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How to Cook a Tomahawk Steak

A Tomahawk steak is a tender, buttery, delicious show stopper! They are easy to make with our step-by-step guide on how to Reverse Sear a Tomahawk.

Prep Time

        Prep time: 10 minutes
        Cook time: 40 minutes
        Yield: Serves 4

Equipment: Grill


    •    2 tbsps kosher salt
    •    2.8 pounds Tomahawk steak with bone

Ingredients for the Rub:

    •    2 tbsps olive oil
    •    1 tbsp sweet paprika
    •    4 cloves garlic, crushed
    •    1 tsp black pepper, freshly ground


  1. Liberally salt the steak all over with kosher salt.
  2. Place steak on a baking sheet (on a rack if you have one) for 12-24 hours uncovered in the refrigerator.
  3. Remove steak from refrigerator and allow to come to room temperature.
  4. Coat the steak with the rub and let sit for about 15 minutes on the rack.
  5. Preheat the oven to 200°F.
  6. Cook steak on rack and baking sheet until the internal temperature reaches desired doneness. Use an instant-read thermometer.

    – Rare = 120°F (cool red center)
    – Medium Rare = 125°F (warm red center)
    – Medium = 130°F (warm pink center)

  7. While steak is cooking in the oven start the grill and heat to medium-high.
  8. Remove steak from the oven and transfer to the grill. Sear evenly on each side for about 3 minutes to obtain grill marks.
  9. Remove from the grill and let the steak rest, uncovered, for 5 minutes.
  10. Cut steak away from bone, and slice against the grain into 1/2-inch pieces. Serve.

This great family recipe is thanks to The Art of Food and Wine at


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