Tomahawk in a Kamado step by step (complete guide to a perfect steak)
The Tomahawk is one of the most impressive cuts for grilling.
Its large size, long bone, and abundant marbling make it a spectacular steak, both visually and in flavor.
And one of the best ways to cook it is using a Kamado.
Thanks to its high temperatures and excellent thermal control, the kamado makes it possible to achieve a Tomahawk that is:
- juicy
- perfectly seared
- full of charcoal flavor
- with incredible texture
In this guide you will learn:
- how to cook Tomahawk in a kamado
- what temperature to use
- how to do a reverse sear
- how long to cook it
- common mistakes you should avoid
What is a Tomahawk
The Tomahawk is basically a ribeye with the full long bone attached.
It is characterized by:
- its large size
- abundant marbling
- a spectacular presentation
That is why it is one of the most popular cuts in premium grilling.
Why the Kamado is ideal for Tomahawk
The Tomahawk is usually a thick cut.
This requires:
- stable heat
- excellent thermal control
- an intense sear
And the kamado excels at precisely those aspects.
Thanks to its ceramic design:
- it retains heat efficiently
- it reaches very high temperatures
- it allows for even cooking
What you need to cook Tomahawk in a Kamado
Good-quality Tomahawk
Ideally:
Natural lump charcoal
Preferably premium charcoal.
Meat thermometer
Very important for controlling the internal temperature.
Salt and pepper
Often a simple preparation is enough.
How to prepare the Tomahawk
Step 1 — dry the steak
This helps the sear enormously.
Step 2 — season
The classic preparation usually includes:
Step 3 — let it rest before cooking
It allows for more even cooking.
How to prepare the Kamado
Step 1 — fill with charcoal
The Tomahawk requires plenty of heat.
Step 2 — open the vents
You need good airflow.
Step 3 — preheat properly
The kamado must reach a good temperature before cooking.
Ideal temperature for Tomahawk in a Kamado
The temperature will depend on the method used.
Reverse sear
Generally:
| Stage |
Temperature |
| Indirect cooking |
110–130°C |
| Final sear |
300–400°C |
Why the reverse sear works so well
The reverse sear is one of the best methods for thick cuts.
It allows:
- even cooking
- better internal control
- an intense sear at the end
That is why many pitmasters prefer it for Tomahawk.
How to cook Tomahawk in a Kamado
Step 1 — cook indirectly
Position the steak away from the direct fire.
Step 2 — monitor the internal temperature
The thermometer is essential.
Step 3 — sear at high temperature
When the steak is close to the desired doneness:
- raise the temperature
- perform an intense sear
This helps create a spectacular crust.
Recommended internal temperatures
| Doneness |
Temperature |
| Rare |
50–52°C |
| Medium rare |
54–57°C |
| Medium |
60–63°C |
How long a Tomahawk takes
It depends on:
- thickness
- temperature
- the method used
Generally:
| Method |
Approximate time |
| Direct |
15–25 min |
| Reverse sear |
30–60 min |
How to achieve a better crust
Some important factors:
- a very hot grill
- a dry surface
- quality charcoal
- not moving the steak constantly
Common mistakes when cooking Tomahawk
Cooking directly over very high heat from the start
The exterior can burn before the interior is cooked.
Not using a thermometer
It is easy to overcook such a thick cut.
Grill not hot enough
The sear will be poor.
Cutting immediately
The steak needs to rest.
How to rest the Tomahawk
After cooking:
- let it rest for about 10 minutes
This helps redistribute the juices.
Which sides work well
The Tomahawk pairs excellently with:
- roasted potatoes
- grilled vegetables
- compound butter
- red wine
Is it worth cooking Tomahawk in a Kamado?
Definitely yes.
The kamado lets you cook Tomahawk:
- with an excellent sear
- very juicy
- with intense charcoal flavor
- with great control over the internal doneness
That is why it is one of the best grills for premium steaks.
Frequently asked questions
Which method is better?
The reverse sear usually delivers better results.
What temperature should I use?
Indirect between 110–130°C and a high final sear.
Do I need a thermometer?
Yes. It is highly recommended.
How long does it take?
It depends on the thickness and method.
Conclusion
Cooking Tomahawk in a kamado is one of the best ways to take advantage of the potential of this ceramic grill.
Thanks to its ability to combine:
- even cooking
- high temperatures
- excellent heat retention
- charcoal flavor
the kamado makes it possible to achieve premium steaks with spectacular results.
Preguntas frecuentes
¿Cuánto cuesta el kamado de Kame Fire?
El precio de EL KAME aparece siempre actualizado en la ficha de producto. Incluye el kamado de cerámica de 22" completamente equipado, con soporte, entrega e instalación desde Medellín.
¿Hacen entrega e instalación?
Sí. Entrega, instalación y capacitación de uso desde Medellín, con cobertura en Colombia. Escríbenos por WhatsApp para confirmar la cobertura en tu ciudad.
¿Qué incluye la compra?
El detalle de lo que incluye está en la ficha del producto, junto con las especificaciones técnicas.
Para cualquier otra consulta: info@kamefire.com o WhatsApp +57 300 658 4509.
