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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!

2lb Tomahawk steak grilled to perfection

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.

Raw Snake River Farms Prime Wagyu tomahawk steak ready to be cooked

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!

Close up of a tomahawk steak.
The best steak of your life!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
  • 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.


Calories: 1006kcal | Protein: 93g | Fat: 67g | Saturated Fat: 27g | Cholesterol: 254mg | Sodium: 244mg | Potassium: 1401mg | Calcium: 27mg | Iron: 9.1mg
Course: Main Course
Cuisine: American
Keyword: Tomahawk Steak

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4 stars
When it is time to bake, at what temperature do we set it? 400 F?

Julie Craig

5 stars
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!!!


5 stars
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. 🙂


5 stars
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

Wendy Wethington

I have used this recipe 5 times and the tomahawks turn out perfect every time. Five stars!!!


5 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!


5 stars
This recipe worked like a charm. Thank you!

Eric Palmatier

Did exactly like you said, no variation at all. My wife and I had a vantabulas dinner with side of shrimp! Thank you


5 stars

5 stars
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.


5 stars
Orgasmic… unbeilibly good. Paid $39 for meat and tasted like $100 steak!


5 stars
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


2 stars
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.


5 stars
Where does it say 140 degrees? It says 130.

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