serve with Hanging Tomahawk Steak<\/strong><\/h2>\n\n\n\n
Leftovers and Reheating<\/strong><\/h2>\n\n\n\n
More Tomahawk Steaks<\/h2>\n\n<\/p><\/header><\/section>\n\n\n
FAQs<\/h2>\n\n\n\n
![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2023\/03\/cookbooks.png\"\/)
<\/figure>\n<\/div>\n\n\n\n