Tomahawks are a premium cut – you do not want to stuff it up! They are huge and thick – too big for a skillet, and tricky to cook solely on the BBQ without flare-ups or ending up with a thick band of overcooked edges. Don’t risk it!
The best way to cook a tomahawk at home is using the reverse sear method – oven first, then BBQ. A fairly low oven cooks the steak gently and evenly, avoiding overcooked edges, then the BBQ finishes it off with a perfect crust.
Popularised by J. Kenji Lopez-Alt during his Cooks Illustrated days, it’s a smart method for cooking thick cut steaks that yields juicier meat and a better steak crust than the default sear-then-oven finish (hence the name “reverse-sear”). Try it once, be converted for life!