There’s something almost theatrical about holding a tomahawk steak in your hands—the size, the drama, the prehistoric “I’m about to feast” energy. The first time I cooked one, I felt like I needed a drumroll before even unwrapping it. And honestly? The smell that filled my kitchen that day is something I still think about every time I pass the butcher’s counter.
I didn’t always cook big cuts of meat. They used to intimidate me. I’d see people grilling tomahawk steak like pros and think, Yeah… maybe I’ll just stick to chicken. But then one random Sunday, I bought one on a whim—one of those chaotic grocery-cart decisions driven by hunger and optimism. No regrets.
When the steak hit the pan, that first sizzling moment was almost emotional. The fat slowly rendering, the edges caramelizing, the smell of garlic and butter blooming… it was like everything else in the world paused for twenty seconds just so I could take it in.
And the best part? Cooking a tomahawk steak at home isn’t fancy or complicated. It’s actually incredibly relaxing once you know the dance: slow roast, rest, sear. That’s it. When I realized I didn’t need restaurant equipment to get that deep, smoky crust and perfect blush-pink center, it became my go-to “impress everyone effortlessly” meal.
Now, it has become a family ritual. Whenever someone has good news—or even bad news, because steak heals most things—we make this juicy bone-in tomahawk steak and gather around like it’s some kind of ceremonial moment. And honestly… it kind of is.
This recipe is my exact no-stress method. Foolproof. Flavor-packed. And ridiculously satisfying.
Recipe Resume (Quick Selling Points)
– Big flavor with minimal steps.
– Reverse sear guarantees a perfectly even medium-rare.
– Juicy, tender, restaurant-style finish every time.
– Just a handful of ingredients needed.
– No special equipment required.
– Works on grill or stovetop + oven.
– Perfect centerpiece for celebrations.
– Beginner-friendly but impressive enough for pros.
Why This Tomahawk Steak Is The Only One You’ll Ever Need
The first time I served this to friends, no one spoke for a solid minute—just the sound of knives hitting plates and those little involuntary “mmm” noises. My brother even asked if I secretly ordered it from a steakhouse. That’s when I knew this method was staying forever.
Cuisine Type: American Steakhouse / Classic Western
What You Really Need to Make This Amazing Tomahawk Steak (Simplified)
1 tomahawk steak (2–2.5 inches thick)
Kosher salt
Black pepper
2 tbsp butter
3 garlic cloves, smashed
A few fresh thyme or rosemary sprigs
Olive oil
How to Master the Perfect Tomahawk Steak (My Secret Method)
Start by patting the steak dry—don’t rush this part. A dry surface means better browning. Season generously with salt and pepper (like, really generously), then place it on a rack and let it sit for 20 minutes while the oven preheats.
Now comes the reverse sear magic. Place the steak in a low oven and let it slowly warm until it reaches your ideal doneness temperature minus 10°C. This gentle heat keeps the inside rosy and even rather than gray.
Once it’s rested a few minutes, heat a heavy pan until it’s practically smoking. Add a splash of oil, drop the steak in, and listen to that glorious roar. Add butter, garlic, and herbs, tilting the pan to baste the meat with the sizzling foam. Flip, baste again, admire your crust, and then—very important—let it rest before slicing.
Chef’s Notes and Tips For A Flawless Steak
If your steak is extra thick, give it more time in the oven rather than searing longer; the sear should be fast and hot. Over-searing can burn the fat before the center warms through.
Also, always use a thermometer for big cuts like tomahawk steak. Guessing leads to heartbreak. Aim for 48–50°C before searing for medium-rare perfection.
Get Creative! Easy Substitutions and Fun Variations
Swap butter for beef tallow for a deeper steakhouse flavor. Add smoked salt for a BBQ twist. Or marinate the tomahawk with chimichurri, garlic paste, or even a peppercorn crust if you want a bolder finish.
Lighten It Up! Simple Swaps for a Healthier Tomahawk Steak
Use less butter and finish with fresh herbs and lemon zest for brightness. Serve with grilled vegetables instead of creamy sides. Choose grass-fed beef for a leaner, nutrient-dense option.
And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other Recipes.
Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe
1. What’s the best way to cook a tomahawk steak at home?
Most home cooks find the reverse sear method foolproof. Slow-cooking the tomahawk steak first ensures the inside warms gently and evenly before the final sear locks in flavor. This method prevents the outside from burning before the thick center reaches the right temperature. It also creates that professional steakhouse finish without complicated steps.
When you pair slow roasting with a hot cast-iron sear, you get a juicy bone-in tomahawk steak with a crisp crust and tender center every single time.
2. How long should I cook a tomahawk steak for medium-rare?
Start by roasting it at low heat until it hits around 48–50°C internally. Depending on thickness, this usually takes 35–55 minutes. The final sear adds another couple of degrees, landing you right in perfect medium-rare territory.
Always remember that resting adds carryover cooking, so pulling early is key.
3. Should I grill or pan-sear my tomahawk steak?
Both methods are fantastic. Grilling adds smokiness and works beautifully with big cuts. Pan-searing gives a deep, even crust thanks to constant contact with heat. Many home cooks combine both: reverse-sear in the oven, then finish on a screaming hot grill for those perfect char marks.
Choose whichever makes you happiest in the moment—they both deliver restaurant-quality results.
4. Do I need to marinate a tomahawk steak?
Not at all. The cut is naturally flavorful, especially when you season generously with salt and pepper. If you enjoy bolder flavors, a simple garlic-thyme marinade or pepper crust works well, but it’s optional. Most of the magic comes from the slow cook + hot sear combination.
5. How do I keep the steak juicy after cooking?
Let it rest. Seriously—resting is half the cooking process. When you rest a steak, the juices redistribute instead of spilling out onto the cutting board. For large cuts like tomahawk steak, resting 10–15 minutes is ideal. You’ll taste the difference.
6. What sides pair best with tomahawk steak?
Crispy potatoes, charred asparagus, grilled corn, roasted mushrooms, or even a bright arugula salad balance the richness perfectly. If you want a classic steakhouse feel, go with mashed potatoes and buttery green beans. Anything fresh, herby, or slightly acidic works beautifully.
7. Can I cook a frozen tomahawk steak?
It’s doable but not ideal. Thawing allows for even cooking and better crust formation. If you must cook from frozen, use a longer reverse sear phase and a very quick final sear. But for best results, thaw overnight in the fridge.
Tomahawk Steak
4
servings30
minutes40
minutes300
kcalIngredients
1 tomahawk steak (2–2.5 inches thick)
Kosher salt
Black pepper
2 tbsp butter
3 garlic cloves, smashed
A few fresh thyme or rosemary sprigs
Olive oil
Directions
- Start by patting the steak dry—don’t rush this part. A dry surface means better browning. Season generously with salt and pepper (like, really generously), then place it on a rack and let it sit for 20 minutes while the oven preheats.
- Now comes the reverse sear magic. Place the steak in a low oven and let it slowly warm until it reaches your ideal doneness temperature minus 10°C. This gentle heat keeps the inside rosy and even rather than gray.
- Once it’s rested a few minutes, heat a heavy pan until it’s practically smoking. Add a splash of oil, drop the steak in, and listen to that glorious roar. Add butter, garlic, and herbs, tilting the pan to baste the meat with the sizzling foam. Flip, baste again, admire your crust, and then—very important—let it rest before slicing.
