Take your cooking skills to the next level with a spectacular Tomahawk steak recipe that brings the essence of a top-tier steakhouse into your home kitchen. This impressive cut, renowned for its dramatic long bone and mouthwatering marbling, promises steakhouse-quality results when prepared with care. Whether you’re celebrating a special occasion or simply treating yourself to a luxurious meal, this Tomahawk steak is sure to elevate your dining experience to new heights.
Why Choose a Tomahawk Steak Recipe?
The Tomahawk steak recipe is a showstopper, essentially a bone-in ribeye with an impressively long rib bone that enhances both its flavor and presentation. The bone, usually extending 6-8 inches beyond the meat, serves as a natural handle while cooking, adding to the steak’s dramatic appeal when served. With rich marbling throughout, this cut guarantees a tender and juicy result, delivering a robust, savory beef flavor that will leave a lasting impression on anyone who experiences it.
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Ingredients
the Steak:
- 1 Tomahawk steak (32-40 oz)
- 2 tablespoons high-quality olive oil
- 2 tablespoons coarse sea salt
- 2 tablespoons freshly ground black pepper
- 4 garlic cloves, crushed
- 4 sprigs fresh rosemary
- 4 tablespoons unsalted butter
the Compound Butter (Optional):
- 1 stick unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh herbs (rosemary, thyme, or parsley)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
Preparation (24 Hours Before)
- Remove the Tomahawk steak from refrigeration 24 hours before cooking
- Pat the steak dry with paper towels
- Place on a wire rack over a baking sheet
- Let it dry-age in the refrigerator, uncovered
Pre-Cooking Preparation (2 Hours Before)
- Remove steak from refrigerator
- Pat dry again with paper towels
- Let rest at room temperature for 2 hours
- Brush with olive oil
- Season generously with salt and pepper
Cooking the Tomahawk
- Preheat oven to 400°F (200°C)
- Heat cast iron skillet over high heat until smoking
- Sear steak for 3-4 minutes on each side until golden brown
- Add butter, garlic, and rosemary to skillet
- Baste steak with melted butter mixture
- Transfer skillet to preheated oven
- Cook until desired doneness:
- Rare: 125°F (52°C) - about 10-12 minutes
- Medium-rare: 135°F (57°C) - about 12-14 minutes
- Medium: 145°F (63°C) - about 14-16 minutes
Resting and Serving
- Remove from oven when temperature is 5°F below target
- Transfer to cutting board
- Tent loosely with foil
- Rest for 10-15 minutes
- Slice against the grain
- Serve with compound butter if desired
Cooking Tips
- Dry aging in the refrigerator helps develop flavor and ensures better crust formation
- Use a meat thermometer for precise doneness
- Let the steak rest to retain juices
- Slice perpendicular to the bone for optimal tenderness
Storage Instructions
- Store leftover cooked steak in an airtight container
- Refrigerate for up to 3 days
- Reheat gently to avoid overcooking
- For best results, slice only what you plan to eat
Recipe Variations
- Reverse Sear Method: Start in oven at 250°F until internal temperature reaches 115°F, then sear in hot skillet
- Grilled Tomahawk: Cook on high heat grill using indirect heat method
- Asian-inspired: Marinate with soy sauce, ginger, and sesame oil before cooking
- Steakhouse Style: Top with sautéed mushrooms and caramelized onions
Serving Suggestions
- Classic Sides: Roasted potatoes, grilled asparagus, or creamed spinach
- Wine Pairing: Bold red wines like Cabernet Sauvignon or Malbec
- Sauce Options: Béarnaise, red wine reduction, or chimichurri
Equipment For Tomahawk Steak Recipe
- Cast iron skillet or heavy-duty grill pan
- Meat thermometer
- Tongs
- Wire rack and baking sheet
- Sharp knife for carving
Top Tip
Choose a well-marbled steak with bright red color
Ensure your cast iron skillet is properly heated before searing
Don't move the steak while searing to achieve better crust
Use tongs instead of a fork to avoid piercing the meat
FAQ
What is the best way to cook a tomahawk steak?
The best way to cook a tomahawk steak is using the reverse sear method. Start by cooking the steak in a 250°F oven until it reaches an internal temperature of 115°F, then finish with a hot sear in a cast-iron skillet. This two-step process ensures even cooking throughout the thick cut while achieving a perfect crust. For optimal results, let the steak rest at room temperature for 2 hours before cooking and use a meat thermometer to monitor doneness.
Should I marinate my tomahawk steak?
No, you should not marinate a tomahawk steak. The high-quality meat and natural marbling provide enough flavor on their own. Instead of marinading, season generously with coarse salt and black pepper 2 hours before cooking. If desired, enhance flavor by adding compound butter, fresh herbs, and garlic during the cooking process.
How long to grill a 3 lb tomahawk steak?
A 3 lb tomahawk steak takes approximately 45-60 minutes to grill properly. Start with 30-35 minutes of indirect heat cooking at 250°F until internal temperature reaches 115°F, then sear over direct high heat for 3-4 minutes per side. Cooking time varies based on desired doneness and grill temperature. Always use a meat thermometer rather than relying solely on time.
Is a tomahawk steak just a ribeye?
A tomahawk steak is essentially a bone-in ribeye with an extended rib bone measuring 6-8 inches. While it contains the same meat as a ribeye steak, the long bone presentation and extra aging during processing create a more dramatic presentation and enhanced flavor profile. The extended bone also helps in heat distribution during cooking.
Your Tomahawk Steak Recipe Experience
How did your Tomahawk Steak Recipe turn out? Ready to savor something new? This recipe's perfect balance of rich, buttery flavor and tender, juicy texture is sure to impress. If you're a fan of premium meat dishes, be sure to try our Taco Ring Recipe next – another easy-to-make yet delicious treat!
Did you make this Tomahawk Steak Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.
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Ultimate Tomahawk Steak Recipe
Equipment
- Cast iron skillet or heavy-duty grill pan
- Meat thermometer
- Tongs
- Wire rack and baking sheet
- Sharp knife for carving
Ingredients
- 1 Tomahawk steak 32-40 oz
- 2 tablespoons olive oil
- 2 tablespoons sea salt
- 2 tablespoons black pepper
- 4 garlic cloves crushed
- 4 sprigs fresh rosemary
- 4 tablespoons unsalted butter
Instructions
- Rest steak at room temperature (2 hours)
- Pat dry, brush with oil
- Season generously with salt and pepper
- Heat cast iron skillet until smoking hot
- Sear 3-4 minutes per side
- Add butter, garlic, rosemary
- Transfer to 400°F oven
- Cook to desired temperature:
- Rare: 125°F (10-12 min)
- Medium-rare: 135°F (12-14 min)
- Medium: 145°F (14-16 min)
- Rest 10-15 minutes before slicing
Notes
- Choose USDA Prime or Choice grade for best results
- Minimum thickness: 2 inches
- Plan ahead - requires 24-hour dry aging
- Use meat thermometer for accuracy
- Never cook straight from refrigerator
- Skipping room temperature rest
- Moving steak too often while searing
- Cutting immediately after cooking
- Overcrowding the pan
- Using low heat for searing
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