Chef Johan Magnusson of Big Swede BBQ returns with a steakhouse classic built for outdoor grilling royalty—the Tomahawk Steak. With its long bone handle and generous marbling, this thick-cut ribeye isn’t just a cut of meat—it’s a centerpiece. This recipe leans into the balance of indirect heat and high-flame searing, showcasing the power of your Summerset grill to deliver steakhouse texture and flavor right at home.

The preparation begins with a double-layered seasoning approach: first, a layer of savory SPG (salt, pepper, garlic) for foundational flavor, then a bold dusting of Big Swede BBQ’s Badass Beef Boost to deepen the bark. After letting the steak rest and absorb the rub, it’s grilled over indirect heat until nearly done, then the heat rises. Flash-searing in short intervals caramelizes the surface without overcooking the center, locking in juices and building that perfect crust. A final rest under melting butter crowns the entire experience.

This method delivers more than just char marks—it brings dimension to every bite. Juicy, smoky, crusted, and tender—this is grilling at its most indulgent.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and order his award-winning rubs and cookbook at BigSwedeBBQ.com.

Tomahawk Steak Ingredients

  • 1 thick Tomahawk Steak
  • Big Swede BBQ Badass Texas Boost or your favorite SPG rub
  • Big Swede BBQ Badass Beef Boost or your favorite BBQ rub
  • 1 stick of Butter, unsalted

Tomahawk Steak Directions

  1. Preheat your Summerset grill by igniting all main burners. Then close the hood and allow the grill to heat for 10 to 15 minutes. The hood thermometer should reach approximately 450°F. Turn off all the knobs except two. Fill the Smoker Box with wood chips and place it on hot grates.
  2. Place the steak on a large cutting board and let it come to room temperature. Season first lightly with the Big Swede BBQ Badass Texas Boost or your favorite SPG rub on both sides. Then, season lightly on both sides with the Big Swede BBQ Badass Beef Boost or your favorite beef rub. Let it rest for 45 minutes while starting the grill. We have set up the grill for indirect grilling, so you have one hot zone and one colder zone.
  3. Place the tomahawk steak in the indirect zone of the grill. Grill the steak for 30 minutes on indirect heat or until it reaches an internal temperature of 115°F. Once ready, move the tomahawk steak directly over the heat.
  4. Flip every 30 seconds for 3-4 minutes, or until the outer layer develops a desired amount of crust on the outside. Remove the tomahawk steak when it has an internal temperature of 130°F.
  5. Place a couple of slices of butter on top of the steak. Leave to rest for 10 minutes before slicing.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com