Tomahawk Steak
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Learn how to cook a tomahawk steak perfectly with my tried-and-tested recipe. It’s easy to make, ultra juicy and tender, and topped with a simple garlic butter.
My tomahawk steak recipe is foolproof and impressive
I don’t care what the weather is- if I have an excuse to fire up the grill, I’ll take it. And when I’m cooking for friends or celebrating something special, a tomahawk steak is always at the top of my list.
Despite its impressive size, a tomahawk steak is actually one of the easiest cuts to cook well. The marbling does most of (okay, all of) the heavy lifting, so all I use is a generous seasoning of salt and pepper and a hot grill. Here’s why I love making it:
- Incredibly juicy and flavorful. The generous marbling keeps every bite tender, juicy, and packed with rich, beefy flavor.
- Minimal prep. Aside from seasoning the steak and letting it come to room temperature, the grill does most of the work.
- Made for sharing. Confession: my partner and I could easily polish off one of these ourselves, but with a few great sides, it’s the perfect steak to slice up and serve family-style.
Let’s make this together!
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Tomahawks. You can use one extra-large tomahawk or two smaller ones. If you’re starting from frozen steaks, thaw them overnight in the fridge before cooking. I also recommend letting them sit at room temperature before they hit the grill so they cook more evenly.
- Salt and black pepper. Keep it simple with nothing more than kosher salt and black pepper.
- Flaky sea salt, garlic butter, and parsley. To garnish the steak when it’s done cooking. You can easily swap these for chimichurri sauce (see my chimichurri steak) or compound butter instead.
How to cook tomahawk steak
Step 1- Prep. Preheat the charcoal grill to 200C/400F and clean the grill grates. Bring the steak to room temp.
Step 2- Season. Rub each side of the steak with a paper towel, then season with salt and pepper.
Step 3- Grill. Grill the steaks on the hot grill for 5 minutes per side, covered, until a crust develops. Reduce the heat to 180C/350F for 7-8 minutes or until the steak reaches a medium temperature of 135F.
Step 4- Rest and serve. Cover the steak in foil and let it rest for 10 minutes. Whisk together the butter, garlic, and parsley. Top the steak and slice against the grain.
Steak cooking temperatures
I always cook a tomahawk steak to medium-rare or medium. The marbling has time to render, the meat stays juicy, and you get the best flavor and texture.
Use a meat thermometer to check the internal temperature:
- Rare. 120F
- Medium-rare. 130F
- Medium. 135F
- Medium-well. 140F
- Well-done. 150F
My biggest tip? Pull the steak off the grill when it’s 5°F below your target temperature. It will continue to cook as it rests, giving you perfectly cooked steak every time.
No grill? No problem!
If the grill is not an option, fear not. I’ve had success making tomahawks in the oven using the reverse sear method (similar to my reverse sear ribeye).
Start by preheating the oven to 275F and seasoning the steaks. Place them in a cast-iron skillet and bake for 30-35 minutes until they reach an internal temperature of 130F. Remove the pan from the oven and let the steaks rest for 5 minutes, then place them over medium-high heat, add butter, and sear until a nice crust develops.
Arman’s recipe tips
- Let the steak come to room temperature. I take it out of the fridge about 30 minutes before grilling so it cooks more evenly from the edge to the center.
- Rest before slicing. This is the biggest mistake I see people make. Let the steak rest for 10 minutes so the juices redistribute.
- Use a meat thermometer. I know it feels tempting to eyeball it, but for a steak this expensive, a meat thermometer takes all the guesswork out.
- Season generously. Tomahawk steaks are thick, so don’t be shy with the salt and pepper. The meat can handle it, and it’s all you need to let the beef shine.
Easy side dishes to enjoy with this
Tomahawk Steak Recipe
Video
Ingredients
- 2 pounds tomahawk steak
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter unsalted
- 1 clove garlic minced
- 1 teaspoon parsley chopped
Instructions
- Preheat the grill to 200C/400F.
- Bring the steak to room temperature.
- Rub each side of the steak with a paper towel, then season with salt and pepper.
- Grill the steak for 5 minutes on each side, covered, until an evident crust develops. Reduce the heat to 180C/350F for 7-8 minutes, or until the steak reaches a medium temperature of 135F.
- Let the steak rest for 10 minutes, covered in foil.
- While the steak is resting, whisk together the butter, garlic, and parsley. Top the steak and slice against the grain.
Notes
Nutrition
Frequently asked questions
I usually get mine from a local butcher, but many grocery stores carry them too or happily order one for you if you call ahead (I know Whole Foods and Kroger do this). Just ask for a bone-in ribeye that has been Frenched.
It depends on the size, but I find one large tomahawk comfortably serves 2 to 4 people. I like to slice it up, top it with garlic butter, and serve it family style with plenty of sides.
More juicy steak recipes
Originally published March 2023
I never heard of this steak before. I must find it.
I’m so glad you enjoyed the recipe, Mario- those photos you shared on Instagram looked SO good.
Thanks Arman, Your low carb recipe for Almond flour peanut butter cookies is fantastic ! Thank you, & I look forward to your recipes especially those that are frugal these days of high inflation & scarce products
. thanks again.