Learn how to cook a tomahawk steak! This recipe will guide you through achieving a perfect steak with a juicy interior and a beautifully seared crust, perfect for impressing your guests or treating yourself to a delicious meal.
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Ready to cook the perfect tomahawk steak? Marrekus absolutely loves this recipe. It’s his go-to whenever he wants to treat himself, and yes, he eats the entire steak!
As someone who doesn’t grill often, I can admit that the sheer size of tomahawk ribeye steaks is intimidating to me. However, Marrekus makes it look so easy, so we worked together on writing these step-by-step instructions.
This delicious tomahawk is really easy to make and the best part is that all you need is a simple grill setup. We’ve also included recipe instructions for reverse sear tomahawk steak, which is another one of his favorite ways of cooking steak.
What is a Tomahawk Steak?
A tomahawk steak is a thick, bone-in ribeye with a long rib bone left attached. The bone is usually cleaned (a process called “frenching”), giving the steak its tomahawk shape. The bone also helps keep the steak juicy while it cooks, making each bite tender and delicious. Tomahawk steaks are bigger and thicker than regular ribeye steaks, making them a great choice for special occasions or when you want to wow your guests.
What we love about this recipe
THICK STEAK – The thick cut of a tomahawk ensures a juicy, tender steak that comes out perfect every time.
SPECIAL OCCASION – Grilling a tomahawk steak often is perfect a special occasion or celebration, and is our go-to choice for holidays like Father’s Day, 4th of July, Memorial Day, and Labor Day.
BEST FLAVOR – The grilling process caramelizes the outside, creating a flavorful crust while keeping the inside tender and juicy, maximizing the steak’s natural taste.
Ingredients
- Tomahawk Steak: Look for a steak with good marbling—those white streaks of fat throughout the meat. This marbling is essential for a tender, juicy, and flavorful steak. The thicker cut ensures that you’ll get a beautifully charred exterior while keeping the inside perfectly juicy and cooked to your liking.
- Diamond Crystal Kosher Salt: Diamond Crystal is our go-to. It’s less salty by volume than other kosher salts, so it’s easier to control how much you’re using. If you’re using a different brand of kosher salt, like Morton, use a bit less since it’s denser. Sea salt or table salt can work, just reduce the amount to avoid over-salting.
- Ground Black Pepper: Black pepper is perfect for this steak and really all it needs. It adds just the right amount of flavor, while still letting the meat shine.
- Olive Oil: Just a small amount is needed to get a good sear without sticking to the grill grates.
Where to Buy
Many high-quality butchers offer tomahawk steaks, and they can often source specific cuts if you request them. Stores that specialize in premium meats, such as online retailers like Porter Road, Snake River Farms, and Omaha Steaks, often carry tomahawk. Also, some large chains or your local grocery store with a well-stocked meat department, like Whole Foods or Costco, may carry them.
The Best Tomahawk Steak Recipe
- First, salt your tomahawk all over and either dry age it in the fridge for a day or two, or let it sit out for about an hour before grilling.
- Preheat your grill to high and set it up so one side’s hot and the other’s cooler.
- Rub a little oil on the steak, then sear it on the hot side for 4-5 minutes per side to get a nice crust.
- After that, move it to the cooler side, close the lid, and let it cook until it hits the temp you like—125°F for medium-rare, 135°F to 140°F for medium, and 145°F to 150°F for medium well.
- Once it’s done, let it rest for 10-15 minutes, then slice it up and enjoy!
Reverse Sear Tomahawk Steak
The reverse sear method involves cooking the steak slowly at a low temperature first, then reverse searing it at high heat to develop a flavorful crust. It’s a great option for tomahawk steak because it ensures even cooking throughout the thick cut, while achieving a perfect, crispy exterior.
- Prep the Grill: Preheat your pellet grill to 225°F. Let the tomahawk steak sit at room temperature for about an hour.
- Smoking: Place the steak on the grill and smoke it until the internal temperature reaches 10°F below your desired final temp. For medium-rare, cook until it hits 115°F; for medium, aim for 125°F. This usually takes about 45 minutes to 1 hour. Use a meat thermometer to check.
- Searing: Heat a cast iron pan until it’s smoking hot. Add a little oil, then sear the steak for 2-3 minutes on each side until it has a nice golden-brown crust. Sear the sides too, if needed. Alternatively, sear on a hot grill.
- Finish: Let the steak rest for 10-15 minutes, then season with black pepper, slice against the grain, and enjoy.
Make a Compound Butter
Compound butter is a mixture of butter and various flavorings, such as herbs, spices, garlic, or citrus zest. Follow your usual grilling steps for the tomahawk steak, seasoning it and cooking it to your desired doneness. After removing the steak from the grill and letting it rest, slice a pat of the compound butter and place it on top of the steak.
Tips and Tricks
- Oil the Grill Grates: To prevent sticking, lightly oil the grill grates with a paper towel dipped in vegetable oil. Use tongs to hold the towel and wipe the grates.
- Use a Meat Thermometer: To cook the steak to your preferred doneness, use a meat thermometer. For medium-rare, aim for 125°F to 130°F; for medium, target 135°F to 140°F.
- Monitor Temperature: Keep an eye on the steak’s internal temperature while grilling. Because it’s a thick cut, it will take longer to cook through.
- Sear the Steak: Place the steak over direct heat to sear. Cook it for about 4-5 minutes on each side to develop a nice, crispy crust.
- Let It Rest: After grilling, let the steak rest for 10-15 minutes on a cutting board. This helps the juices redistribute, making the steak juicier and more flavorful
What to Serve
Lobster, baked or mashed potatoes, roasted vegetables, or salad are all great options to serve alongside a tomahawk steak.
Commonly Asked Questions
Yes, a tomahawk steak is worth it! Tomahawk steak can easily feed up to 4 people. It’s also perfect for special occasions like Father’s Day, birthdays, and Valentine’s Day.
Yes, you should flip a tomahawk steak—but only once! For this recipe, start by searing the steak for 4-5 minutes per side to build a nice crust. After that, just let it cook with the lid closed until it reaches your desired internal temperature. No need to flip it again—the heat will circulate and cook it evenly!
The best way to cook a tomahawk steak is by grilling or reverse searing.
And there you have it—cooking tomahawk steak is easy to do with these step-by-step directions! Whether you’re celebrating a special occasion or just enjoying a fantastic meal at home, this recipe will help you serve up a steak that’s juicy, flavorful, and unforgettable. Happy grilling!
How to Cook a Tomahawk Steak
Ingredients
- 1 tomahawk steak about 2-3 pounds
- Diamond Crystal kosher salt
- Fine ground black pepper
- High smoke point oil like vegetable or canola oil
Instructions
- Dry Aging: Generously season the tomahawk steak with kosher salt on all sides. Place the steak on a wire rack set over a baking sheet to allow air to circulate around it. Refrigerate uncovered for at least 24 hours, up to 48 hours, to allow the steak to dry age. Alternatively, generously season tomahawk with kosher salt on all sides. Let the steak sit at room temperature for about 1 hour before grilling to ensure even cooking.
- Prep the Grill: Preheat your grill to high heat (around 450°F to 500°F). Set up a two-zone fire by placing the coals or burners on one side of the grill, leaving the other side cooler for indirect grilling.
- Grilling the Steak: Brush the steak with a small amount of high smoke point oil. Place the tomahawk steak directly over the hot side of the grill. Sear for about 4-5 minutes per side, until a deep, golden-brown crust forms.
- Once both sides are seared, move the steak to the cooler side of the grill. Continue grilling over indirect heat, with the grill lid closed, until the internal temperature reaches your desired doneness. For medium-rare, aim for 125°F to 130°F; for medium, aim for 135°F to 140°F. This may take an additional 20-30 minutes depending on the thickness of the steak.
- Use a meat thermometer to check the internal temperature for accuracy.
- Resting: Remove the tomahawk steak from the grill and place it on a cutting board. Let it rest for 10-15 minutes to allow the juices to redistribute throughout the meat.
- Finish: After resting, season the steak with fine ground black pepper to taste. Slice the steak against the grain and serve immediately.
