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How to Cook Tomahawk Steak

How to Cook Tomahawk Steak
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Master the art of cooking a show-stopping tomahawk steak with this expert recipe that delivers juicy, tender, and deeply flavorful meat paired with stunning presentation. Perfect for any occasion, this method uses simple ingredients and adaptable techniques to achieve a tender crust and rich, savory taste every time.

Ingredients

Scale

Main Ingredients

  • 1 tomahawk steak (2–3 inches thick with long rib bone)
  • Coarse salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2–3 garlic cloves (crushed)
  • 2–3 sprigs fresh rosemary or thyme
  • 2 tablespoons high smoke point oil (e.g. avocado or grapeseed oil)
  • 3 tablespoons butter

Optional Variations

  • Pinch of smoked paprika or cayenne pepper (for spicy twist)
  • Softened butter mixed with garlic and fresh herbs (for herb butter finish)
  • Marinade: soy sauce, olive oil, and balsamic vinegar (for marinated version)

Instructions

  1. Bring Your Steak to Room Temperature: Remove the tomahawk steak from the refrigerator about 45 minutes before cooking. This helps ensure even cooking throughout the thick cut and prevents the exterior from overcooking before the center reaches your desired doneness.
  2. Season Generously: Pat the steak dry with paper towels. Then, rub it evenly with coarse salt and freshly ground black pepper on all sides. Don’t be shy — the thick meat needs good seasoning to develop a flavorful crust.
  3. Preheat Your Cooking Surface: Whether using a grill or a heavy skillet, preheat it until very hot. A high temperature is essential for searing the steak, locking in juices, and creating that irresistible caramelized exterior.
  4. Sear the Steak: Brush the steak lightly with high smoke point oil and place it on the hot surface. Sear each side for about 3-5 minutes until a deep brown crust forms. Don’t forget to sear the edges as well, carefully holding the steak upright to get every surface beautifully browned.
  5. Add Aromatics and Start Basting: Add crushed garlic cloves, fresh rosemary or thyme, and butter to the pan or grill. Tilt the pan and spoon the melted butter over the steak repeatedly. This basting infuses rich flavor and helps cook the steak evenly.
  6. Finish Cooking to Your Ideal Doneness: After searing, move the steak to indirect heat on the grill or transfer it to a preheated oven at 375°F (190°C) to continue cooking. Use a meat thermometer and cook until an internal temperature of 125°F (52°C) for medium rare, or adjust according to preference.
  7. Let It Rest: Once cooked, let the steak rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, keeping the steak moist and tender when sliced.

Notes

  • Use a meat thermometer to avoid guesswork and achieve perfect doneness.
  • Don’t overcrowd the pan or grill; give the steak enough space to sear evenly without steaming.
  • Pat the steak dry before seasoning to promote browning.
  • Allow the steak to rest after cooking to preserve juiciness.
  • Choose good quality beef for the best flavor and tenderness.
  • Be patient and control your heat to avoid burning thick steaks.

Nutrition

Keywords: tomahawk steak, steak recipe, grilling steak, bone-in steak, medium rare steak, steak cooking method

Find it online: https://emillycooks.com/how-to-cook-tomahawk-steak/