Tomahawk steak requires reverse searing—slow roasting first, then a hot pan finish. If you have been wondering how to cook tomahawk steak like a pro, you are in the right place. This guide walks you through every step, from picking the right cut to serving it perfectly. No fluff, just clear steps you can follow tonight.
What Is A Tomahawk Steak?
A tomahawk steak is a bone-in ribeye with the rib bone left long, often 5 to 7 inches. The bone is frenched, meaning the meat is cleaned off for a dramatic look. This cut is thick, usually 2 to 2.5 inches, and packed with marbling. It is essentially a ribeye on a stick, which makes it perfect for special occasions.
Because of its thickness, cooking a tomahawk steak evenly can be tricky. That is why reverse searing works so well. You slowly bring the internal temp up in the oven, then sear the outside for a crust. This method prevents a gray band of overcooked meat around the edges.
How To Cook Tomahawk Steak
Step 1: Choose The Right Steak
Start with a high-quality tomahawk steak. Look for USDA Prime or Choice grade. The marbling should be even and white, not yellow. A good steak should be at least 2 inches thick. If it is thinner, adjust cooking times.
Check the bone. It should be cleanly frenched and not cracked. Some butchers leave a bit of meat on the bone, which is fine. Just make sure the steak is fresh, not frozen. If you must use frozen, thaw it in the fridge for 24 to 48 hours.
Step 2: Season Generously
Seasoning a tomahawk steak is simple. You do not need fancy rubs. Use coarse kosher salt and freshly ground black pepper. Some people add garlic powder or rosemary, but keep it minimal. The meat should shine.
Apply the salt at least 40 minutes before cooking, or up to 24 hours ahead. This dry brines the steak, drawing out moisture and then reabsorbing it with seasoning. Pat the steak dry with paper towels first. Then sprinkle salt and pepper on all sides, including the edges.
Let the steak rest at room temperature for 30 to 45 minutes before cooking. This helps it cook more evenly.
Step 3: Preheat The Oven
Set your oven to 225°F (107°C). Use a wire rack set inside a baking sheet. This allows air to circulate around the steak. If you do not have a rack, place the steak directly on the baking sheet. Just flip it halfway through.
Place a meat thermometer in the thickest part of the steak, away from the bone. A digital instant-read thermometer is best. You want to monitor the internal temperature closely.
Step 4: Slow Roast The Steak
Put the steak in the oven. Roast until the internal temperature reaches 115°F to 120°F for medium-rare. This usually takes 45 to 60 minutes, depending on thickness. Check the temp at 30 minutes to be safe.
The goal is to bring the steak close to your desired doneness without overcooking. For medium-rare, aim for 125°F final temp after resting. For medium, go to 130°F. Remember, the steak will rise about 5°F during resting.
Once the steak hits the target temp, remove it from the oven. Let it rest for 10 to 15 minutes. This allows the juices to redistribute. Do not skip this step.
Step 5: Sear The Steak
While the steak rests, heat a cast-iron skillet or heavy pan over high heat. Add a high-smoke-point oil like avocado or grapeseed. You want the pan smoking hot. Add a pat of butter and some thyme or garlic if you like.
Place the steak in the pan. Sear for 60 to 90 seconds per side. Use tongs to hold the steak on its edges for the fat cap. The crust should be deep brown and crisp. Do not move the steak while searing; let it form a crust.
If you want extra flavor, baste the steak with butter and herbs. Tilt the pan and spoon the butter over the top. This adds richness.
Step 6: Rest And Serve
After searing, let the steak rest for 5 to 10 minutes on a cutting board. Tent it loosely with foil. This keeps it warm while the juices settle. Slice against the grain into thick strips. Serve immediately.
Tomahawk steak pairs well with simple sides like roasted vegetables, mashed potatoes, or a crisp salad. The bone makes a great handle, but be careful—it gets hot.
Common Mistakes To Avoid
Not Using A Meat Thermometer
Guessing the doneness of a thick steak is nearly impossible. A thermometer is your best friend. Insert it into the center, away from bone. Digital ones are fast and accurate. Do not rely on touch or time alone.
Skipping The Resting Period
Resting is not optional. If you cut into the steak right away, juices run out onto the board. The meat becomes dry. Resting for 10 to 15 minutes after roasting and again after searing makes a big difference.
Overcrowding The Pan
When searing, use a pan big enough for the steak. If the pan is too small, the steak steams instead of sears. A cast-iron skillet works best. If you have a large tomahawk, you might need to cut it in half or use two pans.
Using Too Much Heat For Roasting
Low and slow is key. High heat during roasting cooks the outside too fast, leaving the inside raw. Stick to 225°F. Patience pays off.
Alternative Cooking Methods
Grilling A Tomahawk Steak
You can also reverse sear on a grill. Set up two zones: indirect heat for roasting and direct heat for searing. Preheat the grill to 225°F on the indirect side. Place the steak there, close the lid, and cook until 115°F internal. Then move it to the hot side for 2 to 3 minutes per side.
Grilling adds a smoky flavor. Use wood chips like hickory or mesquite for extra depth. Watch the flare-ups from the fat dripping.
Sous Vide Method
Sous vide gives you precise control. Season the steak, seal it in a bag, and cook in a water bath at 130°F for 2 to 4 hours. Then pat dry and sear in a hot pan or on a grill. This method is foolproof for even doneness.
After sous vide, the steak is already cooked. The sear is just for crust. Be careful not to overcook during searing. A quick 45 seconds per side is enough.
Internal Temperature Guide
Use this chart for doneness. Remember, the steak will rise 5°F during resting.
- Rare: 120°F to 125°F (cool red center)
- Medium-Rare: 130°F to 135°F (warm red center)
- Medium: 140°F to 145°F (pink center)
- Medium-Well: 150°F to 155°F (slight pink)
- Well Done: 160°F and above (no pink)
For most people, medium-rare is the sweet spot. It keeps the meat juicy and tender. If you prefer medium, aim for 135°F before resting.
Serving Suggestions
Tomahawk steak is a showstopper. Serve it on a large wooden board. Slice it into thick strips and fan them out. Add a sprinkle of flaky sea salt and fresh herbs like rosemary or thyme.
Pair with a bold red wine like Cabernet Sauvignon or Malbec. The richness of the steak matches the tannins. For sides, try roasted asparagus, creamed spinach, or truffle fries. Keep it simple so the steak stays the star.
Leftovers? Slice the steak and use it in sandwiches, salads, or tacos. Reheat gently in a pan to avoid drying out.
Frequently Asked Questions
Can I cook a tomahawk steak in a pan only?
Yes, but it is harder. The thick steak needs even heat. A pan-only method risks burning the outside before the inside is done. Reverse searing is more reliable. If you pan-cook, use medium heat and flip often.
How long does it take to cook a tomahawk steak?
Total time is about 1.5 to 2 hours, including resting. The oven roasting takes 45 to 60 minutes. Searing takes 3 to 4 minutes. Resting adds 15 to 20 minutes. Plan ahead.
What is the best oil for searing?
Use oils with a high smoke point. Avocado oil, grapeseed oil, or canola oil work well. Olive oil burns at high heat and can taste bitter. Butter is good for basting but not for initial searing.
Do I need to trim the fat cap?
No, the fat cap adds flavor and moisture. It renders during cooking. If it is very thick, you can score it lightly. But leave it intact. The fat crisps up nicely during searing.
Can I cook a frozen tomahawk steak?
It is not recommended. Frozen steaks cook unevenly. Thaw in the fridge for 24 to 48 hours. If you must cook from frozen, use sous vide. It handles frozen meat well. But for best results, thaw first.
Final Tips For Perfect Tomahawk Steak
Practice makes perfect. The first time you try how to cook tomahawk steak, it might not be flawless. That is ok. Take notes on timing and temperature. Adjust next time.
Invest in a good meat thermometer. It is the single most important tool. Also, use a heavy pan for searing. Cast iron is ideal. And always let the steak rest. These small steps make a big difference.
Tomahawk steak is a treat. With reverse searing, you get a perfect crust and a juicy interior. Follow these steps, and you will impress anyone at the table. Enjoy your steak.