How to Cook a Tomahawk Steak: A Step-by-Step Guide

A tomahawk steak looks amazing, but cooking it at home can feel scary. Many people worry they’ll burn it, waste money, or not get that tasty crust they see in restaurants. The truth is, you don’t need to be a chef to make one. With the right steps, you can turn this big, bold cut of meat into the star of your table, all it takes is good seasoning, a hot sear, and a little patience. This tomahawk steak recipe will guide you through the process.

When done right, the tomahawk isn’t just food, it’s an experience. The long bone, golden crust, and juicy slices make it perfect for family dinners, special occasions, or simply treating yourself. This guide will walk you through the step-by-step process of cooking a tomahawk steak so that you can serve it with confidence.

What Makes a Tomahawk Steak Unique

A tomahawk steak is essentially a ribeye with a long bone left on, giving it the dramatic look of a “battle-axe.” Typically cut 1.5 to 2 inches thick, it’s perfect for high-heat searing while keeping the inside juicy and tender. The bone adds extra flavour during cooking, and the rich marbling makes sure that every bite is soft and buttery.

But it’s not just about taste; the tomahawk also makes a bold impression on the plate. Few steaks look as striking. When buying one, choose a cut with bright red colour, fine marbling, and even fat distribution. Avoid steaks that appear dull or have uneven fat.

How to Prepare Your Steak for Perfect Cooking

Preparation makes all the difference in cooking a tomahawk steak. Taking a few extra steps before it hits the heat makes sure it has the perfect balance of crust, tenderness, and flavour.

• Bring it to room temperature: Remove your steak from the fridge and let it sit for 30–60 minutes before cooking. Placing a cold steak directly on the grill or skillet can cause the outside to overcook while the inside remains underdone. Allowing it to warm slightly helps the meat cook evenly from edge to centre.
  

• Season generously: A thick, richly marbled steak can handle bold seasoning. A generous sprinkle of salt and pepper creates a flavorful crust as it sears, while additions like garlic, rosemary, or your favourite dry rub layer in extra flavour. Don’t be shy; a larger steak requires more seasoning than thinner cuts.
  

• Gather your tools: Essential tools include a heavy cast-iron skillet or grill for high-heat searing, sturdy tongs to flip the steak safely without piercing it, a meat thermometer to give precise doneness, and aluminium foil for resting to lock in juices before slicing.
  

How to Cook a Tomahawk Steak Using Different Cooking Methods

There’s more than one way to cook a tomahawk steak, and each method brings out unique flavours and textures. Below are the three most popular techniques to help you get the results you want, whether you love a smoky char, a steakhouse-style crust, or restaurant-level precision.

1. Pan-Seared and Oven-Finished Method

This classic approach guarantees a flavorful crust and tender inside, and it’s perfect if you’ve ever wondered how to cook a tomahawk steak in the oven.

• Sear the steak: Heat a cast-iron skillet over high heat until it’s almost smoking. Add a touch of oil with a high smoke point (like canola or avocado oil). Place the steak in the pan and sear each side for 3–4 minutes until a golden-brown crust forms. This locks in flavour and gives that irresistible texture.
  

• Finish in the oven: After searing, transfer the skillet to a preheated oven at 375°F. Roast for 15–25 minutes, depending on thickness and desired doneness. The oven gently cooks the inside without burning the outside, giving you complete control over the cooking process.
  

Why this works: This method yields a crisp crust and a perfectly cooked interior without the risk of drying it out.

2. Grilling Method

Grilling a tomahawk steak adds smoky flavour and is perfect for summer evenings.

• Preheat your grill: Set up two heat zones, high heat on one side and indirect heat on the other. This setup allows you to sear first, then finish cooking slowly without burning.
  

• Sear and move: Place the steak over high heat for 2–3 minutes per side to develop grill marks and a charred exterior. Then, move it to the cooler, indirect heat zone. Close the lid and let it cook until the internal temperature reaches your target.
  

Why this works: Grilling adds that distinct smoky flavour and a beautiful charred crust, while indirect heat makes the inside juicy.

3. Reverse Sear Method (Optional Advanced Technique)

The reverse sear is a favourite among steak enthusiasts because it gives ultimate control over doneness.

• Slow-cook first: Place the steak in an oven at a low temperature (around 250°F) or on the cooler side of a grill. Cook until it’s just below your desired internal temperature.
  

• Sear to finish: Transfer the steak to a blazing hot pan or the direct heat side of the grill. Sear for 1–2 minutes per side until a crust forms.
  

Why this works: Cooking gently first keeps the steak evenly cooked edge-to-edge. The final sear creates a perfect crust without overcooking the inside.

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Tomahawk Steak Doneness Guide 

Knowing the correct internal temperature and approximate cooking time gives perfect results every time. For a tomahawk steak (usually 4–5 cm thick), use the following guide:

Because tomahawk steaks are thick, it’s essential to use a meat thermometer for precision. Let the steak rest for 5–10 minutes after cooking to lock in all the juices.

Resting the Steak

After cooking, resist the urge to slice your tomahawk steak right away. Let it rest for 5–10 minutes under a loose foil tent. This step allows the juices to redistribute throughout the meat, keeping every bite juicy and flavorful. Skipping resting is one of the most common mistakes; without it, all the precious juices can run out, leaving your steak less tender and less delicious.

While the steak rests, you can use the pan drippings to make a quick sauce, adding even more flavour to your plate.

Serving Suggestions

For a show-stopping presentation, slice your tomahawk steak along the bone; it makes serving easy and highlights the dramatic cut. Pair it with roasted vegetables, creamy garlic mashed potatoes, or a rich red wine reduction sauce to balance the steak’s bold flavours. Presentation is part of the experience, after all, a tomahawk steak isn’t just a meal, it’s a centrepiece that wows both the eyes and the palate.

Finish with a sprinkle of fresh herbs or a pat of compound butter on top for a restaurant-quality touch.

Tips for a Perfect Tomahawk Steak

Cooking a tomahawk steak can be simple when you know a few key tricks. These tips will help you elevate your steak from great to extraordinary:

• Butter-baste for richness: Spoon melted butter over the steak while searing to infuse flavour and create a golden crust.
  

• Enhance aroma with herbs: Fresh rosemary, thyme, or garlic release fragrant oils during cooking, adding subtle herbal undertones.
  

• Cook with patience: Thick steaks need slow, careful cooking; avoid overcrowding the pan to maintain a perfect sear.
  

• Slice carefully: Use a sharp knife and cut against the grain to keep each bite tender and presentable.
  

Follow these tips, and you’ll not only cook a steak that’s juicy and flavorful but also impress with every serving.

Conclusion

Cooking a tomahawk steak doesn’t have to be intimidating. With proper preparation, seasoning, and cooking methods, whether searing, grilling, or finishing in the oven, you can achieve a juicy, tender interior with a golden, flavorful crust. Paying attention to doneness, resting the steak, and serving it with complementary sides can give a restaurant-quality experience at home. Follow this tomahawk steak recipe and tips on how to cook a tomahawk steak to enjoy a meal that’s both delicious and impressive every time.

FAQs

1.  What is the best method to cook a tomahawk steak?

The best method depends on your preference, but the pan-seared and oven-finished method is the most foolproof for home cooks. It gives a crispy, golden crust while keeping the inside juicy and tender. Grilling adds a smoky flavour, and the reverse sear method gives precise control for a perfect crust and even doneness.

2. What is the best oil to sear a steak?

Use oils with a high smoke point, such as avocado oil, canola oil, or grapeseed oil. These oils tolerate high heat without burning, helping you get a perfect sear while maintaining the steak’s flavour.

3. Why is tomahawk steak so expensive?

Tomahawk steak is expensive because it’s a thick, premium cut of ribeye with the long bone attached. The size, marbling, and presentation make it a specialty steak that requires careful butchering and is often considered a luxury cut.

4. Why put foil on a tomahawk steak?

Covering the steak loosely with foil while resting allows the juices to redistribute throughout the meat. This keeps every bite tender and juicy while preventing the crust from getting soggy.