How to Cook Perfect Tomahawk Steak

A tomahawk steak is one of the most impressive cuts of beef you can cook. With its extra-long rib bone and thick marbling, it delivers a dramatic presentation and a flavor that rivals top steakhouse meals.

This guide will walk you through two delicious methods—oven-baked and grilled—so you can create a juicy, tender, perfectly cooked tomahawk steak right at home.

1. How to Cook Tomahawk Steak in Oven (Yield: 2–3 Servings)

Ingredients

• 1 tomahawk steak (2–3 lbs)
• 1 tsp salt and black pepper powder
• 1 tbsp olive oil
• 4–6 garlic cloves (optional)
• Rosemary sprigs (optional)
• 1 tbsp butter

Instructions

Bring Steak to Room Temperature

Remove the tomahawk steak from the refrigerator at least 45–60 minutes before cooking. Allowing it to reach room temperature ensures even cooking.

Preheat the Oven

Preheat your oven to 375°F (190°C). At the same time, heat a large cast-iron skillet on the stovetop over medium-high heat.

Season the Steak

Pat the steak dry using paper towels. Rub all sides with olive oil, then season generously with salt and black pepper. Feel free to add more seasonings like garlic powder or smoked paprika if you prefer.

Sear the Steak

When the skillet is hot, place the tomahawk steak in the pan. Sear for 2–3 minutes per side, including the edges, to create a deep brown crust.

Add Aromatics

Add the garlic cloves, rosemary, and butter to the skillet. As the butter melts, spoon it over the steak for added flavor.

Transfer to Oven

Move the skillet to the preheated oven. Cook for:

• 10–15 minutes for medium-rare
• 15–20 minutes for medium

Use a meat thermometer for accuracy:

• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)

Rest the Steak

Transfer the steak to a cutting board and rest for 10 minutes before slicing. This helps retain its juices and tenderness.

2. How to Cook Tomahawk Steak on Grill (Yield: 2–3 Servings)

Ingredients

• 1 tomahawk steak (2–3 lbs)
• 1 tsp salt and black pepper powder
• 1 tbsp olive oil
• 4–6 garlic cloves (optional)
• 4–6 tbsp unsalted butter, softened
• Rosemary sprigs (optional)

Instructions

Prepare the Steak

Remove the steak from the fridge 45–60 minutes before grilling. Pat it dry and coat lightly with olive oil. Season generously with salt and black pepper.

Heat the Grill

Preheat your grill to two-zone cooking:

High heat (450–500°F) on one side for searing

Medium/low heat on the other side for finishing the steak

Prepare Garlic Herb Butter

In a small bowl, mix softened butter with minced garlic and chopped rosemary (optional). Set aside.

Sear Over High Heat

Place the tomahawk steak over the high-heat side. Sear for 3–4 minutes per side until a golden brown crust forms.

Move to Indirect Heat

Transfer the steak to the cooler side of the grill. Close the lid and cook until your preferred doneness:

• Medium-rare: 125–130°F
• Medium: 135–140°F

Add Garlic Herb Butter

Spread the garlic herb butter over the steak during the last few minutes of grilling to enhance flavor.

Rest the Steak

Remove the tomahawk from the grill and rest for 10 minutes before slicing against the grain.

3. Tips for Perfect Tomahawk Steak

Start with a room-temperature steak: Let the tomahawk sit out for 45–60 minutes before cooking so it cooks evenly from edge to center.

Pat the steak completely dry: Moisture prevents browning. Drying the surface ensures a deep, caramelized crust.

Season boldly: A thick-cut steak needs more seasoning than smaller cuts. Don’t be shy with salt and pepper.

Use high heat for searing: Whether using a skillet or grill, a hot surface is essential for creating that golden, crispy crust.

Finish slowly: After searing, cook the steak over lower heat (oven or indirect grill) to reach your ideal doneness without burning.

Rely on a meat thermometer: Because tomahawk steaks are thick, a thermometer is the most reliable way to achieve the perfect doneness.

Rest before slicing: Allow the steak to rest for at least 10 minutes after cooking. This step locks in its juices and tenderness.

Slice against the grain: Cutting perpendicular to the muscle fibers ensures each bite is tender and easy to chew.

4. Frequently Asked Questions

What exactly is a tomahawk steak?

A tomahawk steak is a ribeye steak that includes the entire long rib bone, giving it a dramatic “handle” and enhancing both presentation and flavor.

Is a tomahawk steak different from a regular ribeye?

They are the same cut of beef, but a tomahawk has a much longer bone attached, making it thicker, larger, and visually more impressive.

What sides pair well with tomahawk steak?

Classic sides include mashed potatoes, baked potatoes, roasted vegetables, grilled asparagus, creamed spinach, or a simple green salad.

Can I marinate a tomahawk steak?

You can marinate it if you prefer extra flavor, but it’s not necessary. Tomahawk steak is naturally rich and delicious with just salt, pepper, and herbs.

How do I check if the steak is done?

Use a meat thermometer for the most accurate results. Insert it into the thickest part of the steak and follow temperature guidelines for your preferred doneness.

5. Nutrition Information

Approximate values per serving (based on 2–3 lb tomahawk steak; 3 servings):

Cooking a tomahawk steak at home—whether using the oven or the grill—is easier than many people think. With the right technique and a bit of patience, you can achieve a restaurant-quality crust, tender interior, and rich beefy flavor that impresses anyone at the table. Follow these step-by-step instructions, apply the helpful tips, and enjoy a memorable tomahawk steak dinner cooked exactly the way you like it.