Tomahawk Steak Recipe in 7 Steps

Tomahawk Steak Recipe in 7 Steps – Cook the Perfect Thick-Cut Ribeye

The Tomahawk Steak is a showstopper—a massive bone-in ribeye with intense marbling, bold flavor, and a dramatic presentation. This cut isn’t just about size, it’s about taste and technique. Whether you’re searing on a skillet or firing up the grill, follow these 7 simple steps to cook a Tomahawk Steak that rivals any steakhouse.

Ingredients

  • 1 Tomahawk steak (2–2.5 inches thick, about 2.5–3 lbs)
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon olive oil or butter
  • Fresh herbs (thyme, rosemary – optional)
  • 3–4 garlic cloves, smashed (optional)

7 Steps to the Perfect Tomahawk Steak

1. Bring Steak to Room Temperature

Let the steak sit out for 1 hour before cooking. This ensures even cooking and better searing.

2. Season Generously

Rub the steak with olive oil, then coat all sides with salt, pepper, and garlic powder. Press the seasoning into the meat.

3. Preheat Your Cooking Method

  • For grilling: Preheat half the grill to high and leave the other side off (for indirect heat).
  • For oven + skillet: Preheat oven to 250°F (120°C), and heat a cast iron skillet for searing later.

4. Cook Low and Slow (Reverse Sear Method)

Place the steak on indirect heat (or in the oven) and cook until it reaches 115–120°F (46–49°C) for medium-rare—about 45–60 minutes depending on thickness.

5. Sear for the Crust

Once the internal temp is close to your target (125°F/52°C for medium-rare), sear over high heat (grill or cast iron) for 1–2 minutes per side. Add herbs and garlic to the pan if using.

6. Rest the Steak

Let the steak rest for 10 minutes loosely covered in foil. This locks in the juices and keeps it tender.

7. Slice and Serve

Cut along the bone first to remove it, then slice the steak against the grain into thick, juicy cuts. Sprinkle flaky sea salt on top if desired.

Pro Tips

  • Use a meat thermometer: A must for thick steaks. Aim for 125°F (52°C) for medium-rare after sear and rest.
  • Resting is critical: Skipping the rest will cause juices to run out.
  • Add butter baste: During the sear, add butter, garlic, and thyme for a steakhouse-style finish.
  • Pair it right: Goes perfectly with roasted potatoes, chimichurri, or grilled asparagus.
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