Tomahawk Steak

Discover the art of preparing the perfect tomahawk steak, a main course cuisine that's as impressive in size as in flavour.

With the right cooking method and a few simple ingredients, this thick-cut ribeye with its large bone left in will be transformed into a tender, juicy masterpiece worthy of a high-end restaurant.

It's the perfect steak for two to share, so why not make it for your loved one this Valentine Day, Date Night or for a special Anniversary?

Follow this step-by-step guide to bring the sizzle and taste of your local butcher's best steak to your table, impressing your loved one with your culinary skills.

Jump to:

• How to cook Tomahawk Steak
• Equipment
• Ingredients
• Instructions
• Side Dishes
• 📖 Step by Step Recipe
• Storage
• More Beef Recipes
• 💬 Reviews

How to cook Tomahawk Steak

In this slideshow video, we will show you a step-by-step guide on how to cook this king of steaks, the Tomahawk.

With its impressive long bone and generous marbling, this steak is not just delicious, it's also a feast for the eyes.

Continue reading for all the advice, or jump straight to the recipe card to get started now.

The key is not to rush—allow the meat to come to room temperature, and don't shy away from seasoning. Sear before cooking in the oven to your desired doneness. Finally, give it time to rest. These steps will ensure you enjoy the best steak you've ever made.

Equipment

To cook a perfect Tomahawk steak, you'll need some essential kitchen tools that will elevate your culinary experience.

A heavy based pan (preferably cast iron) or a skillet is needed to achieve that desirable, seared crust. You will not likely find a pan big enough to fit the entire steak in, but don't worry, the meat will still sear nicely with a shallow sided pan.

Long tongs are handy for holding and flipping the large steak with ease. A baking tray with a rack is perfect for cooking tomahawk steaks in the oven and leaving it to rest.

Although we give timings for how to cook a tomahawk steak in this blog post, we highly recommend using a meat thermometer to check the internal temperature of the beef is correct for your desired doneness!

A sturdy carving board and chef knife are needed to serve and slice the tomahawk steak on.

Ingredients

Tomahawk Steak

Known for their impressive size, Tomahawk steaks are a cut of meat from a cow, from the rib bone. This bone-in ribeye steak is a show-stopper with its rich flavour and succulent marbling. You can get them from your local butcher, they are not often found in UK supermarkets.

The tomahawk is cut like a french trimmed cote de boeuf but with the bone left long. We also have instructions for how to cook cote de boeuf. We have advice for cooking rump steak too!

Ensure it's at room temperature before cooking to achieve the perfect sear and even cooking.

Olive Oil

Olive oil ensures a golden crust whilst searing. Be generous with the oil, coating the tomahawk steak evenly before it hits the direct heat of the pan.

You can use softened butter in the same way.

Salt and Pepper

Simple yet crucial, seasoning your steak with generous pinches of salt and freshly ground black pepper will enhance its natural flavours, creating a depth of taste that complements the meat's quality.

Use coarse salt or salt flakes (kosher salt) instead of table salt to prevent over-salting.

Fresh Thyme

Adding fresh herbs to the oil as steak cooks infuses the flavour into the beef. We used thyme but any fresh herb can be used.

Garlic cloves are another great addition to add flavor when you cook tomahawk steaks.

Instructions

You can jump straight to our easy-to-follow recipe card for how to cook tomahawk steak. Or continue reading for more cooking advice.

Preparation

Before cooking, let your tomahawk steak adjust to room temp for about an hour to ensure even cooking and the best sear.

Oven Temperature

Preheat oven to 200°C / 180°C fan / 400°F /Gas mark 6

Cooking

Once seared all over, transfer the steak to a baking sheet with a grill rack, ready for the final cook time in the preheated oven.

Refer to the cooking chart below for your desired doneness of bone in ribeye by time or internal temperature using a meat thermometer.

Cooking Time for 1kg Tomahawk Steak

The below cooking times are for a 1kg tomahawk (the average weight of a tomahawk) you will need to adjust timing if your steak is bigger.

Using a meat thermometer is the most reliable way to check the tomahawk steaks cooked to your liking. It must reach temperature stated below for rare, medium rare or medium before resting.

1KG Tomahawk Steak Doneness	Oven Cooking Time (after pan searing) Preheat Oven to 200°C / 180°C fan / 400°F /Gas mark 6	Internal Temperatue
Rare	35-40 mins	50-54°C (120-129°F)
Medium Rare	40-45 mins	55-59°C (130-139°F)
Medium	45-50 mins	60-65°C (140-149°F)

Resting Time

Resting your steak ensures juiciness and flavour. After removal from the oven, let steak rest on the baking sheet and rack covered loosely with foil for eight to ten minutes.

Serving

Carve your tomahawk following the direction of the bone, to enjoy the most tender meat. This particular cut is perfect for sharing.

Serve your perfect tomahawk steak with your choice of sides to complete the meal.

Side Dishes

We have complemented our tomahawk steak, with some of our delicious sides as seen as below.

• Fresh homemade coleslaw adds a crunchy texture contrast.
• Homemade chunky chips for a heart-warming classic.
• Savoury mushroom steak sauce for an extra punch of flavour.
• Crispy beer battered onion rings because, well, they're irresistible!

It doesn't stop there you may like our red wine jus or peppercorn sauce, or prefer the timeless charm of corn on the cob, we have got your steak sides covered.

Here is the full recipe card.

📖 Step by Step Recipe

Storage

Should you have leftovers, I recommend cutting it into slices whilst still warm and storing the steak slices in the fridge for upto 3 days.

You can eat the steak slices cold with salad or in a sandwich. Or gently reheat to use in other recipes.

Reheating Cooked Steak

When it comes to reheating your cooked tomahawk steak, it's crucial to preserve its juiciness and flavour. Cover in foil and reheat in an oven at a low temperature of around 150°C (300°F), or gently reheat in a pan at a low temperature.

I love to pour homemade gravy or one of our steak sauces over the steak before reheating. This helps to warm the meat without drying it out and enhances the overall taste with extra richness.

Remember, the key is to heat it through just until it's warm, avoiding overheating as it will dry the steak out.

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