Tomahawk steak is one of the richest, most impressive cuts of beef you can cook at home. Prepared with a reverse sear technique, it is slow-smoked to develop flavor and then seared quickly at high heat for a perfectly pink, tender interior and a deeply caramelized crust.
What is a Tomahawk Steak?
A tomahawk steak is a bone-in ribeye with the rib bone left long and attached, creating the dramatic “handle” that gives the cut its name. The meat itself is the same rich, well-marbled ribeye you know and love, often with a pronounced spinalis cap. While the bone doesn’t add much in the way of flavor, it makes for a striking presentation and can be used later to make bone broth if you want to get even more value from the purchase.
Because tomahawk steaks are usually cut thick, they respond exceptionally well to low-and-slow cooking followed by a hot sear. That combination keeps the interior tender and juicy while creating a deeply flavored crust.
Where to Buy Tomahawk Steak
Tomahawk steaks aren’t available everywhere, so you may have to look around. Check your local butcher, grocery butcher case, or warehouse stores. A good butcher can cut the steak from the center of the rib for a larger spinalis cap and can slice it to your preferred thickness.
When choosing a tomahawk, look for:
- Color. Choose bright, fresh-looking red meat without dark or brown spots. Inspect the steak under normal light if possible to judge freshness accurately.
- Marbling. Seek visible marbling throughout the eye of the steak and a well-pronounced spinalis cap. Fat marbling means flavor and tenderness—exactly what you want in a ribeye.
Seasoning for Tomahawk Steak
Thick steaks demand bold seasoning. Be generous so the seasoning penetrates the outer layer and contributes to a flavorful crust.
- Salt & pepper. A classic mix of kosher salt, cracked black pepper, and a touch of garlic powder is simple and highly effective.
- Beef rub. Any coarse beef rub with a salt-and-pepper base works well—especially blends designed for steaks.
- Homemade rub. If you prefer homemade blends, keep the base simple (salt, pepper, garlic, and optionally smoked paprika or onion powder) so the beef remains the star.
Reverse Sear Tomahawk Steak
The reverse sear method is ideal for a tomahawk because it cooks the steak evenly from edge to edge before finishing with a high-heat sear. Start by cooking the steak at a low temperature until it is about 10°F (about 6°C) below your desired final internal temperature. Then sear quickly in a hot cast-iron skillet or over high heat on the grill to build a dark, flavorful crust.
Using an accurate instant-read thermometer is essential for this method; it ensures you remove the steak from the smoker or grill at the right moment and hit your preferred doneness when searing.
How to Cook a Tomahawk Steak
Follow these steps for a reliable reverse-sear tomahawk:
- Bring to room temperature. Remove the steak from the fridge 1–2 hours before cooking so it cooks more evenly.
- Preheat your smoker or grill. Set it to about 225°F (107°C). Choose a mild hardwood (oak, hickory, or fruitwoods) if you want a subtle smoke flavor.
- Season liberally. Coat the steak on all sides with your chosen seasoning and press it into the meat.
- Smoke low and slow. Place the steak on the grill grates and smoke until the internal temperature reaches roughly 10°F below your final target.
- Preheat for the sear. Heat a 12-inch cast-iron skillet over high heat or prepare your grill for direct searing. Add a little butter to the pan if using a skillet.
- Sear briefly. Sear the steak 1–3 minutes per side until a deep crust forms and the internal temperature reaches your target doneness.
- Rest. Let the steak rest 10–15 minutes before slicing to allow juices to redistribute.
How Long to Cook a Tomahawk Steak
Expect about an hour total for the reverse-sear method, though times vary by steak size and starting temperature. Rather than relying on the clock, use an instant-read thermometer to guide you. A good rule is to remove the steak from the smoker when it is about 10°F (6°C) below your desired final temperature, then sear to finish.
Recommended final internal temperatures:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 155°F (68°C)
- Well done: 160°F (71°C+)
Tomahawk Steak Recipe
Below is a straightforward reverse-seared tomahawk recipe designed for home cooks. The method is intentionally simple so the quality of the beef shines through.
Ingredients
- 1 tomahawk steak (about 3 pounds)
- 2 tablespoons beef rub or 2 teaspoons each kosher salt, cracked black pepper, and garlic powder
- 2 tablespoons salted butter, cut into pads (for searing)
Instructions
- Remove the steak from the refrigerator 1–2 hours before cooking to come up to room temperature.
- Preheat your smoker or grill to 225°F (107°C) and add your choice of hardwood for smoke if desired.
- Season the steak liberally on all sides and press the seasoning into the meat.
- Place the steak on the smoker and cook until the internal temperature is about 10°F below your final target temperature (this may take around an hour but will vary).
- Remove the steak and preheat a cast-iron skillet over high heat or prepare the grill for direct searing. Add butter to the pan if using a skillet.
- Sear the steak 1–3 minutes per side until a deep crust forms and the internal temperature reaches your desired doneness.
- Let the steak rest 10–15 minutes, then slice against the grain and serve.
Nutrition (Approximate)
Nutrition values can vary by cut and portion size. Use the following as a rough reference per serving:
- Calories: approx. 58 kcal (per small serving measure shown on recipe source)
- Protein: variable, generally high per serving
- Fat: varies with trim and portion
More Steak Ideas
If you enjoy cooking tomahawk steak, try other steak preparations such as classic grilled ribeye, steaks finished with a balsamic-red-wine glaze, or straightforward grilled steaks seasoned and seared to your liking.
This reverse-seared tomahawk approach highlights the beef’s natural flavor while delivering an impressive plate for family meals or entertaining. Happy grilling—enjoy your steak!