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Get It NowWhen you need an impressive dinner for a special occasion, learn how to cook a tomahawk steak and you’ll be all set! This beauty is a grand centerpiece that’s seasoned and cooked to perfection, then topped with a luxurious garlic herb butter. But, cooking tomahawk steak actually isn’t any harder than a sirloin steak or flank steak. Let me show you!
Why You’ll Love This Tomahawk Steak Recipe
- Juicy, tender texture
- Perfect golden crust
- Simple seasoning
- Irresistible compound butter
- 2 ways to cook it – oven or grill!
- Perfect for special occasions
What Is A Tomahawk Steak?
A tomahawk steak is a thick, bone-in ribeye steak known for its long bone (one of the beef ribs) resembling a tomahawk axe. This impressive cut offers a rich, flavorful taste due to its marbling and often cooks over high heat.
Ingredients You’ll Need
This section explains how to choose the best ingredients for cooking tomahawk steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Tomahawk Steak – Look for a thick cut (ideally 1.5 to 2 inches thick) with good marbling for the best flavor. Ask your butcher to make it frenched, which means the rib bone is cleaned, similar to a rack of lamb. Let it come to room temperature before cooking, which will help it cook more evenly.
- Sea Salt & Black Pepper -Kosher salt also works instead of sea salt.
- Avocado Oil – You can also use olive oil, or any high-heat cooking oil you prefer.
- Compound Butter – Although optional, I highly recommend it for serving. I made my compound butter with rosemary and thyme to go with this tomahawk steak recipe, but you can use any combination of herbs you like.
How To Cook A Tomahawk Steak
This section shows how to cook tomahawk steak in the oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
You can cook tomahawk steak on the grill or in the oven, and both methods are similar (below). You could also use the reverse sear method if you have the time.
- Prep and season. Preheat your grill or a cast iron skillet on the stove to medium-high heat. (If using the grill, leave half the burners off on one side of the grill.) Pat the steak dry with paper towels. Season all sides with salt and pepper.
- Sear over high heat. Place the steak onto the skillet (it’s okay if the bone hangs off) or on the grill over direct heat. Sear, flipping halfway through, until a browned crust forms on both sides.
- Finish over moderate heat. For the oven method, transfer steak to a baking sheet large enough to fit the steak with the bone. For the grill method, transfer to the other side of the grill with no burners on, for indirect heat. Finish cooking steak in the oven or on the grill to your desired doneness. (See info on times and temperatures below.)
- Rest and serve. Remove from the oven or grill, and transfer to a cutting board or platter. Loosely tent with aluminum foil and let rest before slicing. Serve with compound butter, if you like.
Tomahawk Steak Temperature Chart
For a perfect medium-rare tomahawk steak, cook over medium-high to high heat for 2-4 minutes per side, then over moderate heat for 25-30 minutes, or until the internal temperature reaches 125-130 degrees F.
Here’s a time chart to get your desired level of doneness:
| Desired Doneness | Internal Temperature |
|---|---|
| Rare | 115-120 degrees F |
| Medium Rare | 125-130 degrees F |
| Medium | 135-140 degrees F |
| Medium Well | 145-150 degrees F |
| Well Done | 155-160 degrees F |
Note: These are the temperatures when you’d remove the steak from heat. The temp will rise another 5-10 degrees while resting.
Tips For The Best Tomahawk Steak
- Pat dry before seasoning. This helps create a better sear and also leaves it more juicy inside.
- Adjust salt by weight. The amount of salt is 1 teaspoon per pound of meat, not including the bone. This is always the formula I use for steak and learned this from Julia Child. You can’t cut off the bone to weigh the meat, but you can subtract 3/4 to 1 pound from the total weight to get the meat weight. For a 2-pound tomahawk steak (weight with bone), 1 teaspoon of salt was perfect.
- Don’t overcook. The best way to ensure perfect doneness is to use a probe thermometer once you move the steak to the oven or over indirect heat on the grill. Just insert into the thickest part of the steak (away from the bone), set the internal temperature you want (see chart above), and it will beep when ready. A regular meat thermometer will also work, you’ll just have to keep an eye on it.
- Resting is important. This will ensure that it stays juicy.
- Slice against the grain. Make a horizontal cut along the side of the bone where it meets the meat. Continue slicing the meat away from the bone, working your way around the bone. With the meat separated from the bone, you can now slice against the grain to serve.
Storage Instructions
- Store: Wrap leftovers tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheat: Wrap the steak in foil and place directly on the oven grates to reheat at 300 or 350 degrees F. (Don’t place in a baking dish, as this is more prone to overcooking.) You can place a sheet pan on a rack underneath to catch drips.
- Freeze: Wrap the cooked tomahawk steak tightly in plastic wrap, followed by aluminum foil. Place in an airtight container or zip lock bag, and store in the freezer for up to 3 months. You can also freeze raw steak for up to 12 months.
What To Serve With Tomahawk Steak
Now that you know the best ways to cook a tomahawk steak, complete your special meal with some of these pairings:
- Classic Steak Sides – Although this is a fancier steak, you can still serve it with the classics like sauteed mushrooms, fork tender Instant Pot baked potatoes, or simple sauteed green beans.
- Veggies – Enhance your meal with a side of roasted root vegetables or easy roasted cauliflower.
- Salads – Consider a crisp Caesar salad, a fall-inspired butternut squash salad, or a fresh cucumber tomato salad. You can also make a seven layer salad ahead of time.
- Wine – Complete your dinner with a well-chosen wine. Look for a full-bodied red like Cabernet Sauvignon or Malbec to complement the robust flavors of tomahawk steaks.
More Steak Recipes For Special Occasions
If you mastered cooking tomahawk steak and want to keep wowing your guests, try one of these other easy steak recipes:
Tools For This Recipe
- Cast Iron Skillet – For cooking tomahawk steak using the stovetop-to-oven method.
- Baking Sheet – Although the cast iron skillet can go in the oven, transferring your steak to a baking sheet helps prevent the exterior from becoming too charred and doesn’t leave a mess in your oven.
- Probe Thermometer – Beeps when meat reaches the perfect temperature! You could also use a conventional meat thermometer.
How To Cook A Tomahawk Steak
How To Cook A Tomahawk Steak
Learn how to cook a tomahawk steak perfectly with this easy recipe! Includes oven or grill options, plus garlic herb compound butter on top.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Tomahawk Steak In The Oven:
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Pat the steak dry with paper towels. Season all sides with salt and pepper. Let the steak come to room temperature for 45 minutes.
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Preheat the oven to 350 degrees F (177 degrees C).
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Heat a large cast iron skillet over medium-high heat. Add the avocado oil and heat until shimmering.
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Add the tomahawk steak and sear for 2-4 minutes per side, until a browned crust forms on both sides.
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Transfer the steak to a baking sheet large enough to fit the steak with the bone. Roast in the oven for 25-30 minutes, or until the internal temperature reaches 125-130 degrees F (52-54 degrees C) for medium rare. Cook for longer if you want it done more – 135-140 degrees F (57-60 degrees C) for medium, 145-150 degrees F (63-66 degrees C) for medium well, or 155-160 degrees F (68-71 degrees C) for well done. Cook time will vary depending on your steak weight and thickness, so use a meat thermometer or probe thermometer for best results.
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Remove from the oven, loosely tent with aluminum foil and let rest for 10-15 minutes before slicing. (The internal temperature will rise an additional 5-10 degrees.)
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Serve with compound butter, if desired.
Grilled Tomahawk Steak:
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Pat the steak dry with paper towels. Season all sides with salt and pepper. Let the steak come to room temperature for 45 minutes.
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Preheat the grill to high (450-500 degrees F). Leave half of the burners off.
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Place the tomahawk steak on the grill over direct heat and sear for 2-4 minutes per side, with the lid closed, until dark grill marks form.
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Move the steak to the other side of the grill, where there are no burners turned on (indirect heat). Close the lid and cook over indirect heat for 25-30 minutes, until the internal temperature reaches 125-130 degrees F (52-54 degrees C) for medium rare. Cook for longer if you want it done more – 135-140 degrees F (57-60 degrees C) for medium, 145-150 degrees F (63-66 degrees C) for medium well, or 155-160 degrees F (68-71 degrees C) for well done. Cook time will vary depending on your steak weight and thickness, so use a meat thermometer or probe thermometer for best results.
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Serve with compound butter, if desired.
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Recipe Notes
Serving size: ~8 ounces of steak (just the meat, not including bone weight)
Nutrition info does not include optional compound butter.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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3 Comments
Olivia
0This tomahawk steak was so easy to make and turned out perfectly! It was so tender and flavorful, thank you for the recipe!
Sharron H
0My family loved everything about this- especially that butter!! Thank you for this recipe.
Pam
0From my husband: “You can thank wholesomeyum for the delicious dinner!” So, thank you! Dinner was perfect!