Learn how to cook a mouthwatering Tomahawk Ribeye Steak on the grill or griddle. Reverse searing allows you to cook the beef to succulent perfection inside while achieving a golden exterior crust. Season the steak with salt 24 hours before cooking for the best results.
We love steak at our house.
From the weeknight favorites like hanger steak and hibachi steak to special occasion cuts like cowboy steak and prime rib roast, beef recipes take center stage on our meal plans.
This Tomahawk Steak recipe is one of the best.
This showstopper cut is both a treat for the eyes and a delight for the taste buds.
Whether you cook it on a grill or Blackstone griddle; it delivers a beautifully charred crust and a juicy, tender interior that will make your mouth water. It is the perfect next-level meal.
What is a Tomahawk Steak?
A Tomahawk Steak is a show-stopping, bone-in ribeye cut with the entire rib bone intact, giving it its distinctive name and appearance. Because it is cut based on the thickness of the bone, it is typically two inches thick. This cut is well-marbled, and the bone helps it stay juicy and tender when cooked.
Since it is typically between 2 ½ and 3 ½ pounds, this cut is perfect for sharing.
You may find a tomahawk steak at your grocery store around the holidays, but most of the time, you will have to head to your local butcher or order it online. If you want to splurge, you can go for wagyu beef.
Ingredients
- Tomahawk Steak: This bone-in ribeye steak offers rich, beefy flavors with beautiful marbling.
- Salt: Don’t skimp on the salt! Dry brining is essential to achieving the flavor and texture you want.
- Avocado Oil: I use avocado oil because it has a neutral flavor and is perfect for high-heat cooking.
- Black Pepper: Adds just the right amount of punch to complement the steak’s robust flavors.
- Compound Butter (for serving): A delicious way to add extra richness and flavor as the steak rests. I like a garlic herb butter or blue cheese butter with this recipe.
Tips and Tricks
- No Grill or Griddle? This method works in a cast-iron skillet as well. Start it in the oven at low heat and then finish on the stovetop. An instant read thermometer is key!
- Pat Dry for a Better Sear: Always pat the steak dry with paper towels before seasoning and cooking. This helps achieve that coveted crispy exterior.
- Overnight Refrigeration: Seasoning the steak and refrigerating it overnight allows the salt to penetrate the meat, making it more flavorful and tender.
- A Meat Thermometer is a Must: Please don't try to cook a tomahawk without one unless you are a seasoned pro. For medium-rare, aim for 125°F to 130°F after resting.
- Compound Butter for the Win: Adding compound butter while the steak rests adds a layer of richness and flavor that takes flavors to the next leve.
- Leftovers: If you happen to have any leftovers, they are fabulous in a steak sandwich or salad. Store in an airtight container in the fridge and reheat gently in a cast iron pan.
How to Cook a Tomahawk Steak (Reverse Sear Method)
Cook about 4 minutes per side until you have a nice crust.
Serve warm with compound butter or horseradish sauce.
Cutting a Tomahawk Steak for Serving
- First, We Must Rest: After cooking, let the steak rest for 15 to 30 minutes, tented with foil.
- Slice Alongside the Bone: Make a lengthwise cut along the side of the bone to separate the meat and bone.
- Slice Against the Grain: Slice it against the grain into thick, even slices.
More Steak Recipes to Try
- Blackstone Steak: This quick family dinner on the Blackstone Griddle is super-quick and flavor-packed, perfect for busy weeknights and leisurely weekends alike.
- Hanger Steak: This delicious everyday cut is rich, tender, and always delights.
- Ninja Foodi Grill Steak: I make this when I want serious flavors and time is tight.
- Air Fryer Flat Iron Steak: With almost no prep time, this is a great weeknight meal.
Reverse Sear Tomahawk Ribeye Steak
Ingredients
- 1 -(2 ½ to 3 ½) pound tomahawk steak
- 1 tablespoon sea salt or kosher salt
- 1 tablespoon avocado oil
- 2 teaspoons black pepper
- For serving: compound butter
Instructions
- Set a wire rack on top of a rimmed baking sheet. Pat the steak dry with paper towels and sprinkle with salt. Refrigerator overnight.
- Remove the steak from the refrigerator and allow it to sit at room temperature for 1 hour. Brush it with oil and season it with pepper.
- Preheat a grill or griddle to low heat, about 300°F.
- Cook the steak covered for about 10 to 20 minutes, until the steaks register 75 degrees. Flip and cook for another 10 minutes, until the steak registers 95 degrees.
- While the steak is finishing cooking, heat the other side of the grill or griddle to high, about 475 °F to 500 °F.
- Cook about 4 minutes per side, until seared.
- Transfer to a platter and tent with foil. Allow to rest for 15 minutes.
- Serve warm with compound butter.
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