How to Cook a Tomahawk Steak

Learning how to cook a tomahawk steak isn't as intimidating as you might think! It's definitely not difficult, but it's not something you want to wing at the last minute. So, let's get into it. Because once you've got this down, there's really not a more show-stopping, delicious meal out there.

The tomahawk is a ribeye steak, but with the long bone attached (kind of like how a rack of lamb or lamb chops are sometimes "Frenched", meaning the meat is cleaned away, but the bone is left).

It has all the flavor you'd expect from a ribeye: rich beefy taste with plenty of fat marbled through for an amazing, juicy texture.

Tomahawk steak has tons of delicious flavor and marbling, but with a long bone that gives it a super fancy presentation. Plus, it's so juicy and tender, you'll be in steak heaven with every bite.

Jump to:

• Why You're Going to Love this Recipe
• Frequently Asked Questions
• What is a Tomahawk Steak?
• Why is it So Expensive?
• Tomahawk vs. Ribeye
• How Many People Does One Tomahawk Serve?
• Cook Times & Internal Temperature
• What's the Benefit of Grilling and Roasting?
• How do You Slice a Tomahawk?
• Ingredients
• How to Cook Tomahawk Steak
• How Do you Get those Diamond Grill Marks?
• Tips & Tricks
• How to Serve Tomahawk Steak
• Wine Pairings
• Storage & Reheating
• Other Awesome Steak Recipes
• 📖 Recipe

Why You're Going to Love this Recipe

• The tomahawk has plenty of beefy flavors, so you don't need much else to make it taste amazing.
• Using just salt and pepper lets you fully enjoy the steak's natural flavors.
• Keeping it simple means, you don't have to worry about complicated ingredients or recipes.
• You can always add your own favorite spices, seasonings, or sauces if you want to switch things up!

Frequently Asked Questions

What is a Tomahawk Steak?

The tomahawk steak is one unreal cut of beef.

Basically, it's a ribeye steak with a long bone attached - the bone gives it that unique tomahawk look and also helps keep the steak super juicy and tender. The ribeye comes from the cow's rib section near the back and is known for being one of the most flavorful cuts of beef.

What makes the tomahawk special is that bone - it not only looks cool, but it also helps add extra flavor to the steak as it cooks. Plus, it gives you something to hold onto while you're slicing and eating, which is always a bonus.

Overall, the tomahawk steak is one delicious, juicy, and tender cut of beef with a presentation that's sure to impress.

Why is it So Expensive?

If you've ever been to a traditional steakhouse, you've no doubt seen these on the menu for upwards of $150 for 36oz. YIKES. It's definitely a treat, and a luxury - not an every day kind of meal. However, you can make this at home for MUCH cheaper. But here's why it's so costly.

First off, it's all about that bone - it takes a lot of extra work to leave that on the steak, which drives up the cost. Plus, the ribeye itself is already one of the most flavorful cuts of beef, so it's in high demand and, therefore, usually more expensive.

Another factor is that the tomahawk steak is a relatively rare beef cut, making it harder to find and more pricey. And because it's such a unique and impressive-looking cut of meat, restaurants and specialty meat shops often charge a premium for it.

So, in a nutshell, the extra work involved in producing the tomahawk steak, its high demand, and its rarity all contribute to why it can be so $$$. But trust me, if you're a steak lover, it's worth splurging on every once in a while!

Tomahawk vs. Ribeye

So, the main difference between a tomahawk steak and a ribeye is the bone. The Tomahawk has a long rib bone still attached, while the ribeye is just the meat without the extra bone. This gives the tomahawk a unique look and can also add extra flavor to the steak as it cooks.

Another thing to note is that the tomahawk is usually bigger, wider, and thicker than a typical ribeye steak because of that bone.

But at the end of the day, both cuts are super delicious and packed with flavor and juiciness. So, whether you prefer the tomahawk's unique look or the ribeye's classic simplicity, you can't go wrong!

How Many People Does One Tomahawk Serve?

A tomahawk steak is a pretty big cut of meat, usually around 2-3 pounds. It's meant to serve 2-4 people, depending on how hungry they are and if you're serving any sides with it. It's a pretty impressive piece of meat, so it's perfect for special occasions or when you want to treat your guests to something extra delicious!

Cook Times & Internal Temperature

The cook times will ALWAYS vary depending on the heat of your grill, your oven, the size of your steak, and the temperature of your steak when you started grilling. Having a meat thermometer with you while you're cooking this steak is SO IMPORTANT. If you want a little more info on how to get the temperature right, check out my internal steak temperature guide. It's got all my advice from years of experience perfecting steak at home.

That being said - here are some guidelines:

Doneness	Internal Temp (°F)	Grill Time (minutes) (per side)	Cooking Time in Oven (minutes)
Rare	120-125	3-4	5-7
Medium Rare	130-135	4-5	7-8
Medium	140-145	5-6	8-9
Medium Well	150-155	6-7	9-10
Well Done	160°F and above	7-8	11 and up

What's the Benefit of Grilling and Roasting?

When you grill the tomahawk, it helps to develop a nice crust and sear on the outside of the steak, locking in the juices and creating that delicious, charred flavor. This crust gives the steak a caramelized exterior that is both visually incredible and bursting with flavor.

Once the steak has been grilled for that crust and smoky flavor, it can be finished in the oven. The benefit of finishing it in the oven is that it helps to cook the steak evenly throughout, ensuring it's cooked to perfection from edge to edge. This way, you get a juicy and flavorful steak without having to worry about it being overcooked or undercooked in certain areas.

So, the combination of grilling and roasting allows you to get the best of both worlds - a steak that has a perfectly seared crust and a juicy, cooked-to-perfection interior.

How do You Slice a Tomahawk?

Slicing a tomahawk is actually pretty easy. The most important thing to remember is to make sure you're slicing it against the grain. This will ensure that the steak is tender and juicy. Here's how to do it:

1. First, remove the steak from the heat source and let it rest for 5-10 minutes.
2. Then, take a look at the steak and identify the grain. You should be able to see the lines running through the meat.
3. Once you've identified the grain, take your knife and cut slices against those lines at a slight angle.
4. Continue slicing until you've cut all the steaks that you need.

That's it!

Ingredients

• Tomahawk Steak - This is the star of the show! The tomahawk steak is a large, bone-in ribeye steak that's perfect for grilling and roasting.
• Salt - Salt is a basic yet important ingredient that helps to season the steak and enhance its natural flavors.
• Black Pepper - Another simple yet essential ingredient, black pepper adds a little bit of heat and depth of flavor to the steak.

And that's it! Using just a few simple ingredients, you can create a delicious, mouth-watering meal that will impress literally everyone you know.

How to Cook Tomahawk Steak

Take the tomahawk steak out of the refrigerator and let it sit at room temperature for about an hour before cooking.

Preheat your grill to high heat. You want to make sure the grill is really hot so that the steak will develop a nice sear (at least 600F). Preheat your oven to 400F at the same time.

Season the tomahawk steak generously with salt and pepper on both sides. You could also use garlic or other seasonings if you'd like.

NOTE: This cut of beef is so fatty I've never found it necessary to use oil, but if you want to, just in case, or you like the flavor, by all means, go for it.

Place the steak on the hot grill and cook for about 3-5 minutes on each side, until it's nicely seared.

Transfer the steak from the grill to your preheated oven and roast it for 7-8 minutes for medium rare, 8-9 minutes for medium, or 9-10 minutes for medium well. Again, this will depend on the size of your steak, and the temperature of your grill and oven. USE A MEAT THERMOMETER!

Take the steak out of the oven and let it rest for about 5-10 minutes to allow the juices to redistribute.

Slice the steak against the grain and serve it hot. Enjoy!

How Do you Get those Diamond Grill Marks?

Those diamond grill marks are pretty spectacular and easy to achieve if you know how to do it. Of course, they are also completely optional, so don't stress about it if you just want to cook the steak and forget about it.

Here's what you're going to do:

First, your grill has to be extremely hot. That's key.

Second, lay your steak down on the grill, and DON'T TOUCH IT. Let it sear like that for two minutes.

After two minutes, you're going to rotate your steak by a quarter turn. This is what makes the diamonds! Set it back down for another two minutes.

Moment of truth - flip the steak over, and repeat on the other side. Note - only one side is going to be up when you serve the steak, so making the pattern on the other side is a bit unnecessary. But I do love to be extra.

Tips & Tricks

1. Make sure your steak is at room temperature before cooking. This will ensure even cooking and help the steak cook more evenly.
2. Dry the steak thoroughly before cooking. This will help the steak to brown nicely on the grill and in the oven.
3. Season the steak generously with salt and pepper, and don't be afraid to be a little heavy-handed. This will help to develop a nice crust and bring out the natural flavors of the steak.
4. Preheat your grill and oven before cooking. This will help to avoid any sudden temperature changes that could affect the cooking time or texture of the steak.
5. When grilling, make sure the grill is hot enough to create those beautiful grill marks. A hot grill will also help to sear the steak, trapping all of its natural juices inside.
6. Use a meat thermometer to monitor the internal temperature of the steak as it cooks. This will help you to avoid over- or under-cooking your steak, and ensure that it reaches your desired level of doneness.
7. Let the steak rest for a few minutes before slicing into it. This will help to redistribute the juices and make the steak more tender and juicy.
8. Lastly, remember to be patient and have fun!

How to Serve Tomahawk Steak

This steak is fantastic on its own, so you definitely don't need sauces, fancy rubs, or anything like that. However, if you really want to take it to the next level, here are a few sides and condiments to try!

Roasted or grilled veggies - try asparagus, bell peppers, or mushroom to keep it simple and let the steak shine.

Potatoes - mashed, roasted, or grilled- are a classic side that never fails.

Salads - a green salad or a creamy Caesar would be a great option.

Bread - some crusty bread to mop up all those tasty juices would be amazing!

Sauces - a simple mushroom sauce or hollandaise sauce would elevate your meal to the next level.

Wine Pairings

When it comes to pairing with a tomahawk steak, you'll want to go for a full-bodied red wine that can stand up to the rich, meaty flavor of the steak. Here are a few options to consider:

1. Cabernet Sauvignon - This classic red wine has bold tannins and a rich, full flavor that perfectly complements the steak.
2. Merlot - A good Merlot can be a great choice if you want something less tannic. Its soft, round fruit flavors will help balance out the meatiness of the steak.
3. Syrah/Shiraz - If you're in the mood for something with a little more spice and depth, go for a Syrah or Shiraz. These wines have a bold, full flavor and can really stand up to the tomahawk.
4. Zinfandel - If you're looking for something a little different, a good Zinfandel can be a great choice. It has a spicy, fruity flavor that can add an extra layer of complexity to the meal.

Remember, these are just a few suggestions to get you started - the best wine to pair with your tomahawk steak will depend on your personal taste. So don't be afraid to experiment and try a few different options until you find what you love!

Storage & Reheating

Store the leftovers properly: Wrap the steak in foil or plastic wrap, making sure it's tightly sealed to prevent air from getting in. Then, place it in an airtight container or a Ziploc bag and store it in the refrigerator.

Reheat gently: The key to reheating steak is to do it gently so that it doesn't dry out or overcook. You can reheat the steak in the oven, on the stove, or in the microwave. If you're using the oven, place the wrapped steak in a baking dish and bake at 300°F for about 10-15 minutes or until it reaches your desired temperature.

If you're using the stove, place the wrapped steak in a pan with a little bit of oil or butter and heat it over low heat, turning it occasionally, until it reaches your desired temperature.

If you're using the microwave, place the wrapped steak on a microwave-safe plate and heat it in 30-second intervals, checking the temperature after each interval until it reaches your desired temperature.

Note: Microwave should be your last choice for reheating. It's super tricky to get it to the right temperature without frying it.

Don't overheat: Overheating the steak will cause it to dry out and lose its juiciness, so be careful not to heat it for too long.

Let it rest: Once the steak has reached your desired temperature, let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute and make the steak even more delicious.

Other Awesome Steak Recipes

📖 Recipe