How to Cook the Best Tomahawk Steak

Table of Contents

1. Introduction
2. Understanding the Tomahawk Steak
3. Selecting and Sourcing Your Beef
4. Preparation: The Foundation of Flavor
5. The Best Cooking Method: The Reverse Sear
6. Advanced Flavor: Butter Basting and Aromatics
7. Temperature Guide and Doneness
8. Resting and Carving for the Best Results
9. Pairing Ideas: Creating a Complete Menu
10. Sourcing and Handling: Food Safety and Storage
11. Conclusion
12. FAQ

Introduction

If you have ever seen a steak that looks like it belongs on the table of a medieval feast or in the hands of a cartoon caveman, you have likely encountered the tomahawk. With its long, Frenched bone and massive marbleized eye of meat, the tomahawk is more than just a meal; it is a culinary event. But because of its sheer size—often weighing in between two and three pounds and measuring two inches thick—it can be one of the most intimidating cuts for a home cook to tackle.

The purpose of this guide is to demystify this "king of steaks" and teach you exactly how to cook the best tomahawk steak you have ever tasted. Whether you are celebrating a milestone or simply want to elevate your weekend grilling game, mastering the tomahawk requires a blend of patience, precision, and the right sourcing.

In the following sections, we will explore the anatomy of the tomahawk, why it differs from other ribeye cuts, and how to select the highest-quality beef from our Beef Collection. We will dive deep into the science of the reverse-sear method, provide a masterclass on seasoning and compound butters, and offer professional tips on resting and carving. By the end of this article, you will have the confidence to prepare a restaurant-quality showstopper in your own kitchen or backyard.

At Land and Sea Delivery, we believe that the journey from the land to your table should be seamless. Our Home Delivery service ensures that premium, artisanal meats are accessible to every home chef. As you read through, you will discover how our Shop provides the foundation for your next great culinary achievement.

Understanding the Tomahawk Steak

Before you light the grill or preheat the oven, it is essential to understand what makes this cut so unique. The tomahawk is essentially a bone-in ribeye 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 for an elegant presentation.

The Anatomy of the Cut

The meat itself comes from the longissimus dorsi, the same muscle that yields the ribeye and the New York strip. Because this muscle does not do a lot of heavy lifting, it remains incredibly tender. What sets the tomahawk apart—besides the visual drama of the bone—is the thickness. Because the cut must be as wide as the rib bone itself, a tomahawk is almost always at least two inches thick. This thickness is a blessing and a challenge: it allows for a beautiful crust-to-tender-interior ratio, but it also means traditional high-heat frying will result in a burnt exterior and a raw center.

Tomahawk vs. Other Premium Cuts

While the Tomahawk is the star of the show for many, it is helpful to understand how it compares to other selections in our Beef Collection:

• Ribeye vs. Tomahawk: A Boneless Ribeye (Prime, 16 oz) offers the same flavor profile but is easier to manage in a standard skillet. The tomahawk provides more insulation during cooking thanks to the bone.
• Côte de Boeuf: Often called the "British Tomahawk," the Côte de Boeuf is also a bone-in ribeye but with a much shorter bone. It is ideal for those who want the bone-in flavor without the extra length.
• Porterhouse: A 36 Ounce Porterhouse includes both the strip and the filet. While also a large format steak, the flavor profile is more varied than the consistently fatty and rich tomahawk.

Summary: The tomahawk is a thick-cut, Frenched bone-in ribeye prized for its marbling and presentation. Its thickness necessitates specific cooking techniques to ensure even doneness.

Selecting and Sourcing Your Beef

The quality of your steak is the single most important factor in determining the final result. When you are looking for how to cook the best tomahawk steak, you must start with a piece of meat that has superior marbling and proper aging.

What to Look For

When browsing our Shop, pay close attention to the marbling—the thin white flecks of intramuscular fat. As the steak cooks, this fat melts (renders), basting the meat from the inside and providing that signature buttery texture.

• Color: Look for deep, cherry-red meat. Avoid anything that looks grey or excessively dark.
• Thickness: Ensure the steak is at least 2 inches thick. This allows you to achieve a perfect medium-rare center while developing a heavy charred crust.
• Bone Quality: The bone should be clean and white. It acts as a handle during the searing process and helps distribute heat near the meat-to-bone connection.

The Land and Sea Difference

Sourcing your meat through a dedicated Home Delivery service like ours ensures you are receiving products that meet professional standards. Unlike standard grocery store options, our Beef Collection is curated for flavor and consistency. Whether you are choosing a Tomahawk for a big celebration or a Wagyu Flat Iron for a sophisticated weeknight dinner, the focus is always on premium quality.

Summary: High-quality marbling and a thickness of at least two inches are non-negotiable for a tomahawk. Sourcing from specialized providers ensures a superior starting product.

Preparation: The Foundation of Flavor

Preparation is where the "best" steaks are made. You cannot simply take a tomahawk out of the fridge and throw it on a hot surface. Because of its mass, it requires a "tempering" period and a specific drying process.

Tempering the Meat

Take your steak out of the refrigerator at least one hour before you plan to cook. This allows the internal temperature of the meat to rise closer to room temperature. If you put a cold, thick steak on a grill, the exterior will overcook while the center remains icy. By tempering the meat, you ensure a more even heat transfer during the roasting phase.

The Importance of Dry Surface

Moisture is the enemy of a good crust (the Maillard reaction). Use paper towels to pat the steak completely dry on all sides, including the edges. Some chefs recommend leaving the steak uncovered in the fridge on a wire rack overnight to "air dry" the surface. If you have the time, this is an excellent way to guarantee a world-class sear.

Seasoning Strategies

For a steak this thick, you must season aggressively.

1. Salt: Use coarse Kosher salt. Salt does more than season; it breaks down proteins to make the meat more tender. Apply it at least 45 minutes before cooking (or immediately before). Avoid salting 10–20 minutes before, as the salt will draw out moisture but won't have time to reabsorb it, leaving the surface wet.
2. Pepper and Aromatics: Freshly cracked black pepper and garlic powder are classics. However, be careful with black pepper if you are searing at extremely high temperatures, as it can become bitter when burnt. Many prefer to add pepper after the initial sear.
3. Tallow Slather: For an extra layer of richness, slather the steak in a thin layer of beef tallow before seasoning. This helps the salt and spices adhere and adds a deep, beefy flavor during the sear.

Summary: Temper your steak for 60 minutes, pat it bone-dry, and season generously with coarse salt to ensure a tender interior and a crusty exterior.

The Best Cooking Method: The Reverse Sear

While there are many ways to cook beef, the consensus among culinary experts is that the reverse sear is the superior method for thick cuts. Traditionally, people seared meat first and then finished it in the oven. The reverse sear flips this: you cook it low and slow first, then finish with a high-heat sear.

Why the Reverse Sear Works

When you sear a cold steak, the intense heat creates a "gray ring" of overcooked meat just under the crust. By starting in a low-temperature environment, you gently raise the internal temperature of the entire steak. This ensures the meat is edge-to-edge pink (or red, depending on your preference). Additionally, the dry heat of the oven or indirect grill further dries out the surface of the meat, making the final sear faster and more effective.

Step-by-Step Reverse Sear Instructions

1. Setup: Preheat your oven to 250°F (120°C). If using a grill, set it up for indirect heat (coals on one side, meat on the other) at a similar temperature.
2. The Rack: Place the steak on a wire rack set over a baking sheet. This allows air to circulate around the entire steak, preventing the bottom from steaming.
3. The Internal Temperature: Insert a meat probe into the thickest part of the meat, avoiding the bone.
4. The Slow Cook: Roast the steak until it reaches an internal temperature of about 115°F to 120°F (46°C to 49°C) for medium-rare. This typically takes 45 to 60 minutes, depending on the thickness.
5. The First Rest: Remove the steak from the heat and tent it loosely with foil. Let it rest for 10–15 minutes. This is a crucial step in the reverse sear; it allows the temperature to stabilize before the final high-heat blast.

The Finishing Sear

Once the steak has rested, it is time for the crust. You have three primary options:

• Cast Iron Skillet: This is excellent for an even, golden-brown crust. Use a high-smoke-point oil (like grapeseed or avocado oil) and sear for 1–2 minutes per side.
• The Grill: For a smoky, charred flavor and beautiful grill marks, use a screaming-hot grill. Watch for flare-ups, as the fat on a Tomahawk will render quickly.
• The Broiler: If you don't have a grill, a high-heat broiler can work, though it is harder to control.

Summary: The reverse sear involves slow-roasting the steak at a low temperature until it is nearly done, resting it, and then finishing with a high-heat sear for the perfect crust.

Advanced Flavor: Butter Basting and Aromatics

If you want to know how to cook the best tomahawk steak, you must understand the "Steakhouse Finish." This involves basting the meat with butter, garlic, and herbs during the final moments of searing.

The Basting Process

If you are using a cast iron skillet for your final sear, add 3 tablespoons of unsalted butter, 3 crushed garlic cloves, and a few sprigs of fresh rosemary or thyme to the pan in the last minute of cooking. 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 nutty, aromatic coating that takes the flavor to a professional level.

Making a Compound Butter

Another option is to create a compound butter to top the steak while it rests.

• Classic Herb Butter: Mix softened butter with minced parsley, chives, garlic, and a pinch of lemon zest.
• Cowboy Butter: Incorporate Dijon mustard, red pepper flakes, and smoked paprika for a bolder, Texas-style kick.
• Storage: Roll the butter into a log using plastic wrap and chill. Simply slice a disc of butter and place it on the hot steak just before serving.

Beef Tallow and Fats

While butter is the standard, don't overlook the power of beef tallow. Using tallow for the sear enhances the natural "beefiness" of the Beef Collection selections. It has a higher smoke point than butter, meaning you can get a darker crust without the burnt flavors.

Summary: Basting with aromatics and butter adds a layer of complexity and a rich mouthfeel that defines the high-end steakhouse experience.

Temperature Guide and Doneness

Precision is the difference between a masterpiece and a disappointment. Relying on "the finger poke test" is risky with a steak as expensive and thick as a tomahawk. Always use a high-quality digital meat thermometer.

Target Temperatures for Tomahawk

Keep in mind that the temperature will rise by about 5°F to 7°F during the resting period due to carry-over cooking.

Doneness	Pull Temp (from heat)	Final Target Temp	Interior Description
Rare	120°F (49°C)	125°F (52°C)	Cool red center
Medium-Rare	130°F (54°C)	135°F (57°C)	Warm red center
Medium	140°F (60°C)	145°F (63°C)	Warm pink center
Medium-Well	150°F (66°C)	155°F (68°C)	Slightly pink center
Well Done	160°F (71°C)	165°F (74°C)	Little to no pink

Note: For a marbled cut like the tomahawk, medium-rare is the gold standard. It allows the fat to render enough to provide flavor without drying out the muscle fibers.

Tips for Accuracy

Always insert the thermometer into the thickest part of the meat. Be careful not to touch the bone, as the bone conducts heat differently and will give you an inaccurate reading. If you are cooking multiple steaks, check each one individually, as thickness and grill hot spots can cause them to cook at different rates.

Summary: Use a digital thermometer and pull the meat 5 degrees before your target temperature to account for carry-over cooking. Medium-rare (135°F final) is ideal.

Resting and Carving for the Best Results

You have done the hard work of cooking; now you must have the discipline to wait. Resting is not just a suggestion—it is a chemical necessity for a juicy steak.

The Science of Resting

When meat cooks, the muscle fibers contract and push moisture toward the center. If you cut into the steak immediately, those juices will run out onto your cutting board, leaving the meat dry. Resting allows the fibers to relax and reabsorb the juices, ensuring every bite is succulent. For a tomahawk, a rest of at least 10 to 15 minutes is required.

How to Carve a Tomahawk

Presentation is half the fun with this cut. Follow these steps for a professional look:

1. Remove the Bone: Hold the bone "handle" and run your knife along the curve of the bone to separate the entire eye of meat.
2. Slice Against the Grain: Look for the direction the muscle fibers are running. Slice the meat perpendicular to those fibers. This shortens the fibers, making the meat much easier to chew and more tender.
3. The "Cap": The spinalis dorsi (the outer ring of the ribeye) is often considered the best part. Make sure each guest gets a piece of this buttery section.
4. Plate with the Bone: For the "wow" factor, place the sliced meat back next to the bone on a large wooden board or platter.

Summary: Rest the steak for 15 minutes to retain juices. Carve the meat away from the bone and slice against the grain for maximum tenderness.

Pairing Ideas: Creating a Complete Menu

A steak this magnificent deserves sides that can hold their own. When planning your meal, think about balancing the rich, fatty profile of the beef with acidity, salt, and texture.

Classic Steakhouse Sides

• Potatoes: Whether it is a creamy garlic mash or crispy duck-fat roasted potatoes, starch is the natural partner for ribeye.
• Greens: Consider charred broccolini with lemon and chili flakes, or a classic wedge salad with blue cheese dressing to provide a cool, crisp contrast to the hot meat.
• Mushrooms: Sautéed wild mushrooms in a balsamic reduction complement the earthy tones of the beef.

Surf and Turf Inspiration

To turn your dinner into a true feast, consider adding a seafood element from Land and Sea Delivery. A side of grilled jumbo shrimp or a butter-poached lobster tail creates a classic surf-and-turf pairing that emphasizes the variety available through our Home Delivery service.

Sauces and Condiments

While a well-cooked tomahawk stands on its own, a bright sauce can elevate the experience:

• Chimichurri: A vibrant mix of parsley, oregano, garlic, oil, and vinegar. The acidity cuts right through the fat of the ribeye.
• Horseradish Cream: For those who like a bit of heat and a traditional steakhouse vibe.
• Red Wine Reduction: Deep, dark, and sophisticated—perfect for a romantic dinner.

Summary: Balance the richness of the tomahawk with acidic greens and hearty starches. Add a seafood component for a premium surf-and-turf experience.

Sourcing and Handling: Food Safety and Storage

When dealing with premium cuts like those found in our Beef Collection, proper handling is essential for both safety and flavor preservation.

Receiving Your Delivery

When your order arrives from Land and Sea Delivery, check that the packaging is intact. Our Home Delivery process is designed to keep products at the optimal temperature. If you aren't cooking your steak immediately, store it in the coldest part of your refrigerator.

Thawing Best Practices

If your Tomahawk is frozen, never thaw it on the counter or in warm water. This can lead to uneven temperatures and bacterial growth. Instead, place it in the refrigerator for 24–48 hours. Because of the thickness of the bone and meat, a tomahawk takes longer to thaw than a standard 8 Ounce Outside Skirt Steak.

Leftovers and Reheating

In the rare event that you have leftovers, store them in an airtight glass container for up to three days. To reheat without losing that perfect medium-rare, use the oven at a low temperature (250°F) until the meat is just warm, then give it a very quick flash in a hot pan. Avoid the microwave, as it will turn your premium beef into rubber.

Summary: Thaw slowly in the refrigerator for 24–48 hours and store in airtight containers. Reheat gently to preserve the meat’s texture.

Conclusion

Learning how to cook the best tomahawk steak is a rewarding journey that blends the art of fire with the science of temperature control. By selecting a premium cut from our Beef Collection, tempering the meat, and utilizing the reverse-sear method, you ensure a result that rivals the finest steakhouses in the country.

Remember that great cooking starts with great ingredients. The journey begins at our Shop, where we specialize in providing the highest-quality meats and seafood. Our Home Delivery service is designed to bring this professional-grade experience directly to your kitchen, allowing you to focus on the joy of cooking and sharing a meal with loved ones.

Whether you are preparing a Tomahawk for a grand occasion, a 14 Ounce Boneless New York Strip Steak for a Friday night treat, or an elegant 10 Ounce Filet Mignon, the principles of quality sourcing and careful preparation remain the same. We invite you to explore our full range of offerings and start your next culinary adventure today.

FAQ

How many people does one tomahawk steak serve?

A typical tomahawk weighs between 30 and 45 ounces. While the bone accounts for some of that weight, there is still a massive amount of meat. Generally, one tomahawk easily serves two hungry adults. If you are serving several side dishes, it can even stretch to feed three or four people as part of a larger spread.

Why is the bone left so long?

The primary reason is presentation. The long bone provides a dramatic "wow" factor that makes the meal feel like a special event. However, it also serves a functional purpose: the bone acts as a handle during the searing process and helps insulate the meat closest to it, often resulting in a very tender bite near the bone-to-meat connection.

Can I cook a tomahawk steak in a standard apartment kitchen?

Yes! While a grill is traditional, the reverse-sear method works perfectly in an oven and a cast iron skillet. The main challenge is the size of the bone—ensure you have a skillet large enough, or be prepared to sear the meat while the bone hangs over the edge of the pan.

What is the difference between a Tomahawk and a Bone-In Ribeye?

Technically, they are the same cut of meat. The difference is purely in the length of the bone. A standard Bone-In Ribeye (22 oz) has a bone that is trimmed close to the meat. The tomahawk has at least 5 inches of bone left intact and Frenched for aesthetics.

Is it better to use charcoal or gas for a tomahawk?

Charcoal typically provides a higher heat and a more traditional smoky flavor, which complements the rich fat of a tomahawk beautifully. However, a gas grill offers better temperature control for the "low and slow" portion of the cook. Both can yield excellent results if you manage your zones (direct vs. indirect heat) correctly.

Should I cut the meat off the bone before serving?

For the best experience, yes. Carving the eye of the meat off the bone allows you to slice it against the grain, which is essential for tenderness. You can then arrange the slices back against the bone for a stunning presentation.

How do I know if my steak has gone bad?

Fresh beef from our Beef Collection should have a clean, slightly metallic scent. If the meat has a sour or ammonia-like smell, feels excessively slimy to the touch, or has turned a distinct shade of green or grey, it should be discarded. Always trust your senses and ensure your Home Delivery arrived at the correct temperature.