Oh yes, Tomahawk Steak — that show-stopping, thick-cut ribeye with the long bone, perfect for grilling or pan-searing with tons of flavor and impressive presentation. Here’s a straightforward way to cook it to juicy, tender perfection:
🥩 Tomahawk Steak Recipe
Ingredients
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1 tomahawk steak (about 2–3 pounds, 1.5–2 inches thick)
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2 tbsp olive oil
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2 tsp kosher salt
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1 tsp freshly ground black pepper
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2–3 cloves garlic, smashed
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2 sprigs fresh rosemary or thyme
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2 tbsp unsalted butter
Instructions
1. Prepare the Steak
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Take the steak out of the fridge at least 1 hour before cooking to come to room temperature.
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Pat dry with paper towels.
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Rub olive oil all over, then season generously with salt and pepper on all sides.
2. Sear the Steak
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Preheat a large cast-iron skillet over high heat until smoking hot.
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Add the steak and sear for 3–4 minutes on each side to get a deep brown crust.
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Add smashed garlic, rosemary, and butter to the pan.
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Tilt the pan and spoon melted butter over the steak (basting) for extra flavor.
3. Finish Cooking
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Transfer the skillet to a preheated oven at 375°F (190°C), or move the steak to indirect heat on the grill.
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Cook until the steak reaches your preferred doneness (use a meat thermometer):
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Rare: 120–125°F
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Medium-rare: 130–135°F
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Medium: 140–145°F
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This usually takes 10–15 minutes depending on thickness.
4. Rest & Serve
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Remove the steak and let it rest tented with foil for 10 minutes.
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Slice against the grain and serve!
Tips
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Use a meat thermometer for best results.
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Finish with flaky sea salt or a pat of herb butter for extra decadence.
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Pair with roasted veggies, mashed potatoes, or a fresh salad.
Want a reverse-sear method or a grilled tomahawk steak recipe?
