2-Inch Tomahawk Steak, Medium Well: Pull Temp & Cook Time
A 2 inch tomahawk cooked medium well needs about 1h 44m over 250 °F / 120 °C. Pull it at 145 °F / 62 °C; carryover takes it to 150 °F. Rest 9 minutes before slicing.
Every method compared
Same 2 inch tomahawk, same doneness — only the heat changes. A bone-in ribeye cut thick. At this thickness direct heat burns the crust long before the center is ready, which is exactly what reverse sear solves.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Reverse Sear | 250 °F / 120 °C | 1h 44m | 145 °F | 9 min |
| Direct Grilling | 450 °F / 230 °C | 41 min | 138 °F | 13 min |
| Smoker (Low & Slow) | 225 °F / 110 °C | 2h 1m | 146 °F | 13 min |
| Sous Vide | 150 °F / 65 °C | 2h 34m | 150 °F | 0 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
Tomahawk Steak temperature chart
| Doneness | Final temp | Pull at (2 inch) | Looks like |
|---|---|---|---|
| Rare | 125 °F / 52 °C | 120 °F | Cool red center, very soft. |
| Medium Rare | 130 °F / 55 °C | 125 °F | Warm red center — the sweet spot for most steaks. |
| Medium | 140 °F / 60 °C | 135 °F | Warm pink center, firmer bite. |
| Medium Well | 150 °F / 65 °C | 145 °F | Slight pink, noticeably drier. |
| Well Done | 160 °F / 71 °C | 155 °F | No pink. Use a fattier cut so it stays edible. |
Recommended Tools for Perfect Results
You cannot cook to temperature without measuring temperature. These are the two tools that change results the most.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Other doneness levels at 2 inch
Other sizes
Frequently Asked Questions
What temperature should a 2 inch tomahawk be pulled at for medium well?
Pull at 145 °F / 62 °C. Carryover cooking adds about 5 °F while it rests, landing on the 150 °F / 65 °C that defines medium well.
How long does it take?
About 1 hour 44 minutes using reverse sear at 250 °F. Times assume the meat starts fridge-cold and the lid stays closed.
Direct grilling or reverse sear at this thickness?
At 2 inch thick, reverse sear wins. Direct heat (41 min) burns the crust long before the centre is ready and leaves a thick grey band. Reverse sear takes 1h 44m but gives edge-to-edge medium well.
How long should it rest?
9 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.