The Tomahawk Steak is a show-stopping cut of beef known for its impressive presentation and bold flavor. With a long rib bone left intact, this ribeye-style steak is thick, juicy, and beautifully marbled — perfect for special occasions or when I want to treat myself to something truly indulgent.
Why I Love This Recipe
I love how dramatic and satisfying this steak is. It’s not just a meal; it’s an experience. The flavor is deep and beefy thanks to the generous marbling, and the long bone adds a primal, rustic flair that always impresses. Whether I’m grilling, pan-searing, or finishing it in the oven, cooking a Tomahawk Steak feels like a celebration of good meat done right.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Tomahawk steak (typically 2–3 inches thick, 2–3 pounds)
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Kosher salt
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Freshly ground black pepper
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Olive oil
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Garlic cloves (optional, for basting)
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Fresh herbs like rosemary or thyme (optional, for basting)
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Butter (for finishing)
Directions
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I start by bringing the steak to room temperature — I let it sit out for 45–60 minutes. This helps it cook evenly.
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I generously season all sides of the steak with salt and pepper. Sometimes I rub in a little olive oil to help the seasoning stick.
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I preheat a cast iron skillet or grill over high heat until it’s very hot.
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I sear the steak for 3–4 minutes per side to develop a rich crust, then reduce the heat or move it to indirect heat to finish cooking.
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For even cooking, I often finish the steak in the oven at 375°F until it reaches my desired internal temperature (I use a thermometer).
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Just before it’s done, I add butter, garlic, and herbs to the pan and baste the steak for extra flavor.
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Once it’s off the heat, I let the steak rest for 10–15 minutes before slicing to let the juices settle.
Servings and timing
A typical Tomahawk Steak serves 2–3 people.
Prep time: 10 minutes (plus 1 hour to bring to room temp)
Cook time: 20–25 minutes
Rest time: 10–15 minutes
Total time: about 1 hour 30 minutes
Variations
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Sometimes I marinate the steak for a few hours in olive oil, garlic, and herbs for extra depth.
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For a smoky flavor, I cook it over charcoal or add wood chips to the grill.
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I finish it with compound butter made with garlic, herbs, or blue cheese for a restaurant-style touch.
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If I’m cooking indoors, I use a reverse-sear method: bake low and slow first, then sear in a hot pan at the end.
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A splash of balsamic glaze or red wine reduction can elevate it for special dinners.
storage/reheating
I store leftover steak in an airtight container in the fridge for up to 3 days.
To reheat without drying it out, I wrap the steak in foil and warm it in a 275°F oven until heated through. Sometimes I slice it thin and reheat gently in a skillet with a bit of butter.
I avoid microwaving it, as that can make the texture rubbery.
FAQs
What is a Tomahawk Steak exactly?
It’s a ribeye steak with the full rib bone left long and Frenched (cleaned of meat), giving it the look of a tomahawk axe. It’s thick, rich, and well-marbled.
How do I know when it’s done?
I use a meat thermometer to be sure. For medium-rare, I aim for 130–135°F before resting. It’ll rise a few degrees as it rests.
Can I cook this entirely on the grill?
Yes, I use direct heat for searing and indirect heat to finish cooking. A two-zone fire setup is ideal for this.
What’s the best way to get a good crust?
I make sure the steak is dry and at room temperature. High heat and a good cast iron pan or hot grill are key. I don’t move the steak too much while it sears.
Is it worth the higher price?
I think so for special occasions. It’s a premium cut, and the flavor and presentation make it a standout that’s hard to beat.
Conclusion
Cooking a Tomahawk Steak feels like a luxurious experience every time. I enjoy the ritual of seasoning, searing, and slicing into that thick, juicy beef. Whether I’m entertaining or just treating myself, this steak never disappoints. It’s bold, flavorful, and always memorable.
PrintTomahawk Steak
The Tomahawk Steak is a luxurious, thick-cut ribeye with the rib bone left long for dramatic presentation and deep, beefy flavor. Perfect for grilling or oven-finishing, it’s a special-occasion dish that’s sure to impress.
- Prep Time: 10 minutes (plus 1 hour room temp)
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2–3 servings
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Halal
Ingredients
- 1 Tomahawk steak (2–3 inches thick, 2–3 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 tbsp olive oil
- 2–3 garlic cloves (optional, for basting)
- 2–3 sprigs fresh rosemary or thyme (optional, for basting)
- 2 tbsp butter (for finishing)
Instructions
- Bring the steak to room temperature by letting it sit out for 45–60 minutes.
- Season the steak generously on all sides with kosher salt and freshly ground black pepper. Optionally, rub with olive oil to help the seasoning adhere.
- Preheat a cast iron skillet or grill over high heat until very hot.
- Sear the steak for 3–4 minutes per side to form a crust.
- Reduce heat or move to indirect heat to continue cooking, or transfer to a 375°F oven to finish.
- Use a meat thermometer to check internal temperature; aim for 130–135°F for medium-rare.
- In the last few minutes of cooking, add butter, garlic, and herbs to the pan and baste the steak.
- Remove from heat and rest the steak for 10–15 minutes before slicing to retain juices.
Notes
- Marinate in olive oil, garlic, and herbs for extra flavor.
- Use charcoal or wood chips for a smoky taste.
- Finish with compound butter for a gourmet touch.
- Try reverse-searing for indoor cooking.
- Enhance with balsamic glaze or red wine reduction for elegance.
Nutrition
- Serving Size: 8 oz
- Calories: 750
- Sugar: 0g
- Sodium: 160mg
- Fat: 60g
- Saturated Fat: 28g
- Unsaturated Fat: 30g
- Trans Fat: 1.5g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 180mg
