This recipe has all the tips and tricks on how to cook a tomahawk steak that is flavorful and juicy (and spoiler alert: it’s easier than you think!).
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Cooking steak can be really intimidating. I have typically passed this duty to my husband, but WOMEN CAN BE GRILL MASTERS, too. I put that in all capital letters not to scream at you but because I have to remind myself of this from time to time.
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It’s also extra intimidating when you spend a lot of money for a high quality cut of beef like a tomahawk steak. The large cut of meat seems to put some added pressure on making it come out the best way possible. Don’t be intimidated! This recipe will walk you step-by-step through the process so you can have the most flavorful and perfect tomahawk steak that everyone will love.
Whether you’re cooking a tomahawk steak for a special occasion like Valentine's Day or Father's Day or just to have a delicious steak for your college football Saturdays, I’m here to help you get the perfect steak on your table! I'll also share four different methods for cooking your staff, so you can use the equipment you have for the best results.
What is a Tomahawk Steak and Where Can I Buy It?
The tomahawk steak is a bone-in ribeye steak with a long, Frenched bone resembling a handle of an ax. This bone is left in for presentation purposes (it looks quite primal), adds an extra layer of flavor, and a little drama to your meal.
Tomahawk steaks are found in most butcher shops and several higher-end grocery stores like Whole Foods or Balducci’s. Tomahawk steaks cost about $26/pound in our area, and the average size of a tomahawk steak from our local grocery store is about 3 to 3.5 pounds.
Why not just get a bone-in ribeye steak? You absolutely could but the presentation of a tomahawk steak is so beautiful. It’s a great steak for a date night or for company. Place the steak on a cutting board for the whole family to pick from. Family style!
Why Is a Tomahawk Steak so Delicious?
- Marbling: One of the primary reasons a tomahawk steak is so delicious is its marbling. Marbling refers to the fine veins of intramuscular fat that run through the meat. This fat not only imparts incredible flavor but also keeps the meat tender and juicy during cooking.
- Bone-in Flavor: The bone-in nature of the tomahawk steak adds depth of flavor to the meat. As the steak cooks, the bone releases its own unique flavor, enhancing the overall taste of the steak. You miss the flavor from the long bone when you just cut off the ribeye.
- Thickness: This is one thick steak. The tomahawk steak is often cut thick, usually around 2 inches or more. This thickness allows for a beautifully seared exterior while maintaining a perfectly pink and tender interior.
Best Method to Cook a Tomahawk Steak
There is not one best way to cook a tomahawk steak. There is only the way that makes the most sense for you given the equipment you have. You can cook your tomahawk steak any of the following ways using the reverse sear method:
- Oven
- Grill
- Combination of both oven and grill
- Oven then a heavy pan like a cast iron skillet
Ingredients You’ll Need
- Tomahawk steak (they're typically around three pounds)
- Kosher salt
- Freshly ground black pepper
- Olive oil
Optional: garlic cloves or garlic powder, rosemary, or thyme for added flavor
Equipment You’ll Need
- Good quality meat thermometer
- Charcoal grill or gas grill or oven with grill rack - you choose!
We used our gas grill for the entirety of cooking this tomahawk steak.
Cooking a Tomahawk Steak with the Reverse Sear Method
Reverse searing is a technique that involves slow-cooking the steak at a lower temperature before finishing it with a high-heat sear. The reverse sear method ensures that your steak cooks evenly and achieves a nice crust on the outside while maintaining a juicy and tender inside. We've found it's the best way to cook a thick steak like this with a long bone.
The reverse sear method is a tiny bit like sous vide cooking in that both techniques initially cook at low temperature and then finish with high heat to get that perfect sear. This tomahawk steak recipe doesn’t include a water bath though. The idea with a reverse sear is that you’re cooking with indirect heat (or lower heat if you’re using only the oven) then with direct heat from either a hot grill or a hot cast iron skillet.
Step-by-Step Directions for the Perfect Tomahawk Steak:
Step 1: Prepare the Steak
- About 12-24 hours before you are going to cook the steak, pat the steak dry with a paper towel.
- Season the steak generously with kosher salt and freshly ground black pepper. For extra flavor, you can add minced garlic, garlic powder, fresh rosemary, or thyme at this stage. This is called a dry brine. If you don’t have this kind of time to spare, pull the steak out of the refrigerator no less than two hours before you plan to cook the steak.
- Place the tomahawk steak on a rack over a baking sheet and put back in the refrigerator overnight. Remove the steak from the refrigerator at least 1.5-2 hours before cooking to allow it to come to room temperature.
Step 2: Set up the Grill or Oven
- For a charcoal grill, prepare a two-zone fire by arranging hot coals on one side and leaving the other side cool.
- For a gas grill, turn the grill to 250˚F.
- If using an oven, preheat it to 225°F (107°C) and place a grill rack on a baking sheet.
Step 3: Slow Cook the Steak
- Place the seasoned tomahawk steak on the cool side of the grill or on the grill rack in the oven.
- Close the grill lid or oven door and cook the steak until the internal temperature reaches 115-120°F (46-49°C) for medium-rare, or your desired level of doneness. This slow-cooking process can take 45 minutes to 1.5 hours, depending on the thickness of the steak and the cooking temperature. Check the internal temperature using a good quality meat thermometer placed in the thickest part of the steak and not touching the bone.
Step 4: Prepare for the Sear
Once the steak reaches the desired internal temperature, remove it from the grill or oven and let it rest for 10-15 minutes. This rest allows the juices to redistribute within the meat.
Step 5: Sear the Steak
- Preheat your grill or a heavy skillet like a cast iron pan on high heat. You want it to be scorching hot.
- Brush the rested steak with a thin layer of olive oil to get a perfect sear.
- Sear the steak for 1-2 minutes per side, rotating it to achieve those perfect grill marks. You can also hold up the steak with tongs to sear the sides of the steak. Keep a close eye on the steak to avoid overcooking.
- Word to the wise: the marbled fat on the tomahawk can make your meat go up in flames quickly, so make sure you keep an eye on your steaks during this phase especially.
Step 6: Rest, Slice, and Enjoy!
- Remove the steak from the grill or skillet when it’s about 5˚F less than your preferred level of doneness (see below for details) and let it rest for another 5-10 minutes. This final rest is crucial for ensuring a juicy and evenly distributed steak.
- After resting, transfer the steak to a cutting board and carve the steak off the bone by slicing it against the grain or serving it family style on the bone. Time to enjoy!
Pick Your Level of Doneness
Understanding the different internal temperatures for various levels of doneness is crucial when cooking the perfect tomahawk steak. Below is a breakdown of internal temperatures for different levels of doneness so you can get your perfect internal temperature of the steak. Your perfect steak temperature is going to be different than my perfect steak temperature!
- Rare: Internal Temperature: 120-125°F (49-52°C)
- A rare steak has a cool, red center. It's incredibly tender and juicy with a strong beefy flavor. The center should feel quite soft to the touch.
- Medium Rare: Internal Temperature: 130-135°F (54-57°C)
- Medium rare is a popular choice for steak lovers. The center is warm and red, with a slightly firmer texture than rare. It offers a perfect balance between tenderness and flavor.
- Medium: Internal Temperature: 140-145°F (60-63°C)
- At medium doneness, the steak's center is pink and still slightly juicy. It's firmer than medium rare but maintains a good amount of moisture. This level of doneness is ideal for those who prefer a hint of pink.
- Medium Well: Internal Temperature: 150-155°F (66-68°C)
- A medium-well steak has a faint pink center and is noticeably firmer and less juicy than medium. It's a good choice for those who like some pink but prefer a more well-cooked steak.
- Well Done: Internal Temperature: 160°F (71°C) and above
- A well-done steak has no pink and is fully cooked throughout. It's firm, drier, and has a more pronounced gray color. It's the least juicy option and often preferred by those who like their steak thoroughly cooked.
When cooking your tomahawk steak using the reverse sear method, remember that the steak's internal temperature will continue to rise by a few degrees during the resting period after you remove it from the grill or oven. It's essential to aim for temperatures slightly below your desired level of doneness for this reason.
Be sure to use a meat thermometer to monitor the steak's internal temperature accurately and ensure you hit your preferred level of doneness. Whether you prefer a red, rare center or a well-done steak, mastering the art of cooking the perfect tomahawk steak means achieving the precise internal temperature of the meat that suits you. I prefer a medium to a medium-rare steak. My husband is definitely a medium-rare kind of guy.
Other Tips and Tricks for How to Cook a Tomahawk Steak:
- Choosing the Right Steak: Look for a well-marbled tomahawk steak with a deep red color and even fat distribution.
- Seasoning: Don't skimp on the seasoning. A generous amount of kosher salt and black pepper enhances the steak's flavor. Feel free to also add your own favorite seasoning, too.
- Invest in a good meat thermometer: A good meat thermometer will ensure precise cooking. Remember that the steak's internal temperature will rise a few degrees during the rest, so aim slightly below your desired doneness.
- Resting Time: Always allow the steak to rest both before and after the sear. This step is essential for a juicy outcome.
- Searing Temperature: Ensure your grill or skillet is extremely hot before searing to achieve that coveted crust.
- Flavor Variations: Experiment with different wood chips for charcoal grilling or try a compound butter or sauce for added flavor.
Storing, Reheating, and Using Leftovers
Leftover steak is delicious and one of the greatest joys in life. Store any remaining steak in an airtight container in the refrigerator. The leftover steak will be great in the refrigerator for up to 3 days.
To reheat, place in a pan on the stove and saute over medium-heat until warm throughout. You can also stick the steak in the microwave in 15-20 second increments. Don’t forget your steak will cook more during the reheat, so if you had a medium-steak initially, you’re going to have well-done leftovers.
You can also make your steak leftovers into a whole different meal. Consider the following meals:
- Steak fried rice
- Steak and eggs with some homemade hash browns
- Steak pot pie (just sub the chicken for steak!)
Check out more ways to use leftover steak!
Side Dishes with your Tomahawk Steak
My personal favorite is this pomme puree, which just can't be beat. An onion gravy would be delicious with both the steak and fancy mashed potatoes. Brussels sprouts on the stalk would also continue the theme of a beautiful presentation for your guests. Braised kale with white beans and garlic is insanely delicious as are these simple garlic and lemon green beans.
To go a bit lighter, pair the tomahawk steak with a simple peach burrata salad.
As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!
Happy grilling!
xox,
kathryn
How to Cook a Tomahawk Steak
Ingredients
- 4 pound Tomahawk steak with bone-in
- 1 tablespoon kosher salt
- 1 teaspoon fresh black pepper
- garlic clovers, garlic powder, rosemary (optional depending on what flavors you'd like to add in)
Instructions
Prepare the Steak
- About 24 hours before you are going to cook the steak, pat the steak dry with a paper towel.
- Season the steak generously with kosher salt and freshly ground black pepper. For extra flavor, you can add minced garlic, fresh rosemary, or thyme at this stage.This is called a dry brine. If you don’t have this kind of time to spare, pull the steak out of the refrigerator no less than two hours before you plan to cook the steak.
- Place the tomahawk steak on a rack over a baking sheet and put back in the refrigerator overnight. Remove the steak from the refrigerator at least 1.5-2 hours before cooking to allow it to come to room temperature.
Set up the Grill or Oven
- For a charcoal grill, prepare a two-zone fire by arranging hot coals on one side and leaving the other side cool.
- For a gas grill, turn the grill to 250˚F.
- If using an oven, preheat it to 225°F (107°C) and place a grill rack on a baking sheet.
Slow Cook the Steak
- Place the seasoned tomahawk steak on the cool side of the grill or on the grill rack in the oven.
- Close the grill lid or oven door and cook the steak until the internal temperature reaches 115-120°F (46-49°C) for medium-rare, or your desired level of doneness. This slow-cooking process can take 45 minutes to 1.5 hours, depending on the thickness of the steak and the cooking temperature. Check this using a good quality meat thermometer placed in the thickest part of the steak.
Prepare for the Sear
- Once the steak reaches the desired internal temperature, remove it from the grill or oven and let it rest for 10-15 minutes. This rest allows the juices to redistribute within the meat.
Sear the Steak
- Preheat your grill or a heavy skillet like a cast iron on high heat. You want it to be scorching hot.
- Brush the rested steak with a thin layer of olive oil to get a perfect sear.
- Sear the steak for 1-2 minutes per side, rotating it to achieve those perfect grill marks. You can also hold up the steak with tongs to sear the sides of the steak. Keep a close eye on it to avoid overcooking.
- Word to the wise: the marbled fat on the tomahawk can make your meat go up in flames quickly, so make sure you keep an eye on your steaks during this phase especially.
Rest, Slice, and Enjoy!
- Remove the steak from the grill or skillet when it’s about 5˚ less than your preferred level of doneness (see below for details) and let it rest for another 5-10 minutes. This final rest is crucial for ensuring a juicy and evenly distributed steak.
- After resting, transfer the steak to a cutting board and carve the steak off the bone by slicing it against the grain. Time to enjoy!
Helen says
Great information. My tomahawk steak turned out wonderfully. And compound butter with garlic...yummy! Thank yoiu.
Kathryn says
So glad to hear this, Helen! Glad it turned out delicious!