- What is a Tomahawk Steak
- Ways to Cook a Tomahawk Steak
- How to Cook a Tomahawk Steak
- How Do I Store Steak Prior to Grilling
- Chef Notes + Tips
- Serving Suggestions
- Common Questions
- Ready, Set, Steak Night!
Tomahawk steak catches your eye at the butcher, but then your brain yells, “How do I even cook this thing?” I know the feeling. The first time I brought one home, I got a little anxious about messing it up. Maybe you want that five-star restaurant vibe at your kitchen table—without totally wrecking a $60 cut of beef. I get it. Trust me, tackling tomahawk steak at home can be way easier and even more fun than you think. You’ll want to show off after this.
What is a Tomahawk Steak
Tomahawk steak is basically the show-off cousin of the ribeye. It’s got this giant bone handle (looks like something a cartoon caveman would hold—no joke), but it’s the same tender, marbled meat as a regular ribeye. That bone isn’t just for looks. It actually keeps the steak juicy while it cooks. I brought one to a backyard party once, and everyone crowded round like it was the main event. Whenever someone asks if it tastes different from other steaks, I always say—yep, it’s juicier, more flavorful, maybe just because of all that drama. Also, it usually weighs about two pounds or more, so it’s definitely big enough to share.
If you want to give your dinner table a touch of “fancy steakhouse” flair without going out, this is your steak. Tomahawk steak is a conversation starter and, hey, you’ll feel like a true grill boss flipping it.
“Last weekend I surprised my family with tomahawk steak and they told me it was better than any restaurant meal they’ve had in ages.”
Ways to Cook a Tomahawk Steak
There’s a few ways to bring out the best in a tomahawk steak, and each has its pros. Some folks swear by grilling outside—it’s classic and gets you that smoky taste. Oven roasting works too if you’re not into fighting the weather. Personally, I love a combo: start on the grill for those crisp grill marks, then finish in the oven to perfect the inside. If you only have a sturdy cast iron pan, don’t worry. Searing the steak right there and finishing in the oven gets great results.
A reverse sear method is another one people rave about—slow roast first, then sear for crunch. Sous-vide is high-tech, sure, but the extra control is nice if you want to impress your friends. I tried it once—felt like a scientist. Whichever way, it’s hard to mess up if you’ve got a meat thermometer handy.
How to Cook a Tomahawk Steak
When you’re ready for showtime, here’s my favorite approach (keeps it simple but wins over steak lovers every time):
First, let that tomahawk steak come to room temperature. This makes for even cooking—a cold center is nobody’s idea of tasty. Season the steak all over with plenty of coarse salt and a bit of black pepper. Sometimes I’ll dash a little garlic powder, nothing fancy here.
Get your grill or oven blazing hot before the steak goes down. Sear each side for around 3 minutes, just so it gets that deep color and flavor. Flip it, then shift to indirect heat and cook low and slow until you hit the doneness you want. I’m a medium-rare fan, so I aim for about 125°F in the thickest part. Don’t have a thermometer? Just poke the steak—the softer it feels, the rarer it is (not scientific, but it works for me).
Take it off, let it rest about ten minutes. The juices kind of soak back in—if you skip this, your steak will leak everywhere. I always slice against the grain for tenderness. If you want, toss a pat of butter on top while it’s resting. Melts right in and makes it even richer.
How Do I Store Steak Prior to Grilling
Okay, let’s talk storage. Tomahawk steak is pricey, so you don’t want any spoilage drama. Keep it in your fridge, bottom shelf, on a plate covered loosely with foil or butcher paper. Avoid plastic wrap if you can—it traps too much moisture, and your steak might get slimy (yuck). Use it within three days of bringing it home.
If you know you won’t cook it right away, freeze that tomahawk steak. Wrap it tightly in freezer paper and pop in a bag—get as much air out as possible. This thing is big, so be patient with thawing. Do it in the fridge, not on the counter, or the texture could go weird and that’s just not worth it.
Let it sit in the fridge overnight before you cook, so it can thaw evenly. Just trust me—I’ve tried the “quick thaw” tricks, but patience here makes a real difference.
Chef Notes + Tips
So, you want steakhouse quality at home? Here are a few big lessons I learned the hard way. Don’t skimp on seasoning. You need more salt than you think. And seriously, buy a cheap meat thermometer if you don’t have one. The guesswork usually leads to disappointment when it comes to tomahawk steak.
Now, here’s a curveball. Let your steak rest once you season it, even before you start cooking. At least 20 minutes. Helps set the flavor. I’ve even heard some folks dry brine it overnight, though I rarely plan that far ahead. Butter on top as it rests? Yes, please.
Try a little smoky wood chip action on the grill if you’re feeling adventurous, or throw in some rosemary or garlic cloves next to the steak. Small things make a big difference. My brother once used espresso powder in his rub—sounds wild, but it was killer.
Serving Suggestions
Here’s a few tasty ideas for when you finally slice into that tomahawk steak:
- Pair it with crispy roasted potatoes or thick steak fries for true steakhouse vibes.
- Serve alongside a super simple green salad—makes you feel a little healthy.
- Pour a spoonful of garlic-herb butter on top for a decadent finish.
- Try a bold red wine if you’re feeling fancy—the steak almost asks for it.
Common Questions
Q: Do I need to bring a tomahawk steak to room temperature before cooking?
Yes—if it’s cold, it cooks unevenly. Set it out for a bit first.
Q: How long do I cook my tomahawk steak?
Depends on thickness and preferred doneness, but usually 40-50 minutes total with resting.
Q: What’s the difference between ribeye and tomahawk steak?
Same cut, tomahawk steak just keeps a long rib bone attached for drama and maybe a bit more juiciness.
Q: Can you reuse steak leftovers?
Absolutely—turn into breakfast hash, steak sandwiches, or tacos the next day.
Q: Should I trim the fat?
Not too much. The fat keeps it juicy and adds flavor when cooked.
Ready, Set, Steak Night!
You’re honestly only a handful of steps away from a steak that’ll snap necks and get people drooling. Tomahawk steak delivers that wow factor—without any culinary degree needed. Don’t sweat the process, just enjoy it and have some fun (the messier, the better I say). If you want to go deeper or see expert tips, check out these easy steak video guides. Now go tackle tomahawk steak and make your kitchen smell like a top-tier steakhouse—no reservations needed. You’ve got this.
Tomahawk Steak
Ingredients
Method
- Let the tomahawk steak come to room temperature for even cooking.
- Season the steak all over with coarse salt, black pepper, and garlic powder.
- Preheat your grill or oven.
- Sear the steak on each side for about 3 minutes until deep brown.
- Shift to indirect heat and cook low and slow until it reaches your desired doneness (about 125°F for medium-rare).
- Remove the steak and let it rest for 10 minutes.
- Slice against the grain and top with a pat of butter if desired.
