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Ninja Woodfire Grill Tomahawk Steak

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!

A tomhawk steak cooked on the Ninja Woodfire Grill. Sliced and served on a white platter.

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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!

A sliced tomahawk steak on a cutting board.

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

  1. Preheat your Ninja Woodfire Grill to high, add 20 minutes to the timer, and hit the Woodfire Smoke button.
  2. Liberally sprinkle your steak with the Montreal Steak Seasoning on both sides.
  3. Add the steak to the grill and grill for 4 minutes, then flip it over and turn down the heat to low.
  4. 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.
  5. Rest the steak, uncovered, for 10 minutes, then slice and serve.
Cooked steak on the grill.

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

Sliced tomahawk steak on a plate.

Ninja Woodfire Grill Tomahawk Steak

Chef Jenn
Tomahawks are the king of all steaks, and made on the Ninja Woodfire Grill they are fabulous! A hint of Woodfire Smoke puts them over the top, and with big beefy flavor in every bite, who can resist?
5 from 52 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 247 kcal

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.

Nutrition

Serving: 8ouncesCalories: 247kcalCarbohydrates: 3gProtein: 23gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 69mgSodium: 60mgPotassium: 330mgFiber: 0.5gSugar: 0.1gVitamin A: 122IUVitamin C: 0.5mgCalcium: 48mgIron: 3mg
Keyword grilled steak, ninja woodfire grill, ribeye steak, steak, tomahawk steak
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