Tomahawk Steak Recipe

This Tomahawk steak recipe holds a certain charm for me, it reminds me of those summer afternoons when we’d fire up the barbecue, the aroma of prime beef filling the air, mingling with the laughter of loved ones.

The thick, bone-in ribeye steak, also known as a cowboy steak, has always been a favorite in our house, especially when we’re craving something hearty and packed with flavor.

This recipe captures the essence of a good steak night — a juicy, tender cut that’s perfect for meat lovers, offering the rich taste of dry-aged beef with every bite.

Whether you’re a seasoned grilling pro or just starting to experiment with beef cuts, this dish is sure to impress and become a favorite at your family gatherings.

Why You’ll Love This Tomahawk Steak Recipe

There is something magical about a perfectly grilled Tomahawk steak. It’s not just about the look, though that massive bone certainly makes it feel like a feast, but the flavor is unmatched.

The rich, juicy taste of this prime beef cut is simply irresistible, especially for anyone who calls themselves a meat lover.

What I love most about this Tomahawk steak recipe is how easy it is to prepare. Despite its impressive size, it’s surprisingly straightforward to cook, whether you’re firing up the barbecue or using a cast-iron skillet at home.You get that incredible flavor with minimal fuss.

No matter how you serve it, this dish is always a showstopper at the dinner table.

Loved this easy Tomahawk Steak Recipe? You won’t want to miss our delicious Slow Cooker Beef Pot Roast and flavorful Beef and Vegetable Stir-Fry!

Ingredients Notes

Here’s everything you’ll need to make this mouthwatering Tomahawk steak recipe at home.

Picking high-quality ingredients is key to bringing out the best flavors, and I’ve added a few tips to help along the way.

• 1 Tomahawk steak (about 2 to 3 pounds) – Look for a well-marbled, thick cut of prime beef or dry-aged beef for that melt-in-your-mouth texture. If you can’t find a Tomahawk, a bone-in ribeye steak will work beautifully.
• Kosher salt and freshly ground black pepper – Simple seasonings like these allow the natural flavor of the steak to shine. I always recommend using kosher salt for its even seasoning.
• 2 tablespoons olive oil – You’ll want this for searing, as it helps create a nice crust on the steak. If you prefer, you can substitute it with avocado oil.
• 4 cloves garlic (smashed) – Fresh garlic adds a lovely depth of flavor. If you don’t have fresh garlic on hand, a pinch of garlic powder will work in a pinch.
• Fresh herbs (thyme or rosemary) – These herbs give the steak a subtle, aromatic boost. Feel free to use whichever you have on hand or even dried herbs if necessary.
• Butter (optional) – Adding a pat of butter at the end of cooking gives the steak a rich finish. It’s not required, but I personally love the flavor it adds.

This recipe is all about keeping it simple so the natural taste of the beef can shine through. You won’t need much, but these key ingredients will make a huge difference in flavor!

How to Make Tomahawk Steak

With just a few simple steps, you’ll have a delicious, juicy Tomahawk steak that will impress everyone around the table.

1. Bring the steak to room temperature: Start by taking the Tomahawk steak out of the fridge about 30 minutes before cooking. This helps it cook more evenly. Season generously with kosher salt and freshly ground black pepper on both sides.

2. Preheat your grill or oven: If you’re using a grill, heat it to high. For an oven, preheat to 375°F. You want high heat to give the steak a good sear while keeping the inside tender.

3. Sear the steak: Heat a large cast-iron skillet over medium-high heat and add olive oil. Once hot, sear the ribeye steak for 3-4 minutes per side until a nice crust forms. Don’t forget the edges—hold the steak with tongs and sear the sides for a minute or two.

4. Add garlic and herbs: Throw the smashed garlic cloves and fresh herbs (thyme or rosemary) into the pan to infuse flavor as the steak finishes searing.

5. Finish cooking: If using a grill, move the steak to indirect heat and cook for another 8-10 minutes, or until it reaches your desired doneness. In the oven, transfer the skillet and cook until the steak hits about 130°F for medium-rare. Always use a meat thermometer to check.

6. Rest the steak: Once cooked, remove the Tomahawk steak from the heat and let it rest for 10 minutes. This allows the juices to redistribute, making the meat even more tender and flavorful.

Whether you’re grilling or using your oven, this method will give you a juicy, flavorful steak every time.

Loved this recipe as much as I do? Grab the full printable version just below and make it your own!

Tips for Making the Best Tomahawk Steak

To achieve the perfect Tomahawk steak, always start with a high-quality cut like prime beef or dry-aged beef. This ensures incredible flavor and tenderness.

Make sure to bring your steak to room temperature before cooking, this helps it cook evenly. Searing the steak in a hot skillet gives it that golden-brown crust everyone loves.

For the best results, use a meat thermometer to check doneness. Aim for around 130°F for medium-rare, and remember to rest the steak for at least 10 minutes before slicing.

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How long should I cook a Tomahawk steak?

Cooking a Tomahawk steak depends on its thickness and how you like it cooked.

For a medium-rare steak, aim for an internal temperature of 130°F, which usually takes around 8-10 minutes on indirect heat after searing.

A meat thermometer is your best friend here! Always rest the steak for 10 minutes before slicing to let those flavorful juices settle.

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Can I cook a Tomahawk steak in the oven?

Absolutely! You can sear your Tomahawk steak in a hot skillet for 3-4 minutes per side, then transfer it to a 375°F oven.

Finish cooking until your desired internal temperature is reached, around 130°F for medium-rare.

Serving Suggestions

This juicy Tomahawk steak pairs beautifully with simple sides like roasted vegetables or garlic mashed potatoes. I also love serving it with a fresh arugula salad to balance the richness of the meat.

If you’re looking for something heartier, try pairing it with grilled corn on the cob or a buttery baked potato. For a special touch, a glass of red wine—like a bold Cabernet Sauvignon, complements the steak’s flavors perfectly.

In our home, this steak always makes an appearance at family gatherings, served alongside our favorite homemade sauces and fresh bread for soaking up every bite!