Tomahawk Steak is one of those things you see and immediately get hungry. It’s thick, dramatic, and let’s be real—it looks like something you’d order at a fancy steakhouse, but you actually CAN tackle it at home. Ever tried making one and ended up with something tough or all gray in the middle? Been there. Sometimes folks just want a quick cheat sheet on what makes a Tomahawk Steak so unique, plus the actual steps for getting it grilled right (because nobody wants to waste that big hunk of beef). So, let’s break it down—from buying to storing, and yep, saving a piece for later. Oh, if you want brilliant sides, check out my simple guide for perfect grilled veggies or browse the best ways to pick a ribeye for comparison.
Understanding Tomahawk Steak
Let’s clear it up—Tomahawk Steak isn’t just a regular steak with a fancy name. It’s a ribeye with an extra-long bone left on, trimmed nice and clean so it looks like, well, a tomahawk axe. That’s why it turns heads at a barbecue. The best thing? It’s got awesome marbling, so you get those big, juicy bites every time if you cook it right.
If you’re curious, what makes Tomahawk Steak sorta special is how it keeps so much moisture and flavor because it’s nice and thick. You’ll need a bit of patience with it though, it’s not a quick snack. Oh! And (not everyone knows this) the long bone adds flavor when cooking over fire. That’s my favorite part of grilling—letting that bone do its thing. Local butchers usually have these in the back (just ask), or check a specialty store. If you’re comparing cuts, make sure you look at the marbling and thickness; those are the main things that turn out a five-star restaurant texture at home.
You don’t want to rush this cut—trust me, I tried “just tossing it on high heat” once… regret. Let your steak come to room temp before grilling. That’s a tip I wish someone told me earlier.
“I followed your advice and finally got my Tomahawk Steak juicy in the middle. It’s now my barbecue show-stopper!” – Jess from Austin
Cooking Techniques for Perfect Tomahawk Steak
Alright, let’s talk game plan. Everyone claims to have the secret, but honestly, you want that crusty, flavorful outside and a juicy, medium-rare middle, right? There are a couple ways to achieve Tomahawk Steak greatness, but my vote goes to reverse searing. You start it slow, then finish with a hot, fast sear at the end. Nothing too fancy, just works.
The grill is my favorite tool for this job. Set up for indirect heat (coals on one side, steak on the other), and let your steak come up nice and slow until it’s about 10-15 degrees below where you want it. Then, crank the heat and get both sides screaming hot for that crust. Don’t forget to flip the bone onto the heat too—odd advice, but you’ll thank me.
Another way, if you’re doing it inside, is sous vide or oven at low temp first, then a ripping-hot pan. Just, uh, open a window because you’ll smoke up the joint. I never nail it as well inside, but it’s an option in a pinch.
Resting is non-negotiable. Give it 10 solid minutes to relax after cooking. That’s the difference between juicy perfection and just “good.” So yeah, patience is your friend here.
Oh and by the way, a trustworthy thermometer is your best pal. Guesswork isn’t the move for Tomahawk Steak.
Ingredients and Preparation Tips
You really don’t need much here, which is part of the charm. Here’s what I use every time:
- 1 big Tomahawk Steak, at least 2 inches thick (don’t go thinner – worth the wait!)
- Kosher salt and thick-cracked black pepper (only, sometimes a pinch of garlic powder or a dried herb like thyme)
- High-heat oil (like grapeseed or canola, for the sear—skip olive oil for this job)
- Soft butter for finishing (brown butter magic, if you haven’t tried before, please do!)
Sprinkle salt and pepper generously. Like, more than you think. Do this at least 30 minutes before you even think about touching the grill. I slap on a smidge of oil right before searing so it doesn’t stick.
If you want to get a little wild, toss on some rosemary or even a few smashed garlic cloves as the steak rests—flavor town. Oh, and if you’re prepping multiple steaks, write down the seasoning ratio. I always forget and then kick myself later.
Storage and Make-Ahead Recommendations
Now, if you wound up with leftovers (never happens in my house, but hey, miracles do occur), wrap your Tomahawk Steak tightly in foil or pop it into an airtight container. The fridge is fine for up to three days. Honestly, I think the flavor is pretty killer the next day—cold steak on a toasted bun, a little horseradish, done. Freezing works, too, just slice it first for easy grab-n-go lunches.
For prepping ahead, season the steak and let it hang out uncovered in the fridge overnight. Sounds odd, but it dries the exterior and makes searing even better. Nobody wants a soggy, gray crust.
Don’t try to reheat this cut on full blast. Nuke your leftovers low and slow or use the oven. High heat just ruins your hard work.
| Storage Method | Time |
|---|---|
| Refrigerator | 3 days |
| Freezer | 2 months (sliced) |
Common Mistakes to Avoid When Cooking Steak
Let’s set the record straight: the number one mistake is not letting the Tomahawk Steak warm up before you cook it. Straight from the fridge equals uneven cooking and zero wow-factor. And yeah, I’ve torched one by cranking the heat too soon—leave space for patience!
Lots of folks forget about seasoning deep enough—it’s a big hunk of meat and it needs that bold layer of salt and pepper all over, edges too. Also, don’t skip the resting period after you grill; that’s when all the juices settle back in and make the difference between steakhouse and sorry-customer. Want another tip? Never slice it while it’s still steaming hot. You’ll watch the juices run out and probably want to cry a little.
If there’s one thing I’m strict about, it’s not “eyeballing” doneness. Thermometers aren’t cheating; they’re just smart.
“No lie, following your common mistakes section saved my steak from disaster. Had my whole family asking me for the recipe.” – Tom in Chicago
Common Questions
Q: How thick should a Tomahawk Steak be for the best result?
A: Aim for at least two inches thick. Anything less cooks too fast and you’ll miss that juicy pink center.
Q: Is it okay to marinate a Tomahawk Steak before grilling?
A: Save your marinade for other cuts—this steak’s all about bold, natural flavor from salt and pepper.
Q: What’s the best side for Tomahawk Steak?
A: Simple roasted potatoes or grilled veggies do the trick. But honestly, it steals the show on its own.
Q: Do I have to use a meat thermometer?
A: Highly recommend it! One less thing to stress over and you’ll always get the perfect doneness.
Q: Can you cook a Tomahawk Steak in the oven?
A: Definitely. Start it low, then finish with a quick broil or a hot pan for that crispy outside.
Ready to Grill? Let’s Go!
Alright, you’ve got tips, some don’ts, and a little nudge from my own barbecue fails. Tomahawk Steak can go from “what a waste of money” to “better than steakhouse” if you stick to these basics. If you’re a visual thinker (like me), check out How to cook a TOMAHAWK steak perfectly, every single time … over on YouTube or check out This is The Secret behind the Perfect Tomahawk Steak – YouTube for insider moves.
Don’t overthink. Grab the steak, crank the grill, and get after it. The only thing stopping you from serving up a legendary Tomahawk Steak is, well, not trying. Can’t wait to see your grilled masterpieces posted online—tag me so I get hungry!
Tomahawk Steak
Ingredients
Method
- Remove the Tomahawk Steak from the fridge and let it come to room temperature for about 30 minutes.
- Season the steak generously with kosher salt and thick-cracked black pepper.
- Optionally, sprinkle on garlic powder or dried herbs like thyme.
- Preheat your grill for indirect heat (coals on one side, steak on the other).
- Cook the steak slowly until it reaches about 10-15 degrees below your desired doneness.
- Crank the heat and sear both sides of the steak until a crust forms, flipping the bone onto the heat as well.
- Let the steak rest for 10 minutes before slicing to retain juices.
