Tomahawk Steak (Reverse Seared in the Oven or on the Grill)

This tomahawk steak recipe uses the reverse sear: you cook the big bone-in ribeye slowly in a 250°F oven until it’s about 10 degrees below your target, then sear it hard in a smoking-hot cast iron skillet with butter, garlic and thyme. The result is an even pink center from edge to edge and a deep brown crust, with no guesswork.

A tomahawk steak is simply a thick, bone-in ribeye with the long rib bone left on. It usually weighs 2 to 3 pounds and is 2 to 2½ inches thick, so it cooks more like a small roast than a regular steak. Plan on about 1 hour 15 minutes from oven to table for medium-rare. Below you’ll find what to buy, the oven and grill methods, a temperature chart, timing by weight, how to carve it, sides and an FAQ. The printable recipe card is at the bottom.

What Is a Tomahawk Steak?

A tomahawk is a rib steak cut from the beef rib primal, the same part of the cow as ribeye and prime rib. The butcher leaves at least 5 inches of the rib bone attached and scrapes it clean (“frenched”), so the steak looks like a hatchet or tomahawk. Underneath the show, it’s a ribeye: rich marbling, the tender eye of the rib and the prized cap (spinalis) around the edge.

One tomahawk feeds 2 to 3 people, or 4 with plenty of sides. About a third of the weight is bone.

Why the Reverse Sear Is Best for a Tomahawk

• Even cooking. A thick steak seared first would be gray and overcooked near the edges before the center warms up. Slow heat cooks it evenly.
• Better crust. The low oven dries the surface, so it browns fast in the hot pan.
• Room for error. In a 250°F oven the temperature climbs slowly, so it’s easy to pull at the right moment.
• Little rest needed. The steak has already rested in the oven’s gentle heat, so it only needs 5 to 10 minutes after searing.

Our full guide on how to reverse sear a steak explains the science in more detail.

What You Need

Ingredients

• 1 tomahawk steak, 2 to 2½ pounds, about 2 inches thick.
• Kosher salt: about 1 teaspoon per pound of steak.
• Coarse black pepper: 1 to 2 teaspoons.
• Garlic powder: 1 teaspoon (optional).
• High-heat oil: 1 tablespoon avocado or canola oil.
• Butter: 3 tablespoons, unsalted.
• Garlic: 4 cloves, smashed.
• Fresh thyme and rosemary: 3 or 4 sprigs.
• Flaky salt for serving.

Equipment

• A rimmed baking sheet with a wire rack.
• A large 12-inch cast iron skillet (the bone needs room).
• A leave-in probe thermometer or a good instant-read thermometer. This is the one tool you can’t skip.
• Long tongs and a sharp carving knife.
• Foil for the bone (optional).

How to Cook a Tomahawk Steak, Step by Step

1. Dry brine. Pat the steak dry and season all sides with the kosher salt. Set it on a rack over a sheet pan and refrigerate, uncovered, for 12 to 24 hours. (At least 1 hour if you’re short on time.)
2. Heat the oven to 250°F (120°C). Season the steak with pepper and garlic powder. Wrap the clean bone in foil if you want it to stay pale.
3. Slow roast. Put the steak, still on the rack, in the oven. Insert a probe into the thickest part, away from the bone. Cook until it reads 115 to 120°F for medium-rare, about 50 to 70 minutes.
4. Heat the skillet. About 10 minutes before the steak is ready, heat the cast iron skillet over high heat until it just starts to smoke. Add the oil.
5. Sear. Lay the steak in the pan and sear 1½ to 2 minutes per side without moving it. Use tongs to hold it on its fat edge for 30 to 60 seconds to render the fat.
6. Baste. Lower the heat to medium, add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the steak for 1 minute.
7. Check and rest. Pull the steak at 125 to 130°F for medium-rare. Rest it 5 to 10 minutes on a board.
8. Carve and serve. Cut the meat off the bone, slice it against the grain into ½-inch slices, sprinkle with flaky salt and spoon the pan butter over the top.

Tomahawk Steak Temperature Chart

Pull the steak from the oven about 10 degrees before the final temperature. It rises a few more degrees during the sear and rest.

The USDA safe minimum for whole cuts of beef is 145°F with a 3-minute rest, as shown on the FoodSafety.gov safe minimum internal temperatures chart. Many people choose to eat steak cooked less than that; cooking to 145°F is the choice with the least risk.

How Long to Cook a Tomahawk Steak

Time depends mostly on thickness, then on how cold the steak is when it goes in. Use these as a guide and trust the thermometer.

How to Grill a Tomahawk Steak

The grill version uses the same idea: cook slowly on the cool side, then sear over the fire.

1. Set up a two-zone fire: coals or burners on one side only. Aim for 225 to 275°F on the cool side.
2. Put the dry-brined steak on the cool side, bone pointing away from the heat, and close the lid.
3. Cook until it reads 115 to 120°F, about 45 to 75 minutes. Flip once halfway.
4. Move it over the hot side and sear 2 minutes per side with the lid open. Watch for flare-ups from the fat.
5. Rest 5 to 10 minutes, then carve.

Add a chunk of oak or hickory to the coals during the slow phase for a light smoke flavor. For more grilling basics, see our guide on how to grill steak.

Other Ways to Cook It

A tomahawk is too long for most sous vide bags, so wrap the bone in foil first to stop it from poking through. Our sous vide steak guide covers bag tips and timing.

How to Season a Tomahawk Steak

Good beef needs very little. Salt and pepper are all you really need. If you’d like more, try one of these:

• Classic steakhouse: kosher salt, coarse pepper, garlic powder.
• Coffee rub: ground coffee, brown sugar, smoked paprika, salt and pepper. Great on the grill.
• Herb crust: rub with olive oil, chopped rosemary, thyme and garlic before searing.
• Montreal-style: coarse salt, pepper, coriander, dill seed and red pepper flakes.

A tomahawk has plenty of fat and flavor, so it doesn’t need a marinade. If you prefer one, our steak marinade works; pat the steak very dry before cooking.

How to Carve a Tomahawk Steak

1. Stand the steak on the board with the bone up. Run a sharp knife along the bone to cut the meat off in one piece.
2. Lay the meat flat. Find the direction of the muscle fibers.
3. Slice across the grain into ½-inch slices. The cap (the curved outer strip) runs a slightly different direction; slice it separately.
4. Fan the slices on a warm platter next to the bone for the classic look.
5. Spoon over the pan butter and sprinkle with flaky salt.

What to Serve With Tomahawk Steak

For the full steakhouse plate, pair it with our steak and potatoes method for crispy garlic butter potatoes.

Two Easy Sauces for Tomahawk Steak

Garlic herb compound butter

Mash ½ cup softened butter with 2 minced garlic cloves, 1 tablespoon chopped parsley, 1 teaspoon chopped thyme, a pinch of flaky salt and a little lemon zest. Roll it into a log in plastic wrap and chill. Set a thick slice on the hot steak right before serving so it melts over the slices. It keeps 1 week in the fridge or 3 months in the freezer.

Quick chimichurri

Finely chop 1 cup parsley, 2 tablespoons fresh oregano (or 2 teaspoons dried) and 3 garlic cloves. Stir in ½ cup olive oil, 3 tablespoons red wine vinegar, ½ teaspoon red pepper flakes and ½ teaspoon salt. Let it sit 15 minutes. The bright, sharp flavor cuts through the rich ribeye fat. It keeps 3 days in the fridge.

Tomahawk Steak vs Prime Rib

Both come from the same rib section, so the flavor is very similar. The difference is size and how you cook it.

If you’re cooking for a crowd, two tomahawks side by side in the oven take the same time as one, since time depends on thickness, not total weight.

Buying a Tomahawk Steak

• Grade: USDA Prime has the most marbling and is the most forgiving. Choice is good and less expensive. Look for even white flecks of fat through the meat.
• Thickness: 2 inches or more. Thinner tomahawks cook too fast for the reverse sear to help.
• Where to buy: butcher shops, warehouse clubs and many grocery meat counters will cut one on request. Ask them to french the bone.
• Price: because of the bone, you pay for weight you don’t eat. A boneless ribeye of the same thickness has the same meat for less money; the tomahawk is about presentation.
• Frozen: thaw it in the fridge for 24 to 48 hours on a plate. Don’t thaw it on the counter.

Tips for a Perfect Tomahawk Steak

• Use a thermometer. Thick steaks can’t be judged by touch or time alone.
• Dry brine overnight. Salt goes deep into the meat and the surface dries, so the crust forms fast.
• Get the pan very hot. A short, hot sear browns the outside without cooking the inside further.
• Render the fat edge. Holding the steak on its side for a minute turns chewy fat into crisp, golden fat.
• Open a window. Searing at high heat makes smoke. Turn on the hood fan before you start.
• Slice before serving. A whole tomahawk is hard to share; slices make it easy.

Common Tomahawk Steak Mistakes

• Cooking by time only. Every steak is a different thickness and starting temperature. The thermometer decides, not the clock.
• Using a pan that’s too small. If the steak doesn’t lie flat, part of it won’t brown. A 12-inch skillet or a griddle works best.
• Skipping the dry brine. Salting right before cooking pulls moisture to the surface, which slows browning.
• Slicing with the grain. Long muscle fibers make even a tender cut chewy. Always cut across them.

Storing and Reheating Leftovers

Refrigerate leftover steak within 2 hours of cooking in a sealed container. It keeps 3 to 4 days, the time for cooked meat leftovers in the FoodSafety.gov cold food storage chart. To reheat without overcooking, warm slices on a rack in a 250°F oven until just warm, about 10 to 15 minutes, then sear 30 seconds per side in a hot pan. Leftover slices are also great cold in salads or in a steak sandwich.

Troubleshooting

Tomahawk Steak FAQ

How do you cook a tomahawk steak in the oven?

Roast it on a rack at 250°F until it reaches 115 to 120°F inside, about 50 to 70 minutes for a 2-pound steak, then sear it 1½ to 2 minutes per side in a very hot cast iron skillet.

How many people does a tomahawk steak feed?

A 2½-pound tomahawk serves 2 to 3 as a main dish, or 4 with several sides.

Is a tomahawk the same as a ribeye?

Yes. It’s a bone-in ribeye with a long, cleaned rib bone left on for looks.

Should I let the steak come to room temperature first?

It isn’t needed with the reverse sear. The slow oven warms it gently. Going straight from the fridge also helps keep the center from overcooking.

Why is it so expensive?

You pay by weight, and the long bone adds weight. It’s also a premium rib cut that is often sold in Prime grade.

Can I cook a tomahawk steak in an air fryer?

Usually not. The bone is too long to fit in most baskets. Use the oven or the grill instead.

How do you cook a tomahawk steak on the stove only?

For a steak this thick, the stove alone makes the outside overcook before the center is done. If you have no oven, sear it, then lower the heat to medium-low, cover the pan and flip every 2 minutes until it reaches temperature. Expect a wider gray band than with this tomahawk steak recipe.

Do I need to rest a reverse seared steak?

A short rest of 5 to 10 minutes is enough. The juices settle and the temperature evens out, but the slow oven has already done most of the work.

Tomahawk Steak Recipe Card

Calories are an estimate per serving (1/4 of a 2½-pound steak, with some butter) based on USDA FoodData Central values for ribeye with fat. Sides are extra.

Chef Emma

Reverse Sear Tomahawk Steak

A dry-brined tomahawk ribeye roasted low at 250°F, then seared in a smoking-hot cast iron skillet and basted with garlic herb butter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Dry brine (optional, 1 to 24 hours) 12 hours hrs

Total Time 13 hours hrs 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

• 1 tomahawk steak 2 to 2½ lb, about 2 inches thick
• 2-2½ tsp kosher salt about 1 tsp per lb
• 1-2 tsp coarse black pepper
• 1 tsp garlic powder optional
• 1 tbsp avocado or canola oil
• 3 tbsp unsalted butter
• 4 cloves garlic smashed
• 3-4 sprigs fresh thyme and rosemary
• flaky salt for serving

Equipment

• Rimmed baking sheet with wire rack
• 12-inch cast-iron skillet
• Probe or instant-read thermometer
• Carving knife

Method

 

1. Pat the steak dry and salt all sides. Refrigerate uncovered on a rack 12 to 24 hours (at least 1 hour).
2. Heat the oven to 250°F (120°C). Season with pepper and garlic powder. Wrap the bone in foil if you like.
3. Roast on the rack until the thickest part reads 115 to 120°F for medium-rare, about 50 to 70 minutes.
4. Heat a cast iron skillet over high heat until it just smokes. Add the oil and sear the steak 1½ to 2 minutes per side, plus 30 to 60 seconds on the fat edge.
5. Lower the heat to medium, add the butter, garlic and herbs and baste the steak for 1 minute. Pull at 125 to 130°F for medium-rare.
6. Rest 5 to 10 minutes. Cut the meat off the bone, slice against the grain, sprinkle with flaky salt and spoon the butter over.

Notes

Grill: cook on the cool side of a two-zone fire (225 to 275°F) to 115 to 120°F, then sear 2 minutes per side over direct heat. The USDA safe minimum for beef steaks is 145°F with a 3-minute rest. Refrigerate leftovers within 2 hours; eat within 3 to 4 days. Calories are an estimate per serving (1/4) from USDA FoodData Central values.