How to Cook a Medium Rare Tomahawk Steak

Table of Contents

1. Introduction
2. Understanding the Tomahawk Steak
3. Preparation: Setting the Stage for Success
4. The Reverse Sear Method: The Gold Standard
5. Executing the Perfect Sear
6. Managing Temperatures for Medium Rare
7. The Importance of the Final Rest
8. Slicing and Presentation
9. Side Dishes and Pairings
10. Comparison: Tomahawk vs. Other Premium Cuts
11. Troubleshooting Common Issues
12. Food Safety and Storage
13. Conclusion
14. FAQ

Introduction

Imagine a steak so visually arresting that it stops the conversation the moment it hits the table. With its massive, Frenched rib bone extending like a handle and a thick, marbled eye of beef that promises unmatched richness, the tomahawk steak is often called the "ultimate meat lollipop." It is not just a meal; it is a culinary event. For home cooks and professional chefs alike, mastering this cut represents a rite of passage. However, because of its sheer size—often two inches thick and weighing up to three pounds—it presents a unique challenge. You cannot simply throw this "warrior’s cut" into a standard skillet and hope for the best; doing so often results in a charred exterior and a cold, raw center.

The purpose of this guide is to demystify the process and provide a foolproof roadmap for how to cook a medium rare tomahawk steak that is juicy, tender, and perfectly encrusted with a savory sear. We will explore the nuances of the reverse sear method, the importance of two-zone heat, and the professional finishing touches—like herb-infused butter basting—that elevate a great piece of meat into a world-class dining experience. Whether you are hosting a celebratory dinner or simply want to sharpen your skills with premium cuts from our Beef Collection, this article covers everything from sourcing to slicing.

We will begin by exploring what makes the tomahawk unique before diving into preparation techniques, the science of temperature, and the step-by-step instructions for various cooking environments. By the end of this post, you will have the confidence to handle this impressive cut with the expertise of a seasoned steakhouse chef.

Summary: This guide provides a comprehensive look at the tomahawk steak, focusing on the techniques required to achieve a perfect medium-rare finish through the reverse sear method and expert preparation.

Understanding the Tomahawk Steak

The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The bone is "Frenched," a culinary term meaning the meat and fat have been trimmed away to leave the bone clean and white, resembling the handle of a hatchet or a Native American tomahawk. While the bone adds significant visual drama, its primary culinary benefit is the insulation it provides during the cooking process, potentially adding a depth of flavor to the meat immediately surrounding it.

When you browse the Shop at Land and Sea Delivery, you’ll notice that our Tomahawk is significantly thicker than a standard Boneless Ribeye (Prime, 16 oz). Because the thickness of the steak is determined by the width of the rib bone, these cuts are rarely less than two inches thick. This thickness is why the tomahawk is the perfect candidate for slow-roasting and reverse searing.

Ribeye vs. Tomahawk vs. Côte de Boeuf

It is common for enthusiasts to confuse these terms. A standard ribeye can be boneless or bone-in (with a short bone). A tomahawk features the long, extended bone. A Côte de Boeuf is also a thick, bone-in ribeye, though typically the bone is trimmed shorter than a tomahawk while remaining thicker than a standard rib steak. All three share the same legendary marbling—the intramuscular fat that melts during cooking to create a buttery texture.

Why Quality Matters

Because the tomahawk is a premium investment, the quality of the beef is paramount. Pasture-raised, well-marbled beef ensures that as the fat renders, it bastes the meat from the inside out. Using our Home Delivery service ensures you receive a hand-selected, high-quality cut that is ready for the spotlight.

Summary: A tomahawk is a thick-cut ribeye with an elongated, Frenched bone. Its size requires specialized cooking techniques to ensure the deep marbling renders properly without overcooking the exterior.

Preparation: Setting the Stage for Success

The secret to a perfect steak often happens before the heat is even applied. Preparation for a cut this large requires patience and attention to detail.

Thawing and De-Chilling

If your steak arrives frozen or has been stored in your freezer, it must be thawed slowly in the refrigerator for 24 to 48 hours. Never attempt to cook a tomahawk from a frozen or partially frozen state, as the exterior will turn grey and rubbery before the center even begins to warm.

Once thawed, take the steak out of the refrigerator at least one hour before cooking. This "de-chilling" process allows the internal temperature to rise slightly, ensuring a more even cook. A cold steak hitting a hot pan or grill causes the muscle fibers to tense up, which can lead to a tougher final product.

Cleansing and Drying

Remove the meat from its packaging and pat it completely dry with paper towels. Moisture is the enemy of a good sear. If the surface of the meat is wet, it will steam rather than brown. For the best possible crust, some chefs even recommend leaving the steak uncovered on a wire rack in the fridge for a few hours to let the surface air-dry further.

Seasoning Strategies

When considering how to cook a medium rare tomahawk steak, seasoning is where you build the foundation of flavor. Because the steak is so thick, you must season it aggressively.

• The Salt: Use a coarse kosher salt. The large grains are easier to distribute evenly and help create a savory crust. Salt the steak at least 45 minutes before cooking—or even the night before. This allows the salt to penetrate the meat, seasoning it deeply rather than just sitting on the surface.
• The Pepper: While some prefer to pepper before cooking, others wait until after the sear to avoid the pepper burning and becoming bitter. If you are using a low-temperature start (like the reverse sear), peppering early is generally safe.
• The Binder: Some cooks like to slather the steak in a thin layer of beef tallow or a high-smoke-point oil (like avocado or grapeseed oil) to help the seasoning stick and to facilitate better heat transfer.

Summary: Proper preparation involves slow thawing, bringing the meat to room temperature, drying the surface thoroughly, and seasoning generously with kosher salt to ensure flavor penetration and a superior crust.

The Reverse Sear Method: The Gold Standard

The reverse sear is widely considered the best way to handle thick-cut steaks. Unlike the traditional method of searing first and finishing in the oven, the reverse sear flips the script: you cook the meat "low and slow" first and finish with a high-heat sear.

Why Reverse Sear?

1. Even Doneness: It eliminates the "grey band" of overcooked meat that often surrounds the pink center in traditionally seared thick steaks.
2. Better Crust: The slow-cooking process dries out the exterior of the steak, making it much easier to achieve a mahogany-colored crust during the final sear.
3. Better Control: It is much harder to overcook a steak when the internal temperature is rising slowly at 250°F than when it is sitting over a 500°F flame.

Step 1: The Low-Temperature Roast

Preheat your oven (or smoker) to 250°F (120°C). Place the seasoned tomahawk on a wire rack set over a baking sheet. The rack is vital because it allows air to circulate around the entire steak, including the bottom. If the steak sits directly on a tray, the underside will steam and become soggy.

Insert an oven-safe meat thermometer into the thickest part of the beef, avoiding the bone. Cook the steak until the internal temperature reaches approximately 115°F to 120°F (46°C to 49°C). For a tomahawk, this typically takes between 45 and 60 minutes, depending on the exact thickness.

Step 2: The Initial Rest

Once the steak reaches your target "pull temperature," remove it from the oven. At this stage, the steak will look somewhat unappealing—pale and greyish. Do not panic; the magic happens in the next step. Let the meat rest for about 10 to 15 minutes. This allows the temperature to stabilize and the juices to begin redistributing.

Summary: The reverse sear method involves slowly bringing the steak to near-doneness in a low-heat environment using a wire rack for airflow, followed by a stabilization rest.

Executing the Perfect Sear

The sear is where you develop the "Maillard reaction"—the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

Choosing Your Heat Source

For a tomahawk, you have two primary options for searing:

1. The Cast Iron Skillet: This provides the most consistent surface contact, which leads to an even, deep-brown crust. However, the long bone can make it difficult to fit the steak into a standard pan. If you use this method, you may need a very large skillet or a flat griddle.
2. The Grill: Whether using charcoal or gas, the grill provides a smoky char and those iconic grill marks. If using charcoal, ensure your coals are "ashed over" and screaming hot.

The Searing Process

Heat your skillet or grill to high heat. Use a neutral oil with a high smoke point, such as grapeseed or canola oil. Place the steak down and press gently to ensure the meat makes full contact with the heat.

Sear for about 1 to 2 minutes per side. Because the meat is already mostly cooked, you are only looking for color. Do not forget to sear the edges! Use tongs to hold the steak upright and render the thick cap of fat along the side of the ribeye.

The Butter Baste (Optional but Recommended)

In the final minute of searing in a skillet, add a few tablespoons of unsalted butter, three crushed garlic cloves, and sprigs of fresh rosemary and thyme. As the butter melts and foams, tilt the pan and use a large spoon to continuously pour the flavored butter over the steak. This adds a luxurious, nutty finish and ensures the herbs penetrate the crust.

Summary: Searing should be done at extremely high heat for a short duration. Utilizing a butter baste with garlic and herbs during the final minute adds professional-level flavor and aroma.

Managing Temperatures for Medium Rare

Understanding internal temperatures is the difference between a culinary masterpiece and a disappointment. For a tomahawk steak, medium rare is the gold standard because it is the point at which the heavy marbling in the ribeye begins to melt and lubricate the muscle fibers without the meat becoming tough.

Temperature Guide for Tomahawk Steaks

• Rare: 120°F - 125°F (Cool, red center)
• Medium Rare: 130°F - 135°F (Warm, red center—the target)
• Medium: 140°F - 145°F (Warm, pink center)

The Concept of Carryover Cooking

It is crucial to remember that the temperature of the steak will continue to rise by 5°F to 7°F after you remove it from the heat. This is known as carryover cooking. To achieve a final rested temperature of 135°F (perfect medium rare), you should pull the steak off the grill or skillet when the thermometer reads between 127°F and 130°F.

Tool Recommendation

Never rely on the "touch test" for a steak this thick. The density of the bone and the volume of the meat make it impossible to gauge accurately by feel. Use a high-quality, instant-read digital thermometer to check the thickest part of the meat.

Summary: Aim for a final rested internal temperature of 130°F to 135°F for medium rare. Pull the steak off the heat 5 degrees early to account for carryover cooking.

The Importance of the Final Rest

You have spent over an hour preparing and cooking your tomahawk. The hardest part is now waiting. Cutting into a steak the moment it leaves the heat is the most common mistake home cooks make.

What Happens During Resting?

While cooking, the muscle fibers in the meat contract and push juices toward the center. If you slice the steak immediately, those juices will run out onto the cutting board, leaving the meat dry. By resting the steak for 10 to 15 minutes, the muscle fibers relax, allowing the juices to be reabsorbed and redistributed throughout the cut.

How to Rest

Place the steak on a warm plate or a clean cutting board. You can "tent" it loosely with aluminum foil to retain heat, but do not wrap it tightly, as this can trap steam and soften the beautiful crust you just worked so hard to create.

Summary: Resting for at least 10 minutes is non-negotiable. It ensures the juices stay within the meat, resulting in a tender, succulent steak.

Slicing and Presentation

The presentation of a tomahawk steak is half the fun. There are two primary ways to serve this cut:

The "Flintstone" Style

If you are serving someone with a massive appetite, you can serve the steak whole on a large platter, allowing them to hold the bone if they wish. This is the ultimate "wow" factor presentation.

The Steakhouse Slice

For sharing—which is common given the size of the Tomahawk—follow these steps:

1. Remove the bone: Run a sharp carving knife along the curve of the bone to separate the meat in one large piece.
2. Slice against the grain: Look at the direction the muscle fibers are running. Slice the meat perpendicularly to those fibers. This shortens the fibers, making every bite significantly more tender.
3. Reassemble: Many chefs like to slice the meat into half-inch thick strips and then lay them back next to the bone on a large platter for a stunning visual effect.
4. The Final Touch: Sprinkle a pinch of flaky sea salt (like Maldon) over the fresh slices to make the beef flavors pop.

Summary: Slicing against the grain is essential for tenderness. Reassembling the slices next to the bone creates a restaurant-quality presentation perfect for sharing.

Side Dishes and Pairings

A steak as magnificent as the tomahawk deserves side dishes that complement its richness without overshadowing it. When planning your menu, think about textures and acidity to balance the fatty ribeye.

Classic Steakhouse Sides

• Garlic Mashed Potatoes: A smooth, buttery mash is the perfect vessel for any extra herb butter from the steak.
• Creamed Spinach: The slight bitterness of the greens and the richness of the cream sauce are traditional partners for ribeye.
• Wedge Salad: A crisp iceberg wedge with blue cheese dressing and bacon provides a cold, crunchy contrast to the hot, savory steak.

Creative Alternatives

• Grilled Asparagus: Use the residual heat of your grill to char some asparagus spears with lemon zest.
• Truffle Fries: For a truly decadent experience, serve the steak with thin, crispy fries tossed in truffle oil and parmesan.

Sauce Options

While a perfectly cooked tomahawk from our Beef Collection shouldn't need sauce, a bright addition can be lovely. A fresh Chimichurri made with parsley, oregano, garlic, and vinegar provides a necessary acid hit. Alternatively, a Red Wine Reduction or a classic Béarnaise adds even more luxury.

The Surf and Turf Upgrade

To truly impress your guests, turn your meal into a "Land and Sea" feast. Pair your steak with premium offerings from our Shop. Adding grilled lobster tails or jumbo seared scallops creates a world-class surf and turf platter.

Summary: Balance the richness of the tomahawk with acidic or crisp sides like a wedge salad or chimichurri sauce. Consider a surf and turf pairing for special occasions.

Comparison: Tomahawk vs. Other Premium Cuts

Choosing the right cut for your occasion is part of the craft. While the tomahawk is a showstopper, other cuts in our Beef Collection serve different purposes.

• 36 Ounce Porterhouse: If you want the best of both worlds—the tender filet and the flavorful New York strip—this is the cut for you. It is also a bone-in giant, but offers two different textures.
• Wagyu Flat Iron: For those who want intense marbling but a smaller, more manageable portion for a weeknight dinner, the flat iron is an incredible choice.
• Bone-In Filet Mignon (14 oz): If you prefer extreme tenderness and a leaner profile while still keeping the flavor benefits of the bone, this is the elegant choice.
• Outside Skirt Steak (8 oz): Best for high-heat, fast grilling and slicing for tacos or salads. It lacks the thickness of a tomahawk but packs a punch in beefy flavor.

Summary: While the tomahawk is the king of presentation, cuts like the Porterhouse or Filet Mignon offer different flavor profiles and textures depending on the occasion.

Troubleshooting Common Issues

Even with the best instructions, cooking a large steak can be intimidating. Here is how to handle common pitfalls.

The Outside is Burning, but the Inside is Cold

This happens when the heat is too high, too early. This is why we advocate for the reverse sear. If you find yourself in this situation on a grill, move the steak to the "cool side" (indirect heat) and close the lid to let it finish like an oven.

The Fat Isn't Rendering

If the thick white fat on the edge of the steak looks rubbery, it needs more direct heat. Use your tongs to hold that fat cap directly against the hot skillet or grill grate for an extra 60 seconds to "render" it into a crispy, golden-brown deliciousness.

The Meat is Tough

Toughness usually results from either a low-quality cut or failing to let the meat rest. Ensure you are sourcing premium beef through Land and Sea Delivery’s Home Delivery and always give the meat 10 to 15 minutes of rest before slicing.

Summary: Use indirect heat to fix uneven cooking, render fat caps separately for better texture, and always rest the meat to ensure tenderness.

Food Safety and Storage

Handling raw meat requires a focus on safety. Always wash your hands and surfaces after they come into contact with raw beef.

Storing Raw Steak

Keep your tomahawk in the coldest part of your refrigerator until you are ready to de-chill it. If you aren't cooking it within 3-5 days of delivery, it is best to freeze it in its original vacuum-sealed packaging.

Handling Leftovers

If you have leftovers (a rare occurrence!), remove the meat from the bone before storing it in an airtight container. Leftover tomahawk makes for the world’s best steak sandwiches or breakfast hash. When reheating, do so gently in a low-temperature oven (250°F) to avoid overcooking the medium-rare center.

Summary: Practice standard food safety by keeping meat cold until use and cleaning surfaces. Reheat leftovers gently to preserve the medium-rare texture.

Conclusion

Mastering the art of how to cook a medium rare tomahawk steak is an empowering milestone for any home cook. By respecting the size of the cut and employing the reverse sear method, you transform a daunting piece of meat into a tender, flavorful masterpiece that rivals the finest steakhouses. The journey from the initial seasoning to the final, rested slice is one of patience and precision, but the reward—a perfectly rendered, marbled ribeye with a stunning mahogany crust—is well worth the effort.

Whether you are celebrating a milestone or simply want to treat your family to a restaurant-quality meal, the quality of your ingredients is the foundation of your success. We invite you to explore the wide range of premium meats available in our Beef Collection. From the iconic Tomahawk to our elegant Filet Mignon (10 oz), Land and Sea Delivery is committed to bringing the source to your table.

Ready to start your next culinary adventure? Visit our Shop today and experience the convenience of our Home Delivery service. Your perfect steak is just a click away.

FAQ

How long does it take to cook a tomahawk steak?

The total time is usually around 1.5 to 2 hours. This includes 45-60 minutes for the low-temperature roasting phase, 15 minutes for resting, and 5-10 minutes for the final sear and second rest. Always cook to temperature, not to time.

Why is my tomahawk steak grey on the inside?

A grey interior usually means the steak was cooked too fast at a temperature that was too high, or it wasn't thawed completely. Using the reverse sear method at 250°F ensures the heat penetrates slowly and evenly, maintaining a pink center from edge to edge.

Can I cook a tomahawk steak in a standard oven?

Yes! You do not need a grill to cook a tomahawk. You can do the slow-roast phase in a standard oven and the sear phase in a large cast-iron skillet or even under the broiler (though a skillet provides a better crust).

How many people does one tomahawk steak feed?

Because a tomahawk is essentially a double-thick ribeye, it usually weighs between 30 and 45 ounces. This easily feeds 2 to 3 adults, making it an ideal "sharing" steak.

Should I cut the bone off before cooking?

No. The bone is the defining characteristic of the tomahawk. It provides insulation during cooking and creates a spectacular presentation. Only remove the bone after the steak has cooked and rested, just before slicing.

What is the best oil for searing steak?

Use an oil with a high smoke point to avoid filling your kitchen with smoke and giving the meat a burnt flavor. Grapeseed, avocado, or canola oils are excellent choices. Avoid extra virgin olive oil or butter for the initial high-heat sear, as they will burn too quickly.

How do I order a tomahawk for delivery?

You can order a premium, hand-cut tomahawk directly through the Land and Sea Delivery Shop. We offer reliable Home Delivery to ensure your steak arrives fresh and ready for the grill.