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Tomahawk Steak sliced on a wooden chopping board served with mushroom sauce, chips, beer battered onion rings, homemade coleslaw and a side salad
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5 from 36 votes

Tomahawk Steak

Want to impress your loved one or simply treat yourself to a restaurant-quality meal at home? We've got you covered with our easy-to-follow guide on how to prepare the perfect tomahawk steak.
From letting the meat come to room temperature, pan searing and timing for oven cooking, to the importance of giving it time to rest after cooking.
Experience the satisfaction of creating a delicious, tender, and juicy masterpiece in your own kitchen.
Prep Time2 minutes
Active Time45 minutes
Resting Time10 minutes
Total Time57 minutes
Course: Celebration Meal, Dinner, Main Course
Cuisine: American, British
Keyword: bone in ribeye steak, bone in steak, cook tomahawk, cowboy cut, French trimmed steak, long bone steak, perfect tomahawk, rib of beef bone in, ribeye bone in, single rib steak, Steak for 2 people, Steak for two, Tomahawk, Tomahawk Steak, tomahawk steaks
Yield: 2 People
Calories: 1167kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 1 kg Tomahawk
  • 2 tablespoon Olive Oil
  • Salt & Black Pepper
  • 2 Sprigs Fresh Thyme

Instructions

  • Start by letting your 1 kg Tomahawk come to room temperature.
    This is to ensure even cooking and helps the steak sear beautifully.
    It will take about one hour out of the fridge to get to room temperature.
    Holding a raw Tomahawk Steak with hands
  • Preheat your oven to 200°C / 180°C fan / 400°F /Gas mark 6 .
    Remove packaging and pat dry with kitchen paper towel.
    Pour half of the 2 tablespoon Olive Oil over both sides of the beef steak and rub in using your hands.
    Rubbing olive oil over a raw Tomahawk Steak by hand
  • Generously season the entire steak on both sides with Salt & Black Pepper
    Sprinkling salt and black pepper over a raw Tomahawk Steak
  • Heat the remaining oil in a large flat pan over high heat until hot, adding the 2 Sprigs Fresh Thyme to infuse flavour. Sear the tomahawk steak for 2 minutes on each side.
    a whole tomahawk steak in a large pan being seared in oil with thyme sprigs.
  • Use the bone to hold up steak and tongs to support the meat and sear the sides too.
    Searing a tomahawk steak in a frying pan with olive oil and thyme
  • Once you’ve achieved that perfect sear, transfer the tomahawk onto a baking sheet fitted with a grill rack.
    Keep the delicious pan juices to make a delectable mushroom steak sauce or peppercorn sauce to pour over the steak after cooking.
    A seared tomahawk steak on a oven tray with wire rack
  • Place the tomahawk into the 200°C / 180°C fan / 400°F /Gas mark 6 preheated oven and roast, for your desired doneness. Here are the timings we use for 1kg tomahawk.
    For best results use a meat thermometer in the thickest part of the steak to check the internal temperature.
    Rare
    35-40 minutes - temperature should be 50-54° (120-129°F)
    Medium - rare
    40-45 minutes - temperature should be 55-59° (130-139°F)
    Medium
    45-50 minutes - temperature should be 60-65° (140-149°F)
    Cooked tomahawk steak on a oven tray with wire rack
  • After cooking, let the steak rest on the grill tray, loosely covered with foil. A crucial step, resting time allows the steak to reach temperature and the juices to redistribute. Let it rest for at least ten minutes before carving.
    Covering up a cooked tomahawk steak with kitchen foil to rest
  • To serve, slice in the direction of the grain, against the large bone, to ensure maximum tenderness.
    This thick cut is perfect for sharing between two.
    Tomahawk Steak sliced on a wooden chopping board served with mushroom sauce, beer battered onion rings, homemade coleslaw and a side salad
  • Pair it with your freshly made sides for a well-rounded feast.
    Pouring mushroom sauce over sliced Tomahawk Steak served with chips, beer battered onion rings, salad and coleslaw on a black plate.

Video

Nutrition

Calories: 1167kcal | Carbohydrates: 0.2g | Protein: 101g | Fat: 85g | Saturated Fat: 33g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 44g | Cholesterol: 305mg | Sodium: 260mg | Potassium: 1346mg | Fiber: 0.1g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 9mg