Learn how to cook a tomahawk steak with confidence. This guide shows step-by-step techniques for a juicy interior and a deeply seared crust, whether you grill traditionally or use the reverse sear method. Perfect for special occasions or an indulgent weeknight dinner.
This tomahawk steak recipe is a favorite in our kitchen. The dramatic presentation and rich flavor make it ideal for celebrations, yet the technique is simple enough for cooks at any skill level. Read on for clear instructions, ingredient notes, and tips to get reliable results every time.
Tomahawk steaks are large, bone-in ribeyes with a long frenched rib bone that gives the cut its distinctive “tomahawk” look. That bone helps retain moisture and adds flavor during cooking. Because these steaks are thick, they respond exceptionally well to two-zone grilling and the reverse sear method, which both produce even doneness and a perfect crust.
What is a Tomahawk Steak?
A tomahawk steak is a thick, bone-in ribeye where the rib bone is left long and cleaned (frenched) to create the signature presentation. It is typically larger and thicker than a standard ribeye, offering an impressive portion that’s well-marbled for tenderness and flavor. The extra thickness makes it ideal for slow, controlled cooking followed by high-heat searing.
What we love about this recipe
THICK CUT – The generous thickness ensures a tender, juicy interior.
SPECIAL OCCASIONS – Its dramatic presentation makes it a show-stopping main for holidays and celebrations.
FLAVORFUL CRUST – High heat caramelization produces a rich, savory crust that complements the beef’s natural flavor.
Ingredients
- Tomahawk steak: Choose a well-marbled cut, about 2–3 pounds. The marbling keeps the meat juicy and flavorful.
- Kosher salt: Use Diamond Crystal or another kosher salt and adjust quantity if you use a denser salt like Morton.
- Ground black pepper: Fine ground black pepper is ideal; it enhances flavor without masking the beef.
- High smoke-point oil: A small amount of vegetable or canola oil helps achieve a clean sear without sticking.
Where to Buy
Tomahawk steaks are available from many quality butchers and premium meat retailers. Ask your butcher for a well-marbled ribeye with the bone frenched if you don’t see it on display. Some grocery stores with robust meat departments also carry tomahawk cuts seasonally.
The Best Tomahawk Steak Recipe
- Salt the steak generously on all sides. For deeper flavor and improved texture, refrigerate uncovered on a wire rack for 24–48 hours to dry age slightly, or let it sit at room temperature for about 1 hour if you prefer to cook same-day.
- Preheat your grill to high and set up a two-zone fire: one hot direct-heat side and one cooler indirect-heat side.
- Lightly coat the steak with oil, then sear it over the hot side for 4–5 minutes per side until a dark, caramelized crust forms.
- Transfer the steak to the cooler side, close the lid, and cook indirectly until the internal temperature reaches your target: 125°F for medium-rare, 135°F–140°F for medium, or 145°F–150°F for medium-well. Use a reliable meat thermometer and allow for carryover heat.
- Rest the steak on a cutting board for 10–15 minutes, then slice against the grain and serve.
Reverse Sear Tomahawk Steak
The reverse sear is an excellent technique for thick tomahawk steaks because it cooks the interior evenly before finishing with a high-heat sear for a crisp crust. This method reduces the risk of overcooking while ensuring uniform doneness from edge to center.
- Prep: Preheat a pellet or gas grill to about 225°F. Bring the steak to room temperature for roughly 1 hour.
- Low-and-slow: Smoke or roast the steak over indirect heat until it is about 10°F below your desired final temperature (for medium-rare, target ~115°F).
- Sear: Finish over very high heat—either on a hot grill or in a smoking-hot cast iron pan—searing 2–3 minutes per side to develop a golden-brown crust. Sear the exposed edges as well.
- Rest and serve: Rest 10–15 minutes, season with pepper, slice, and enjoy.
Make a Compound Butter
Compound butter—softened butter mixed with garlic, chopped herbs, lemon zest, or Worcestershire—melts over the resting steak and adds a rich, aromatic finish. Slice a pat and place it on the steak just before serving.
Tips and Tricks
- Oil the grates: Wipe lightly with oil using tongs to prevent sticking and ensure clean grill marks.
- Use a thermometer: A probe thermometer is the most reliable way to hit your preferred doneness, especially with thick cuts.
- Two-zone cooking: Sear over direct heat, then move to indirect heat to finish cooking without burning the exterior.
- Don’t over-flip: Flip only once during searing to build a deep crust; the indirect phase does the rest.
- Rest before slicing: Resting lets juices redistribute so slices stay moist and flavorful.
What to Serve
Serve your tomahawk steak with classic sides such as baked potatoes, mashed potatoes, roasted vegetables, a crisp salad, or seafood like lobster for a surf-and-turf meal. Simple sides that complement the steak’s richness work best.
Commonly Asked Questions
Yes — a tomahawk delivers dramatic presentation and rich flavor and can serve multiple people, making it ideal for special meals and gatherings.
Flip once during searing to develop a good crust, then finish on indirect heat without frequent flipping.
Both traditional grilling and reverse sear produce excellent results; reverse sear offers more control for evenly cooked thick steaks.
With a little planning and the right technique, cooking a tomahawk steak at home is straightforward. Follow these steps for a juicy, flavorful steak with a restaurant-worthy crust. Happy grilling!
Recipe
How to Cook a Tomahawk Steak
A simple, reliable method for a juicy, perfectly seared tomahawk steak. Choose a well-marbled cut, season simply with salt and pepper, and use a two-stage cook for the best results.
Ingredients
- 1 tomahawk steak (about 2–3 pounds)
- Kosher salt (adjust if using a dense salt)
- Fine ground black pepper
- High smoke-point oil (vegetable or canola)
Instructions
- Dry aging (optional): Season generously with kosher salt and refrigerate uncovered on a wire rack for 24–48 hours, or skip to the next step and let the steak sit at room temperature for 1 hour.
- Prep the grill: Preheat to high (450°F–500°F) and set up a two-zone fire with direct and indirect heat.
- Sear: Lightly oil the steak and sear 4–5 minutes per side over direct heat until a deep crust forms.
- Finish indirectly: Move to the cooler side with the lid closed and cook until internal temperature reaches your target (125°F for medium-rare; 135°F–140°F for medium).
- Rest: Rest 10–15 minutes before seasoning with black pepper, slicing against the grain, and serving.
Nutrition (per serving)
Calories: 621 kcal • Protein: 57 g • Fat: 44 g • Saturated fat: 18 g • Sodium: 147 mg