The Ultimate Guide to Cooking the Perfect Tomahawk Steak
Have you ever wondered why steakhouse Tomahawk steak costs upwards of $100 when you could potentially make something even more delicious at home? That impressive, prehistoric-looking cut with the long bone handle isn't just for professional chefs – with the right technique, you can create a restaurant-worthy masterpiece in your own kitchen that will have your dinner guests talking for months.
Overview: The Showstopping Centerpiece of Any Meal
The Tomahawk steak is essentially a ribeye with the entire rib bone still attached, creating that signature handle that resembles a tomahawk axe. What makes this recipe special is the combination of simple ingredients with precise cooking methods that enhance the steak's natural flavors without overwhelming them.
Time Requirement: 1-2 hours (including resting time)
Difficulty Level: Intermediate
Serves: 2-4 people (one large Tomahawk steak typically weighs 2-3 pounds)
Essential Ingredients
- 1 Tomahawk steak (2-3 pounds)
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 tablespoons unsalted butter
- 2 tablespoons high-heat cooking oil (grapeseed, avocado, or clarified butter)
Why these ingredients matter:
- Quality meat: Choose a USDA Prime or Choice grade steak with good marbling for the best flavor and tenderness.
- Kosher salt: The larger crystals help form a perfect crust and draw out excess moisture.
- Fresh herbs: Rosemary and thyme infuse the meat with aromatic flavors during cooking.
- High-heat oil: Essential for achieving the perfect sear without burning.
Possible substitutions:
- Replace fresh herbs with 1 tablespoon each of dried rosemary and thyme if fresh aren't available
- Substitute butter with herb-infused compound butter for extra flavor
- For a simpler preparation, just salt and pepper will still yield excellent results
Step-by-Step Instructions
Preparation (24 hours before cooking)
- Remove your Tomahawk steak from packaging and pat completely dry with paper towels.
- Place on a wire rack over a baking sheet and leave uncovered in your refrigerator for 12-24 hours. This dry-aging process helps remove excess moisture for better searing.
Day of Cooking
- Bring to room temperature: Remove the steak from the refrigerator 1-2 hours before cooking to ensure even cooking.
- Season generously: Pat the steak dry again and season liberally with kosher salt and freshly ground black pepper on all sides, pressing the seasonings into the meat.
- Prepare your cooking station: Set up a two-zone cooking method (either on a grill with direct and indirect heat zones or with an oven/stovetop combination).
Cooking Method 1: Reverse Sear (Preferred Method)
- Low and slow first: Preheat your oven to 275°F. Place the seasoned steak on a wire rack over a baking sheet and insert a meat thermometer into the thickest part.
- Monitor temperature carefully: Cook until the internal temperature reaches 115°F for medium-rare (approximately 45-60 minutes depending on thickness).
- Rest briefly: Remove from the oven and let rest for 10 minutes while you heat a cast-iron skillet until smoking hot.
- Create the perfect crust: Add oil to the skillet. Sear the steak for 1-2 minutes per side, including the edges, until a dark brown crust forms.
- Add aromatics: Reduce heat slightly, add butter, garlic, and herbs to the pan. Spoon the melted butter mixture over the steak continuously for 1-2 minutes.
- Final resting period: Remove the steak and let rest for 10 minutes before slicing.
Cooking Method 2: Traditional Grill
- Set up two-zone fire: Create a hot zone for searing and a cooler zone for gentle cooking.
- Sear first: Sear the steak over high heat for 2-3 minutes per side until well-browned.
- Move to indirect heat: Transfer to the cooler side of the grill, add herbs near the steak, and close the lid. Cook until internal temperature reaches 125°F for medium-rare.
- Rest properly: Let rest for 10-15 minutes before slicing.
Pro Tips:
- Use a reliable meat thermometer – temperature is much more reliable than cooking time
- Don't be afraid of salt – a Tomahawk steak is thick and needs proper seasoning
- The resting period is non-negotiable – it allows juices to redistribute throughout the meat
Presentation & Assembly
The Tomahawk steak is a show-stopper by itself, but these presentation tips will elevate your dining experience:
Slicing technique: Cut perpendicular to the bone in thin slices (about ½-inch thick) against the grain.
Plating options:
- Serve whole on a large wooden cutting board with the bone extending off the edge
- Pre-slice and arrange in a fan pattern around the bone
- For a dramatic presentation, stand the bone upright with slices arranged around it
Final touches: Sprinkle with flaky sea salt just before serving and drizzle with any remaining herb butter from the pan.
Storage and Make-Ahead Tips
While Tomahawk steak is best enjoyed fresh, leftovers can be properly stored:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- For best reheating results, slice the leftover meat thinly and warm briefly in a pan with a splash of beef broth
- Avoid microwave reheating which will overcook the meat
- Make compound butter ahead of time and freeze in small portions for quick flavor enhancement
Recipe Variations
The classic preparation above lets the meat's natural flavor shine, but consider these variations:
- Coffee-rubbed Tomahawk: Add 2 tablespoons of ground coffee to your spice rub for an earthy depth
- Mediterranean style: Use olive oil, lemon zest, oregano, and minced garlic as your flavor base
- Smoky chipotle: Add 1 tablespoon of chipotle powder to your rub for a smoky, spicy kick
- Asian-inspired: Finish with a soy-ginger-sesame butter for an umami-rich experience
Conclusion
Mastering the Tomahawk steak is about respecting the quality of the meat and understanding the cooking process. Don't be intimidated by its impressive appearance – with patience and attention to temperature, you'll create a memorable meal that rivals any steakhouse experience. The techniques you'll learn preparing this cut will elevate all your future steak cooking endeavors. So fire up that grill or preheat that oven, and prepare to impress yourself and your lucky guests with this prehistoric-looking yet sophisticatedly delicious centerpiece.
