If you’ve ever seen a tomahawk steak at a steakhouse, you know it’s one of the most impressive cuts of beef available. Its long bone, thick marbling, and rich flavor make it a favorite among steak lovers. While it may look intimidating to prepare, learning how to cook a tomahawk steak is easier than you might think.

With the right technique, you can achieve a perfectly crispy crust and a tender, juicy interior that rivals any high-end restaurant. Whether you’re cooking for a special celebration or simply treating yourself, this guide will walk you through everything you need to know.

What Is a Tomahawk Steak?

A tomahawk steak is essentially a bone-in ribeye with an extra-long rib bone left attached. The bone gives the steak its signature “tomahawk axe” appearance, while the ribeye itself is prized for its exceptional marbling and tenderness.

Because of its thickness—often 2 inches or more—a tomahawk steak requires a different cooking approach than thinner cuts. The goal is to cook the inside evenly without burning the outside.

Ingredients You’ll Need

For one large tomahawk steak (2–3 pounds), you’ll need:

• 1 tomahawk steak
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, smashed
• 2–3 sprigs fresh rosemary
• 2–3 sprigs fresh thyme

Optional:

• Smoked paprika
• Garlic powder
• Steak seasoning blend

Preparing the Steak

The first step in how to cook a tomahawk steak is proper preparation.

Bring It to Room Temperature

Remove the steak from the refrigerator about 45–60 minutes before cooking. This allows it to cook more evenly.

Pat It Dry

Use paper towels to remove excess moisture. A dry surface helps create a beautiful crust.

Season Generously

Because the steak is very thick, don’t be afraid to season heavily with salt and pepper on every side.

Best Ways to Cook a Tomahawk Steak

There are several excellent cooking methods.

1. Reverse Sear (Highly Recommended)

Professional chefs often recommend the reverse sear because it provides the most even cooking.

Step 1: Slow Cook

• Preheat oven to 250°F (120°C).
• Place the steak on a wire rack over a baking sheet.
• Cook until the internal temperature reaches:
  • Rare: 115°F
  • Medium Rare: 120°F
  • Medium: 130°F

This usually takes 35–60 minutes depending on thickness.

Step 2: Sear

Heat a cast-iron skillet until extremely hot.

Add:

• Olive oil
• Butter
• Garlic
• Rosemary
• Thyme

Sear each side for 1–2 minutes until a deep golden-brown crust forms.

Baste continuously with melted butter for incredible flavor.

2. Grill Method

A charcoal grill gives the steak a smoky flavor that’s hard to beat.

Direct and Indirect Heat

Create two cooking zones:

• One side with high heat
• One side with lower heat

Cook indirectly until the steak reaches your desired internal temperature.

Finish over direct heat for about 1 minute per side.

This produces beautiful grill marks while preventing overcooking.

3. Pan and Oven Method

If you don’t own a grill, this method works wonderfully.

1. Heat a cast-iron skillet.
2. Sear the steak on all sides.
3. Transfer the skillet to a 375°F oven.
4. Continue cooking until the desired temperature is reached.

Internal Temperature Guide

Using a meat thermometer is essential.

For the best balance of tenderness and flavor, most steak lovers recommend medium rare.

Let the Steak Rest

One of the biggest mistakes people make is slicing the steak immediately.

Allow it to rest for at least 10–15 minutes.

Resting lets the juices redistribute throughout the meat, resulting in a much juicier steak.

How to Slice a Tomahawk Steak

Instead of serving the entire steak whole:

1. Remove the bone.
2. Slice the meat against the grain.
3. Arrange the slices around the bone for an impressive presentation.

This makes serving easier and keeps every bite tender.

Best Side Dishes

A tomahawk steak pairs beautifully with classic steakhouse sides.

Some favorites include:

• Garlic mashed potatoes
• Roasted asparagus
• Creamed spinach
• Grilled mushrooms
• Mac and cheese
• Caesar salad
• Baked potatoes
• Roasted Brussels sprouts

For sauces, consider:

• Garlic butter
• Chimichurri
• Peppercorn sauce
• Béarnaise sauce

Common Mistakes to Avoid

Skipping the Meat Thermometer

Guessing can easily lead to an overcooked steak.

Not Letting It Rest

Cutting too soon causes flavorful juices to run out.

Using Too Much Seasoning

A quality tomahawk steak already has incredible flavor. Salt and pepper are often all you need.

Cooking Straight from the Refrigerator

Cold meat cooks unevenly.

Using Low Heat for Searing

High heat is necessary for developing a flavorful crust.

Expert Tips for the Best Results

• Choose USDA Prime or Choice beef whenever possible.
• Dry-brine the steak by salting it several hours before cooking.
• Use cast iron for the best sear.
• Baste with butter during the final minutes.
• Always cook using temperature, not time.
• Slice against the grain for maximum tenderness.

Frequently Asked Questions

How long does it take to cook a tomahawk steak?

The cooking time depends on thickness and your preferred doneness. A reverse-seared tomahawk steak typically takes 45–70 minutes from start to finish, including the searing process.

Should I marinate a tomahawk steak?

Not necessarily. A high-quality tomahawk steak has rich marbling and natural flavor. Simple seasoning with salt and pepper is usually enough.

Is reverse searing better?

Yes. Reverse searing provides even cooking throughout the steak while creating a perfectly crisp crust at the end.

Can I cook a tomahawk steak without a grill?

Absolutely. A cast-iron skillet combined with an oven delivers excellent results and is one of the easiest methods for home cooks.

What is the best doneness?

Medium rare (130–135°F) is widely considered the ideal temperature because it preserves the steak’s tenderness and juiciness.

Final Thoughts

Learning how to cook a tomahawk steak isn’t just about following a recipe—it’s about mastering a technique that brings out the best in one of the most luxurious cuts of beef. Whether you choose the reverse-sear method, fire up the grill, or use a cast-iron skillet, the keys to success are simple: season generously, cook to the correct internal temperature, and let the steak rest before slicing.

With a little patience and attention to detail, you’ll be rewarded with a steak that’s beautifully caramelized on the outside, tender on the inside, and packed with rich, beefy flavor. The next time you’re planning a special dinner or backyard cookout, impress your guests with a perfectly cooked tomahawk steak that looks as spectacular as it tastes.