How to Cook a Tomahawk Steak: Perfect Guide for a Juicy, Flavourful Result

There’s something special about cooking a tomahawk steak that thick, bone-in ribeye that looks like it came straight from a steakhouse or a cowboy’s grill. With its dramatic presentation and bold flavour, it’s a true showstopper. But here’s the truth: you don’t need to be a chef to make a juicy, tender, and flavorful tomahawk steak at home.

This step-by-step guide will show you how to cook a tomahawk steak, whether on the grill, in the oven, or using a cast-iron pan, so that you can impress your family or guests with a steakhouse-worthy masterpiece.

What Is a Tomahawk Steak?

A tomahawk steak is a ribeye beef steak with at least five inches of rib bone left intact. The long bone gives it that iconic “tomahawk” look, like a handle of an axe. Because it’s cut from the rib section, it’s naturally rich in marbling, which means tender meat and deep, buttery flavour.

Think of it as the king of all steaks, juicy, thick, and packed with flavour. The bone also helps retain heat while cooking, which contributes to its unique taste and texture.

Choosing the Best Tomahawk Steak

Before you start cooking, you need the proper cut. Here’s what to look for:

Grade: Choose USDA Prime or Choice for the best marbling and tenderness.
Thickness: Opt for at least 2 inches of thickness. A thinner steak will cook too quickly and lose its juiciness.
Colour: Look for a bright red colour with creamy white fat marbling.
Freshness: The meat should have a clean, slightly sweet aroma, never sour or metallic.

Ingredients You’ll Need

Simple ingredients bring out the best in a tomahawk steak:

1 tomahawk steak (2–2.5 inches thick)
Salt (preferably kosher or sea salt)
Freshly ground black pepper
Olive oil or melted butter
Optional: garlic cloves, rosemary, thyme

That’s it! With a cut this good, you don’t need a fancy marinade, just seasoning and technique.

How to Cook a Tomahawk Steak

Cooking a tomahawk steak isn’t just making dinner; it’s creating a moment. Hear the sizzle as it hits the pan, smell the rich aroma, and watch that golden crust appear. Inside, it stays tender, pink, and buttery.

You don’t need to be a chef, just a hot pan, a little patience, and a love for great food. When it’s done and the steak rests on your plate, bone shining and juices glistening, you’ll know you’ve made something truly special.

How to Barbecue a Tomahawk Steak

Bring to room temperature — take the steak out 60 minutes before cooking.
Pat dry & season — dry with paper towels, rub with oil, then salt and cracked pepper.
Set up a two-zone grill — one side very hot (450–500°F) for searing, one side cooler for indirect cooking.
Sear hard — place on the hot side 3–4 minutes per side until a brown crust forms.
Finish indirect — move to the cooler side, close the lid, and cook slowly.
Check temp — use a meat thermometer: 120°F rare, 130°F medium-rare, 140°F medium.
Rest 10–15 minutes — tent with foil so juices redistribute.
Slice against the grain & serve — cut thin slices for the most tender bites.

How to Cook a Tomahawk Steak in the Oven?

Bring to room temperature – Take the steak out 1 hour before cooking.
Season – Pat dry, rub with olive oil, salt, and pepper.
Preheat the oven to 275°F (135°C) and place a pan inside to warm.
Cook slowly – Place the steak on a rack and bake until it reaches an internal temperature of 125°F for medium-rare.
Sear hot – Heat the butter in the pan and sear for 1–2 minutes per side to achieve a golden crust.
Rest & slice – Let rest 10 minutes, then slice against the grain and serve.

Cooking a tomahawk steak at home is always satisfying, but when you’re craving something truly special, visit Asador Bar & Grill, the best steakhouse in Leicester Square. Here, every tomahawk steak is grilled to perfection, bursting with rich flavour, juicy tenderness, and that unmistakable steakhouse charm that makes every bite unforgettable.

Checking Doneness

Getting your tomahawk steak just right is all about getting the temperature right. The best way to know it’s done is to use a meat thermometer, no guessing needed.

Rare: 120°F – cool red center
Medium-rare: 130°F – warm pink centre, juicy and tender
Medium: 140°F – slightly firm, still flavorful
Medium-well: 150°F – mostly brown with a hint of pink
Well-done: 160°F – fully cooked, less juicy

Insert the thermometer into the thickest part of the steak, away from the bone. Once it hits your desired temperature, let it rest for 10–15 minutes before slicing. This helps the juices spread evenly, resulting in a tender and flavorful dish every time

Pro Tips for a Juicy Tomahawk Steak

Butter baste for magic:
In the final minute of searing, spoon hot, melted butter over your steak, sprinkling it with crushed garlic and fresh herbs. Watch as it glistens. This simple touch adds a rich, smoky aroma and a steakhouse-worthy flavour you’ll never forget.
Try the reverse sear:
Start low and slow, then finish with a sear that’s blazing hot. The result? A perfect pink centre and that satisfying crust, every bite tender, juicy, and balanced.
Trust the thermometer:
Don’t guess, know. A meat thermometer gives you total control, turning every cook into a confident chef.
Let the bone shine:
Serve your tomahawk steak with the bone attached. It’s bold, dramatic, and impossible to ignore, the kind of presentation that makes everyone stop and stare before the first bite.

Best Ways to Serve Tomahawk Steak

Slice the steak against the grain for maximum tenderness. Serve it with sides that complement its bold flavour, such as:

Garlic mashed potatoes
Grilled asparagus
Creamed spinach
Herb butter or chimichurri sauce

You can also serve it on a wooden board with a drizzle of butter and a sprinkle of sea salt for that restaurant-style presentation.

Conclusion

Cooking a tomahawk steak is more straightforward than it seems. With a bit of patience, good seasoning, and steady heat, you can create a juicy, flavorful masterpiece.

A tomahawk isn’t just food; it’s an experience. The sizzling sound, smoky aroma, and impressive bone make it perfect for any special occasion. Crispy on the outside and tender inside, it’s a steak that turns an ordinary meal into something unforgettable.

Craving a steak that truly delights? Experience the sizzle, the aroma, and the flavor at Asador Bar & Grill. Book your table or explore our menu today.

FAQs

What’s the best way to season a tomahawk steak?

Keep it simple, just salt, pepper, and olive oil. The meat’s natural flavour is strong enough on its own.

Can I cook a tomahawk steak in the oven only?

Yes! Bake it at 275°F until it’s about 10°F below your target temperature, then sear it in a hot skillet for 2–3 minutes per side.

How long does it take to cook a tomahawk steak?

Depending on thickness, it usually takes 40–50 minutes total (including resting time).

Should I marinate a tomahawk steak?

No need! It’s already rich and flavorful. A dry rub or simple seasoning works best.