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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.
Craving more juicy steak recipes? Try my sirloin steak, ribeye steak, round steak, or Denver steak next.
I don’t care what the temperature outside is. I’ll always find an excuse to grill. When I need a steak recipe that’s a mile above the rest, I break out the tomahawks.
Made with a shortlist of ingredients, it’s the magic of the grill that gives this steak its flavor. Every bite is juicy, buttery soft, and full of flavor. The best part? It’s SO easy to make.
What is a tomahawk steak?
Tomahawks are a large bone-in ribeye steak. They’re ‘frenched,’ meaning a large section of rib bone has the meat removed (similar to a rack of lamb chops), giving it a handle look akin to tomahawks. It’s a bit pricier than average, but it’s prized for its thickness and well-marbled meat.
Table of Contents
Why I love this recipe
- Generous portions. A typical tomahawk is 2 inches thick, making for a VERY hearty cut of meat.
- Perfect for special occasions. These steaks will cost you a pretty penny, but they more than make up for it with their impressive look and rich flavor.
- Juicy, marbled, and delicious. The bone and marbled fat add so much flavor compared to other cuts, meaning you don’t need many seasonings or a marinade to give it flavor.
- Minimal prep time. Similar to my sirloin tip roast, there’s barely any prep time needed so you can get straight to grilling!
Ingredients needed
- Tomahawks. You can make this recipe with one extra large steak or two large steaks. Frozen steak works too, but let them thaw overnight in the fridge.
- 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 times
I recommend cooking bone-in ribeyes to medium rare or medium. This way, you can enjoy its full range of flavors.
Use these temperatures and a meat thermometer to reach your desired doneness:
- Rare. 120F
- Medium-rare. 130F
- Medium. 135F
- Medium-well. 140F
- Well-done. 150F
The steaks will continue to rise to temperature as they rest, so pull them from the grill when they’re 5 degrees away from your desired doneness.
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 steaks come to room temperature. A good rule of thumb is to take them out of the fridge 30 minutes before cooking so they cook more evenly.
- Use a meat thermometer. While I wish we could just eyeball it, having a meat thermometer really makes all the difference.
- Rest the steaks before slicing! This is the #1 mistake I see being made most often. Resting the steaks is what helps lock in the natural juices, so don’t skip this step!
- Use a seasoning blend. Enhance the smoky flavors by seasoning the meat with garlic powder, cumin, smoked paprika, and rosemary. Let this marinate for 30 minutes, then grill.
Storage instructions
To store: Leftovers can be stored in the refrigerator for up to three days in an airtight container (or tightly wrapped in aluminum foil).
To freeze: Freeze the steaks in a freezer-safe container for up to six months.
Reheating: Reheat steaks in an oven at 275F until the internal temperature of the steak is 130F degrees.
Frequently asked questions
I’m able to find tomahawks at my local butcher shops, though any grocery store will set some aside for you if you call ahead.
One large tomahawk steak will feed between 2 and 4 people. Slice it up, top it with garlic butter, and let your friends and family dig in!
Easy side dishes to enjoy with this
Tomahawk Steak Recipe
Video
Ingredients
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
Originally published March 2023, updated and republished August 2024
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.