Tomahawk Steak Recipe
400-day grain-fed long-bone, large format sharing steak
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Ingredients
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Steak & Seasoning
Cooking Fats & Aromatics
Finishing & Serving
Method
Steak & Seasoning
- 1
Bring to temperature
Remove the tomahawk from the refrigerator 90–120 minutes before cooking. Place on a rack set over a sheet tray and let come to room temperature to ensure even cooking.
- 2
Pat dry
Pat the entire surface of the steak very dry with paper towels, including along the fat cap and bone, to promote Maillard crust formation.
- 3
Season generously
Evenly coat the steak with the kosher salt, pressing it into the meat. Sprinkle the garlic powder and onion powder over both sides, then finish with the coarse cracked black pepper. For best results, season at least 40 minutes before cooking or immediately prior to searing.
Cooking Fats & Aromatics
- 4
Preheat oven and pan
Preheat oven to 250°F (120°C). Place a large cast-iron skillet or heavy stainless pan in the oven as it preheats so the pan is hot when you start the sear (if using reverse-sear method). Alternatively, if doing a direct high-heat sear, preheat a heavy skillet over medium-high heat on the stovetop until very hot.
- 5
Reverse-sear: low roast
Place the seasoned steak on a wire rack on a sheet pan. Insert an instant-read thermometer into the thickest part of the meat (avoid touching bone). Roast in the preheated 250°F oven until internal temperature reaches 115°F (for rare) to 120°F (for medium-rare), about 45–75 minutes depending on thickness. Remove from oven and let rest briefly while you prepare to sear.
- 6
Sear (stovetop to finish)
Heat 2 tbs of neutral oil in a large cast-iron skillet over high heat until shimmering and just smoking. Carefully place the tomahawk steak in the pan and sear 1.5–2 minutes per side to develop a deep brown crust, including edges and the fat cap—use long tongs to hold and render the fat along the edges for 20–30 seconds. Reduce heat to medium and add butter, thyme, rosemary, and smashed garlic to the pan. Tilt the pan and continuously spoon the melted butter and aromatics over the top of the steak (baste) for 1–2 minutes to build flavor and finish cooking to target temperature: 125–128°F for medium-rare final temp (carryover will raise it ~5°F).
- 7
Finishing & Serving
- 8
Rest
Transfer the seared tomahawk to a cutting board and tent loosely with foil. Rest for 12–15 minutes to allow juices to redistribute and for carryover cooking to finish. Internal temperature should rise a few degrees during rest.
- 9
Carve
Place the steak with the bone away from you. Using a sharp carving knife, cut the steak free from the bone by slicing along the bone to remove the meat. Then slice the ribeye crosswise into 1/2-inch to 1-inch thick slices against the grain for serving. Arrange slices on a large platter with the bone for presentation if desired.
- 10
- 11
Safety note
Ensure internal temperature reaches at least 125°F for medium-rare; if you prefer higher doneness, adjust final temps accordingly (135°F medium, 145°F medium-well). Use an instant-read thermometer to confirm.