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Tomahawk steak

Tomahawk Steak

A tomahawk steak is a dramatic, bone-in ribeye cut known for its rich marbling, tenderness, and striking presentation. This recipe guide covers everything from selecting the best cut and seasoning to mastering grilling, oven-roasting, and reverse searing methods. Finished with a garlic butter sauce and paired with sides, it delivers a restaurant-quality steakhouse experience at home.
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Prep Time 45 minutes
Cook Time 45 minutes
Resting time 15 minutes
Total Time 1 hour 45 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

For Steak
  • 1 tomahawk ribeye steak 30–45 oz, 2–3 inches thick
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1-2 tablespoons garlic powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon paprika
  • Pinch of red pepper flakes
For Garlic Butter Sauce
  • 4 tablespoons unsalted butter
  • 4-5 garlic cloves roasted
  • 2-3 fresh thyme sprigs
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Equipment

  • 1 Cast-iron skillet or grill
  • 1 Heavy-duty tongs
  • 1 Sharp chef’s knife
  • 1 Cutting board with juice groove
  • 1 Digital meat thermometer
  • 1 Aluminum foil

Method
 

Preparation
  1. Bring steak to room temperature for 30–45 minutes.
  2. Pat dry with paper towels. Trim excess fat if necessary.
Seasoning
  1. Mix salt, pepper, garlic powder, thyme, rosemary, paprika, and red pepper flakes.
  2. Rub generously over the steak. Rest at room temperature.
Cooking (Choose Method)
  1. Grilling: Preheat grill to 450–500°F. Sear 3–4 minutes per side, then move to indirect heat until desired doneness.
  2. Oven-Roasting: Preheat oven to 275°F. Place steak on a rack and cook until internal temp reaches 125°F, then sear in hot skillet.
  3. Reverse Sear: Cook steak in 275°F oven for 45–60 minutes until 120–125°F, then sear at 500°F for 2–3 minutes per side.
Resting
  1. Remove steak from heat.
  2. Tent loosely with foil, and rest for 10–15 minutes.
Garlic Butter Sauce
  1. Roast garlic until golden.
  2. Melt butter in skillet, squeeze roasted garlic into it, and add thyme.
  3. Season with salt and pepper.
Serving
  1. Slice steak against the grain or serve whole.
  2. Drizzle with garlic butter sauce.
  3. Pair with roasted potatoes, asparagus, or Brussels sprouts.

Notes

  • For best results, choose USDA Prime or Choice grade Tomahawk steaks with heavy marbling.
  • Carryover cooking raises internal temp by 5–10°F, so pull steak early.
  • Letting the steak rest is essential to keep juices inside.
  • Side dish pairings: mashed potatoes, grilled asparagus, truffle mac & cheese, or Brussels sprouts.