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.
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.
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 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!
When it is time to bake, at what temperature do we set it? 400 F?
The recipe calls for preheating the oven to 375 degrees. I find that 400 is just a tad too high for my tastes.
Excellent instructions. We cooked a 2.5 lb tomahawk with brown sugar/bourbon rub. We cooked in cast iron 5 mins each side then to 375-degree oven for 25 mins and let it rest outside pan for 13 mins. In the meantime I made gravy with pan drippings. I had to strain the gravy to omit the burnt brindles, but it was delish!!!
Absolutely perfect. Thanks!
Local grocery store had tomahawks on sale, so I grabbed one. Having no idea how to do a steak that size justice, to Google I went. This was the first one that popped up and I’m glad it was! Now I’m full and my dog Cooper is loving the bone. 🙂
Thank you so much for this method. I made this tonight and they came out perfect medium rare. Only thing I did different was after searing on the grill I put them in my Traeger Smoker set to 375 using Hickory Pellets for 15 min, turned them and cooked 15 min more. Delish
I have used this recipe 5 times and the tomahawks turn out perfect every time. Five stars!!!
Bought a 2.5 pound Tomahawk with most of the long bone removed.
Followed the instructions exactly as posted and had a fantastic steak. Perfectly cooked. seared and juicy.
Thanks for posting, putting this one in a plastic sleeve in my 3 ring binder recipe book 🙂
OMG best steak we ever had!
This recipe worked like a charm. Thank you!
Did exactly like you said, no variation at all. My wife and I had a vantabulas dinner with side of shrimp! Thank you
Delicious!!
EXCELLENT! I followed the directions step by step. It was so tender and cooked perfect. Thank you so much. I bought this steak at a huge discount and had never made one before. I may have to start a part time job in order to buy more. It was so delicious. Thank you so much for the easy to follow directions.
Orgasmic… unbeilibly good. Paid $39 for meat and tasted like $100 steak!
Separately seared some fresh garlic, thyme, rosemary, butter and olive oil and then after i salt and peppered the steaks, lathered each side of the raw steaks with the oil and then cooked mine 5 minutes on each side on a charcoal grill with the lid down, Then 275 degrees for 30 minutes and then another 10 minutes at 375. Delicious!
5 stars!!! This recipe worked perfectly.
Meat was cooked to perfection
All instructions are perfect, except the temperature. I usually take my steaks/prime rib out at 125°-130° for mid-rare, and then rest 5-10 min. I questioned 140°, but blindly listened; that was my fault. These super expensive steaks came out well done at 140°, and ruined. Total waste of money and flavor.
Where does it say 140 degrees? It says 130.