It should entice the reader and set the tone for the dish. The tomahawk steak is a dramatic, bone-in ribeye cut with intense marbling and a long frenched rib bone that looks as impressive as it tastes. With a simple salt-and-pepper seasoning, high-heat sear and gentle oven finish, you’ll get a deeply caramelized crust and a juicy, medium-rare center—perfect for special occasions or a decadent weekend dinner.
Ingredients
– 1 tomahawk steak (about 32–40 oz / 900 g–1.1 kg, 2–2.5 inches thick)
– Kosher salt (about 2–3 tsp)
– Freshly ground black pepper (1–2 tsp)
– 2 tbsp neutral oil with a high smoke point (canola, grapeseed)
– 3 tbsp unsalted butter
– 3–4 garlic cloves, smashed
– 2–3 sprigs fresh thyme or rosemary
– Optional finishing: herb butter or flaky sea salt
Servings and Cooking Time
Servings: 2–4 people depending on appetite (typical serving 8–16 oz cooked per person). Preparation time: 20 minutes (plus optional dry-salt rest). Cooking time: 20–35 minutes (searing + oven finish), depending on thickness and desired doneness.
Nutritional Value
Nutritional values are approximate for 1 serving = 8 oz (227 g) cooked tomahawk steak:
– Calories: ~620 kcal
– Protein: ~55 g
– Total fat: ~42 g
– Saturated fat: ~16 g
– Cholesterol: ~145 mg
– Sodium: varies with seasoning (approx. 180–400 mg)
This nutritional estimate is for one person (one 8 oz cooked serving).
Step-by-Step Cooking Process
– Remove steak from refrigerator 45–60 minutes before cooking; bring to near room temperature. – Pat dry thoroughly with paper towels to promote browning. – Generously season both sides and the exposed bone with kosher salt and freshly ground pepper; press into meat. – (Optional) Dry-salt overnight in refrigerator for deeper flavor; pat dry again before cooking. – Preheat oven to 375°F (190°C). Heat a large cast-iron skillet over high heat until smoking. – Add neutral oil and sear steak 2–3 minutes per side until a deep brown crust forms; sear the edges and the bone as well. – Add butter, smashed garlic and herbs to the pan; baste the steak with melted butter for 1 minute. – Transfer skillet to preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare (about 8–15 minutes depending on thickness). – Remove steak and tent loosely with foil; rest 10–15 minutes so juices redistribute and carryover cooking finishes. – Slice against the grain, serve with pan juices or herb butter, and finish with flaky sea salt if desired. 
Alternative Ingredients
If a tomahawk is unavailable, substitute with a bone-in ribeye or standing rib roast slices. For herb butter, swap thyme/rosemary for parsley and chive. Use ghee instead of butter for higher smoke point. For lower fat, choose a leaner rib steak, though flavor and juiciness will differ.
Serving and Pairings
Serve tomahawk steak with roasted or mashed potatoes, charred asparagus, creamed spinach, or a simple arugula salad. Classic pairings include chimichurri, red wine reduction, or compound herb butter. Wine suggestions: full-bodied reds like Malbec, Cabernet Sauvignon or Syrah.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, gently warm slices in a skillet with a splash of beef stock or butter over medium-low heat, or use a 250°F (120°C) oven until warmed through to preserve juiciness. You can freeze cooked slices wrapped tightly up to 2 months; thaw in refrigerator before reheating.
Cooking Mistakes
– Overcrowding the pan reduces sear—cook one steak at a time or use a very large skillet. – Skipping the rest causes juices to run out when sliced. – Not patting the steak dry prevents proper crust formation. – Using too low heat results in pale, steamed meat. – Cutting immediately after cooking cools and toughens slices. – Underseasoning hides the steak’s natural flavor. – Overcooking thick cuts loses that tender, medium-rare center.
Helpful Tips
– Use an instant-read thermometer for precise doneness. – Sear in a hot cast-iron pan for the best crust. – Let the bone guide presentation—leave it long for drama. – Baste with butter and herbs for aromatic flavor. – Rest covered loosely with foil to retain heat without steaming. – Slice against the grain for maximum tenderness. 
FAQs
How thick should a tomahawk steak be?
Tomahawk steaks are typically 2–2.5 inches thick; this thickness allows a deep sear and a gently cooked interior. Thinner cuts cook very quickly and can overcook, so aim for a thick, well-marbled piece for best results.
What internal temperature is best for medium-rare?
For medium-rare aim for an internal temperature of 125°F (52°C) when you remove the steak from heat; it will rise to about 130–135°F (54–57°C) while resting. Use an instant-read thermometer in the thickest part, away from bone.
Can I grill a tomahawk steak instead of pan-searing and oven-finishing?
Yes—use a two-zone fire (hot direct heat for searing, cooler indirect heat to finish). Sear 2–3 minutes per side over high heat, then move to indirect heat with the lid closed until desired temperature is reached.
Should I trim the fat cap before cooking?
Trim only excess thick flaps; leave a modest fat cap to render during cooking—that fat adds flavor and juiciness. Score the fat lightly so it renders evenly without curling.
How long should I rest a tomahawk steak?
Rest the steak 10–15 minutes loosely tented with foil. Resting lets juices redistribute and completes carryover cooking; thicker steaks may need the full 15 minutes.
Is dry-brining worth it for a tomahawk?
Yes—dry-brining (salting and refrigerating uncovered for several hours or overnight) improves flavor and helps dry the surface for a better crust. Pat dry before searing to remove any surface moisture.
Can I cook a tomahawk from frozen?
Cooking fully frozen is not ideal. If necessary, use low-and-slow methods until partially thawed then finish with a high-heat sear, but results are better when thawed and at room temperature before cooking.
Conclusion
A tomahawk steak is an impressive, richly flavored centerpiece that rewards simple seasoning and careful technique. With a hot sear, oven finish, and proper resting, you’ll achieve a deeply caramelized crust and tender, juicy interior—perfect for celebrations or an indulgent dinner.
Tomahawk Steak
Ingredients
- 1 tomahawk steak 32–40 oz / 900 g–1.1 kg, 2–2.5 inches thick
- 2 –3 tsp kosher salt
- 1 –2 tsp freshly ground black pepper
- 2 tbsp neutral oil canola or grapeseed
- 3 tbsp unsalted butter
- 3 –4 garlic cloves smashed
- 2 –3 sprigs fresh thyme or rosemary
- Optional: herb butter and flaky sea salt for finishing
Instructions
- Remove the steak from the refrigerator 45–60 minutes before cooking to come near room temperature; pat dry with paper towels.
- Generously season both sides and the exposed bone with kosher salt and freshly ground pepper; press seasoning into the meat.
- (Optional) For deeper flavor, dry-brine by salting and refrigerating uncovered for several hours or overnight; pat dry before cooking.
- Preheat the oven to 375°F (190°C). Heat a large cast-iron skillet over high heat until very hot.
- Add neutral oil to the skillet and sear the steak 2–3 minutes per side until a deep brown crust forms; sear the edges and bone as well.
- Add butter, smashed garlic and herb sprigs to the pan and baste the steak with the melted butter for about 1 minute.
- Transfer the skillet to the preheated oven and roast until the internal temperature reaches about 125°F (52°C) for medium-rare, roughly 8–15 minutes depending on thickness.
- Remove the steak from the oven and tent loosely with foil; let it rest for 10–15 minutes to allow juices to redistribute and for carryover cooking.
- Slice the steak against the grain, finish with herb butter or flaky sea salt if desired, and serve with pan juices.
Nutrition
