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A tomahawk steak is pretty much every steak lover’s dream cut.

Tomahawk Steak – But it also comes at a pretty insane price when served in a steakhouse. If you want all the joy of a tomahawk at only half the cost, you should make it at home (unless it’s a special night out of course). Home-cooked steaks are always the best steaks.

The first tomahawk you make can be a little scary between the high cost and unusually thick cut. If you know what you’re doing though, it’s a breeze. Here is everything you need to know to buy, cook, or serve a perfect tomahawk steak.

What is a tomahawk steak?

Tomahawk steaks are bone-in ribeyes, cut from ribs 6-12, with a huge length of bone left intact and the meat frenched up to get everything clean looking. Is it the same as a regular bone-in ribeye? Yes, but you also eat with your eyes, and you can’t beat the sight of a 24″ rib bone.

Are they a scam?

Someone will inevitably tell you that tomahawk steaks are a total scam, pound-for-pound overpriced, and that you’re just paying for a bone. And, they’re not totally wrong: a tomahawk steak absolutely goes for a premium over a regular bone-in ribeye steak at a restaurant. And, yes, they do taste more or less the same as a bone in ribeye.

But any thick cut steak also goes for a premium over a smaller steak of the exact same kind. Fewer people buy them, and that raises the price. I love tomahawk steaks because their popularity means they’re so much easier to come by than a good 2.5” thick cut bone-in ribeye.

If you’re making them at home, the price premium is much smaller and makes sense for a special home celebration or weekend meal. The moment you pull out out that giant tomahawk steak for the grill, everyone instantly smiles.

Are thick-cut bone-in steaks better?

Without a doubt, thick bone in steaks are better. Often the meatiest, beefiest, most flavorful parts of the meat are right next to the bone. The thickness of the steak allows you to get a good medium rare/whatever finish you want on the inside while still getting the deeply browned thick crust of your dreams on the outside. The thickness of the steak makes it more forgiving: it’s basically impossible to overcook a 2″ steak without great effort and forgetfulness.

How big are tomahawk steaks?

Depending on which bone you get, tomahawks can range in size between 30 oz to 60 oz. In my experience, every tomahawk I’ve ever bought has been between 48 oz and 60 oz.

Where do you buy a tomahawk steak?

Costco is often your best bet to get a tomahawk if you want one right away, but if you want something truly special, I’m a big fan of Snake River Farms American Wagyu Tomahawk.

The best place to buy any meat is your local butcher. Period. All of the best steaks I’ve ever had came from local shops no matter where in the world I was. They may need a few days to get it ready or order it in, but it’s the best option.

Tomahawk steak at costco

Did I really say costco earlier? Yes! As of this writing, many costcos sell Tomahawk steaks and they’re even offically ‘American Wagyu’. I haven’t tried it but a buddy of mine did and his review was: “really good, tastes like bone-in ribeye at double the price”.

What is American Wagyu?

American wagyu are Japanese cows, hopefully Japanese black cows (called Kuroge Wagyu in Japan) that are raised and pastured in America. They can be full-blooded or cross bred with other breeds. It can range in quality from ordinary to amazing.

USDA Prime and Certified Angus are both easily as good, if not better, so there’s no need to hunt any specific cow down. With any steak, even and consistent (and copious) marbling is often a great sign of how good that steak will be. Grass fed is better than Grain or Corn fed/finished, as well, in my opinion. It makes for a more complex, satisfying taste.

How to cook tomahawk steak

You can cook a tomahawk steak just like a normal one, the most important factor is to make sure it’s well tempered (rested to room temperature) so you’re getting the inside up to temp fast enough before the outside burns. It’s much better to get the inside right up to medium rare so you can sear without worrying. There are a bunch of ways of doing that, here are my favorites.

In the oven

Set your oven as low as it can go, about 250ºF for most people, and leave your steak in there for about 40 mins to an hour. If you have a meat thermometer or oven probe (more on that below) leave it in until it is 10 degrees lower than your desired final temperature. A chart is below as well for easy reference.

Sous vide

This one is easy: add your steak and any rubs, marinades you would like to a water bath and set it for 10 degrees lower than you want to end up at (see the doneness table below).The steak can stay in the bath for up to 8 hours, although 1-2 is usually more than enough, depending on how cold your steak was when it entered the bath.

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On the grill

This one definitely needs a meat thermometer but also produces the best flavor in my opinion, espcially if doing charcoal. Move your coals to one side, or if using gas, only light up one side of the grill. Leave your steak as far away as possible from the coals or the burner on the other side of the grill and close it. Flip once in awhile to make sure you’re getting even heat.

The importance of a meat thermometer

When cooking steak, especially one that costs north of $100, a meat thermometer is essential. I recommend an oven probe that beeps when the target temp is hit. They can be really cheap, wireless app driven, or something in between. Personally I always go with the cheap option. If all you have is an instant read, be sure to check often to make sure the steak doesn’t get overcooked.

Steak cooking temps

For a quick and easy reference, when we have dinner parties in our house, our steaks are roughly done at:

Rare: 125ºF
Medium-rare: 135ºF
Medium: 145ºF
Medium-well: 155ºF
Well done: Don’t do this

Searing your tomahawk steak

Once you have your internal temperature up to where you want it, you’ll need to sear it. I like to always rest a steak before searing (more on that later). When searing, use as high of a heat as you can produce.

If you’re already grilling it, all you need to do is warm up the grill to max while you’re resting it, then move it over to the direct heat zone and grill it to the right color (for me, that’s 30 seconds on a side). If your steak was done sous vide or in oven, you’ll need to sear it on a stove (more on that below) or some other way – I use an 800 degree pizza oven.

How to sear a tomahawk steak on a stove

Cooking a tomahawk on the stove is difficult because of the bone. Even if your cast iron pan is huge, aka 14”+ wide, you’ll probably find it hard to contact the entire steak to the pan. You can buy a low side pan such as a plancha or this cast iron crepe pan. You can also try to squeeze it down as best you can, then baste whatever can’t touch with some butter.

How long to let steak rest for

When you apply heat to muscle fibers they contract and squeeze out moisture. Resting time allows the fibers to relax again, reabsorb some of the moisture, and generally produces a more tender and much juicier steak. You don’t necessarily need to wrap the steak in foil but allowing it to rest for 5-15 minutes after the main cooking process is absolutely vital. Longer is better. I prefer to rest my steak, then sear so it’s as hot as possible when serving.

How to reheat steak

To reheat a steak, just let it come to room temp on the countertop for about an hour, then sear and serve.

Best sauces for steak

Some people believe in nothing but good ol’ salt and pepper. For me, I prefer to change the taste of the meal as it goes on, so I start with a pure bite of salt and pepper, then move onto a nice steak sauce or other preparation. When we had our expensive steak dinner in Kobe, they served it 16 different ways. Alternately, you can just make your steak with salt and pepper and serve it alongside a nice selection of steak sauces. Check here for our guide to all the best steak sauces.

Side dishes

Is it even steak without sides??

frites
mashed potatoes
steak and salad
steak with rice like they do in Japan
cacio e pepe
asparagus
mushrooms
brussels sprouts
onion rings
surf and turf, aka steak and shrimp

We’ve also done ours with fish sauce and lettuce wraps.

What is a Tomahawk Steak?

How to Cook a Perfect Tomahawk Steak – This glorious cut of meat is actually a large ribeye steak that is specifically cut with about 8-12 inches of the rib bone left on it.

The bone is “Frenched”, a culinary term that means it is trimmed of fat and meat. The Tomahawk steak is meant to look like the handle of an ax. It’s the same technique that is used on a rack of lamb.

The bone is intended to give it the “wow” factor however it also helps insulate the tender meat while it cooks.

The Tomahawk steak is extremely tender and buttery, with beautiful marbling. It’s also relatively simple to make!

Because of its size and 2″ thickness this steak requires a different cooking method than a regular sized steak, which usually just gets a quick sear on the grill.

We chose the indirect “reverse sear” method for our Tomahawks and we’ll show you how to do it, with step-by-step directions, so you will get it just right every time!

Preparing Ribeye Steaks for Reverse Sear

There are 2 steps to preparing the steak, which need to be done ahead of time, so be sure to allow time for this important step.

Step One – Salting and Dry Brining

The first step to prepping this big steak is salting it liberally with kosher salt.
Allow the salt to sit on the steak for 12-24 hours in the refrigerator uncovered. Place the steak on a rack on top of a baking sheet for best results.

We have found that salting (dry brining) improves the texture and flavor of nearly every type of red meat, not just steak. Why? Its science at work. When the salt is applied to the uncooked meat the juices inside the meat are drawn to the surface. The salt then dissolves into that liquid, forming a kind of brine that is then slowly reabsorbed into the meat.

The end result is an incredibly tender, moist, buttery steak loaded with flavor. This method works well on pork chops too.

Step Two – The Seasoning Rub

Once the steak is done with the 12-24 hour salt brine take it out of the refrigerator and let it come to room temperature
Prepare the rub mixture which is a thick paste of olive oil, paprika, black pepper, and crushed garlic
Coat the entire steak and the bone area with the rub, return to the rack, and let it sit for about 15 minutes
Preheat the oven to 200˚F

How to Cook a Tomahawk Ribeye Steak:

Because of the size of this steak the reverse sear method is the perfect way to cook it.

Reverse searing involves slow roasting the meat in a low temperature oven, to bring it to the desired internal temperature, and then finishing it with a quick sear on the grill to create a delicious crust and lock in the flavor.

Step-by-step for Reverse Searing Meat in the Oven:

Place spice rubbed steak in a 200˚F oven, on a rack, over a baking sheet to catch any juices
Start preheating the grill to medium-high while the steak is in the oven
Check the steak after about 30 minutes, but it will likely take closer to 40 minutes to cook
We highly recommend using an instant-read thermometer to check internal temperature
Cook until the internal temperature reaches preferred doneness:
Rare = 120˚F which is a cool bright red center and pinkish toward the outside
Medium Rare = 125˚F which is a warm red center but still very pink and slightly brown toward the outside
Medium = 130˚F which is a warm light pink center with outer portion brown
Remove steak from the oven and move it directly to the grill
Sear for 2-3 minutes on each side to lock in flavor and develop a crust
Let steak rest for about 5-minutes uncovered before slicing. The temperature of the meat will continue to rise about 5°F during this time (also known as “carryover cooking”)

How long should you let steak rest?

Resting steak is an important step because the heat of cooking pulls the juices in the meat toward the surface.

If you immediately slice into it after cooking, all of those flavorful, amazing juices will end up on the plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in throughout the meat, keeping it moist and flavorful when serving.

How many servings are in a Tomahawk Steak?

The steak in our photos weighed in at 2.8 pounds (45 ounces). Once we cut the steak away from the bone we had about 32 ounces of meat. This easily served four people (plus the bone for the pup!)

How to serve this steak:

Because the giant bone makes the Tomahawk larger than life you should definitely include it in the presentation. It’s the bow tie on the tuxedo.

First cut the steak away from the bone
Then slice the meat, against the grain, into slices
Arrange the meat back around the bone so it appears to still be on the bone and serve on a large platter

Great sides to serve with steak

A great steak needs amazing side dishes to go along with it and here are a few of our favorites:

Since the grill is already hot try our easy Grilled Caesar Salad or we served it with our Grilled Artichokes with Lemon Dill Aioli
Grilled Corn on the Cob with Sweet Chili Sauce is always a perfect match
Our nice light summer Strawberry Spinach Salad pairs well

Your Sommelier Wine Pairings:

It only makes sense that the King of Steaks should only be paired with wine royalty!

When pairing wines with this delicious masterpiece you should look no further than a rich robust full bodied Napa Valley Cabernet Sauvignon.

These beautiful Cabernet’s make a wonderful pairing for this tender, buttery, steak lovers dream dinner.

The Bordeaux region of France also produces some beautiful Cabernet Sauvignon/Merlot blends that make an equally stunning partner for our Tomahawk master.