Juicy tomahawk steak sliced and served on a wooden cutting board, with a golden-brown crust, medium-rare center, garnished with rosemary and garlic butter, paired with roasted potatoes and grilled asparagus.

how to cook a tomahawk steak

by
Spread the love

How to Cook a Tomahawk Steak: Master the Art of the Perfect Steak

If there’s one steak that commands attention and awe on a dinner table, it’s the tomahawk steak. With its impressive size, rich marbling, and dramatic presentation thanks to the long bone, this cut has become a favorite for home cooks and steak lovers who want to elevate their dining experience.

In this comprehensive guide, we’ll show you how to cook a tomahawk steak to perfection, just like a seasoned chef . Whether you’re a seasoned chef or a beginner exploring gourmet cooking, these tips, techniques, and insights will ensure your steak is cooked to perfection every time.

What Makes a Tomahawk Steak Special?

A tomahawk steak is a bone-in ribeye, with the rib bone left intact and cleaned for a striking visual appeal. But there’s more to this cut than its Instagram-worthy appearance.

Key Features of a Tomahawk Steak

  1. Generous Size: Weighing between 2 and 3 pounds, a single tomahawk steak is enough to serve 2-3 people.
  2. Exceptional Flavor: The high marbling ensures a rich, buttery taste that melts in your mouth.
  3. Versatility: This steak can be cooked using various methods, from grilling to pan-searing and roasting.
  4. Showstopper Appeal: The long rib bone resembles a tomahawk axe, making it a centerpiece-worthy dish.

Choosing the Right Tomahawk Steak

When shopping for a tomahawk steak, look for:

  • Grade: Opt for USDA Prime or Wagyu for the best marbling and flavor.
  • Thickness: A 2-inch thickness is ideal for even cooking and searing.
  • Freshness: Look for a vibrant red color with creamy white fat.

Essential Tools for Cooking

To ensure a seamless cooking process, gather these tools:

  • Cast-Iron Skillet: Retains heat for an excellent sear.
  • Meat Thermometer: Guarantees precise doneness.
  • Tongs: For flipping and handling the steak without piercing the meat.
  • Oven Mitts: Essential for handling hot pans during the oven-to-stove transition.
  • Sharp Knife and Cutting Board: For clean, effortless slicing after resting.

Recipe Snapshot

Prep Time: 15 minutes
Cook Time: 45 minutes
Rest Time: 10-15 minutes
Total Time: 1 hour
Servings: 2-3
Yield: 1 tomahawk steak

Ingredients for cooking a Tomahawk steak: 2.5-3 lb steak, olive oil, garlic powder, smoked paprika, kosher salt, black pepper, garlic cloves, unsalted butter, fresh rosemary and thyme for basting

Ingredients

  • 1 tomahawk steak (2.5–3 lbs)
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 garlic cloves, smashed
  • 3 tablespoons unsalted butter
  • Fresh rosemary or thyme (optional, for basting)
Juicy tomahawk steak sliced and served on a wooden cutting board, with a golden-brown crust, medium-rare center, garnished with rosemary and garlic butter, paired with roasted potatoes and grilled asparagus

Step-by-Step Directions

Step 1: Prepare the Steak

  1. Bring to Room Temperature: Take the steak out of the fridge 30-45 minutes before cooking. Allowing the steak to reach room temperature promotes consistent cooking throughout.
  2. Dry the Steak: Pat the steak with paper towels to remove excess moisture. This step is crucial for a perfect sear.
  3. Season Generously: Rub olive oil on both sides of the steak. Then, combine salt, pepper, garlic powder, and smoked paprika, and apply evenly to all surfaces of the meat.

Pro Tip: Allow the steak to sit with the seasoning for 10 minutes before searing, giving the flavors time to infuse deeply into the meat.

Step 2: Sear the Steak

  1. Preheat a cast-iron skillet over medium-high heat until it’s smoking hot. Add a drizzle of olive oil to the pan.
  2. Sear the steak for 2-3 minutes per side, ensuring to include the edges. The aim is to develop a beautifully golden-brown crust that seals in the flavorful juices.

Tip for Perfect Searing: Avoid overcrowding the pan. A hot, spacious surface ensures the steak sears properly rather than steaming.

Step 3: Roast to Perfection

  1. Preheat your oven to 250°F (120°C). Transfer the seared steak and skillet directly into the oven.
  2. Insert a meat thermometer into the thickest part of the steak and cook until it reaches your desired level of doneness:
    • Rare: 120°F (49°C)
    • Medium-Rare: 130°F (54°C)
    • Medium: 140°F (60°C)
  3. Typically, cooking a 2-inch-thick tomahawk steak to medium-rare takes around 30 to 40 minutes.

Why Low and Slow? Cooking at a low temperature ensures the steak cooks evenly from edge to center, preventing overcooking.

Step 4: Rest and Baste

  1. Remove the steak from the oven when it’s 5°F below your desired temperature. This accounts for carryover cooking during the resting period.
  2. Allow the steak to rest on a cutting board for 10-15 minutes, giving the juices time to evenly settle throughout the meat.
  3. While the steak rests, melt butter in the skillet over medium heat. Add garlic and fresh herbs for flavor. Spoon the melted butter over the steak before slicing.

Chef’s Tip: Resting your steak is non-negotiable. Cutting too soon will cause the juices to escape, resulting in dry meat.

Step 5: Slice and Serve

  1. Hold the bone with one hand and use a sharp knife to slice the steak against the grain into thick, even cuts.
  2. Arrange the slices on a platter, and garnish with fresh rosemary or flaky sea salt.

Pair with sides like roasted potatoes, grilled asparagus, or a refreshing side salad for a complete meal.

Cooking Methods

1. Oven vs. Grill

While this recipe uses the oven, grilling is another popular method for cooking a tomahawk steak.

  • Oven: Provides precise temperature control and even cooking.
  • Grill: Adds a smoky, charred flavor but requires monitoring to prevent flare-ups.

2. Reverse-Sear Technique

For an extra-crusty exterior, finish your steak with a quick sear in a blazing hot pan after oven cooking. This technique ensures maximum flavor and an impressive texture.

Nutrition Facts

Per Serving (based on 3 servings):

  • Calories: 950
  • Protein: 68g
  • Fat: 72g
  • Sodium: 800mg
  • Carbohydrates: 2g

Note: Nutritional values may vary based on the size of the steak and additional ingredients used.

Common Questions About Cooking Tomahawk Steak

How Long Does it Take to Cook a Tomahawk Steak?

For a 2-inch steak, plan for 30-40 minutes in the oven after searing. Add resting time for the perfect finish.

What Temperature Should I Cook the Steak?

Always aim for your desired internal temperature:

  • Rare: 120°F
  • Medium-Rare: 130°F
  • Medium: 140°F

Use a meat thermometer for accuracy.

Should I Marinate the Steak?

Tomahawk steaks don’t need marinating because their rich flavor shines through with simple seasoning. If desired, you can dry-brine the steak with salt 24 hours before cooking for enhanced tenderness.

Can I Cook Tomahawk Steak on a Stovetop?

Yes, but due to its size, you’ll need a large skillet and an oven to finish the cooking process.

Serving Suggestions

Pair your perfectly cooked tomahawk steak with these side dishes:

  • Garlic Mashed Potatoes: Creamy, buttery, and a classic pairing.
  • Grilled Vegetables: Adds a smoky balance to the richness of the steak.
  • Red Wine Sauce: Drizzle over the sliced steak for a gourmet touch.

Closing Thoughts

Mastering how to cook a tomahawk steak might seem intimidating at first, but with this step-by-step guide, you’ll feel confident and ready to tackle this gourmet dish. From the first sear to the last bite, this steak delivers on flavor, tenderness, and visual impact.

Give it a try, and don’t forget to share your #BeesRecipes creations on Instagram! We’d love to see your take on this impressive tomahawk steak recipe