Tomahawk Steak Recipe
Make Tomahawk Steak Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Finishing butter & aromatics
For searing
Optional (rest & serve)
Method
Preparation (dry brine & room temperature)
- 1
Trim & pat
Remove the tomahawk from refrigerator. If there is excess fat or silverskin, trim lightly while leaving a good fat cap. Pat the steak thoroughly dry with paper towels to promote browning.
- 2
Season & dry-brine
Generously season all surfaces of the steak with the 2 tbs kosher salt, pressing it into the meat. Add the coarse black pepper to both faces and the exposed bone. Place the steak on a wire rack set over a rimmed baking sheet and refrigerate uncovered for at least 1 hour and up to 24 hours for a dry brine (longer time improves flavor and crust). If refrigerating longer than 1 hour, return to room temperature for 60 minutes before cooking.
Cooking (reverse-sear method — recommended for thick tomahawk)
- 3
Preheat oven / set up
Preheat oven to 250°F (120°C). Place an oven-safe wire rack on a rimmed baking sheet. Bring steak to room temperature if chilled (about 45–60 minutes).
- 4
Slow-roast to target internal temp
Insert an instant-read or leave-in probe thermometer into the thickest part of the meat, not touching the bone. Place the steak on the wire rack and into the oven. Roast until internal temperature reaches 10–15°F (6–8°C) below your final target: for rare 115°F (46°C), for medium-rare 120–125°F (49–52°C). Expect this to take roughly 30–60 minutes depending on thickness and starting temperature. Monitor temperature closely.
- 5
- 6
Sear the steak
Carefully transfer the steak to the hot skillet (bone-end first if it fits) and sear without moving for 60–90 seconds to develop a deep brown crust. Flip and sear the other side 60–90 seconds. Use tongs to carefully sear the rounded edges and bone surface, rotating to brown all exposed fat and bone for 20–40 seconds per area.
- 7
Baste with butter & aromatics
Reduce heat to medium-high. Add the 4 tbs unsalted butter, crushed garlic cloves, rosemary and thyme to the skillet. As the butter foams, tilt the pan slightly and continually spoon (baste) the melted butter and juices over the top of the steak for 1–2 minutes. Continue until internal temp reaches final target: 125–130°F (52–54°C) for medium-rare, 130–135°F (54–57°C) for medium. Remember carryover will raise temp 3–8°F while resting.
Resting & serving
- 8
Rest
Transfer the steak to a clean cutting board. Spoon any pan butter and aromatics over the steak once more, then tent loosely with aluminum foil. Rest for 10–15 minutes to allow juices to redistribute; this yields juicier, more even slices.
- 9