The Best Tomahawk Steak : A Complete Guide to Cooking a Restaurant-Worthy Cut at Home
When you see a Tomahawk steak for the first time, it’s hard not to be impressed. This massive, beautifully marbled ribeye with its long bone handle is a showstopper, whether it’s sizzling on your grill or sitting on a wooden board ready to be sliced. But here’s the thing — you don’t need a white-tablecloth restaurant or a chef’s coat to master it. With the right steps, you can cook the best Tomahawk steak right in your own kitchen.
This guide walks you through everything you need to know — from choosing the perfect cut to serving it like a pro. If you’ve ever wondered how to make a steakhouse-quality meal at home, you’re in the right place.
Table of Contents
What Is a Tomahawk Steak ?
A Tomahawk steak is a bone-in ribeye that includes about 5 inches of rib bone left intact and cleaned (also known as “frenched”). Its presentation is bold, but it’s not just for looks. The long bone helps insulate the meat while cooking and gives it that primal, rustic appeal.
It’s a steak for those who appreciate both aesthetics and flavor. Thick-cut (usually around 2 inches), heavily marbled, and packed with flavor, the Tomahawk is cut from the rib section of the cow — the same place you find standard ribeyes.
Why Choose a Tomahawk?
- Outstanding flavor from rich marbling
- Impressive presentation for guests
- Ideal for slow cooking and finishing with a sear
- Delivers steakhouse quality at home
How to Choose the Best Tomahawk Steak
Your journey starts at the butcher counter. Here’s what to look for:
- Grade: Choose USDA Prime if available. It guarantees abundant marbling and tenderness.
- Color: Go for bright red meat with creamy white fat.
- Bone: Look for a long, cleanly frenched rib bone — it enhances both cooking and presentation.
- Weight: Typically ranges from 30 to 45 ounces. Choose based on how many you’re serving.
Ask your butcher to custom-cut it if you don’t see one in the case. A thick, well-trimmed Tomahawk is worth the extra effort.
Cooking the Perfect Tomahawk Steak
You’re dealing with a thick cut, so timing and technique are everything. The reverse sear method works best for home cooks. It’s simple: slow cook the steak to just below your target temp, then finish it off with a blazing-hot sear.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomahawk steak | 1 (about 2.5 lbs) |
| Olive oil | 2 tablespoons |
| Sea salt | To taste |
| Black pepper | To taste |
| Garlic powder | 1 teaspoon |
| Unsalted butter | 2 tablespoons |
| Fresh rosemary | 1 sprig (optional) |
Instructions
1. Bring to Room Temperature
Let the steak sit at room temperature for 45 minutes before cooking. This helps it cook more evenly.
2. Season Generously
Rub all sides with olive oil. Then apply sea salt, black pepper, and garlic powder. Press seasoning into the meat for maximum flavor.
3. Slow Cook First
Oven Method:
- Preheat oven to 250°F (120°C).
- Place steak on a wire rack over a baking sheet.
- Roast until internal temperature reaches 115°F (for medium-rare). Use a meat thermometer to monitor closely.
Grill Method:
- Set up a two-zone fire.
- Place steak on the cooler side, cover, and cook to the same internal temp as above.
4. Sear to Finish
Heat a cast iron skillet (or grill) over high heat. Add butter and rosemary. Sear steak 1–2 minutes per side. Baste with melted butter as it sears.
5. Rest, Slice, Serve
Let the steak rest for 10 minutes. Then cut along the bone, slice the meat against the grain, and serve immediately.
Tips for Success
- Use a thermometer. It’s the most accurate way to hit your desired doneness.
- Let it rest. Cutting too soon will release all those flavorful juices.
- Don’t overcomplicate it. Keep seasoning simple to highlight the natural flavor.
- Basting with butter and herbs during the sear adds depth.
Best Side Dishes for Tomahawk Steak
Your steak is the star, but the sides complete the show. Here are a few crowd-pleasers:
- Garlic mashed potatoes or roasted baby potatoes
- Grilled broccolini or asparagus
- Baked sweet potatoes
- Crisp mixed greens with lemon vinaigrette
- Chimichurri or garlic herb butter (no alcohol-based sauces)
Frequently Asked Questions
How long does it take to cook a Tomahawk steak?
It depends on thickness and cooking method, but usually 45 to 60 minutes from start to finish, including rest time.
What internal temp should I aim for?
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
Always remove the steak from heat about 10°F before your target, as it will rise during resting.
Can I cook it indoors ?
Yes, the oven and cast iron method works beautifully. You don’t need an outdoor grill.
Why is it so expensive ?
It’s a premium cut with a dramatic presentation, and it comes from the same prized section of beef as ribeyes. The size and bone also increase the cost.
Final Thoughts + Call to Action
A Tomahawk steak isn’t just a meal — it’s a moment. From the sizzle of the sear to the first juicy bite, it turns any dinner into a special occasion. Now that you know how to select, season, and serve this iconic cut, it’s time to bring the steakhouse experience home.
So here’s your next move: visit a trusted butcher, pick out the most gorgeous Tomahawk you can find, and follow these steps. You’ve got the knowledge. Now make it unforgettable.
Ready to elevate your next dinner? Share your steak photos or questions with us — and don’t forget to bookmark this guide for next time!
