Ultimate Tomahawk Steak Recipe

A restaurant-quality Tomahawk steak recipe that delivers a perfectly seared crust and tender, juicy interior. Cooked using the reverse-sear or cast-iron method, this steakhouse classic is rich, flavorful, and impressive for any special occasion.

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Course: Main Dish

Cuisine: American, Steakhouse

Prep Time: 10

Cook Time: 35

Dry Aging: 1

Total Time: 1 45

Servings:

Calories: 850kcal

Cost: $95

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

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition