Cooking a tomahawk steak demands patience for the long bone to heat evenly, but learning how to cook a tomahawk is simpler than you might think. This impressive cut, with its long Frenched bone, is essentially a ribeye with a handle. It looks dramatic on a plate, yet the process is straightforward if you follow a few key steps.
You don’t need a fancy grill or a professional kitchen. A cast-iron skillet and your oven will do the job perfectly. The goal is a crusty, seared exterior with a tender, juicy interior, cooked to your preferred doneness.
Understanding The Tomahawk Steak
Before you start, it helps to know what you are working with. A tomahawk is a thick cut, usually around 2 to 2.5 inches thick. This thickness means it requires a two-stage cooking method: sear then roast.
The bone acts as an insulator. It can cause the meat near the bone to cook slower than the rest. This is why patience is not just a virtue here, it is a requirement.
Key Characteristics Of A Tomahawk
- Weight: Typically 30 to 45 ounces
- Thickness: 2 to 2.5 inches
- Bone length: 5 to 7 inches, Frenched (cleaned of meat)
- Best cooked to: Medium-rare to medium
How To Cook A Tomahawk
This section covers the complete method. Follow these steps for a steakhouse-quality result at home. Remember, the exact keyword “How To Cook A Tomahawk” is your guide here.
Step 1: Prep The Steak Properly
Take the steak out of the fridge 45 to 60 minutes before cooking. Let it come to room temperature. This step is crucial for even cooking. A cold steak will burn on the outside before the inside is warm.
Pat the steak dry with paper towels. Moisture is the enemy of a good sear. You want the surface as dry as possible.
Season generously. Use a simple mix of coarse salt and black pepper. Do not be shy. The thick crust needs a good amount of seasoning. Some people add garlic powder or rosemary, but salt and pepper are enough.
Step 2: Choose Your Cooking Vessel
A cast-iron skillet is ideal. It holds heat well and gives a great crust. If you do not have one, a heavy stainless-steel pan works too. You can also use a grill, but the oven finish method is more reliable for beginners.
Preheat your oven to 275°F (135°C). This low temperature is for the roasting phase. It gently brings the steak to your desired doneness without overcooking the outside.
Step 3: Sear The Steak
Place your skillet on high heat. Let it get very hot, almost smoking. Add a high-smoke-point oil like avocado oil or canola oil. Do not use olive oil, it will burn.
Carefully lay the steak in the pan. You should hear a loud sizzle. Press down gently with tongs to ensure full contact. Sear for 2 to 3 minutes per side. You want a deep brown crust.
Don’t forget the edges. Hold the steak with tongs and sear the fat cap on the side. This renders the fat and adds flavor. Also sear the bone side briefly.
Step 4: Roast In The Oven
Once seared, transfer the skillet to the preheated oven. If your skillet handle is not oven-safe, wrap it in foil or transfer the steak to a baking sheet.
Roast until the internal temperature reaches 10°F below your target. For medium-rare (130°F), pull the steak at 120°F. For medium (140°F), pull at 130°F. Use a meat thermometer inserted into the thickest part, away from the bone.
Roasting time varies. A 2-inch thick steak usually takes 15 to 25 minutes. Check early to avoid overcooking.
Step 5: Rest The Steak
This step is non-negotiable. Resting allows the juices to redistribute. If you cut into it immediately, all the juice will run out, leaving a dry steak.
Place the steak on a cutting board. Tent it loosely with foil. Let it rest for 10 to 15 minutes. The internal temperature will rise about 5°F during this time, a process called carryover cooking.
Step 6: Slice And Serve
After resting, slice the steak against the grain. This shortens the muscle fibers, making each bite tender. Cut the meat off the bone first, then slice into thick strips.
Serve immediately. You can drizzle with pan juices or a pat of compound butter for extra richness.
Alternative Cooking Methods
Not everyone has a cast-iron skillet or an oven. Here are two other ways to cook a tomahawk.
Grill Method
Set up your grill for two-zone cooking. One side high heat for searing, the other side low heat for indirect cooking. Sear the steak over direct heat for 2-3 minutes per side. Then move it to the cool side, close the lid, and cook until it reaches your target temperature. This mimics the sear-and-roast method.
Sous Vide Method
Season the steak and vacuum-seal it. Cook in a water bath at 130°F (54°C) for medium-rare for 2 to 3 hours. Remove from the bag, pat very dry, and sear in a hot pan for 60 seconds per side. This method gives perfect doneness edge to edge.
Temperature Guide For Doneness
Use this chart to know when to pull your steak from the heat. Remember carryover cooking will raise the temp by 5°F.
- Rare: 120°F (pull at 110°F)
- Medium-rare: 130°F (pull at 120°F)
- Medium: 140°F (pull at 130°F)
- Medium-well: 150°F (pull at 140°F)
- Well done: 160°F+ (not recommended for this cut)
Common Mistakes To Avoid
Even experienced cooks make errors with thick steaks. Here are the most common ones.
- Not drying the steak: Wet surface prevents a good sear.
- Skipping the rest: Leads to dry meat.
- Using low heat for searing: You need high heat for crust.
- Overcooking: Tomahawks are expensive, so use a thermometer.
- Cutting too soon: Always wait the full rest time.
What To Serve With A Tomahawk
This steak is rich and filling. Keep sides simple. Good options include roasted potatoes, a crisp green salad, grilled asparagus, or creamed spinach. A bold red wine like Cabernet Sauvignon pairs well.
Butter And Herb Topping
Make a compound butter by mixing softened butter with minced garlic, chopped rosemary, and thyme. Place a pat on the hot steak right after slicing. It melts into the meat and adds flavor.
Frequently Asked Questions
How Long Does It Take To Cook A Tomahawk Steak?
Total time is about 45 to 60 minutes, including prep, searing, roasting, and resting. The active cooking time is only 10 to 15 minutes.
Can I Cook A Tomahawk Steak In The Oven Only?
Yes, but you will miss the crust. If using only the oven, sear it first in a pan on the stove, then roast. Or use the broiler at the end for a quick crust.
What Is The Best Oil For Searing A Tomahawk?
Use oils with a high smoke point. Avocado oil, canola oil, or grapeseed oil work well. Avoid butter or olive oil for searing, as they burn easily.
Do I Need To Flip The Steak While Roasting?
No, flipping is not necessary. The oven heat is even. Just let it roast undisturbed until it reaches the right temperature.
Can I Cook A Frozen Tomahawk Steak?
It is not recommended. The thick cut and bone make even cooking difficult from frozen. Always thaw in the refrigerator for 24 to 48 hours first.
Final Tips For Success
Do not rush the process. The key to a perfect tomahawk is low and slow after the sear. Use a reliable meat thermometer, not guesswork. Let the steak rest fully before serving.
If you mess up the first time, dont worry. It takes practice. Each attempt teaches you something about heat management and timing. The bone may look intimidating, but it is just a handle for a great piece of meat.
Remember that the steak continues to cook after you remove it from heat. Pull it a few degrees early to avoid overdoing it. A medium-rare tomahawk with a dark crust and pink center is the goal for most people.
You now have all the information needed to cook this impressive steak. Gather your ingredients, heat your pan, and enjoy the process. The result will be a meal that looks as good as it tastes.