tomahawk steak🥩

There’s something unforgettable about the first sizzle of a tomahawk ribeye steak hitting a hot skillet. It’s not just about the aroma—it’s the anticipation, the satisfaction of mastering a show-stopping cut of beef that’s typically reserved for upscale steakhouses. But guess what? You don’t need a reservation or a tuxedo to enjoy this indulgent experience. With a little know-how and the right tools, you can cook a tomahawk ribeye steak at home that’s bursting with flavor, dripping with juicy perfection, and Instagram-worthy enough to impress even the pickiest dinner guests.

🛒 Choosing the Best Tomahawk Ribeye Steak

Before firing up your grill or preheating the oven, let’s talk about selecting the right steak. Not all tomahawks are created equal.

🏷️ What to Look For:

Grade matters: USDA Prime is ideal, thanks to its higher fat marbling. Choice is decent, but steer clear of Select for this premium cut.

Marbling: Look for white flecks of fat distributed throughout the meat—not just around the edges.

Thickness: The thicker, the better. Thicker cuts retain more moisture and flavor during cooking.

Bone length: Longer bones add visual appeal. If you’re planning a dramatic presentation, opt for a 6-inch or longer bone.

🛍️ Where to Buy:

Local butcher shops (often offer better quality than grocery chains)

Online meat retailers like Snake River Farms, Crowd Cow, or Porter Road

Specialty grocers such as Whole Foods or Costco

🍳 What You’ll Need (Ingredients + Equipment)

To keep things simple yet flavorful, focus on quality over quantity.

🧂 Ingredients

Ingredient Amount
Tomahawk ribeye steak 1 (2–3 lbs)
Kosher salt 2 tablespoons
Cracked black pepper 1 tablespoon
Olive oil 2 tablespoons
Butter (unsalted) 4 tablespoons
Fresh rosemary 2 sprigs
Fresh thyme 2 sprigs
Garlic (smashed) 3–4 cloves

🔧 Equipment

Cast-iron skillet or grill

Instant-read meat thermometer

Long tongs

Oven or grill with lid

Aluminum foil

Large cutting board

Sharp slicing knife

🔥 How to Cook a Tomahawk Ribeye Steak at Home (Step-by-Step)

.You don’t require a culinary degree to nail this. Follow these steps, and you’ll serve up a steakhouse-worthy dinner right in your kitchen.

🔪 Step 1: Let It Rest at Room Temp

Take the steak out of the fridge at least 45–60 minutes before cooking. This makes a difference it cook equally and anticipates a cold center.

🔄 Pro Tip: Cold meat + high heat = uneven cooking. Letting it warm slightly is your secret to edge-to-edge doneness.

🧂 Step 2: Season It Like You Mean It

Coat the steak generously with kosher salt and cracked black pepper. The thicker the cut, the more seasoning it can take.

Optional: Dry brine by salting and refrigerating uncovered overnight. It draws moisture to the surface and forms a deeper crust when seared.

🔥 Step 3: Sear for Crust

Heat a cast iron skillet (or the hot side of your grill) until it’s smoking hot.

Add 1 tbsp of olive oil.

3 .Sear the steak 2–3 minutes per side until a brown hull forms.

Don’t forget to sear the edges by holding the bone with tongs.

🔥 This is where the magic starts—the Maillard reaction gives you that savory, caramelized crust.

🌡️ Step 4: Finish with Reverse Sear in Oven or Grill

Now it’s time to cook it through slowly.

Oven Method:

Preheat to 275°F (135°C).

Place the seared steak on a rack over a baking sheet.
Cook until the inner temperature comes to your craved doneness:

Doneness Internal Temp
Rare 120–125°F
Medium Rare 130–135°F
Medium 140–145°F

Grill Method:

Move steak to indirect heat.

Cover and cook, checking internal temp every 10 minutes.

🧈 Step 5: Butter Baste for Richness (Optional but Amazing)

In the final minutes of oven or grill time, melt butter with smashed garlic, rosemary, and thyme. Spoon this fragrant mixture over the steak or use it as a finishing touch before serving.

🧄 Adds richness and an herbaceous, garlicky aroma that elevates the experience.

⏳ Step 6: Rest Before Slicing

After removing the steak from heat, tent it loosely with foil and let it rest for 10–15 minutes.

Allows juices to redistribute

Keeps the meat tender and flavorful

Don’t skip this step—it’s crucial!

🍽️ Serving and Presentation Tips

Now that you’ve mastered the cook, don’t let the presentation fall flat.

💡 Slice Smart:

Always slice against the grain to maximize tenderness.

A slight angle gives thinner, more attractive slices.

🪵 Plating Ideas:
Serve on a wooden board with the bone attached.

Garnish with sea salt flakes, rosemary sprigs, and a lemon wedge for contrast.

Add a drizzle of compound butter if desired.

🧂 Side Dish Pairings:

Roasted garlic mashed potatoes

Grilled asparagus with parmesan

Creamed spinach or sautéed mushrooms

Bold red wine (Cabernet, Malbec, or Syrah)

💡 Pro Tips You’ll Want to Remember

Use a thermometer. Don’t trust your gut—trust the numbers.

Dry brine overnight for enhanced crust and flavor.

Rest your meat—seriously, don’t skip this.

Reverse sear beats traditional sear for thick cuts.

Get your pan or grill screaming hot for proper crust development.

❓ Frequently Asked Questions (FAQs) About Tomahawk Ribeye Steak
🔥 What is the best way to cook a tomahawk ribeye steak at home?

The reverse sear method—slow roast first, then finish with a high-heat sear. This ensures a perfectly even cook with a crispy exterior.

🕒 How long does it take to cook a tomahawk steak?

Total time depends on thickness and doneness. Expect 15–20 minutes in the oven or grill after searing, plus resting time.

🍳 Can I cook it in a regular skillet?

Yes, but use a cast iron skillet if possible. Its heat retention ensures a deep, flavorful crust.

🧂 Do I need fancy seasoning?

Nope. Salt, pepper, and fresh herbs are more than enough. Let the meat’s natural flavor shine.

🏷️ Why is it so expensive—and is it worth it?

It’s pricey due to size, marbling, and presentation. Cooking it at home gives you a luxury dining experience at a fraction of the restaurant cost.