How To Cook Tomahawk Steak?

The beauty of an exceptional steak lies in simplicity. Skip the fancy ingredients and complicated techniques - a Tomahawk needs just a handful of quality basics to shine. Most home cooks already have these staples in their kitchen.

When combined thoughtfully, these simple elements let the meat's natural flavors take center stage.

• Tomahawk rib-eye steak: When browsing different cuts of steak, the Tomahawk stands out with its show stopping bone handle. The meat should have a vibrant red color with even bright white fat marbling. At nearly two inches thick, one steak easily feeds 2-3 hungry people.
• Garlic: Roasted garlic brings mellow sweetness that perfectly balances the meat. As it roasts, garlic transforms from sharp and spicy to soft and buttery. These tender cloves melt into the butter baste, infusing every bite with savory notes that enhance rather than overpower the beef.
• Oil: Heat is crucial when searing steak, so reach for oils that can take the heat without smoking up your kitchen. Canola, peanut, or grapeseed oil create that steakhouse-worthy crust while letting the meat's natural flavors shine through.
• Butter: Always grab unsalted butter for steaks. Not only does it let you control the seasoning better, but it also brings a rich flavor that enhances the meat's natural savoriness. As it melts and browns in the pan, butter develops nutty notes that take your steak from good to magnificent.
• Salt: Beyond basic seasoning, salt helps create that gorgeous crust while drawing out and concentrating the meat's natural flavors. Think of salt as your flavor enhancer - without enough, even the best steak falls flat.
• Pepper: Fresh cracked pepper beats pre-ground every time. Those coarse bits create tiny flavor bursts across the steak's surface, adding warmth and subtle heat that complements the beef perfectly.
• Fresh Thyme: This tiny-leaved herb packs concentrated flavor that can stand up to robust beef. While rosemary or sage work fine, thyme brings subtle earthiness that enhances without overpowering. As the sprigs cook in the butter, they release aromatic oils that perfume the entire dish.

Here's the secret to steakhouse results at home - combining a screaming hot pan with gentle oven heat gives perfect doneness every time. While the size might look intimidating, this two-step method puts you in control.

Pour a glass of wine, turn on some good music, and let's cook an unforgettable steak.

Ingredients

• 1 tomahawk rib-eye steak (about 1¾ inches thick)
• 1 small head garlic
• 2 tablespoons oil (plus more for drizzling)
• 4 tablespoons butter (unsalted)
• 4 large sprigs fresh thyme
• Kosher salt
• Freshly ground pepper

Instructions

Step 1: Prepare the Steak

Pull that beautiful piece of meat from the fridge an hour before cooking. Cold steak is stubborn steak - it'll fight you on even cooking. Meanwhile, get your oven nice and hot at 350°F.

Pat the meat dry - any moisture will steam instead of sear. Season every inch generously with salt and pepper.

Now for the garlic - slice off the top to expose those cloves, drizzle with oil, add a pinch of salt, and wrap it snugly in foil. Let it roast in the oven for 30 minutes until it is soft and sweet smelling.

Step 2: Heat the Pan

Once your garlic is done, bump the oven up to 425°F. Here's a trick from the pros - wrap the exposed bone in damp paper towels and foil to prevent burning.  This step is optional - if you do not wrap the steak, it will still turn out fine.

Get your heaviest skillet screaming hot. Cast iron works beautifully here - you want a pan that holds heat like a champ.

Step 3: Create the Perfect Sear

When a drop of water skitters across the pan like a dancer, you're ready. Add oil and wait for it to shimmer. Lay the steak down gently with the bone pointing away from you (safety first), then hands off.

No pushing, no peeking - just let the heat work its magic for 3 solid minutes. You're after a deep brown crust that makes you hungry just looking at it. Use tongs and the bone handle to flip it over for another 3-minute sear.

Don't forget that short edge opposite the bone - give it about a minute to brown up nicely.

Step 4: Gentle Oven Finish

Move your steak to a rimmed baking sheet and slide it into the oven. Roast for 15-20 minutes. That thick cut needs time to cook evenly.

Keep your trusty meat thermometer handy - 125°F equals rare, 135°F hits medium-rare, and 145°F gets you to medium. Pull it about 5 degrees shy of your target - the meat keeps cooking during rest time.

Step 5: Build the Flavor Bath

While your steak finishes, melt that butter in your still-hot skillet over gentle heat. Pop those buttery-soft garlic cloves out of their skins and into the butter.

Toss in those thyme sprigs and let everything mingle and cook for a couple minutes. The aroma alone will make waiting tough.

Step 6: The Final Touch

Once your steak hits temperature, bring it back to the skillet for a butter bath. Spoon that fragrant garlic-herb butter all over, flipping once to coat completely.

This isn't just for flavor - that hot butter puts the final touches on your crust. One minute total does the trick.

Move your creation to a cutting board and tent it loosely with foil - keep it relaxed, not tight. Give it 10 minutes to rest and relax. The juices need time to settle back into the meat. Pull off any foil from the bone - time to let it shine.

Step 7: Slice and Serve

Look for the direction of the meat fibers and cut steak against the grain - this guarantees tender bites. Drizzle with the remaining garlic-herb butter and watch eyes widen as this masterpiece heads to the table.

For a perfect medium-rare Tomahawk steak, plan on about 35-40 minutes total cooking time. The initial stovetop sear takes around 8 minutes - that's 3 minutes per side, plus a quick minute to brown the short edge.

The oven phase typically runs 15-20 minutes at 425°F, followed by a final 1-minute butter baste in the skillet. Don't forget to factor in that crucial 10-minute rest before slicing.

But here's the thing about cooking times - they're really just road maps, not strict rules. Every steak tells its own story. The thickness of the cut, how cold it was to start, even your oven's personality can shake things up.

A thicker steak might need extra oven time, while a warmer starting temperature could speed things along. Your cooking gear matters too - a well-seasoned cast iron skillet holds heat differently than stainless steel.

That's why smart cooks swear by meat thermometers instead of timers. For medium-rare perfection, you're looking for 135°F at the thickest part.

Remember, the temperature will climb another 5-10 degrees during resting, so pulling the steak at 130°F lets it coast to the finish line. Trust the thermometer - it never lies about doneness, even when cooking times vary.

• Room Temperature Matters: Never rush straight from fridge to fire. Let that beautiful piece of meat rest on the counter for at least an hour before cooking. Cold meat tightens up and cooks unevenly - you'll end up with a well-done outside and raw center.
• Pat Dry: Water is the enemy of a good crust. Take a few extra minutes with paper towels to get every surface completely dry. Even tiny water droplets will steam instead of sear, robbing you of that gorgeous brown crust that adds so much flavor.
• Season Earlier Than You Think: Season your steak generously at least 40 minutes before cooking. The salt first draws moisture out, then that moisture dissolves the salt and gets reabsorbed, seasoning the meat deeply. Skip this step and you will miss out on layers of flavor that make steakhouse cuts so memorable.
• Get Your Pan Hot: Heat that skillet until it's seriously hot - like a drop of water instantly dancing across the surface. This ensures an amazing crust while keeping the inside juicy. Just remember to turn on your exhaust fan first!
• Cook Undisturbed: Once that steak hits the pan, resist the urge to peek, poke, or move it around. Every time you lift the meat, you're interrupting the browning process. Set a timer if you need to, but let that crust develop undisturbed.
• Butter Basting: That final butter bath isn't just for show. Hot butter carries flavor better than oil and helps create an even more amazing crust. Plus, as the butter browns, it develops nutty, complex notes that take your steak from good to unforgettable.
• Rest is Non-Negotiable: Those juices need time to redistribute through the meat. Cut too soon and they'll end up on your cutting board instead of in each bite. Ten minutes under loose foil feels like forever when you're hungry, but it's the difference between a good steak and a great one.

• Garlic Mashed Potatoes: Nothing beats creamy potatoes alongside a perfectly cooked steak. The key is lots of roasted garlic and real butter – they'll soak up all those wonderful meat juices. Most steakhouses serve this classic combo because it just works, especially for those cozy dinner gatherings.
• Wild Mushrooms: A mix of earthy mushrooms brings out the best in a good steak. Just butter, herbs, and a hot pan transform them into something special. While fancy varieties like chanterelles are great, even regular cremini mushrooms work beautifully.
• Brussels Sprouts: The trick here is getting them properly charred – crispy edges, tender centers. A handful of bacon and a splash of good balsamic vinegar at the end transforms these little cabbages into a steakhouse-worthy side.
• Mixed Green Salad: Fresh greens bring a welcome lightness to balance a rich steak dinner. Mix tender butter lettuce with peppery arugula, add some cherry tomatoes, and toss with good olive oil and aged balsamic. A few shavings of Parmesan cheese on top add just enough richness. 
• Creamed Spinach: Old-school steakhouse elegance at its finest. Fresh spinach leaves in a velvety cream sauce with just a touch of nutmeg brings pure comfort to the plate. The richness matches the steak's indulgence – perfect for special occasions.
• Twice-Baked Potato: This steakhouse favorite takes the humble baked potato up several notches. The contrast between the crispy skin and the cheese-loaded, creamy center makes every bite interesting. Add some chives and a dollop of sour cream for the full experience.
• Grilled Asparagus: Spring's finest vegetable needs minimal fuss – just olive oil, salt, and a hot grill. The slight char brings out natural sweetness, while a squeeze of lemon adds brightness. The clean flavors complement rather than compete with the steak.

Even the best dinner plans can leave us with leftovers. Maybe your guests canceled last minute, or that massive tomahawk steak was just too ambitious for one sitting.

Don't sweat it – properly stored leftovers mean you get to enjoy this premium cut twice! Here's how to keep your cooked tomahawk tasting great for round two.

In the Refrigerator

First things first – let your steak cool down for about half an hour. Then grab some plastic wrap and give it a good, tight wrapping job. You want to keep all that buttery goodness locked in.

Store it in your fridge's meat drawer if you have one.

When you are craving it again, take it out about 15 minutes before reheating the steak. A quick warm-up in a pan with a touch of butter will bring it right back to life. Just keep the heat medium-low – we're warming it up, not cooking it again.

In the Freezer

If you're thinking longer-term storage, freezing is your friend. The trick here is protection – lots of it. Wrap the steak in plastic wrap first, then add a layer of foil. The double wrap might seem excessive, but keeps freezer burn at bay.

When you're ready to enjoy it again, move it to your fridge the night before. Once thawed, let it come up to room temp for a bit, then warm it gently in your oven. A final quick sear in a hot pan will restore that amazing crust.