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.
Father’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!
How to Cook the Perfect Tomahawk Steak
Instructions
- 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.
Nutrition
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!
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Kmart says
5 stars!!! This recipe worked perfectly.
Meat was cooked to perfection
Wendy Wethington says
I have used this recipe 5 times and the tomahawks turn out perfect every time. Five stars!!!
Kent says
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 🙂
Denise says
OMG best steak we ever had!
Guy says
This recipe worked like a charm. Thank you!
Eric Palmatier says
Did exactly like you said, no variation at all. My wife and I had a vantabulas dinner with side of shrimp! Thank you
TnTmom says
Delicious!!
Kathryn Lauerman says
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.
Mort says
Orgasmic… unbeilibly good. Paid $39 for meat and tasted like $100 steak!
Laura says
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
Marcus says
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!
ablert Newman says
Would love to try, looks great.
Patrick J. Sullivan says
I grill a lot but have struggled with thick cuts. I tried Rachel’s approach with 5 ribeye steaks about 3 inches thick for Christmas dinner. It worked perfectly. Best steaks I ever made. In the oven I could get them the exact temperature, 125 for rare/med rare and one at 135 medium.
Mae says
When it is time to bake, at what temperature do we set it? 400 F?
Rachel Farnsworth says
The recipe calls for preheating the oven to 375 degrees. I find that 400 is just a tad too high for my tastes.
Desiree says
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.
Justin says
Where does it say 140 degrees? It says 130.