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:
- Tomahawk steak (32-40 oz)
- High-quality olive oil
- Coarse sea salt
- Freshly ground black pepper
- Garlic , crushed
- Sprigs fresh rosemary
- Unsalted butter
the Compound Butter (Optional):
- Unsalted butter, softened
- Garlic, minced
- Fresh herbs (rosemary, thyme, or parsley)
- Sea salt
- 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
- Cast iron skillet or heavy-duty grill pan
- Meat thermometer
- Tongs
- Wire rack and baking sheet
- Sharp knife for carving
The Steakhouse Secret: Mastering the Ultimate Tomahawk Steak Recipe
The secret to the Ultimate Tomahawk Steak Recipe isn’t just in the cut—it’s in the patience, precision, and understanding of what makes a truly unforgettable steak. The first time I prepared this magnificent cut, I realized that cooking a Tomahawk steak is as much an art as it is a science. It’s not just about the sear or the seasoning, but about respecting the process from start to finish.
I remember unwrapping the steak, feeling its weight in my hands, and knowing that this wasn’t just any piece of beef—it was an experience waiting to unfold. The dry-aging step, often overlooked, was where the transformation began. Leaving the steak uncovered in the fridge for 24 hours wasn’t just about preparation; it was about deepening the flavor, ensuring that every bite carried the essence of a high-end steakhouse. The moment the steak hit the hot cast iron, a deep, smoky aroma filled the kitchen, a sign that the crust was forming perfectly. But here’s the real trick: patience.
Basting the steak with melted butter, crushed garlic, and fresh rosemary was a ritual. Each spoonful of sizzling butter cascading over the steak infused it with layers of richness, locking in flavor that would later burst through every bite. And then came the hardest part—resting. The biggest mistake home cooks make is slicing too soon, letting all the precious juices escape. I learned that waiting—really waiting—was the true secret to a steak that melts in your mouth.
When I finally sliced into it, the crust cracked slightly, revealing a perfect, rosy center. The first bite was transcendent—deeply beefy, buttery, and impossibly tender. That’s when I knew this wasn’t just a meal; it was a masterpiece. And now, you have the key to recreating that same magic in your own kitchen. Follow this Ultimate Tomahawk Steak Recipe, trust the process, and prepare for a dining experience that rivals any top-tier steakhouse.
FAQ
What is the best way to cook a Tomahawk steak?
The best method is the reverse sear. Start by slow-cooking the steak in a 250°F oven until the internal temperature reaches 115°F. Then, sear it in a sizzling hot cast-iron skillet with butter, garlic, and rosemary for a perfect crust. Let it rest for 10-15 minutes before slicing for maximum juiciness.
How does Gordon Ramsay cook a Tomahawk steak?
Gordon Ramsay sears the Tomahawk steak in a hot pan with olive oil, then bastes it with butter, garlic, and herbs for deep flavor. He finishes it in the oven until the desired doneness is reached. After resting, he slices it against the grain and often serves it with chimichurri or a bold steak sauce.
What seasoning to put on a Tomahawk steak?
Keep it simple to let the beef shine! Use coarse sea salt and freshly ground black pepper for a perfect crust. Enhance flavor with garlic, rosemary, and butter while cooking. For an extra boost, try a light coating of smoked paprika, garlic powder, or a steakhouse-style dry rub before searing for a deeper, smoky finish.
Should you marinate a Tomahawk steak?
No, marinating isn’t necessary! The Ultimate Tomahawk Steak Recipe relies on the natural marbling and high-quality beef for flavor. Instead, season generously with salt and pepper, and enhance richness by basting with butter, garlic, and fresh herbs. If you prefer extra depth, try a dry brine—salt it overnight in the fridge for improved texture and taste.
Savor the Victory: The Ultimate Tomahawk Steak Recipe Experience
Mastering the Ultimate Tomahawk Steak Recipe isn’t just about cooking—it’s about crafting an experience that lingers long after the last bite. The deep, smoky sear, the buttery tenderness, and the perfect balance of seasoning create a steak that rivals the best steakhouses in the world. But why stop at just one show-stopping meal?
Pair this indulgent steak with a dish that’s just as irresistible—our Marry Me Pasta. Its creamy, garlicky sauce and rich flavors make it the perfect sidekick to your Tomahawk steak, turning an impressive dinner into an unforgettable feast. And for the grand finale, treat yourself to a slice of classic indulgence with our Boston Cream Pie—a luscious combination of soft sponge cake, velvety pastry cream, and decadent chocolate glaze that will leave your guests speechless.
From the first sizzle in the skillet to the last satisfying bite, this recipe isn’t just about cooking—it’s about creating a dining experience worth celebrating. So fire up your cast iron, sharpen your knife, and get ready to enjoy a meal that will raise the bar for every steak you make from here on out.
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Ultimate Tomahawk Steak Recipe
Equipment
- Cast iron skillet or heavy-duty grill pan Essential for a perfect sear
- Meat thermometer Ensures precise doneness
- Tongs Prevents piercing the meat
- Wire rack and baking sheet Used for dry-aging
- Sharp knife For precise slicing
Ingredients
- 1 Tomahawk steak (32-40 oz) Bone-in, well-marbled
- 2 tablespoons olive oil High-quality
- 2 tablespoons sea salt Coarse
- 2 tablespoons black pepper Freshly ground
- 4 garlic cloves crushed
- 4 sprigs rosemary Fresh
- 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
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