45-Minute Foolproof Tomahawk Steak Recipe: Restaurant-Quality Results at Home

The perfect tomahawk steak Recipe doesn’t need to be a steakhouse splurge. With this simple reverse-sear method, you’ll achieve a perfectly medium-rare center with a mouthwatering crust every single time. Skip the $100+ restaurant bill and master this impressive cut right in your own kitchen.

Why You’ll Love This Tomahawk Steak Recipe

After testing dozens of methods for cooking this impressive cut, I’ve perfected this tomahawk steak recipe to deliver steakhouse results without any guesswork. The reverse-sear technique ensures a perfectly even cook from edge to edge with that coveted restaurant-quality crust.

This recipe is:

• Time-Efficient – Ready in just 45 minutes total with minimal active cooking time
• Simple Preparation – Just 5 ingredients for the basic recipe with an optional compound butter
• Dietary Advantage – Naturally gluten-free, low-carb, and keto-friendly
• Impressive Presentation – Perfect for special occasions and dinner parties
• Budget-Conscious – While pricey, cooking at home saves over 70% compared to steakhouse prices

Essential Ingredients

The beauty of a tomahawk steak Recipe lies in its natural flavor. I recommend using minimal, high-quality ingredients to let the beef shine. The right tomahawk steak Recipe doesn’t need much more than proper cooking technique and a few enhancing flavors.

Key Ingredients Notes:

• Tomahawk Steak: Look for a steak that’s 2-2.5 inches thick with good marbling. USDA Prime is ideal, but Choice will work beautifully too. Aged beef (dry or wet-aged) offers enhanced flavor. For best results, bring to room temperature for 1-2 hours before cooking.
• Salt: Kosher salt is preferred for its coarse texture and clean flavor. Diamond Crystal brand gives you more control as it’s less salty by volume than Morton’s.
• Fresh Herbs: Rosemary and thyme stand up to the robust beef flavor. Fresh is significantly better than dried for this application.

Ingredients List

For the Steak:

• 1 (32-40 oz) tomahawk ribeye steak (900-1130g), 2-2.5 inches thick
• 2 tablespoons (30g) kosher salt
• 2 teaspoons (10g) freshly ground black pepper
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 tablespoons (30ml) high-smoke-point oil (avocado, grapeseed, or clarified butter)

For the Optional Herb Butter:

• 4 tablespoons (56g) unsalted butter, softened
• 1 tablespoon (3g) fresh rosemary, finely chopped
• 1 tablespoon (3g) fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon (5g) flaky sea salt

Equipment Needed

• Reliable meat thermometer (digital instant-read preferred)
• Large cast iron skillet (12-inch minimum)
• Wire rack and baking sheet
• Heavy-duty oven mitts
• Paper towels
• Kitchen tongs (preferably 12-inch)
• Sharp knife for slicing

Step-by-Step Instructions

The reverse-sear method is the secret to perfect tomahawk steaks. By starting with gentle heat in the oven and finishing with a sear, you’ll get the most consistent, juicy results with a beautiful crust.

Preparation Phase

1. Prepare the steak: Pat the tomahawk completely dry with paper towels. Excess moisture prevents proper browning, so take your time here. Season generously on all sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
   • CHEF’S TIP: Season at least 40 minutes before cooking, or ideally, salt the steak and leave it uncovered in the refrigerator overnight on a wire rack. This dry-brining process enhances flavor penetration and improves the crust.
2. Preheat your oven: Set your oven to 275°F (135°C) and place a wire rack on a baking sheet. Allow the steak to come to room temperature while the oven preheats if you haven’t already done this step.

Cooking Process

3. Slow-roast the steak: Place the seasoned tomahawk on the wire rack and insert your meat thermometer into the thickest part. Cook in the preheated oven until the internal temperature reaches 115°F (46°C) for medium-rare, approximately 25-35 minutes depending on thickness.
   • WHY THIS WORKS: The gentle heat gradually brings up the internal temperature, resulting in even doneness throughout the steak without overcooking the exterior.
4. Prepare for searing: During the last 5 minutes of oven time, heat your cast iron skillet over high heat until it’s smoking hot. Add the high-smoke-point oil, and when it shimmers, add the rosemary and thyme sprigs to infuse the oil.

Finishing Touches

5. Sear to perfection: Remove the steak from the oven and transfer immediately to the hot skillet. Sear for 1-2 minutes on each side, including the edges, until a deep, golden-brown crust forms. Use tongs to hold the steak up to sear the edges.
   • CHEF’S TIP: Move the steak every 30 seconds while searing for the most even crust. Spoon the hot herb-infused oil over the steak continuously during the searing process for extra flavor.
6. Rest the steak: Transfer the seared tomahawk to a cutting board or warm plate and let it rest for 10 minutes. Top with herb butter, if using, and let it melt over the hot steak. The internal temperature will rise about 5°F during resting, bringing it to a perfect medium-rare (around 130-135°F).

IMPORTANT: Resting is critical as it allows the juices to redistribute throughout the meat. Cutting too soon will result in all those flavorful juices running onto your cutting board instead of staying in the steak.

Tomahawk Steak Recipe Variations

Make It Your Own

The classic preparation above is my favorite way to enjoy tomahawk steak Recipe, but there are several delicious ways to customize this recipe to suit your preferences or dietary needs.

Dietary Adaptations

• Dairy-Free Version: Skip the herb butter entirely and finish with a drizzle of high-quality olive oil, fresh herbs, and flaky salt after resting.
• Paleo/Whole30 Option: Use ghee for searing instead of oil, and finish with a compound ghee (made with ghee instead of butter) or a drizzle of olive oil and herbs.
• Low-Sodium Alternative: Reduce the kosher salt to 1 tablespoon and use salt-free herb blends to enhance flavor.

Flavor Variations

• Smoky Chipotle: Add 1 teaspoon of chipotle powder to your seasoning and serve with a chipotle-lime butter (add 1 teaspoon chipotle powder and 1 teaspoon lime zest to the herb butter recipe).
• Asian-Inspired: Brush the rested steak with a mixture of equal parts soy sauce (or coconut aminos) and honey, then sprinkle with toasted sesame seeds and sliced green onions.
• Truffle Finish: After resting, drizzle with truffle oil and sprinkle with truffle salt for an indulgent upgrade.

Scaling Guidance

• For Smaller Portions: This is a large cut that typically feeds 2-4 people. Instead of reducing the size, I recommend cooking the full tomahawk and repurposing leftovers for steak sandwiches or salads.
• For Larger Crowds: Instead of trying to cook multiple tomahawks, which can be challenging, consider cooking a standing rib roast using the same method but adjusting the cooking time accordingly.

If you enjoy this tomahawk steak, you might also love our Beef Back Ribs Recipe which uses a similar seasoning approach but with a longer, slower cooking method.

Serving & Pairing

Serving Suggestions

The impressively large bone makes the tomahawk steak Recipe a showstopper at the table. For the best presentation, bring the whole steak to the table on a large wooden board, then slice it against the grain into 1/2-inch pieces. Serve immediately while still warm.

Perfect Pairings

• Side Dishes:
  • Grilled Asparagus with Lemon
  • Sautéed Wild Mushrooms

Presentation Tips

• Plating Guidance: Slice the steak against the grain and arrange the slices to reveal the perfect medium-rare center. Position the bone on the serving platter for dramatic effect. Spoon any resting juices over the sliced meat.
• Garnishing Ideas: Sprinkle with fresh thyme leaves, a few flakes of sea salt, and cracked black pepper. A light drizzle of extra virgin olive oil adds shine and freshness.
• Serving Temperature: tomahawk steak Recipe is best served immediately after resting while still warm (around 130°F internal temperature). The platter can be slightly warmed to help maintain temperature.

Storage & Make-Ahead

Storage, Freezing & Reheating

While tomahawk steak Recipe is best enjoyed fresh, leftovers can be properly stored and repurposed for delicious meals later.

Storage Guidelines

• Refrigeration: Place completely cooled leftover steak in an airtight container or wrap tightly in plastic wrap. Refrigerate for up to 3 days. Quality is significantly better in the first 48 hours.
• Freezing Method: For longer storage, wrap individual portions in plastic wrap, then in aluminum foil, and place in a freezer bag with the air pressed out. Label with the date and freeze for up to 2 months.
• Thawing Procedure: Thaw frozen steak in the refrigerator overnight for best texture. Never thaw at room temperature.

Reheating Instructions

• Sous Vide Method (Best): Reheat vacuum-sealed leftovers in a water bath at 125°F for 30 minutes to warm through without overcooking.
• Oven Method: Wrap steak in foil with a tablespoon of beef broth or butter and heat in a 250°F oven until warmed through (about 15-20 minutes). Finish with a quick sear in a hot skillet if desired.
• Stovetop Method: Slice thinly and quickly warm in a skillet with butter over medium-low heat just until warmed through, about 30-45 seconds per side.

Meal Prep Strategies

• Make-Ahead Components: The herb butter can be prepared up to 1 week ahead and stored wrapped in plastic in the refrigerator, or frozen for up to 3 months.
• Alternative Uses for Leftovers: Slice thinly for sandwiches, dice for breakfast hash, or cut into strips for steak salad or fajitas.

Troubleshooting & Expert Tips

Troubleshooting Your Tomahawk Steak Recipe

Even experienced cooks can face challenges when preparing this impressive cut. Here are solutions to common issues.

Common Issues & Solutions

• Problem: Steak is overcooked around the edges with only a small portion of medium-rare in the center.
  • Solution: Your oven temperature may be too high. Use an oven thermometer to verify accuracy and reduce temperature by 25°F next time. The reverse-sear method specifically prevents this problem.
• Problem: The steak doesn’t develop a good crust during searing.
  • Solution: Ensure the steak is thoroughly dried before searing, your pan is smoking hot, and don’t overcrowd the pan. A cast iron skillet provides the best heat retention for proper searing.
• Problem: The center is still raw while the exterior is perfectly seared.
  • Solution: The steak wasn’t brought to the proper temperature in the oven before searing. Use a reliable meat thermometer and ensure it reaches 110-115°F before moving to the searing step.

Expert Tips for Success

1. Temperature Management: Allow your steak to rest at room temperature for at least 1 hour before cooking for the most even doneness.
2. Salt Timing: For exceptional flavor penetration, salt your steak 24 hours before cooking and leave it uncovered in the refrigerator. This dry-brining process creates deeper flavor and a better crust.
3. Thermometer Placement: Insert your meat thermometer horizontally into the thickest part of the meat, away from the bone, for the most accurate reading.
4. Searing Secret: Add a tablespoon of butter during the final 30 seconds of searing for extra flavor and an enhanced crust. Be careful not to add it too early as it can burn.
5. Doneness Assessment: Beyond temperature, press the steak gently with your finger. Medium-rare feels like the base of your thumb when touching your middle finger to thumb – slightly firm but with give.

Nutritional & Dietary Information

Nutrition Information

Nutritional information is approximate and calculated per serving, assuming 4 servings from one tomahawk steak Recipe.

Nutritional Facts Per Serving:

Nutrient	Amount
Calories	595
Protein	56g
Fat	42g
Saturated Fat	18g
Carbohydrates	0g
Fiber	0g
Sugar	0g
Sodium	740mg
Potassium	820mg
Iron	15% DV

Health Benefits

• Beef: Excellent source of complete protein, vitamin B12, zinc, selenium, and heme iron that’s highly bioavailable.
• Grass-Fed Option: When available, grass-fed beef offers higher levels of omega-3 fatty acids and antioxidants compared to grain-fed.
• Herbs: Fresh rosemary and thyme provide antioxidants and anti-inflammatory compounds.

Dietary Considerations

• ✓ Gluten-Free
• ✓ Dairy-Free (without butter)
• ✗ Contains Animal Products
• ✓ Nut-Free
• ✓ Paleo Compatible
• ✓ Keto Compatible
• ✓ Low-Carb
• ✗ Vegetarian/Vegan

FAQ’s About This Tomahawk Steak Recipe

What exactly is a tomahawk steak recipe and how is it different from a regular ribeye?
A tomahawk steak Recipe is essentially a bone-in ribeye with an extra-long rib bone (usually 5-8 inches) left intact, resembling a tomahawk axe. It’s the same delicious cut as a ribeye with spectacular presentation and slightly enhanced flavor from cooking with the bone.

How many people does one tomahawk steak Recipe serve?
A typical tomahawk steak weighs between 32-40 ounces and can serve 2-4 people, depending on appetite and side dishes. For a dinner party, I recommend planning around 8-10 ounces of trimmed meat per person.

Can I grill a tomahawk steak instead of using the oven and skillet method?
Absolutely! Set up your grill for two-zone cooking (hot and cool zones). Cook indirectly on the cool side until reaching an internal temperature of 115°F, then finish directly over high heat for 1-2 minutes per side. The principle is the same as the reverse-sear method.

Why is the reverse-sear method better than starting with a sear?
Reverse-searing provides more even cooking throughout the steak, better control over doneness, and superior moisture retention. It also allows the exterior to dry out slightly during the slow cook, resulting in a better crust during the final sear.

Conclusion

Why This Recipe Works

After years of experimenting with different techniques, I’ve found that this reverse-sear method consistently delivers the perfect tomahawk steak Recipe. The slow, controlled heat of the oven ensures even cooking throughout this thick cut, while the final high-heat sear creates that gorgeous, flavor-packed crust you’d expect from a high-end steakhouse.

What makes this recipe truly foolproof is the focus on temperature rather than time. By using a reliable meat thermometer, you’re guaranteed success regardless of your steak’s exact thickness or your oven’s quirks.

Your Turn!

I’d love to see your results with this tomahawk steak recipe! The first time you pull this off, you’ll feel like a professional chef – it’s that impressive both in flavor and presentation.

Have you tried cooking a tomahawk steak Recipe before? What special occasion will you be making this for? Drop a comment below with your experience or questions, and don’t forget to leave a rating if you try the recipe!