Tomahawk Steak

A dramatic, bone-in ribeye steak known for its rich flavour and impressive size, cooked simply with salt, butter and oven-finish perfection.  Big flavour, big bone, big drama! This monster steak is juicy, buttery and looks straight out of a steakhouse kitchen. Cook like a pro at home! #TomahawkSteak

Sometimes, food isn’t just about taste—it’s also about spectacle. And nothing screams “wow” quite like a Tomahawk steak. With its long-Frenched rib bone resembling an axe handle, this hulking cut of beef commands attention the moment it hits the table. If you want to feel like a backyard chef turned steakhouse master, this is your cut.

The Tomahawk steak is essentially a bone-in ribeye, taken from the rib primal, with at least 5 inches of rib bone left attached. It’s the same area that gives us prime rib and traditional ribeye—so you know you’re getting something rich, marbled, and buttery. But unlike your average ribeye, this one brings visual drama, and a flavour just as bold.

A Bit of Background

While ribeye has been enjoyed for centuries, the Tomahawk steak as we know it today is a relatively new invention. It started showing up on menus in upscale American steakhouses in the early 2000s and quickly became a favourite for its primal appeal. Inspired by the Native American tomahawk axe, its name and presentation are no coincidence—this steak is meant to be bold.

But don’t let the theatrics fool you. Despite how intimidating it looks, cooking a Tomahawk at home is surprisingly easy. In fact, with just some salt, a hot pan, and a meat thermometer, you can cook one like a pro. This isn’t the kind of steak that needs a complex marinade or fancy rub—just a bit of seasoning and good technique is all it takes.

Cast Iron or Grill? Your Call

You’ve got options when it comes to cooking. I often opt for a hybrid method: sear it first in a hot pan to get that gorgeous crust, then finish in the oven until it hits that perfect medium-rare doneness. But if you’re grilling outside, it’s just as effective—sear it over high heat, then finish it off away from the flames to cook through gently.

Either way, what makes the Tomahawk stand out is that bone. It’s not just for show—it helps insulate the meat, keeping it moist and tender. Pair that with some butter to baste at the end, and you’ve got something that’s got both substance and sizzle.

A Few Tips Before You Start

• Use generous seasoning – this is a thick cut, so don’t be shy with the salt.
• Get your pan or grill screaming hot – you want that dark, crusty sear.
• Check your temperature – use a meat thermometer and aim for 55°C (130°F) for medium-rare.
• Rest your steak – this is crucial. Let it sit for 5–10 minutes so those juices settle back in.

Once you slice into it and see that juicy pink centre, you’ll know it was worth the minimal effort. Serve it sliced on a wooden board with some roasted garlic, chimichurri, or even just a sprinkle of flaky salt. This is one of those dishes where simplicity is key, and the meat speaks for itself.

Tomahawk Steak

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• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 2 1x
• Category: Main Course
• Cuisine: American

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Description

A dramatic, bone-in ribeye steak known for its rich flavour and impressive size, cooked simply with salt, butter and oven-finish perfection.

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Ingredients

Units MUS Scale 1x2x3x

• 750 g Tomahawk steak
• 1 1/2 tsp salt
• 1 1/2 tsp freshly ground black pepper
• 3 tbsp butter
• oil for searing

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Instructions

1. Generously season the Tomahawk steak on all sides with salt and pepper. Drizzle with a bit of oil and rub it all over the surface.
2. Preheat a heavy pan (cast iron works best) over high heat until it starts to smoke.
3. Sear the steak for 3–4 minutes per side. You want a dark crust and a bit of flame licking up the edges.
4. Transfer the steak to a baking tray and place in a preheated 190°C oven. Cook until the internal temperature reaches 55°C (about 20 minutes).
5. Remove from oven and let rest for 5–10 minutes. Top with butter and let it melt into the meat.
6. Slice against the grain and serve.

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