Learn how to cook a tomahawk steak with confidence. This recipe shows you how to achieve a juicy interior and a deeply seared crust, ideal for special occasions or a memorable weeknight dinner.
Ready to cook the perfect tomahawk steak? This is a favorite in our kitchen for special meals. The dramatic bone-in presentation and rich marbling make it an impressive centerpiece, and the method is straightforward once you know the steps.
Tomahawks can look intimidating because of their size, but with simple salt, pepper, and the right grilling approach you’ll get a restaurant-quality result. Below are both a direct-grill method and a reverse sear option so you can choose what fits your setup and taste.
Both methods rely on a hot sear to develop a caramelized crust and careful temperature control to keep the interior tender and juicy. You don’t need fancy equipment—just a two-zone grill or a combination of low heat and a hot cast-iron finish will do the job.
What is a Tomahawk Steak?
A tomahawk steak is a thick, bone-in ribeye with a long exposed rib bone, usually “frenched” for a clean look. The bone helps the meat stay juicy while cooking and gives the steak its distinctive presentation. Because tomahawks are larger and thicker than standard ribeyes, they work especially well for celebrations or when you want to serve a dramatic, shareable steak.
What we love about this recipe
THICK STEAK – The generous thickness keeps the interior tender and juicy while allowing a deep crust to form.
SPECIAL OCCASION – Tomahawks make a statement for holidays and celebrations, perfect for entertaining.
BEST FLAVOR – High heat caramelization adds a savory crust that enhances the natural beef flavor without complicated seasoning.
Ingredients
- Tomahawk steak: Choose a cut with good marbling for flavor and tenderness. A 2–3 pound steak will serve multiple people.
- Diamond Crystal kosher salt: Preferred for ease of seasoning. If you use a denser kosher salt (like Morton), use a bit less. Reduce amounts further for fine sea or table salt.
- Ground black pepper: Freshly ground is best—keeps the seasoning simple and lets the steak shine.
- Olive oil or high smoke point oil: A light coating helps achieve a clean sear and prevents sticking to the grates.
Where to Buy
Tomahawk steaks are available from quality butchers and specialty meat retailers. Many online purveyors and well-stocked grocery meat departments carry them—ask your butcher to recommend a well-marbled cut if needed.
The Best Tomahawk Steak Recipe
- Salt the tomahawk thoroughly. For best results, dry-age in the fridge on a rack for 24–48 hours, uncovered. If skipping dry-aging, salt and let the steak sit at room temperature for about an hour before cooking.
- Preheat your grill to high and set up two zones: one hot direct-heat side and one cooler indirect-heat side.
- Lightly oil the steak, then sear it over direct heat for 4–5 minutes per side to form a deep crust.
- Move the steak to the cooler side, close the lid, and cook until the internal temperature reaches your target (125°F for medium-rare, 135–140°F for medium, 145–150°F for medium-well).
- Rest the steak for 10–15 minutes, then slice against the grain and serve.
Reverse Sear Tomahawk Steak
Reverse searing is ideal for thick cuts: cook the steak slowly at low heat first, then finish with a high-heat sear for a consistent internal doneness and a crisp crust.
- Prep the grill: Preheat a pellet or indirect grill to 225°F. Let the steak come to room temperature for about an hour.
- Smoke/slow cook: Place the steak on the grill and cook until the internal temp is about 10°F below your final target (about 115°F for medium-rare, 125°F for medium). This step typically takes 45–60 minutes depending on thickness.
- Sear: Heat a cast iron pan or your grill until very hot, add a little oil, and sear 2–3 minutes per side until a golden-brown crust forms. Don’t forget to sear the edges.
- Finish: Let rest 10–15 minutes, season with black pepper, slice, and serve.
Make a Compound Butter
Compound butter—softened butter mixed with herbs, garlic, lemon zest, or Worcestershire—melts into the steak during resting and adds flavor. Shape into a log and chill, then slice a pat to top the steak just before serving.
Tips and Tricks
- Oil the grates: Wipe hot grates with a paper towel and a little vegetable oil to prevent sticking.
- Use a meat thermometer: Thick steaks need accurate temperature checks—aim for 125–130°F for medium-rare, 135–140°F for medium.
- Monitor internal temp: Because tomahawks are thick, they’ll take longer to come up to temperature—watch closely to avoid overcooking.
- Sear properly: Searing over direct heat for 4–5 minutes per side creates the desired crust.
- Let it rest: Resting 10–15 minutes allows juices to redistribute so slices stay juicy.
What to Serve
Classic pairings include mashed or roasted potatoes, grilled or roasted vegetables, a fresh salad, or seafood like lobster for a surf-and-turf presentation. Keep sides simple to let the steak shine.
Commonly Asked Questions
Yes. A tomahawk is a show-stopping cut that easily feeds several people and works well for celebrations and special dinners.
Flip it once during the sear. After searing both sides, move it to indirect heat and let it cook with the lid closed—no further flipping is necessary.
Grilling or reverse searing are the top methods. Reverse sear offers very even doneness for thick cuts; traditional grilling with a two-zone setup also produces excellent results.
With these steps you can confidently cook a tomahawk steak that’s juicy, flavorful, and impressive. Happy grilling!
📖 Recipe
How to Cook a Tomahawk Steak
Krysten Wilkes & Marrekus Wilkes
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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
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Dry Aging: Generously season the steak with kosher salt on all sides. Place on a wire rack over a baking sheet and refrigerate uncovered for 24–48 hours to dry age. If you prefer to skip dry-aging, season well and let the steak sit at room temperature for about 1 hour before cooking.
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Prep the Grill: Preheat the grill to high (about 450–500°F). Create a two-zone setup with one hot side for searing and a cooler side for indirect cooking.
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Grilling the Steak: Brush the steak lightly with oil. Sear over direct heat for 4–5 minutes per side until a deep golden-brown crust forms.
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After searing both sides, move the steak to indirect heat and close the lid. Continue cooking until the internal temperature reaches your desired doneness (125–130°F for medium-rare, 135–140°F for medium). This may take 20–30 minutes depending on thickness.
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Use a reliable meat thermometer to confirm the internal temperature for best results.
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Resting: Remove the steak and let it rest on a cutting board for 10–15 minutes so the juices redistribute.
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Finish: Season with fresh ground pepper to taste, slice against the grain, and serve immediately.