Let me tell you; it just doesn’t get beefier or tastier than this! Using your Ninja Woodfire Grill and the Woodfire Smoke function to infuse a lovely smokey flavor to this king of steaks transforms it into a work of culinary art! Ready in no time, anyone can master this grilled steak. Ready to impress? Fire up your Ninja and make this grilled tomahawk steak today!
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What is a Tomahawk Steak?
A tomahawk steak is essentially a ribeye, but instead of being cut with a shorter bone, a longer section of the rib bone is left intact. Tomahawks can be cut in any thickness, but you usually find them at least 1/2-inch thick. The bones, too, can be any length, with the longer bones being around 10-12 inches long.
Why Try A Tomahawk Steak?
These steaks aren’t cheap, but boy, are they good. Imagine a meaty, marbled, and beefy ribeye steak that’s cooked to perfection. Now add on a colossal, show-stopping bone that’s got some of the tastiest meat on the planet on it. Grilled to perfection, this is good eating!
What You’ll Love About Ninja Woodfire Grill Tomahawk Steaks
- A kiss of smoke accentuates the beefy flavor of these steaks and makes them so much more delicious!
- They’re so easy to grill!
- Who doesn’t love a fabulous steak? The sear on this steak is AMAZING and it creates so much flavor!
Ingredients
- Tomahawk ribeye steak – Cut at least 1/2-inch thick.
- Montreal steak seasoning – Or your favorite steak rub or seasoning.
You’ll Also Need
- Ninja pellets – For adding woodfire smoke to your steak.
How To Make Ninja Woodfire Grill Tomahawk Steak
- Preheat your Ninja Woodfire Grill to high, add 20 minutes to the timer, and hit the Woodfire Smoke button.
- Liberally sprinkle your steak with the Montreal Steak Seasoning on both sides.
- Add the steak to the grill and grill for 4 minutes, then flip it over and turn down the heat to low.
- Cook the steak on low for 8-10 minutes, then flip it and continue cooking until the internal temperature reaches 120-F for medium-rare. The resting time will bring the steak up to 125-130, which is perfect for med-rare.
- Rest the steak, uncovered, for 10 minutes, then slice and serve.
Chef Jenn’s Tips
- Take the steak out about 10 degrees before your ideal internal temperature. The carryover cooking on this steak was crazy because the steak was so hot.
- Give the steak ample time to rest so it retains all its juices; 10 minutes, uncovered, is perfect.
- How to slice a tomahawk steak? Cut the meat away from the bone and then slice the meat across the grain in 1/2-inch thick slices.
Recommended
Make It A Meal
Wondering what to serve with your grilled tomahawk steak? I love serving it with Creamed Corn, Greek Lemon Potatoes, or Mediterranean Rice.
Storage
Store any leftover steak in an airtight container in the fridge for 3-4 days. I like serving the leftover steak in pasta salad, or just eat it at room temperature.
Step By Step Process
Ninja Woodfire Grill Tomahawk Steak
Equipment
- 1/2 cup Robust pellets
Ingredients
- 1 tomahawk steak about 1.5 pounds
- 2 tablespoons Montreal Steak Seasoning or your favorite steak rub
Instructions
- Preheat your Ninja Woodfire Grill to high, add 20 minutes to the timer, and hit the Woodfire Smoke button.
- Liberally sprinkle your steak with the Montreal Steak Seasoning on both sides.
- Add the steak to the grill and grill for 4 minutes, then flip it over and turn down the heat to low.
- Cook the steak on low for 8-10 minutes, then flip it and continue cooking until the internal temperature reaches 120-F for medium-rare. The resting time will bring the steak up to 125-130, which is perfect for med-rare.
- Rest the steak, uncovered, for 10 minutes, then slice and serve.
Notes
Chef Jenn’s Tips
-
- Take the steak out about 10 degrees before your ideal internal temperature. The carryover cooking on this steak was crazy because the steak was so hot.
- Give the steak ample time to rest so it retains all its juices. 10 minutes, uncovered, is perfect.
- How to slice a tomahawk steak? Cut the meat away from the bone and then slice the meat across the grain in 1/2-inch thick slices.
