Grilling Tomahawk Steak: Insider Tips for a Juicy XXL Steak

Hardly any piece of meat impresses on the grill as much as the Tomahawk Steak. With its extra-long bone and the massive weight of up to 1.5 kg, it is the undisputed star of every barbecue session. On the Brasa Grill from Asamodo, you can cook the Tomahawk not only juicy but also authentically in the Argentine Asado style – perfect for Germany, Austria, and Switzerland.

In this article, we reveal how to properly prepare, grill, and serve the XXL steak.

What is a Tomahawk Steak?

The Tomahawk is basically a ribeye with a long bone, which gives it its spectacular look. Due to the strong marbling, the meat remains especially juicy and flavorful. Typically, a steak weighs between 1 and 1.5 kg – ideal for sharing with friends or family.

👉 Fun Fact: In the USA, it is often compared to an axe because of its shape – hence the name "Tomahawk".

Preparation – the Key to Success

• Room Temperature: Take out of the refrigerator 2 hours before grilling.
• Seasoning: Less is more. Coarse sea salt and freshly ground pepper are completely sufficient.
• Grill Setup: Fire up the Brasa with beech or oak wood. The side firebox ensures constant embers.

Grilling Technique on the Brasa

The Tomahawk requires a combination of direct and indirect heat. Thanks to the height adjustment of the Brasa, this is easy to achieve:

1. Sear sharply – grate close to the embers, 2 minutes on each side.
2. Finish cooking – crank the grate upwards (20–25 cm). Cook the steak at 140–160 °C until it reaches an internal temperature of:
   • 52 °C (rare)
   • 56 °C (medium rare)
   • 60 °C (medium)

👉 Insider tip: With the Brasa, you can cook precisely thanks to the exact height adjustment, without flames burning the meat.

Resting & Serving

After grilling, let the Tomahawk rest for 5–10 minutes, loosely wrapped in butcher paper or aluminum foil. Then cut along the bone and serve in slices.

Side dish tip: Grilled vegetables on the Brasa plancha or a fresh chimichurri dip perfectly complement the steak.

Conclusion

A Tomahawk steak is more than just a piece of meat – it is an experience. With the Brasa from Asamodo, made in Germany, you can cook the XXL steak in Germany, Austria, and Switzerland as spectacularly as in Buenos Aires. Juicy, flavorful, and guaranteed to be a highlight at every barbecue evening.

👉 Discover the Brasa now and become the undisputed grill master in your circle of friends.