Tomahawk Steak Recipe Perfect Every Time

Craving more juicy steak recipes? Try my sirloin steak, ribeye steak, round steak, or Denver steak next. I don’t care what the temperature outside is. I’ll always find an excuse to grill. When I need a steak recipe that’s a mile above the rest, I break out the tomahawks. Made with a shortlist of ingredients, it’s the magic of the grill that gives this steak its flavor. Every bite is juicy, buttery soft, and full of flavor. The best part? It’s SO easy to make.

Why I love this recipe

Generous portions. A typical tomahawk is 2 inches thick, making for a VERY hearty cut of meat. Perfect for special occasions. These steaks will cost you a pretty penny, but they more than make up for it with their impressive look and rich flavor. Juicy, marbled, and delicious. The bone and marbled fat add so much flavor compared to other cuts, meaning you don’t need many seasonings or a marinade to give it flavor. Minimal prep time. Similar to my sirloin tip roast, there’s barely any prep time needed so you can get straight to grilling!

Ingredients needed

Tomahawks. You can make this recipe with one extra large steak or two large steaks. Frozen steak works too, but let them thaw overnight in the fridge. Salt and black pepper. Keep it simple with nothing more than kosher salt and black pepper. Flaky sea salt, garlic butter, and parsley. To garnish the steak when it’s done cooking. You can easily swap these for chimichurri sauce (see my chimichurri steak) or compound butter instead.

How to cook tomahawk steak

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Tomahawks are a large bone-in ribeye steak. They’re ‘frenched,’ meaning a large section of rib bone has the meat removed (similar to a rack of lamb chops), giving it a handle look akin to tomahawks. It’s a bit pricier than average, but it’s prized for its thickness and well-marbled meat. Step 1- Prep. Preheat the charcoal grill to 200C/400F and clean the grill grates. Bring the steak to room temp. Step 4- Rest and serve. Cover the steak in foil and let it rest for 10 minutes. Whisk together the butter, garlic, and parsley. Top the steak and slice against the grain.

Arman’s recipe tips

Let the steaks come to room temperature. A good rule of thumb is to take them out of the fridge 30 minutes before cooking so they cook more evenly. Use a meat thermometer. While I wish we could just eyeball it, having a meat thermometer really makes all the difference. Rest the steaks before slicing! This is the #1 mistake I see being made most often. Resting the steaks is what helps lock in the natural juices, so don’t skip this step! Use a seasoning blend. Enhance the smoky flavors by seasoning the meat with garlic powder, cumin, smoked paprika, and rosemary. Let this marinate for 30 minutes, then grill.

Storage instructions

To store: Leftovers can be stored in the refrigerator for up to three days in an airtight container (or tightly wrapped in aluminum foil). I recommend cooking bone-in ribeyes to medium rare or medium. This way, you can enjoy its full range of flavors. Use these temperatures and a meat thermometer to reach your desired doneness:

Rare. 120F Medium-rare. 130F Medium. 135F Medium-well. 140F Well-done. 150F

The steaks will continue to rise to temperature as they rest, so pull them from the grill when they’re 5 degrees away from your desired doneness. If the grill is not an option, fear not. I’ve had success making tomahawks in the oven using the reverse sear method (similar to my reverse sear ribeye). Start by preheating the oven to 275F and seasoning the steaks. Place them in a cast-iron skillet and bake for 30-35 minutes until they reach an internal temperature of 130F. Remove the pan from the oven and let the steaks rest for 5 minutes, then place them over medium-high heat, add butter, and sear until a nice crust develops. To freeze: Freeze the steaks in a freezer-safe container for up to six months. Reheating: Reheat steaks in an oven at 275F until the internal temperature of the steak is 130F degrees.