How to Cook the Perfect Tomahawk Steak

Get ready to grill up this Flintstone-inspired masterpiece! Cooking a Tomahawk steak may look intimidating, but with a few simple steps, you can create a restaurant-quality meal right at home. Let’s break it down into manageable steps for the perfect steak experience.

What Makes a Tomahawk Steak So Special?

A Tomahawk steak is a bone-in ribeye with a long, French-trimmed rib bone that gives it a stunning presentation—resembling a tomahawk axe. Known for its rich marbling and bold flavor, this steak is as much about the experience as the taste. Its impressive size (often 2-3 pounds) means it’s perfect for sharing or serving as the centerpiece of a special occasion meal.

Essential Tools and Ingredients

Here’s what you’ll need:

Ingredients:

• 1 Tomahawk ribeye steak (about 1 ¾ inches thick)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 small head of garlic
• 2 tablespoons oil (canola or grapeseed recommended)
• 4 tablespoons unsalted butter (1/2 stick)
• 4 large sprigs of fresh thyme

Tools:

• Charcoal grill or cast-iron skillet
• Chimney starter (for charcoal grilling)
• Instant-read thermometer
• Aluminum foil
• Tongs

Step-by-Step Guide to Cooking a Tomahawk Steak

1. Prepare the Steak

• Thaw and dry: If your steak is frozen, thaw it in the fridge for 2-3 days. Pat the steak dry with paper towels to remove excess moisture, ensuring a good sear.
• Season generously: Just before cooking, season the steak liberally with kosher salt and freshly ground black pepper. You can also use a specialty steak rub for added flavor.

2. Prepare the Grill (or Oven and Skillet)

For Grilling:

• Set up a two-zone grill: Use a chimney starter to light your charcoal. Once the coals are ashed over, place them on one side of the grill, leaving the other side empty for indirect heat.

For Oven and Skillet Method:

• Preheat your oven to 350°F. Heat a cast-iron skillet over medium-high heat with 2 tablespoons of oil until it just starts to smoke.

3. Start Cooking the Steak

Grilling Method:

• Place the steak on the cooler side of the grill.
• Flip the steak every 5 minutes to ensure even cooking. Use an instant-read thermometer to monitor the internal temperature.

Oven and Skillet Method:

• Sear the steak for 3 minutes on each side and 1 minute on the edges. Then transfer it to a baking sheet and place it in the oven to roast.

4. Monitor the Temperature

Use your thermometer to check for doneness:

• Rare: 125°F
• Medium-rare: 130-135°F
• Medium: 145°F

Tip: The temperature will rise 5-10°F as the steak rests, so pull it off the heat early.

5. Rest Before Searing

Allow the steak to rest for 10-15 minutes, tented with foil. This locks in the juices while you prepare for the final sear.

6. Sear for the Perfect Crust

For grilling, add more hot coals to intensify the heat. Place the steak directly over the hottest part of the grill, searing for 1 minute per side. For a skillet, melt butter and baste the steak while searing.

7. Slice and Serve

Slice the steak against the grain into thick pieces. Finish with flaky salt, a knob of butter, or roasted garlic for extra flavor. Pair with your favorite side dishes—mashed potatoes, roasted vegetables, or a crisp salad.

FAQs for Tomahawk Steak Recipe

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