Restaurants›The Boheme›Tomahawk Steak Recipe

Tomahawk Steak Recipe

Inspired by The Boheme
Time1h
Serves2

Make Tomahawk Steak Recipe in just 1h . 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.

Main Ingredients

Optional Marinade Ingredients

Method

Preparation

1

Season the Steak

Generously season both sides of the Tomahawk steak with kosher salt, freshly ground black pepper, and garlic powder. Make sure to rub the seasoning into the meat for maximum flavor.

2

Optional Marinade

If using, combine fresh rosemary, fresh thyme, and lemon juice in a bowl. Add the seasoned steak to the bowl and let it marinate for at least 1 hour (or overnight in the refrigerator for more flavor).

Cooking

3

Preheat the Grill

Preheat your grill to high heat, approximately 450-500°F (230-260°C). If using a charcoal grill, make sure the coals are hot and ashed over.

4

Oil the Grill Grates

Using a paper towel dipped in olive oil, carefully wipe the grill grates to prevent sticking.

5

Grill the Steak

Place the Tomahawk steak on the grill and sear for about 4-5 minutes on each side, depending on the desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

6

Rest the Steak

Once cooked to your desired temperature, remove the steak from the grill and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute.