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.
I also sear the sides all over. The family loves several hour marinades of fresh-squeezed citrus/orange juice in addition to Monterey seasoning and fresh ground Szechuan pepper
Our store had on these sale. I had never tried one of these, in fact, never heard of one. When I went to my barbecue to sear it I could not get it to fire up. Our wind was ridiculous, so I set my broiler all the way up and on high. It worked fine. I used Colima salt on it, which is a coarser salt, and it was delicious and tender. Thanks for the help!
I’ve had this bookmarked for YEARS and years. and come back to it every time. Simple but perfect. Makes the best steak ever.
THE BEST!!!!! Only recipe we’ll use. Perfect every time (have done it at least 10 times)
Came out perfect and I nearly ate the entire thing all by myself…
Great Recipe ;tomahawk steak came out very good ,all I should have done was
differently was to add more seasons to the steak! Thanks !
Perfect! Used Montreal steak seasoning in place of pepper, just awesome. Served with 4 cheese gnocchi with bacon, onions, spinach and a dash of white truffle oil.
Perfect!
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. 🙂
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!!!