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Ingredients
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Steak
Finish & Basting
Optional garnish / service
Method
Steak
- 1
Bring to temperature
Remove the tomahawk from the refrigerator 1 to 2 hours before cooking, uncovered or loosely tented with foil, until it reaches an even room-like temperature (about 60–70°F / 15–21°C). This ensures even cooking.
- 2
Dry and season
Pat the entire steak, including the bone, very dry with paper towels. Sprinkle both sides and the edges generously with kosher salt and freshly ground black pepper, pressing lightly to adhere. Use about 2 tablespoons salt and 2 tablespoons pepper for a 32–40 oz tomahawk; adjust proportionally for different sizes.
- 3
Preheat grill / oven
If using a two-zone charcoal or gas grill: set up for high direct heat (hot zone ~500–600°F / 260–315°C) and an indirect zone (~300°F / 150°C). If using oven + skillet: preheat oven to 375°F (190°C) and have a heavy cast-iron skillet ready. If using a broiler, position rack 6–8 inches from heat.
- 4
Sear
Brush a thin layer of neutral oil on the steak. Over the high direct heat or in a smoking-hot cast-iron skillet (medium-high to high), sear the steak 2–3 minutes per side until a deep brown crust forms. Also sear the fat cap and the exposed bone edges — rotate and hold the steak on its sides with tongs to render the fat and brown evenly. Avoid moving constantly; let proper contact develop crust.
- 5
Finish to temperature
After searing, move the tomahawk to the indirect grill zone or transfer the skillet to the preheated oven. Insert an instant-read meat thermometer into the thickest part of the meat, not touching bone. Roast until internal temperature reaches 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium—this typically takes 15–30 minutes depending on steak thickness and starting temperature. Monitor closely; the large ribeye will continue to rise a few degrees while resting.
Finish & Basting
- 6
Baste with butter
In the last 3–5 minutes of cooking (while still in the skillet or on the hot side of the grill), add the unsalted butter, crushed garlic, thyme and rosemary to the pan or on a small foil tray next to the steak. Tilt the pan slightly and use a large spoon to continuously baste the top of the steak with the melted, herb-infused butter for 2–4 minutes. This adds flavor and helps build a glossy crust.
- 7
Rest
Transfer the cooked tomahawk to a cutting board and tent loosely with foil. Rest for 10–15 minutes (longer for larger cuts). Resting redistributes juices and yields a more tender slice; internal temperature will rise 3–6°F during this time.
Optional garnish / service
- 8