Why You’ll Love This Recipe
I love this recipe because the method is straightforward even though the finished steak looks restaurant-worthy. The slow initial cooking helps me bring the thick steak evenly toward my preferred doneness without overcooking the outside.
I also keep the seasoning simple. A quality tomahawk already has plenty of rich beef flavor, so salt and black pepper do most of the work. I finish it with butter, garlic, and fresh herbs for an extra layer of flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Tomahawk ribeye steak
- Kosher salt
- Freshly ground black pepper
- High-heat cooking oil
- Unsalted butter
- Garlic cloves, lightly crushed
- Fresh rosemary
- Fresh thyme
I prefer a thick tomahawk steak with good marbling because the intramuscular fat contributes flavor and tenderness as it cooks. I season it generously with salt and pepper rather than covering up the natural beef flavor with too many seasonings.
For the final sear, I use an oil suitable for high-heat cooking. Butter, garlic, rosemary, and thyme go in near the end so I can add their flavor without burning them during the initial sear.
Directions
- I take the tomahawk steak from the refrigerator and pat the surface thoroughly dry with paper towels. I season all sides generously with kosher salt and black pepper.
- I preheat the oven to 250°F (120°C). I place the steak on a wire rack set over a rimmed baking sheet so hot air can circulate around it.
- I cook the steak slowly until an instant-read thermometer shows it is several degrees below my desired final temperature. Because tomahawk steaks vary considerably in thickness, I rely on temperature rather than cooking time alone.
- I remove the steak from the oven and heat a heavy skillet or grill until very hot.
- I lightly coat the steak with high-heat cooking oil and sear it briefly on both sides until I have a deeply browned crust. I also carefully sear the edges where practical.
- Near the end of searing, I add butter, crushed garlic, rosemary, and thyme to the skillet. I spoon the foaming herb butter over the steak for additional flavor.
- I check the internal temperature again. For medium-rare, I aim for a final temperature of approximately 130–135°F (54–57°C).
- I transfer the steak to a cutting board and allow it to rest briefly before slicing.
- I cut the meat away from the long bone first, then slice the steak across the grain into thick pieces. I finish with a little additional salt if needed and serve immediately.
Servings and Timing
A large tomahawk steak usually gives me about 2–3 generous servings, although the exact amount depends on the steak’s weight and how much of that weight comes from the bone.
I allow roughly 10 minutes for preparation. A thick tomahawk can take around 45–75 minutes during the low-temperature oven stage, followed by several minutes for searing and resting. Since thickness varies considerably, I always use an instant-read meat thermometer instead of treating cooking time as an exact measurement.
Variations
Grilled Tomahawk Steak
Instead of using the oven and skillet, I can prepare the entire steak on a grill. I cook it over indirect heat first and finish it over high direct heat to develop the crust.
Garlic Butter Tomahawk
When I want stronger garlic flavor, I prepare extra garlic-and-herb butter and add a small amount to the sliced steak just before serving.
Herb-Crusted Tomahawk
I can add finely chopped rosemary and thyme to the seasoning. I use a light coating because I still want the beef to remain the main flavor.
Pepper-Crusted Tomahawk
For a bolder crust, I use a generous coating of coarsely cracked black pepper along with the salt.
Smoked Tomahawk Steak
If I have access to a smoker, I can slowly smoke the steak instead of using the oven. I finish it over very high heat to create the browned exterior.
Storage/Reheating
I refrigerate leftover steak in an airtight container within two hours of cooking and keep it refrigerated for up to 3–4 days.
When reheating, I prefer gentle heat because very high temperatures can quickly overcook an already cooked steak. I place the slices in a covered oven-safe dish and warm them at a low temperature until heated through.
For smaller portions, I can also briefly warm the steak in a skillet over medium-low heat. I avoid cooking it for longer than necessary so the slices remain as tender and juicy as possible.
FAQs
What is a tomahawk steak?
A tomahawk steak is a thick, bone-in ribeye with a long section of rib bone left attached. I get the rich marbling and tenderness associated with ribeye, while the long bone gives the steak its distinctive presentation.
What is the best way to cook a Tomahawk Steak?
I prefer reverse searing because a tomahawk is so thick. Cooking it slowly first gives me greater control over the internal temperature, while the final high-heat sear creates a flavorful browned crust.
How do I know when my Tomahawk Steak is done?
I use an instant-read meat thermometer inserted into the thickest part of the meat without touching the bone. For medium-rare, I generally aim for a final internal temperature of about 130–135°F (54–57°C).
Do I need to let a Tomahawk Steak rest?
Yes. I give the steak a brief rest after cooking before slicing it. This also gives me time to prepare the serving board and any side dishes before cutting into the steak.
What should I serve with Tomahawk Steak?
I like pairing the rich steak with simple steakhouse-style sides. Roasted potatoes, mashed potatoes, grilled vegetables, asparagus, mushrooms, or a crisp green salad all work well without competing with the steak.
Conclusion
Perfect Tomahawk Steak looks dramatic, but I find the reverse-sear method makes cooking such a thick cut surprisingly manageable. I slowly bring the steak toward my preferred internal temperature, give it a fast high-heat sear, and finish it with aromatic garlic-herb butter. The result is a beautifully browned steak with a juicy center that I can serve as the centerpiece of a special dinner.
PrintPerfect Tomahawk Steak
A show-stopping tomahawk ribeye cooked gently with the reverse-sear method, then finished over high heat for a deeply browned crust and juicy center. Garlic, butter, rosemary, and thyme add classic steakhouse flavor.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Reverse Sear
- Cuisine: American
- Diet: Low Calorie
Ingredients
- Tomahawk ribeye steak
- Kosher salt
- Freshly ground black pepper
- High-heat cooking oil
- Unsalted butter
- Garlic cloves, lightly crushed
- Fresh rosemary
- Fresh thyme
Instructions
- Remove the tomahawk steak from the refrigerator and pat it thoroughly dry with paper towels. Season all sides generously with kosher salt and black pepper.
- Preheat the oven to 250°F (120°C). Place the steak on a wire rack set over a rimmed baking sheet.
- Cook the steak slowly until an instant-read thermometer shows it is several degrees below the desired final temperature. Use temperature rather than time to judge doneness because steak thickness varies.
- Remove the steak from the oven and heat a heavy skillet or grill until very hot.
- Lightly coat the steak with high-heat cooking oil and briefly sear both sides until deeply browned. Carefully sear the edges where practical.
- Near the end of searing, add the butter, crushed garlic, rosemary, and thyme to the skillet. Spoon the foaming herb butter over the steak.
- Check the internal temperature. For medium-rare, aim for a final temperature of approximately 130–135°F (54–57°C).
- Transfer the steak to a cutting board and allow it to rest briefly before slicing.
- Cut the meat away from the long bone, then slice the steak across the grain into thick pieces. Add a little additional salt if needed and serve immediately.
Notes
- Cooking time varies considerably according to the thickness and weight of the tomahawk steak, so use an instant-read thermometer to monitor doneness.
- For a grilled version, cook the steak over indirect heat first and finish it over high direct heat.
- For extra garlic flavor, prepare additional garlic-herb butter and add a small amount to the sliced steak before serving.
- Finely chopped rosemary and thyme can be added to the seasoning for an herb-crusted variation.
- Use coarsely cracked black pepper generously for a pepper-crusted version.
- A smoker can replace the oven for the slow-cooking stage before the steak is finished over high heat.
- Refrigerate leftovers in an airtight container within two hours of cooking and use within 3–4 days.
- Reheat leftover steak gently at a low oven temperature or briefly in a skillet over medium-low heat to avoid unnecessary overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 0 g
- Sodium: 850 mg
- Fat: 58 g
- Saturated Fat: 23 g
- Unsaturated Fat: 31 g
- Trans Fat: 2 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 62 g
- Cholesterol: 210 mg
