Perfect Tomahawk Steak
Add Preferred SourceTomahawk steak is a showstopper cut with a long rib bone, serious marbling, and bold beefy flavor. This bone-in ribeye is thick, tender, and full of character. It is so easy to make, especially with a good seasoning and a quick finish in the oven.
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My favorite time to make this tomahawk beef steak recipe is on the weekend when I’ve got time to chill while it rests. It’s my go-to when I want something satisfying and high in protein without a lot of prep. I love how the reverse sear method gives me full control over doneness and keeps the meat extra juicy. Plus, when I bring it to the table, that big bone-in ribeye always feels a little bit special. It’s fun, flavorful, and always worth it.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Perfect Tomahawk Steak
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep things simple when making this tomahawk ribeye steak—good salt, a hot pan, and a bit of patience go a long way. Here’s exactly how I cook mine at home:
Let it come to room temp
Start by patting the steak dry with paper towels. Season both sides generously with sea salt and black pepper. Then, let it sit at room temperature for about 45 minutes. This helps it cook more evenly.
Preheat your oven
While the steak is resting, preheat your oven to 350°F (180°C). You’ll finish the steak here after searing.
Sear it hot
Heat a cast-iron skillet over medium-high heat. Add olive oil and let it get nice and hot—shimmering, but not smoking. Sear the steak for 2 to 4 minutes per side. You’re aiming for a golden-brown crust.
Into the oven
Once it’s seared, transfer the tomahawk steak to a baking sheet and roast in the oven.
Roast for about 25 to 30 minutes, or until your meat thermometer hits 125-130°F (52-54°C) for medium-rare, 135–140°F (57–60°C) for medium, 145–150°F (63–65°C) for medium-well, and 155–160°F (68–71°C) for well-done. Always check doneness with a thermometer, not just by look.
Let it rest
Take it out and loosely cover with foil. Let it rest for 10–15 minutes. The juices settle, and the temperature will rise by about 5–10°F, so don’t skip this part.
Add herb butter
Right before slicing, top it with compound butter or herb butter. I love using one with garlic, parsley, and thyme—it melts into the meat and adds loads of flavor.
Slice and enjoy
Slice against the grain and serve. That marbling, juicy center, and crispy edge make every bite a win.
Recipe Notes and Tips
I always like to keep things easy but flavorful when cooking steak. Here are a few helpful tips that make a big difference:
- Seasoning: Use coarse sea salt and freshly cracked black pepper. It sticks better and gives more bite.
- Use a meat thermometer: Don’t guess. A thermometer gives you perfect doneness without cutting into the steak too soon.
- Don’t skip the rest: Resting the steak after cooking helps lock in the juices, so your first bite is juicy—not dry.
- Try compound butter: Mix softened unsalted butter with garlic, rosemary, thyme, and parsley. It adds a rich, herby finish.
- Ask your local butcher: A good tomahawk steak is often labeled as USDA Prime with plenty of intramuscular fat (i.e. the marbling).
How to Store Leftover Tomahawk Steak
If you have leftovers, here’s how I keep them tasting great. Let the steak cool completely, then wrap it tightly in plastic wrap or parchment paper and store it in an airtight container in the fridge. It’ll stay fresh for up to 3–4 days.
To freeze, wrap slices tightly in plastic wrap and store in an airtight container. Use within 2–3 months for best flavor. Thaw completely before reheating.
To reheat, I like using the oven at low heat (around 275°F) to gently warm it without drying it out. Add a little olive oil or butter on top to bring back that juicy texture. Or slice it cold for steak sandwiches or a salad straight from the fridge.
What to Serve With Tomahawk Steak
This tomahawk steak is rich and flavorful, so I like to keep the sides simple. Try mini hasselback potatoes, a light shrimp salad (surf and turf!), or honey glazed carrots.
Sometimes I go with a classic bowl of buttery mashed potatoes or or a cheesy potato casserole if I’m feeling extra. And don’t forget a drizzle of that leftover herb butter—it brings everything together.
More Recipes You Will Love
If you’re into bold flavors and hearty mains like this tomahawk steak, I’ve got more for you. Here are a few recipes I always come back to:
Ingredients
- 2 pounds tomahawk steak
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- Herb butter
Instructions
- Pat the steak dry with paper towels. Season generously with salt and pepper, then let it rest at room temperature for about 45 minutes.2 pounds tomahawk steak, 1 teaspoon sea salt, ¼ teaspoon black pepper
- Set your oven to 350°F (180°C).
- Heat a large cast-iron skillet over medium-high heat. Add the olive oil and heat until shimmering. Sear the steak for 2-4 minutes per side until a golden-brown crust forms.1 tablespoon olive oil
- Transfer the steak to a baking sheet and place it in the oven. Roast for 25-30 minutes, or until the internal temperature reaches your desired doneness: Medium-rare: 125-130°F (52-54°C), Medium: 135-140°F (57-60°C), Medium-well: 145-150°F (63-65°C), Well-done: 155-160°F (68-71°C)
- Remove the steak from the oven and let it rest for 10-15 minutes, loosely covered with foil. The internal temperature will continue to rise by 5-10°F.
- Serve with herb butter and fresh herbs, if desired. Slice and enjoy!Herb butter
Video
Notes
- Seasoning: Use coarse sea salt and freshly cracked black pepper. It sticks better and gives more bite.
- Use a meat thermometer: Don’t guess. A thermometer gives you perfect doneness without cutting into the steak too soon.
- Don’t skip the rest: Resting the steak after cooking helps lock in the juices, so your first bite is juicy—not dry.
- Try compound butter: Mix softened unsalted butter with garlic, rosemary, thyme, and parsley. It adds a rich, herby finish.
- Ask your local butcher: A good tomahawk steak is often labeled as USDA Prime with plenty of intramuscular fat (i.e. the marbling).
Storage and Reheating Instructions
- Fridge: Let the steak cool completely, then wrap it tightly in plastic wrap or parchment paper and store it in an airtight container in the fridge. It’ll stay fresh for up to 3–4 days.
- Freezer: To freeze, wrap slices tightly in plastic wrap and store in an airtight container. Use within 2–3 months for best flavor. Thaw completely before reheating.
- Reheat: To reheat, I like using the oven at low heat (around 275°F) to gently warm it without drying it out. Add a little olive oil or butter on top to bring back that juicy texture. Or slice it cold for steak sandwiches or a salad straight from the fridge.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
