Tomahawk steak is the kind of cut that makes people stop in their tracks. I still remember the first time I carried one home—it barely fit into the grocery bag, and I felt like I was bringing home a trophy. Cooking it felt intimidating at first, but once I figured out the method, it became one of those recipes I save for birthdays, anniversaries, or whenever I want to turn dinner into an event.
This version mixes the best of two worlds: the crusty, seared style you’d get at an old-school steakhouse and the sizzling butter finish that makes every bite rich and unforgettable. Honestly, it’s the kind of meal where you don’t even need a sauce—the butter does all the work.
Ingredients That Make the Difference
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Tomahawk steak: This is basically a bone-in ribeye, but the long rib bone makes it a showstopper. I always ask my butcher for at least a 2-inch cut so I get that perfect crust without overcooking the inside.
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Seasonings: I keep it classic—salt, pepper, and garlic powder. It doesn’t need anything fancy because the meat is already the star.
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Butter, lots of it: I use two types here—compound butter for baking with herbs like rosemary and thyme, and a simple finishing butter with parsley that melts over the steak just before serving.
One tip from my kitchen: let the steak sit at room temperature for about an hour before cooking. It cooks more evenly that way, and the crust forms beautifully.
My Compound Butter Trick
Whenever I know I’ll be grilling steaks that week, I whip up a log of compound butter ahead of time. I mix softened butter with garlic and herbs, roll it up in plastic wrap, and let it firm in the fridge. Then when the steak is done, I slice off a piece and let it melt on top. I’ve even made extra logs to freeze—they keep for months, and you feel like a hero when you can grab one on a busy night.
Cooking Notes and Tips
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Pat the steak dry: This is key for a crust. If the surface is wet, it will steam instead of sear.
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Use beef tallow if you can: It gives a deeper, beefy flavor when searing compared to oil.
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Flip often: Don’t just let it sit—flipping every few minutes helps build an even crust.
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Resting is non-negotiable: I know it’s tempting to cut into it right away, but resting lets the juices settle back into the meat.
The finishing step—broiling in butter, garlic, and herbs—makes the house smell incredible. Every time I slide the skillet out of the oven, popping with butter and sizzling herbs, my family magically appears in the kitchen.
Serving Ideas That Work Every Time
A steak like this deserves good company on the plate. I like to go classic steakhouse style: creamy mashed potatoes, a wedge salad with blue cheese, or garlicky spinach. If I’m grilling outside, I’ll roast some corn on the cob and serve everything family-style on a big board so people can slice and share.
Storing and Reheating Leftovers
Truth be told, leftovers are rare with this steak. But if you do have some, store them in an airtight container for up to 3 days. When reheating, I set the slices on a baking sheet, cover with foil, and warm in the oven at 375°F. Adding a pat of butter before reheating keeps them juicy.
As for leftover butter, wrap it well and tuck it into the freezer—you’ll thank yourself later when you want to dress up a simple weeknight steak, roast chicken, or even roasted veggies.
FAQs
Can I make this without a tomahawk cut?
Yes. A thick-cut ribeye is the closest substitute and cooks up beautifully with this method. Porterhouse works too if you like a mix of strip and tenderloin.
Do I really need both the grill and oven?
You don’t, but I find the combo gives the best results. The grill builds that smoky crust, while the oven step finishes the steak in buttery herbs. If you only have one, you can adapt it—it just won’t have the same layered flavor.
How do I know it’s cooked to the right doneness?
A meat thermometer is your best friend here. For medium-rare, I pull it at 110°F before finishing in the oven. After resting, it lands right at 125–130°F.
What wine goes best with tomahawk steak?
I love a bold red with this—Cabernet Sauvignon or Malbec are my go-to picks. The tannins cut through the richness of the butter and meat perfectly.
Tomahawk Steak
A tomahawk steak is more than just dinner — it’s a showstopper. With its massive bone-in cut, rich marbling, and smoky crust, this steak is perfect for impressing guests or celebrating something special.
Ingredients
For the Steak
- 2–3 tomahawk steaks
- 1 ½ tablespoons kosher salt
- 1 ½ tablespoons black pepper
- 1 ½ tablespoons garlic powder
- olive oil, as needed
For the Pan Roast
- 3–4 rosemary sprigs
- 3–4 thyme sprigs
- 3–4 garlic cloves, lightly crushed
- 2–3 tablespoons unsalted butter
For the Finishing Butter
- ¼ cup unsalted butter, melted
- 1 ½ tablespoons fresh parsley, chopped
- kosher salt, to taste
Instructions
- Stir together the melted butter, parsley, and a little salt in a small bowl, then set aside for finishing later.
- Bring the steaks to room temperature, rub lightly with olive oil, and season generously on all sides with salt, pepper, and garlic powder.
- Preheat your grill to 400°F for direct heat. Place the tomahawks on the grates, flipping occasionally, and grill for 15–20 minutes until they reach an internal temperature of about 110°F. Remove from the heat and let the steaks rest for 10 minutes.
- While the steaks are resting, preheat the oven to 500°F (a broiler or salamander works as well). Place a heavy skillet over high heat and melt the butter with garlic, thyme, and rosemary. Add the tomahawks to the sizzling pan, then transfer to the oven to broil for 3–4 minutes until the butter is bubbling and fragrant.
- Carefully remove the steaks from the oven, spoon the herb butter over top, and let rest for 2 minutes. Slice thickly, serve hot, and enjoy the show.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 4346Total Fat 317gSaturated Fat 142gTrans Fat 0gUnsaturated Fat 135gCholesterol 1439mgSodium 2179mgCarbohydrates 21gFiber 7gSugar 0gProtein 337g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Cooking a tomahawk steak isn’t just about dinner—it’s about creating an experience. From the moment you lay that massive cut on the grill to the final slice on the cutting board, it feels like a celebration. This recipe has become my way of treating family and friends to something unforgettable without leaving home. If you love steak, this is one recipe you’ll find yourself coming back to again and again.
