Learn how to cook a tomahawk steak with confidence. This guide walks you through picking a great cut, seasoning, and grilling or reverse searing to achieve a juicy interior and a deeply seared crust—perfect for special meals or an impressive weekend dinner.
This tomahawk steak method is straightforward and forgiving. If the size of a tomahawk feels intimidating, follow these steps and you’ll have a restaurant-quality steak at home. The technique works whether you prefer a traditional sear-and-finish on the grill or the reverse sear method for precise, even doneness.
All you need is a well-marbled tomahawk, kosher salt, pepper, a little oil, and a grill or hot cast-iron pan. A meat thermometer helps ensure perfect results every time.
What is a Tomahawk Steak?
A tomahawk steak is a thick, bone-in ribeye that includes a long rib bone, usually cleaned to show off the “tomahawk” shape. The extra bone helps insulate the meat during cooking, which can improve juiciness and flavor. Tomahawks are thicker and larger than standard ribeyes, making them a striking centerpiece for celebrations or shared meals.
Why this recipe works
Thick cut: The thickness of a tomahawk lets you develop a deep crust while keeping a tender interior.
Great for occasions: Its dramatic presentation makes it ideal for holidays and celebrations.
Natural flavor: Simple seasoning and careful heat management highlight the steak’s rich beef flavor.
Ingredients
- Tomahawk steak: Choose one with good marbling for tenderness and flavor. A 2–3 pound steak is a common size for 2–4 servings.
- Kosher salt: Diamond Crystal or a similar kosher salt is ideal for seasoning. Adjust amount if using a denser brand.
- Ground black pepper: Freshly ground black pepper complements the beef without overpowering it.
- High smoke point oil: Use a little vegetable or canola oil to help develop a crust and prevent sticking.
Where to buy
Tomahawk steaks are available from many specialty butchers and higher-end grocery stores. Online retailers and reputable meat purveyors may also offer them. If you can, ask your butcher for a well-marbled ribeye with the bone left long and frenched for a classic presentation.
The Best Tomahawk Steak Method
- Salt the steak generously all over and either refrigerate uncovered on a rack for 24–48 hours to dry age slightly, or let it rest at room temperature for about an hour before cooking.
- Preheat your grill to high and create two zones: a hot direct-heat area and a cooler indirect area.
- Lightly oil the steak. Sear over the hot side for 4–5 minutes per side until a deep crust forms.
- Move the steak to the cooler side, close the lid, and cook until the internal temperature reaches your target: 125°F for medium-rare, 135°F–140°F for medium, or 145°F+ for medium-well.
- Rest the steak for 10–15 minutes, then slice against the grain and serve.
Reverse Sear Tomahawk Steak
The reverse sear is ideal for very thick steaks. Cook the steak slowly at low heat first to bring the internal temperature up evenly, then finish with a hot sear to build a flavorful crust. This method reduces the risk of an overcooked exterior and gives consistent doneness edge-to-edge.
- Preheat a pellet grill or oven to about 225°F and let the steak sit at room temperature for an hour.
- Smoke or roast the steak until it is roughly 10°F below your final target (for medium-rare, about 115°F). This can take 45–60 minutes depending on thickness.
- Heat a cast-iron pan or your grill to very high heat. Add oil and sear 2–3 minutes per side until a golden-brown crust forms. Sear the exposed bone and edges as needed.
- Rest 10–15 minutes, season with black pepper, slice, and enjoy.
Make a Compound Butter
Compound butter—softened butter mixed with garlic, herbs, or citrus zest—is a classic finishing touch. After the steak rests, place a pat on top so it melts into the meat and adds an extra layer of flavor.
Tips and Tricks
- Oil the grates: Wipe hot grill grates lightly with an oiled paper towel to reduce sticking.
- Use a thermometer: A reliable meat thermometer is the best way to reach your preferred doneness.
- Monitor internal temp: Thick cuts take longer to cook—check the temperature periodically.
- Sear properly: Direct, high heat builds a rich crust. Aim for 4–5 minutes per side for the initial sear.
- Rest the steak: Letting the meat rest 10–15 minutes after cooking keeps it juicy and easier to carve.
What to Serve
Classic accompaniments include mashed potatoes, roasted vegetables, a simple green salad, or luxury pairings like lobster or grilled asparagus. A slice of compound butter or a simple herb garnish complements the steak well.
Commonly Asked Questions
Yes. A tomahawk is a show-stopping cut that can feed multiple people and is ideal for celebrations and special dinners.
Flip it once during the initial sear—4–5 minutes per side—then move it to indirect heat and let it finish without additional flipping so it cooks evenly.
Grilling with a two-zone setup or using the reverse sear method are both excellent choices for tomahawk steaks.
Cooking a tomahawk steak is surprisingly approachable when you follow clear steps: season, manage the heat, use a thermometer, and rest the meat. Whether you choose a direct grill method or reverse sear, the result will be a juicy, flavorful steak that’s sure to impress. Happy grilling!
📖 Recipe
How to Cook a Tomahawk Steak
15 mins
45 mins
1 day (optional)
1 day 1 hr
Ingredients
- 1 tomahawk steak, about 2–3 pounds
- Diamond Crystal or other kosher salt
- Fine ground black pepper
- High smoke point oil (vegetable or canola)
Instructions
- Dry aging (optional): Generously season the steak with kosher salt and place it on a wire rack over a baking sheet. Refrigerate uncovered for 24–48 hours. If you skip dry aging, season and let the steak sit at room temperature for about 1 hour before cooking.
- Prep the grill: Heat the grill to high (about 450°F–500°F) and set up a two-zone fire so you have a hot side for searing and a cooler side for finishing.
- Sear: Brush the steak lightly with oil and sear over direct heat for 4–5 minutes per side until a deep, golden crust forms.
- Finish over indirect heat: Move the steak to the cooler side, close the lid, and cook until the internal temperature reaches your target: 125°F–130°F for medium-rare, 135°F–140°F for medium. This step can take 20–30 minutes depending on thickness.
- Use a meat thermometer to confirm doneness for best results.
- Rest: Remove the steak and rest for 10–15 minutes on a cutting board so juices redistribute.
- Finish and serve: Season with freshly ground pepper, slice against the grain, and serve with a pat of compound butter if desired.