How to Cook the Perfect Tomahawk Steak: Techniques, Seasonings & Tips

Introduction

The Tomahawk steak is the ultimate showstopper—a thick, bone-in ribeye with incredible marbling, rich flavor, and a dramatic presentation. Cooking it to perfection requires the right techniques, seasonings, and grilling method to ensure a crispy crust and juicy interior.

Choosing the Right Tomahawk Steak

Tomahawk steaks are typically 2-3 inches thick and can weigh up to 2.5 lbs. Look for:

🔥 USDA Prime or Wagyu – Maximum marbling and tenderness.
🔥 Thick Cut (At Least 2 Inches) – Ensures an even cook.
🔥 Dry-Aged (Optional) – Enhances beefy flavor and tenderness.

INSERT PHOTO: Raw Tomahawk Steak with Marbling

Prepping the Tomahawk Steak

1️⃣ Let it reach room temperature – Take out 1 hour before cooking for even heat distribution.
2️⃣ Pat dry with paper towels – Ensures a better crust.
3️⃣ Season generously – Use a blend of salt, black pepper, and any of the following rubs: ✔ Texas Brisket Rub – Bold pepper & garlic flavors.
✔ Smoky Espresso Rub – Enhances deep, beefy notes.
✔ Garlic & Herb Butter Rub – Perfect for adding rich flavors.

INSERT PHOTO: Seasoned Tomahawk Steak Ready for Cooking

Best Cooking Techniques

1. Reverse Searing (Recommended for Thick Cuts)

🔥 How It Works: Cook at low temp first, then sear at high heat.
🔥 Temp & Time: 225°F for 45-60 minutes, then sear at 500°F.
🔥 Pro Tip: Use a meat thermometer to hit 125°F (medium-rare) before searing.

2. Traditional Grilling (High Heat Sear & Indirect Cooking)

🔥 How It Works: Sear over direct heat, then finish over indirect heat.
🔥 Temp & Time: Sear at 500°F for 2-3 minutes per side, then finish at 350°F until desired doneness.
🔥 Pro Tip: Rotate every 5 minutes for even cooking.

3. Cast-Iron Searing (For an Intense Crust)

🔥 How It Works: Sear steak in a cast-iron skillet with butter and herbs.
🔥 Temp & Time: Sear for 3-4 minutes per side, then finish in a 350°F oven.
🔥 Pro Tip: Baste with butter, garlic, and rosemary for extra richness.

INSERT PHOTO: Tomahawk Steak on a Grill vs. Cast Iron Pan

Steak Doneness Guide

• Rare: 120-125°F – Cool red center.

• Medium-Rare: 130-135°F – Warm red center (Recommended).

• Medium: 140-145°F – Pink center.

• Medium-Well: 150-155°F – Slightly pink center.

• Well-Done: 160°F+ – Fully cooked through.

INSERT PHOTO: Steak Doneness Chart

Resting & Serving the Tomahawk Steak

✅ Let it rest for 10-15 minutes – Allows juices to redistribute.
✅ Slice against the grain – Maximizes tenderness.
✅ Top with compound butter – Try garlic butter, blue cheese butter, or herb butter for extra richness.

🔥 Perfect Pairings: ✔ Chimichurri Sauce – Bright & herbaceous. ✔ Bourbon Peppercorn Sauce – Rich & bold.
✔ Classic Béarnaise – A French-style creamy pairing.

INSERT PHOTO: Sliced Tomahawk Steak with Compound Butter

Conclusion

Cooking the perfect Tomahawk steak is all about low and slow cooking, high-heat searing, and resting properly. Whether you grill, reverse-sear, or use a cast-iron skillet, these techniques will guarantee a steakhouse-quality result every time.

🔥 Shop our premium steak rubs & seasonings to elevate your next Tomahawk steak! 🔥

INSERT PHOTO: Our Steak Rub Collection