How to Cook Tomahawk Steak Perfectly Every Time

If you’ve ever wanted to master a steak that combines stunning presentation with mouthwatering flavor, you’re going to love this guide on how to cook tomahawk steak. This impressive cut not only looks incredible with its long bone handle but also delivers juicy, tender, and deeply satisfying beef perfection every time you make it. Whether you’re cooking for a special occasion or simply craving a steakhouse experience at home, learning how to cook tomahawk steak will elevate your culinary skills and wow your guests without any guesswork.

Why You’ll Love This Recipe

• Show-Stopping Presentation: The long bone and thick cut make for an impressive centerpiece on any dining table.
• Unmatched Flavor: The marbling and size allow for rich, beefy flavor that’s tender and juicy.
• Simple Ingredients: Minimal seasoning lets the natural taste of quality beef shine through.
• Perfect for Sharing: Its generous size makes it ideal for enjoying with family or friends.
• Flexible Cooking Methods: Can be grilled, seared, or oven-finished with equal success.

Ingredients You’ll Need

The beauty of learning how to cook tomahawk steak lies in its simplicity. With just a few essential ingredients, you can create a rich and flavorful dish. Each component enhances the steak’s natural taste and texture, making your meal unforgettable.

• Tomahawk Steak: A thick-cut ribeye with the rib bone left long, delivering both flavor and visual appeal.
• Salt: Coarse kosher or sea salt draws out moisture while seasoning the steak thoroughly.
• Freshly Ground Black Pepper: Adds just the right amount of heat and complexity on the crust.
• Olive Oil or High Smoke Point Oil: To help with searing and achieve a beautiful crust.
• Fresh Herbs (Optional): Rosemary or thyme for aromatic infusion during resting or cooking.
• Butter (Optional): Adds richness when used during the pan-searing stage.

Variations for How to Cook Tomahawk Steak

One of the fantastic parts about this recipe is how easily you can customize it to suit your preferences or dietary needs without losing the steak’s essence. Here are some variations to keep your tomahawk cooking adventures fresh:

• Herb Butter Finish: Top your steak with a dollop of garlic herb butter right after cooking for extra flavor.
• Spice Rub: Instead of simple salt and pepper, try a smoky spice blend with paprika, cayenne, and garlic powder for a bold twist.
• Reverse Sear Method: Cook the steak slowly in the oven first, then finish with a high-heat sear for a perfectly even crust and interior.
• Grilled Over Wood Chunks: Add a smoky dimension by grilling over hickory or oak chips for a subtle aroma.
• Marinated Version: For a tangy edge, marinate your steak in a mixture of soy sauce, Worcestershire, and garlic for an hour before cooking.

How to Make How to Cook Tomahawk Steak

Step 1: Bring the Steak to Room Temperature

Take the tomahawk steak out of the refrigerator about 45 to 60 minutes before cooking. Allowing it to come to room temperature ensures more even cooking and better browning on the outside while maintaining a juicy center.

Step 2: Season Generously

Pat the steak dry with paper towels, then season all sides liberally with coarse kosher salt and freshly ground black pepper. This step helps to create that irresistible crust you want for maximum flavor.

Step 3: Preheat Your Cooking Surface

If grilling, preheat your grill to high heat, around 450-500°F. For stovetop and oven method, heat a heavy skillet (preferably cast iron) over high heat until smoking hot, then preheat your oven to 375°F. The searing temperature is key to unlocking that beautiful crust.

Step 4: Sear the Steak

Place the steak on the grill or in the hot skillet and sear each side for about 3 to 4 minutes until a deep brown crust forms. Don’t forget the edges since the thickness means these areas will also benefit from some caramelization.

Step 5: Cook to Desired Doneness

For grilling, move the steak to indirect heat and close the lid, cooking until the internal temperature reaches about 125°F for medium-rare, which usually takes 15-20 minutes. If using the skillet and oven method, transfer the skillet to the oven after searing and cook until the internal temperature reaches your target.

Step 6: Rest Before Slicing

Once cooked, transfer the steak to a cutting board and loosely tent with foil. Rest for 10 to 15 minutes to allow juices to redistribute, ensuring every bite is juicy and flavorful.

Pro Tips for Making How to Cook Tomahawk Steak

• Use a Meat Thermometer: Checking internal temperature ensures perfect doneness without guesswork.
• Don’t Skip the Resting: Resting is essential to keep the steak juicy rather than letting the juices run out when sliced.
• Dry the Steak Thoroughly: Patting the steak dry helps achieve that delicious crust when searing.
• Reverse Sear for Thick Cuts: For tomahawks thicker than 2 inches, consider the reverse sear for a more even cook.
• Keep the Bone On: The bone not only adds drama but also helps distribute heat, making the meat juicier.

How to Serve How to Cook Tomahawk Steak

Garnishes

Fresh herbs like rosemary or thyme add a burst of aroma when sprinkled on top or alongside the steak. A sprinkle of flaky sea salt just before serving also enhances the crust’s texture and flavor.

Side Dishes

Pair your perfectly cooked tomahawk steak with roasted garlic mashed potatoes, grilled asparagus, or a crisp green salad. These sides balance richness and add refreshing elements to your plate.

Creative Ways to Present

Serve the steak on a large wooden board or cast iron platter to showcase the bone-in cut. Add whole grilled shallots or roasted cherry tomatoes for a pop of color and to invite sharing at the table.

Make Ahead and Storage

Storing Leftovers

Wrap leftover tomahawk steak tightly in foil or store in an airtight container and refrigerate for up to 3 days. Proper storage helps retain moisture and flavor for another delicious meal.

Freezing

If you want to save some for later, wrap the steak well in plastic wrap followed by aluminum foil or place in a vacuum seal bag to prevent freezer burn. It can be frozen for up to 3 months.

Reheating

For best results, gently reheat slices in a low oven (around 250°F) or in a cast iron pan with a splash of beef broth to keep the meat juicy, avoiding the microwave which can dry it out.

FAQs

What is a tomahawk steak?

It’s a bone-in ribeye steak with the long rib bone left intact, resembling a tomahawk axe, prized for its tenderness and impressive presentation.

How thick is a tomahawk steak typically?

Tomahawk steaks usually range from 2 to 3 inches thick, making them ideal for searing and slow cooking techniques.

Can I cook tomahawk steak indoors?

Absolutely, you can sear it on a heavy skillet and finish in the oven or use a grill pan to replicate the outdoor grilling experience.

What’s the best internal temperature for medium-rare tomahawk steak?

A target temperature of 125°F before resting is perfect, as the steak will rise to about 130-135°F after resting, achieving medium-rare.

Should I trim the fat before cooking?

It’s best to leave the fat cap intact as it adds flavor and helps keep the steak moist during cooking, but you can trim any excessive fat if desired.

Final Thoughts

Now that you know how to cook tomahawk steak perfectly every time, you have the recipe for a jaw-dropping dish that tastes as incredible as it looks. Whether you’re impressing guests or treating yourself, this steak will never disappoint. So grab your tomahawk, fire up the grill or heat your skillet, and get ready for a steak dinner that’s juicy, tender, and utterly unforgettable.

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