Tomahawk Steak Recipe
The showstopper. Reverse-seared tomahawk ribeye with a garlic herb butter finish. Worth every penny of that premium cut.
Why the reverse sear is the only method for this steak
A tomahawk steak recipe demands the reverse sear. This is a 2+ inch thick cut of ribeye with a long rib bone still attached. At that thickness, searing first and finishing in the oven — the traditional method — creates a grey band of overcooked meat between the crust and the pink center. The reverse sear eliminates that.
Start low: 250°F oven until the center hits 115-120°F. At that point, the steak is the same temperature from edge to center. Then sear: 60-90 seconds per side in a ripping-hot cast iron skillet. The sear only cooks the outermost surface. The result is edge-to-edge medium-rare (130°F / 54°C) with a thin, dark crust.
Why a tomahawk costs what it costs
A tomahawk is a bone-in ribeye with the full rib bone frenched (cleaned) and left attached. The bone adds presentation but not much flavor — the value is in the ribeye itself, which is one of the most marbled, flavorful cuts on the animal. The cost: $45-$70 depending on your source and grade.
That price means you do not want to guess on doneness. An instant-read thermometer ($10-$15) is the most important piece of equipment in this recipe. Every recipe on Clark Recipes includes a target internal temperature, not a time estimate, because time varies with thickness and starting temperature. An instant-read thermometer eliminates the guesswork entirely.
The garlic herb butter baste
In the last 30 seconds of searing, add butter, smashed garlic, and rosemary to the pan. Tilt the skillet toward you and spoon the foaming, fragrant butter over the steak. This is not decorative — the butter bastes the surface, helps the crust develop evenly, and infuses garlic and herb flavor into every bite. Do this for 30-45 seconds. The butter should be brown but not burnt.
For the full science and step-by-step breakdown of the reverse sear method — including which steaks work best and which ones do not need it — read the reverse sear guide.
Gear that helps
- Lodge 12-inch cast iron skillet — $25-$40. Holds heat for the sear. A non-stick pan cannot handle the temperatures needed here and the coating degrades above 500°F.
- Instant-read thermometer — $10-$15. Pull at 115-120°F from the oven. Check at 130°F after searing. This tool pays for itself on one steak.
- Wire rack and sheet pan set — $15-$20. For the oven stage. Air circulating under the steak prevents the bottom from steaming.
For a faster steak dinner that skips the oven entirely, the steak quesadilla recipe uses thin-sliced flank steak and is ready in 20 minutes. If you want to apply the same low-and-slow patience to a different cut, the beef back ribs recipe delivers fall-off-the-bone tenderness with the same approach. And if you are curious about why the reverse sear works at the molecular level, the science is well-documented.
The same principle applies to chicken: the chicken brine recipe uses time and salt instead of heat and speed to produce juicier results.
Tomahawk Steak Recipe
Ingredients
- 1 tomahawk ribeye steak (2+ lbs, at least 2 inches thick)
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon avocado oil (or other high-smoke-point oil)
- 2 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme (optional)
Instructions
- Remove the steak from the refrigerator 45-60 minutes before cooking. Season generously on all sides with kosher salt and black pepper. Let it come to room temperature — this ensures more even cooking throughout.
- Preheat the oven to 250°F. Place the steak on a wire rack set over a sheet pan. This allows air to circulate underneath so the bottom does not steam.
- Put the steak in the oven and cook until the internal temperature reaches 115-120°F, checking with an instant-read thermometer every 15-20 minutes. For a 2-inch tomahawk, this usually takes 45 minutes to 1 hour.
- When the steak is 10 minutes away from reaching temperature, heat a 12-inch cast iron skillet over high heat for 5 minutes. The pan needs to be ripping hot.
- Remove the steak from the oven. Rub the surface with avocado oil.
- Place the steak in the hot skillet. Sear for 60-90 seconds without moving it. Flip and sear the other side for 60-90 seconds. Use tongs to sear the edges and the fat cap for 30 seconds each.
- In the last 30 seconds, add butter, smashed garlic, and rosemary sprigs to the pan. Tilt the skillet and spoon the foaming garlic-herb butter over the steak repeatedly.
- Transfer the steak to a cutting board. Rest for 8-10 minutes. Do not skip this — cutting too early loses 20-30% of the juices. Slice against the grain and serve.
Tips
- A tomahawk ribeye costs $45-$70 per steak. This is a special occasion cut, not a Tuesday dinner. Treat it accordingly — do not rush any step.
- An instant-read thermometer is the single most important kitchen tool for this recipe. Pull from the oven at 115-120°F. The sear carries the internal temp to 130°F (medium-rare). Without a thermometer, you are gambling $70 on a guess.
- Cast iron preheat time: 5 minutes on high. The skillet needs to be hot enough that a drop of water evaporates on contact. My first tomahawk steak was cooked on a thin stainless steel pan from a discount store. The steak did not sear — it steamed. I ate $70 worth of grey, sad meat.
- Do not tent the steak with foil during the rest. The trapped steam softens the crust you just built. Leave it on the board uncovered.
- Resting is not optional. 8-10 minutes lets the proteins relax and reabsorb the juices. Cut one steak immediately and rest another — the difference is visible.
Frequently Asked Questions
How long does a tomahawk steak take to cook?
Using the reverse sear: 45-60 minutes in a 250°F oven to reach 115-120°F internally, then 3-4 minutes total searing time, plus 8-10 minutes of resting. Total is about 1 hour from oven to plate.
What temperature is medium-rare for a tomahawk steak?
130°F / 54°C after resting. Pull the steak from the oven at 115-120°F — the sear and residual heat carry the temperature up to 130°F.
Do I need to reverse sear a tomahawk steak?
For a 2+ inch thick steak, yes. Searing first creates a grey band of overcooked meat between the crust and the center. The reverse sear gives you even medium-rare from edge to edge. For thinner steaks (under 1 inch), a direct sear is fine.
Is a tomahawk steak worth the price?
At $45-$70 per steak, a tomahawk is a splurge. The bone adds presentation but not much flavor — the value is the thick ribeye attached to it. If you want the same cut for less, ask the butcher for a bone-in ribeye without the frenched bone. The meat is identical.
Can I cook a tomahawk steak on a grill?
Yes. Set up a two-zone fire — coals on one side, nothing on the other. Start the steak on the cool side with the lid closed until it reaches 115-120°F. Then move it directly over the coals for the sear. Same method, different heat source.
