Want to know all of the secrets to cooking a perfect tomahawk steak? You’ll be surprised at how easy it is! Learn how to make the best steak of your life, right in your own home.
We 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. Don’t you fret though, because we’re here to walk you through how to make the perfect Tomahawk steak, and you are going to feel like a pro! Seriously though, with this cooking method you’ll feel like you are eating in a 5 star restaurant. And it’s so incredibly easy!
What is the best method to cook a Tomahawk Steak?
You have a couple of choices when it comes to cooking tomahawk steaks, and both of them will result in a delicious steak, so it’s really just up to you and your own personal cooking preferences. You can cook this entirely on the grill outside, and move the steaks off of the direct heat after searing to finish cooking until they reach temperature. You can also cook them without using a grill at all, and sear them in a cast iron or heavy skillet over high heat before moving them to the oven to finish cooking until they reach temperature.
What is a Tomahawk Steak? Where do I purchase one?
The tomahawk steak is essentially a bone-in ribeye steak. It is taken from the rib section, with the large rib bone still attached. Its appearance resembles that of a tomahawk ax. Having a bone-in ribeye insulates the meat while it cooks, making your meat more moist and tender. Tomahawk steaks can be found in many butcher shops and are becoming more common in higher-end grocery stores. Be sure to ask at the meat counter if you can special order one. They can also be purchased online.
How do I know when the steaks are done?
In this recipe, you are instructed to cook until 130 degrees, so that after resting time it will reach 135 degrees Fahrenheit to be considered medium-rare. If you prefer a more well done steak, simply remove the meat at 5 degrees Fahrenheit lower than your desired doneness temperature. Use a meat thermometer for best results.
Do I need to let the steaks rest?
Yes, you absolutely do not want to skip this step. The steak continues to cook during those few minutes of resting. This continuation of cooking is great because it doesn’t dry out the steak, as it would by simply leaving it in the oven longer. Cutting into the steak interrupts that last little period of cooking by releasing the heat inside the steak. Trust us, let it rest a few minutes and your tomahawk steak will turn out perfect.
Storage and Reheating Instructions:
Steak is best eaten fresh. You can store leftovers in an airtight container in the fridge for up to 3 days. You can reheat in a skillet on the stove over medium heat until warmed through, however it will be more well done than when first cooked.
If you like this recipe, you may be interested in these other delicious steak recipes:
- How to Grill Steak Perfectly Every Time
- Skillet Steak Dinner
- How to Cook Steak Perfectly Every Time
- How to Cook Hanger Steak
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
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!
Would love to try, looks great.
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.
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.
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.
I noticed the video said 140 and the written instructions said 130. Thanks for the clarification, I will go with 130.
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???
That’s how I make gravy too. The gravy in the photos was made the same way.
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
Grills provide a significant amount of flavor. You can definitely do it indoors though, but you will like the fire.
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.
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!
Reverse sears are definitely popular nowadays.
140? Do even like steak? That will be shoe leather. Way to destroy a perfectly good piece of meat
145 is a perfect medium rare so I’m not sure what you are referring to. It’s 140 degrees Fahrenheit.
You’re 10 degrees too high!
Recipe says 130, not sure where those 140 came from.
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!