Go Back
–+ servings
Save This Recipe Form

Don’t lose this recipe!

Put in your email, and we’ll deliver it straight to your inbox. You’ll also get weekly recipe suggestions based on what you love. Opt-out anytime – no strings attached!

Grilled steak garnished with rosemary on a wooden cutting board, accompanied by a side dish in the background.

Tomahawk Steak

Tomahawk 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. 
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: American
Keyword: tomahawk steak
Servings: 2
Calories: 1006kcal
Author: Mandy Applegate

Ingredients

  • 2 pounds tomahawk steak
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • Herb butter
US Customary - Metric

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

[adthrive-in-post-video-player video-id="Mmdefn3a" upload-date="2025-09-04T09:12:34+00:00" name="Quick Guide to Perfect Tomahawk Steak Recipe" description="This easy tomahawk steak recipe shows how to sear, baste, and rest for steakhouse results." player-type="default" override-embed="default"]

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

Calories: 1006kcal | Carbohydrates: 0.2g | Protein: 91g | Fat: 71g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 36g | Cholesterol: 277mg | Sodium: 1399mg | Potassium: 1219mg | Fiber: 0.1g | Vitamin A: 69IU | Calcium: 34mg | Iron: 8mg
Tried this recipe?Let us know how it was!