How to Cook the Perfect Tomahawk Steak

dry aged tomahawk steak

🥗Healthier: grass-fed ribeye steak

💰Cheaper: bone-in ribeye

Grass-fed offers a leaner option while bone-in ribeye is more budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee has a higher smoke point and is dairy-free.

Let the tomahawk steak come to room temperature for at least 30 minutes.

If using frozen steaks, thaw them in the fridge first.

Preheat the grill to high heat and the oven to 375 degrees.

Generously season the steak with about 1 teaspoon of kosher salt per pound, ensuring to cover all sides.

Season with black pepper to your liking.

Place the steak on the hot grill and cook each side for 3-4 minutes to achieve a nice crust.

Sear the edges of the steak as well.

Remove the steak from the grill and place it on a cooling rack.

Transfer the steak to the oven and cook until it reaches an internal temperature of 135 degrees, which takes about 30-40 minutes.

Use an instant read thermometer to check the temperature, rather than relying on time.

While the steak is cooking, prepare the compound butter by mixing 1/2 cup of room temperature butter with 2 teaspoons of garlic, 2 teaspoons of parsley, 1 teaspoon of finely chopped rosemary, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of Worcestershire sauce.

Once the steak reaches the desired temperature (130 degrees for medium-rare, 135 degrees for medium), remove it from the oven and let it rest for 5-10 minutes.

Spoon 1 tablespoon of compound butter onto the steak while it rests.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens