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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.

Tomahawk Rib-Eye Steak – If there’s a steak that resembles caveman food, it is the tomahawk rib-eye. Also called a cowboy steak, the tomahawk is a bone-in rib-eye that can weighs between 1 1/2 and 3 pounds. It’s cut from between the sixth and 12th rib of the cow, is nearly 2 inches thick, and includes a long bone—this signature “handle” led to the steak’s name.

This large steak can feed two or more people, and it can easily be prepared at home. This recipe includes a garlic-thyme butter sauce that really takes the dish to the next level. Serve it with a full-bodied red wine like cabernet sauvignon and a veggie side, and recreate this classic steakhouse splurge for a fraction of the cost.

Why Are Tomahawk Steaks So Expensive?

The rib-eye includes some of the most flavorful and tender beef and there’s very little of it on a cow, which is why tomahawk steaks are some of the more expensive pieces of meat at the store. Similar to a rack of lamb, the bone is frenched to give the steak its distinctive 5- to 8-inch “handle.” The cut is sure to make a big impression and it’s worth the price for special occasions.

What’s the Best Way to Cook a Tomahawk Steak?

Because it’s a thick cut, the tomahawk steak is best when pan seared and then finished in the oven. Searing gives you a nice brown crust on the steak, while finishing in the oven allows you to cook it to your desired doneness without burning the outside or making the steak tough.

In this recipe, the steak is basted with a mixture of butter, roasted garlic, and fresh thyme before resting and being served. The result is a juicy, flavorful, and tender piece of meat.

Tips for Making the Best Tomahawk Steak

You may need to order a tomahawk steak from your local butcher or supermarket. While most meat departments carry rib-eye steaks, they may need to french the bone for you for a tomahawk.
Wrapping the bone in aluminum foil is an optional step used at steakhouses to give the bone a nice appearance if the entire steak is served to one diner. You don’t have to do this, but it does make a better presentation.
Use peanut, canola, or grapeseed oil for this recipe—not olive oil. Since olive oil has a somewhat low smoke point, it will smoke too much and may impart a burnt flavor to the meat. Peanut, canola, and grapeseed oil, however, are neutral oils that don’t impart any flavor. Once the steak is in the oven, you can proceed with the recipe as written, and if desired, add a splash of olive oil to the skillet with the butter when creating the pan sauce.

Gather the ingredients. Position a rack in the center of the oven and preheat to 350 F.
Pat the tomahawk steak dry with paper towels.
Season very liberally with kosher salt and freshly ground pepper. Let the steak come to room temperature.
Meanwhile, prepare the garlic. Trim off the top 1/4 inch of the garlic bulb. Drizzle with the oil and add a pinch of salt, then wrap in a foil tent, and roast the garlic for 30 minutes, until the cloves are soft. Remove from the oven and allow to cool. Increase the oven temperature to 425 F.
Optional: Moisten a paper towel and wrap it around the steak’s rib bone, then wrap aluminum foil around the paper towel.
In a large heavy-duty skillet (preferably cast-iron), heat the 2 tablespoons of oil over medium-high heat until it’s just starting to smoke. Lay the tomahawk steak into the skillet and sear for 3 minutes without touching it. (Step back a bit since it will smoke and spatter.)
Using tongs and the bone as a handle, turn the steak over and cook for another 3 minutes without touching it. Using tongs and the bone as a handle, sear the short side of the steak opposite the bone, about 1 minute.
Transfer the steak to a rimmed baking sheet and place in the oven, roasting 9 to 10 minutes, or until the desired doneness is reached.
Alternatively, you can put the steak on a rack fitted into a baking sheet, which will allow air to flow evenly around the steak in the oven, thereby cooking the steak uniformly on both sides.
Use an instant-read thermometer to measure the steak’s internal temperature―125 F for rare, 135 F for medium-rare, or 145 F for medium. The meat will continue to cook while it rests and increase by 5 to 10 degrees, so take that into account when pulling your steak out of the oven.
While the steak is in the oven, add the butter to the skillet and melt over low heat. Squeeze the roasted garlic cloves into the butter, stirring with a wooden spoon to distribute, then add the thyme sprigs and continue to cook, about 2 minutes.
When the steak is ready, take it out of the oven, and transfer it back into the skillet. Use a spoon to baste the butter and garlic over the steak. Turn the steak, and baste again, about 1 minute total. Transfer the steak to a cutting board, tent it with foil, and let it rest 10 minutes.
If you’ve wrapped the bone in the optional paper towel and foil, remove it now.
Slice the steak against the grain, then drizzle with more of the butter and garlic. Serve and enjoy.