Want to know all the secrets to cooking a perfect tomahawk steak? It’s quite easy! Learn how to make the best steak of your life, right in your own home!
This post is sponsored by Snake River Farms. All opinions expressed are my own and, yes, I really am that enthusiastic about their meat. Best. Steaks. Ever! Be sure to enter the giveaway to win some.
MY OTHER RECIPESFather’s Day is coming up and if you want to surprise Dad with a present he will never forget, then keep reading! I’m teaching you how to make a restaurant quality steak at home, using the finest beef available from Snake River Farms. This bad boy Wagyu Tomahawk Steak weighs in at a whopping 3.5 pounds and is about 2.5 inches thick. I totally whipped out a ruler and measured. It’s the kind of steak Dad will drool over. Cook one up and he’ll feel like the king of his castle this Father’s Day.
When it comes to quality steak, I always get mine from Snake River Farms. Not even kidding, I always have SRF beef in my freezer. They sell American Wagyu beef which is a cross between Japanese Kobe and American Black Angus beef. Let me tell you, you can’t buy better beef in the United States. This steak is like butter. It melts in your mouth! It even grades higher than prime beef. Ya, it’s that good.
I love this beef so much I’ve teamed up with Snake River Farms to give away a couple of these gorgeous, perfect Tomahawk steaks away to my readers. Scroll on down past the recipe for your chance to win. Two of these caveman steaks will land on someone’s doorstep just in time for Father’s Day.
I know it can be intimidating to grill a high quality piece of meat. What if you mess it up? Well, cooking a steak at home is super easy. All you really need is some salt and a meat thermometer to get the perfect steak. I had two of these bad boy Tomahawks so I cooked one up at home, and took the other to my friend Chef Chad Pritchard, an award winning chef in Utah, to cook it up with him in his restaurant. Guess what? We cooked it the exact same way. Watch the video closely and see if you can tell which one was cooked in a restaurant and which one was cooked at home. I’m telling you, with this level of high quality beef you’ll feel like you are eating in a 5 star restaurant. And it’s so incredibly easy!
Perfect Tomahawk Steaks
- 2 Wagyu Tomahawk Steaks
- salt
- pepper
- Heat an outdoor grill to highest heat. Preheat oven to 375 degrees.
- Season steaks generously with salt (and pepper as desired). Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.
- Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill.
- Transfer the steak to a baking sheet . Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.
- Let rest 5-10 minutes before slicing.
Giveaway!
Want to win a pair of these beauties for yourself? Enter the giveaway below! One lucky reader of The Stay At Home Chef will receive a pair of these amazing, better than prime grade Wagyu Tomahawk Steaks from Snake River Farms. They will be delivered to your doorstep just in time for Father’s Day. I’m actually jealous already! Best Father’s Day gift ever!
Sydney says
Oh my goodness these steaks look amazing! What a fun way it would be to surprise the hubby on Father’s Day with these for dinner!
Renee says
This looks amazing! Seriously amazing! I wonder if I can get Tomahawk steaks from my local butcher?
allie @ Through Her Looking Glass says
Gorgeous steaks Rachel! Would love this for dinner tonight.
Michelle Chapman says
Oh wow! These look so good! My husband would be thrilled with these for Father’s Day 🙂
Michelle says
Yum!!!! Would love these for my father and mother
Wendy says
My husband and fathernlaw would love to eat these beautiful pieces of meat oh my oh my!!!!!!!
Christina | Food Apparel says
Yes! These look absolutely amazing. Drooooooooooling.
Kerry Simpson says
Delicious!
Amy Cioffi says
Just simply amazing….Could not find anything like this from them steak companies.
Marlo Ebner says
My husband would love to eat this beautiful cut of meat he would share it with the ones who give him as much joy as eating steak would be to celebrate it with the blessings that made him a very proud dad
Melissa says
I just picked up 2 from our new Hy-Vee grocery store today for $9.99/lb so they were about $29 each. Can’t wait to try grilling them!
Andrew says
140? Do even like steak? That will be shoe leather. Way to destroy a perfectly good piece of meat
Rachel Farnsworth says
145 is a perfect medium rare so I’m not sure what you are referring to. It’s 140 degrees Fahrenheit.
Mark says
You’re 10 degrees too high!
Steve says
Try The revers order. Low and slow over a smke filled BGE. Pull them off at 100 degrees internal and let them rest while you reload the BGE and put the spurs to the coals. When good and hot (600 – 700 degrees farenheit ) sear the bronto steaks for 60 seconds per side or make cross hatch paterns at 45 seconds the turn over, then quarter turn then flip and quarter turn, and remove to rest for 5 minute prior to slicing.
Get some blue cheese into some high quality butter and enjoy.
Food coma follows all the satisfied smiles!
Rachel Farnsworth says
Reverse sears are definitely popular nowadays.
Phil Doyle says
Morrisons in the UL DOING TOMAHAWKS £15
They are huge for Father’s Day tomorrow can’t wait I’ve got mine and thanks for the cooking instructions.
Todd says
Our Sam’s Club has been selling Tomahawk cuts.
In some of the pictures there is a gravy. I do not see that in the recipe. Just curious. I was thinking that instead of a baking sheet I would finish mine in a cast iron and then make a quick roux with the pan drippings and some butter while the beast got some rest. Ideas???
Rachel Farnsworth says
That’s how I make gravy too. The gravy in the photos was made the same way.
Tracy T says
Our Sam’s club has them too and I bought 2. Can u cook all inside and still have a decent flavor??? Don’t want to fire up grill for 8 min.
??? Help is appreciated
Rachel Farnsworth says
Grills provide a significant amount of flavor. You can definitely do it indoors though, but you will like the fire.