Grilled tomahawk steak and crispy fries with cheese sauce starts with a 2.5 lb tomahawk steak coated in olive oil and steak seasoning, seared over direct high heat for 2 to 3 minutes per side to build a deep crust, then moved to indirect heat until the internal temperature reaches 125 to 130°F for medium-rare. While the steak rests for 10 minutes, russet potatoes that have been soaking in cool water for 30 minutes get dried, fried at 350°F until golden brown and crispy, and seasoned with salt. The sliced tomahawk and crispy fries get plated together with warm cheese sauce poured over both. Two-zone grilling is the key to a thick cut like the tomahawk because it lets you build the crust over direct flame without overcooking the center, then finish gently on indirect heat until the entire steak reaches your target temperature edge to edge.

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Two-Zone Grilling for a Thick Tomahawk

Why You Need Two Heat Zones

A tomahawk steak is typically 2 inches thick or more, which means it needs two different heat levels to cook properly. Direct high heat alone would char the exterior long before the center reaches your target temperature. Indirect heat alone would cook the steak evenly but produce no sear or crust. Two-zone cooking gives you both: a direct high-heat side for building the crust and an indirect side for gently bringing the center to temperature without overcooking the edges. Set up your grill with all the coals (or burners) on one side and nothing on the other.

Sear First, Then Finish on Indirect

Coat the tomahawk with olive oil and season generously with your favorite steak seasoning. Place the steak directly over high heat and sear for 2 to 3 minutes per side until a deep, dark crust forms on both surfaces. Then move the steak to the indirect heat side, close the lid, and continue cooking until the internal temperature reaches 125 to 130°F for medium-rare. Use an instant-read thermometer inserted into the thickest part of the meat, away from the bone. The bone conducts heat differently than the meat, so reading near the bone will give you an inaccurate temperature.

Resting and Slicing the Tomahawk

10 Minutes of Rest Is Non-Negotiable

Remove the steak from the grill when the thermometer reads 125 to 130°F and let it rest for a full 10 minutes before slicing. During the rest, carryover cooking will raise the internal temperature another 5 to 10 degrees, bringing it to the ideal medium-rare range. Cutting into the steak immediately would release all the juices onto the cutting board instead of letting them redistribute back into the meat fibers. After resting, slice against the grain into strips about 1/2-inch thick for the best tenderness in every bite.

Crispy Homemade Fries

Soaking Removes Starch for Maximum Crispiness

Cut 3 large russet potatoes into fries and place them in a bowl of cool water for at least 30 minutes. Soaking removes the excess surface starch that would otherwise cause the fries to stick together and turn limp during frying. After soaking, drain the fries and pat them completely dry with paper towels. Moisture left on the surface of the fries will cause the oil to splatter and will prevent the exterior from crisping. Dry fries are the single most important factor in getting a crispy result.

Fry at 350°F Until Golden

Heat frying oil to 350°F and fry the potatoes in batches for about 5 to 7 minutes until golden brown and crispy. Frying in batches is important because overcrowding the oil drops the temperature and produces soggy, greasy fries instead of crispy ones. Remove the fries from the oil and season immediately with salt while still glistening with oil so the salt adheres to the surface.

Plating with Cheese Sauce

Cheese Sauce Over Everything

Warm the cheese sauce while the tomahawk rests. Plate the crispy fries alongside the sliced steak and pour the warm cheese sauce over both the fries and the steak. The cheese sauce ties the two components together into one cohesive plate and adds a rich, creamy element that contrasts with the charred crust on the steak and the crunch of the fries. Serve immediately while the cheese sauce is still warm and pourable.

Step-by-Step: How to Make Grilled Tomahawk Steak and Crispy Fries

Step 1: Prep the Fries

Wash and cut 3 large russet potatoes into fries. Soak in cool water for at least 30 minutes to remove excess starch. Drain and pat completely dry with paper towels.

Step 2: Sear the Tomahawk

Set up the grill for two-zone cooking. Coat the steak with olive oil and season generously. Sear over direct high heat for 2 to 3 minutes per side until a deep crust forms.

Step 3: Finish on Indirect Heat

Move the steak to the indirect side. Close the lid and cook until the internal temperature reaches 125 to 130°F for medium-rare. Remove and rest for 10 minutes before slicing against the grain.

Step 4: Fry the Potatoes

Heat oil to 350°F. Fry the dried potatoes in batches for 5 to 7 minutes until golden brown and crispy. Season immediately with salt.

Step 5: Plate with Cheese Sauce

Warm the cheese sauce. Plate the crispy fries and sliced tomahawk steak together. Pour the warm cheese sauce over both. Serve immediately.