Tomahawk Steak: 3 Ways to Cook It Right
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Key Takeaways
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Why a Tomahawk Steak Needs a Different Approach
A tomahawk is intimidating for one simple reason: it's thick. Most steaks you've cooked run under an inch. A tomahawk is usually 2 to 2.5 inches and weighs 2 to 3 lbs. Standard high-heat methods burn the outside before the center comes up to temperature.
The rib bone, typically 6 to 8 inches long, acts as a natural insulator and slows heat transfer on one side of the steak. That's not a problem, just something to work with.
Our ribeye cuts are dry-aged for up to 28 days, which breaks down muscle fibers before the steak ever hits your pan. The result is noticeably more tender than what you'll find at a grocery store. If you want more on the dry-aging process, our guide to dry aged beef covers it in full.
"Cook all raw beef steaks and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source." — USDA Food Safety and Inspection Service
Ingredients
For the Steak
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Ingredient |
Amount |
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Tomahawk steak |
1 steak (2 to 3 lbs) |
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Kosher salt |
2 tsp |
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Cracked black pepper |
1 tsp |
For the Sear
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Ingredient |
Amount |
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Unsalted butter |
2 tbsp |
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Garlic cloves, smashed |
3 |
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Fresh thyme |
4 sprigs |
Method 1: Reverse Sear (Most Reliable)
Reverse sear is the best method for thick cuts. You bring the steak to temperature slowly in the oven first, then finish with a hard sear. The low oven phase gives you precise, even doneness edge to edge, and the sear builds the crust.
1. Pat the steak completely dry with paper towels. Season all sides with salt and pepper. For best results, do this the night before and leave the steak uncovered in the fridge overnight.
2. Preheat your oven to 250°F.
3. Place the tomahawk on a wire rack set over a rimmed baking sheet.
4. Cook until the internal temperature reads 120 to 125°F. This takes 45 to 60 minutes. Use a meat thermometer, not a timer.
5. Pull from the oven and rest uncovered for 10 minutes.
6. Get a large cast-iron skillet as hot as it will go, or heat your grill to maximum.
7. Sear 1 to 2 minutes per side until a deep brown crust forms. In the last 60 seconds, add butter, garlic, and thyme, and baste continuously.
8. Rest 5 more minutes, then slice against the grain.
Note: Carry-over heat will raise the internal temp 5 to 10°F after you pull the steak. Pull at 120 to 125°F for medium-rare. Pull at 130°F for medium.
Method 2: Grilling with Indirect and Direct Heat
If you want grill marks and outdoor char, this is your method. You need a grill large enough to run a two-zone fire: direct high heat on one side, nothing on the other.
9. Season the steak as above. Let it sit at room temperature for 30 minutes before it goes on the grill.
10. Set up a two-zone fire. High heat on one side, no heat on the other.
11. Place the tomahawk on the indirect side with the bone pointing toward the hotter zone.
12. Close the lid. Cook, flipping once halfway, until the internal temperature reaches 115 to 120°F.
13. Move the steak directly over high heat. Sear 1 to 2 minutes per side until a dark crust forms.
14. Remove from the grill and rest at least 10 minutes before slicing.
This method works on both charcoal and gas grills. Charcoal gives you more smoke flavor. Gas gives you more temperature control. Either way, the two-zone setup is what makes this work.
Method 3: Cast Iron and Oven Finish
No grill? This works just as well indoors. You need a cast-iron skillet large enough to hold the steak and a hot oven. That's it.
15. Preheat your oven to 450°F.
16. Heat a large cast-iron skillet over high heat for 5 minutes. It should be just starting to smoke before the steak goes in.
17. Sear the steak 2 minutes per side. Use tongs to hold it upright and sear the edges, including the fat cap.
18. Transfer the entire skillet into the oven.
19. Cook, flipping once halfway, until the internal temperature reads 130°F for medium-rare. This takes 10 to 15 minutes, depending on thickness.
20. Pull the skillet from the oven. Add butter, garlic, and thyme. Baste the steak for 60 seconds.
21. Transfer to a cutting board and rest for 10 minutes. Slice against the grain in half-inch strips and serve bone-in.
A Few Tips Before You Start
- Salt the night before if you can. Season the steak and leave it uncovered in the fridge overnight. The surface dries out, you get a better crust, and the salt has time to work into the meat.
- Use a thermometer, not a timer. Tomahawks vary in thickness. The only reliable way to hit your target doneness is a probe thermometer. Guessing by time leads to overcooking.
- Don't skip the rest. Cutting too soon pushes the juices out onto the board. Rest at least 10 minutes for a steak this size. Cover loosely with foil if you're worried about it cooling.
- Slice against the grain. Find the direction the muscle fibers run and cut perpendicular to them. The grain makes even a perfect steak feel chewy. Against it keeps every bite tender.
- Leave the bone attached when you serve. It keeps the meat warmer longer, and it looks the part.
Frequently Asked Questions
How long does it take to cook a tomahawk steak?
It depends on the method. Reverse sear usually takes 45 to 60 minutes in a 250°F oven, followed by a short finishing sear. Indirect grilling takes around 30 to 40 minutes before searing. A cast iron and oven method usually takes 20 to 25 minutes total. Use a thermometer and aim for 120 to 125°F before the final sear for medium-rare.
What temperature should I pull a tomahawk steak?
For medium-rare, pull the steak at 120 to 125°F and let carry-over heat bring it to around 130 to 135°F as it rests. For medium, pull at 130°F and rest to around 140 to 145°F. Always use a meat thermometer and let the steak rest before slicing.
Does a tomahawk steak need to be thawed before cooking?
Yes. A frozen tomahawk steak will not cook evenly, no matter which method you use. Thaw it in the refrigerator for 24 to 48 hours and never thaw it at room temperature. Pat it completely dry after thawing so you get a crust instead of steam when it hits the pan or grill.
Can I cook a tomahawk steak without a grill?
Yes. The cast iron and oven method gives you a strong crust and even interior without outdoor equipment. Get the cast iron genuinely hot before the steak goes in, sear until the crust is set, then finish it in a 450°F oven.
How do I slice a tomahawk steak?
Cut along the bone first to release the meat. Then slice the steak perpendicular to the muscle grain in half-inch strips. Slicing with the grain makes the steak tougher, while slicing against the grain keeps each bite more tender. Serve the slices alongside the bone.
The method matters, but so does what you start with. Our beef is grass-fed and finished on non-GMO grain, dry-aged for up to 28 days, and flash-frozen at peak quality. No antibiotics, no hormones, no corners cut. Browse our individual beef cuts, including our ribeye steak, which carries the same dry-aged marbling and flavor as a tomahawk. Or if you're ready to stock your freezer, take a look at our beef bundles for a better price per pound.