Get Ready to Master This Tomahawk Steak Recipe
If you’re looking for a showstopper meal that’ll have everyone at the table drooling (and possibly taking selfies with their plate), you have to try a tomahawk steak. This bad boy isn’t just a steak — it’s an experience. With its massive, bone-in presentation and rich, buttery flavor, it’s like the king of all steaks — and if you’re craving even more hearty beef ideas, you might also love exploring what you can do with cubed steak.
I first stumbled upon a tomahawk steak while flipping through an old grilling magazine at my uncle’s cabin. Let’s just say, it was love at first sizzle. We grilled it right there, over a campfire, armed with nothing but some salt, pepper, and sheer determination — and it turned out so juicy and tender, we were practically high-fiving between bites.
What’s awesome is that, despite its fancy look, making a tomahawk steak at home is super beginner-friendly. You don’t need a culinary degree — just a little patience and a hot grill. Compared to our blog’s easy garlic butter ribeye recipe, this one’s a bit more dramatic but just as simple to pull off (and maybe even a little more fun).
Ready to feel like a grilling superstar? Grab your apron — and maybe your camera too — because this tomahawk steak is going to be unforgettable.
What is Tomahawk Steak?
Okay, first things first — what on earth is a tomahawk steak? Is it a steak… or a medieval weapon? Honestly, a little bit of both. 😂
The tomahawk steak gets its name from its crazy-looking, long bone that kinda resembles a Native American tomahawk axe. (Cue your inner warrior at the grill.)
Picture this: a massive ribeye, still attached to a long, frenched bone — it’s basically the steak equivalent of walking into a party wearing a crown. You just command respect.
Fun fact: some say, “the way to a man’s heart is through his stomach,” and if that’s true, a tomahawk steak is basically Cupid’s arrow — but beefier.
Bottom line? If you’ve never tried one, it’s time. Fire up that grill, sharpen your tongs (kidding… sort of), and get ready to impress everyone — including yourself.
Why You’ll Love This Tomahawk Steak
There’s a lot to love about this tomahawk steak, but here are the top reasons it’ll steal your heart (and your appetite):
- Big Flavor, Simple Method:
Despite looking super fancy, this steak is shockingly easy to cook. With just a good sear and a bit of patience, you’ll have rich, juicy beef packed with smoky, buttery goodness. - Save Some Serious Cash:
Ordering a tomahawk steak at a steakhouse could easily set you back $100 (or more — yikes). Making it at home? Way cheaper, and honestly, way more fun. Plus, you get bragging rights. - Special Ingredients, Extra Flavor:
We’ll jazz things up with a simple herb butter that melts into the steak, adding an irresistible, restaurant-level finish without all the drama. (Think rosemary, garlic, and a hint of lemon zest.)
Honestly, if you’ve already fallen in love with our reverse-seared porterhouse steak recipe, this tomahawk steak will feel like that, but dressed up for a red carpet event.
So… ready to level up your grill game? Let’s dive right in! 🔥
How to Make Tomahawk Steak
Quick Overview
Cooking a tomahawk steak might look intimidating at first, but honestly, it is pretty straightforward. All you need is a bit of patience, good seasoning, and a screaming hot grill (or skillet). You are aiming for that perfect sear outside while keeping the inside melt-in-your-mouth tender.
- Prep time: 10 minutes
- Cook time: 20 to 25 minutes
- Resting time: 10 minutes
- Total time: About 45 minutes
Simple, delicious, and absolutely worth every second.
Key Ingredients for Tomahawk Steak
Here is what you will need:
- 1 tomahawk steak (about 2.5 to 3 pounds, bone-in)
- 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 2 tablespoons unsalted butter (for basting)
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 1 teaspoon lemon zest (optional, for extra brightness)
Pro Tip: Take the steak out of the fridge at least 30 to 45 minutes before cooking so it can come to room temperature. It helps the meat cook evenly!
Visual Tip:
Suggested image here: A beautiful raw tomahawk steak on a wooden board with garlic, rosemary, and olive oil around it.
Alt text: “Raw tomahawk steak with fresh rosemary, garlic, and olive oil on a wooden cutting board.”
Step-by-Step Instructions
1. Prep the steak:
Pat your tomahawk steak dry with paper towels. Season it generously with salt and black pepper on both sides. Let it sit out while you prep your grill or skillet.
2. Heat things up:
Preheat your grill to high heat. If you are using a skillet, crank it up until it is almost smoking. You want it screaming hot, just like when learning how to cook cube steak so it isn’t tough — high heat at the right time makes all the difference.
3. Sear the steak:
Place the steak directly over the hottest part of the grill or skillet. Sear for about 3 to 4 minutes per side until a nice crust forms. Flip it carefully with tongs (no forks, please — we do not want to lose those precious juices).
4. Indirect heat:
Move the steak to a cooler part of the grill, or lower the heat on your stove. Cover if you can. Cook until the internal temperature reaches 125°F for medium-rare (or your preferred doneness), using a meat thermometer.
5. Baste with flavor:
In the last few minutes, melt butter with garlic and rosemary in a small pan. Spoon it over the steak repeatedly to build layers of flavor.
6. Rest and slice:
Transfer your tomahawk steak to a cutting board. Let it rest for 10 minutes before slicing against the grain. This locks in all those delicious juices.
What to Serve Tomahawk Steak With
A tomahawk steak is already a meal that makes jaws drop, but pairing it with the right sides and drinks takes things from “great” to “absolutely unforgettable.” You want flavors and textures that complement the rich, smoky beef without stealing the spotlight.
Here are a few winning ideas:
- Garlic Mashed Potatoes: Creamy, buttery potatoes with a hint of roasted garlic bring comfort and balance to the hearty steak — and if you’re a true meat lover, you might want to check out these beef kielbasa crockpot recipes for another satisfying meal idea.
(Secondary keyword: creamy mashed potatoes) - Grilled Asparagus: Light, crispy, and just a little smoky, asparagus adds a fresh crunch that cuts through the richness.
(Secondary keyword: grilled vegetables) - Caesar Salad: A cool, crisp salad with tangy dressing gives a refreshing contrast to all that meaty goodness. Plus, it adds a pop of green to your plate.
- Red Wine or Craft Beer: A bold cabernet sauvignon or a rich stout can stand up to the beefy flavors and make every bite even better.
Whether you are hosting a backyard feast or just treating yourself to a fancy dinner at home, building the right plate around your tomahawk steak makes all the difference.
Top Tips for Perfecting Tomahawk Steak
Want to make sure your tomahawk steak turns out as jaw-dropping as it looks? Here are a few tips that can make all the difference:
- Start with a room-temperature steak:
Pull it out of the fridge 30 to 45 minutes before cooking. Cold meat straight onto the grill can cook unevenly and turn out tough. - Season boldly:
This is a big steak, so do not be shy with the salt and pepper. It might look like a lot when you sprinkle it on, but trust me, it will be just right once it cooks. - Use a meat thermometer:
Guesswork is for amateurs, much like when you’re figuring out how to make chili without browning meat first — mastering the right techniques makes all the difference. For that perfect medium-rare, pull the steak when it hits 125°F internal temperature, then let it rest. It will rise a few degrees as it sits. - Reverse sear method:
If you have the time and patience, try the reverse sear: cook it low and slow until almost done, then blast it with heat at the end. It locks in juiciness and builds a better crust. - Butter basting:
Melt a little butter with smashed garlic and rosemary, and spoon it over the steak while it finishes cooking. It adds serious flavor and a gorgeous glossy finish.
Common Mistake Alert:
Do not cut the steak right away after cooking. Always, always let it rest! Cutting too soon means you will lose all those amazing juices onto the plate instead of into your mouth where they belong.
Storing and Reheating Tips
If you are lucky enough to have leftovers from your tomahawk steak (and that is a big if), you definitely want to keep them tasting just as incredible the next day. Here is how to do it right:
- Storage:
Let the steak cool completely, then wrap it tightly in aluminum foil or plastic wrap. Place it in an airtight container and refrigerate. It will stay fresh for up to 3 to 4 days. - Freezing:
Want to save it longer? No problem. Wrap the steak well, place it in a freezer-safe bag, and it can last up to 3 months. Be sure to squeeze out as much air as possible to prevent freezer burn. - Reheating:
The best way to reheat a tomahawk steak is low and slow. Preheat your oven to 275°F, place the steak on a wire rack over a baking sheet, and warm it until it reaches about 110°F internally. Then, quickly sear it in a hot skillet for about 1 minute per side to bring back that beautiful crust.
Pro Tip:
Avoid microwaving if you can — it tends to zap all that juicy goodness right out. A little patience with the oven is totally worth it!
Frequently Asked Questions
Should I Marinate Tomahawk Steak?
Honestly, a tomahawk steak is so flavorful on its own that it really does not need a marinade. A simple seasoning of salt, pepper, and maybe a little garlic powder is all you need. If you want extra flavor, you can dry brine it by salting the steak and letting it sit uncovered in the fridge for a few hours. It deepens the beefy taste without masking it.
How to Grill a 3 Inch Tomahawk Steak?
A thick 3-inch tomahawk steak is perfect for the “reverse sear” method. Start by cooking it over indirect heat (around 250°F) until the internal temp reaches about 115°F, then sear it over high heat for a gorgeous crust. Always use a meat thermometer to avoid guessing. Patience is key here, but the payoff is a perfectly cooked center with that crispy charred outside.
Why Put Foil on Tomahawk Steak?
Wrapping your tomahawk steak in foil during the resting period helps keep it warm and lets the juices redistribute throughout the meat. Think of it like tucking it into a cozy blanket so that when you slice it, you get juicy, tender slices instead of a sad puddle of juices on the board.
Why is My Tomahawk Steak Tough?
If your tomahawk steak turns out tough, it usually means one of two things: it was overcooked, or it didn’t rest properly after cooking. Using a meat thermometer and letting the steak rest for at least 10 minutes before slicing can save you from a chewy disaster. Another tip? Always slice against the grain to keep every bite tender.
Time to Fire Up Your Grill and Try This Tomahawk Steak Recipe
And there you have it — your complete guide to cooking a jaw-dropping, mouthwatering tomahawk steak right at home. It might look intimidating at first, but once you fire up the grill and hear that sizzle, you will realize just how fun and rewarding it is.
Whether you are cooking for a weekend family dinner, a special occasion, or just because you deserve a legendary meal, this steak brings the kind of flavor and wow-factor that everyone will remember — kind of like serving up a festive forgotten jambalaya crockpot recipe for your next gathering.
I would absolutely love to hear how your tomahawk steak turned out! Drop a comment below, leave a rating, or even share a photo of your masterpiece. Let’s make this a kitchen victory worth celebrating.
Now grab that apron, light that fire, and show that steak who’s boss!
Tomahawk Steak Recipe: 5 Easy Steps for Juicy, Perfect Steak
Equipment
- Grill or Cast-Iron Skillet
- Tongs
- Meat Thermometer
- Basting Spoon
Ingredients
Main Ingredients
- 1 tomahawk steak (about 2.5 to 3 pounds)
- 2 tbsp olive oil
- kosher salt to taste
- freshly cracked black pepper to taste
For Basting
- 2 tbsp unsalted butter
- 2 cloves garlic smashed
- 2 sprigs fresh rosemary
- 1 tsp lemon zest optional, for extra brightness
Instructions
- Pat the tomahawk steak dry with paper towels. Season it generously with kosher salt and cracked black pepper on both sides. Let it sit at room temperature for 30 to 45 minutes.
- Preheat your grill to high heat or heat a cast-iron skillet until nearly smoking.
- Sear the steak for 3 to 4 minutes per side until a deep golden crust forms. Use tongs to flip the steak, not a fork.
- Move the steak to indirect heat (or lower the burner) and continue cooking until the internal temperature reaches 125°F for medium-rare.
- During the last few minutes, melt butter with smashed garlic and rosemary, then baste the steak repeatedly with the mixture for extra flavor.
- Remove the steak from heat and let it rest for 10 minutes under loose foil. Slice against the grain and serve.