3 perfect tomahawk steak recipes for steak lovers everywhere

3 perfect tomahawk steak recipes for steak lovers everywhere

Grilled. Reverse seared. Sous video. These recipes showcase how to make the "perfect" tomahawk steak for every type of steak lover.

From medium-rare to well-done, finding the “perfect” tomahawk steak recipe is sort of like describing beauty to someone: Beauty is in the eye of the beholder, and the perfect steak is on the tongue of the taster.

The tomahawk steak is essentially a bone-in ribeye steak. The reason this is favorable is because having a bone-in ribeye insulates the meat while it cooks, making the meat more moist and tender.

If you’re looking for a tomahawk steak, Redlands Ranch Marketplace carries them in our carniceria/meat department! And if you’re indulging in one of our prime or wagyu tomahawks, we recommend going light on the seasoning: salt and pepper to taste. Minimal seasoning will shine the spotlight on the amazing flavor of the meat (rightfully so)!

Now for those who find themselves debating about whether steak should be cooked this way or that way, we’re here to tell you that everyone is right. Technically, there is no “perfect” way to cook tomahawk steak. So it could be viewed as subjective.

"You have a couple of choices when it comes to cooking tomahawk steaks, and both of them will result in a delicious steak, so it’s really just up to you and your own personal cooking preferences."

Here's our top 3 tomahawk steak recipes for all preferences:

  1. The Classic: Tomahawk steak with homemade compound butter
  2. The Reverse Classic: Reverse seared slow smoked tomahawk steak
  3. The Bathing Steak: Simple sous vide steak

The Classic: Perfect tomahawk steak recipe with homemade compound butter

Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins

The Tomahawk is hard seared in a skillet or on the grill then transferred to the oven to finish cooking to the desired temperature, rested and served.


  • 2 Tomahawk steaks
  • Kosher salt
  • Pepper

Compound Butter:

  • 8 tbsp. salted butter room temperature
  • 2 tsp. minced garlic
  • 2 tsp. parsley finely chopped
  • 1 tsp. rosemary finely chopped
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. Worcestershire sauce


  1. Heat outdoor grill to highest heat. Preheat oven to 375 degrees.
  2. Season steaks generously with salt and pepper. Use approx. 1 tsp. of salt and pepper per lb. of steak. Use generous amount of salt as this is a thick steak.
  3. Sear steak for 3 to 4 mins. on each side, letting flames lick up the sides. Steak is ready to flip when it releases easily from the grill.
  4. Transfer steak to a baking sheet. Bake in preheated oven until steak reaches internal temperature of 130 degrees. This will take about 30 mins (use meat thermometer for 100% accuracy).
  5. Let rest 5-10 mins. Spoon 1-2 tbsp. of compound butter onto the steak. Slice and serve.

Compound Butter:

  1. In bowl, combine butter, garlic, parsley, rosemary, salt, pepper and Worcestershire sauce. Mix until well blended.


  1. Rule of thumb when seasoning steaks: 1 teaspoon of kosher salt per pound.
  2. Don’t have a grill? No problem! Instead of searing your steak on a grill, you can sear it indoors on your stovetop before placing it in the oven. Use a large heavy skillet, preferably cast iron.
  3. If you want to keep your steak in the grill to finish cooking, you’ll need to arrange for it to cook over indirect heat. Keep the lid of the grill closed and adjust the flames to keep the heat indirect and the temperature in the grill at 375 degrees Fahrenheit.


The Reverse Classic: Reverse seared slow smoked tomahawk steak

Prep Time: 5 | Cook Time: 1 hr. | Resting Time: 10 mins. | Total Time: 1 hr. 15 mins

As the name implies, this method reverses the order of the steps and the Tomahawk steak is first cooked in the oven, until its internal temperature reaches 100-110 F. Next it is seared over a hot grill or in a suitably sized skillet (or a griddle) with cooking oil and/or butter until the temperature for the desired doneness is reached.


  • 1 2.5 to 3 lb. tomahawk steak
  • Beef seasoning of choice. This specific recipe used Hey Grill Hey Beef Rub.
  • 1 tbsp. salted butter (melted)
  • 2 pads salted butter


  1. Remove steaks from refrigerator approx. 2 hrs. before cooking to allow to come to room temperature.
  2. Preheat grill or smoker to 225 degrees (F).
  3. Season steak liberally on all sides with seasoning of choice (salt and pepper work fine). Make sure to press seasonings into meat with hand opposed to just sprinkling on.
  4. Place steak on grill grate and close lid. Cook steaks at 225 degrees until internal temperature reaches 115 degrees (approx. 1 hr. for medium-rare). Use internal thermometer to check temperature.
  5. Remove steak from grill to a separate plate. Preheat cast iron skillet over medium-high heat. Drop butter into pan. It’s time to sear steak when butter is melted and bubbling. If searing at a higher heat on grill, brush each side of steak with melted butter.
  6. Place steak in hot pan or on to grill and sear each side for approx. 2-3 mins. or until desired doneness.
  7. Let the steaks rest for 10-15 minutes before slicing and eating.


  • For pronounced smoke flavor, use oak wood. More mild woods like hickory or alder work great too.
  • In step 6, pull steak at:
    • 125 degrees F for rare
    • 135 degrees F for medium rare
    • 145 degrees F for medium
    • 155 degrees for medium well
    • 160 for well done
  • Give medium-rare a try for optimum flavor.

Related reading(s): Reverse Seared Tomahawk Steak

The Bathing Steak: Simple sous vide tomahawk steak

Prep Time: 5 mins. | Cook Time: 1 hr. | Total Time: 1hr. 5 mins.

With this technique you will cook a seasoned, vacuum sealed tomahawk steak in sous vide water bath until it is perfectly and evenly cooked on the inside and then you will finish it by searing it in a pan, griddle or over a hot grill grate until the desired doneness is reached.


  • 1 Tomahawk steak
  • salt and pepper for seasoning
  • 1 tbsp. cooking oil (if searing in skillet or on griddle)


  1. If frozen, thaw Tomahawk steak in fridge for 2-3 days. Remove from vacuum packaging and pat dry with paper towel.
  2. Allow to come to room temperature for about 1 hr. Season both sides generously with salt and pepper before cooking.
  3. Vacuum seal seasoned Tomahawk.
  4. Preheat sous vide water bath in appropriate container to 120 F (for rare or medium-rare, 130 F for medium or higher).
  5. Sous vide the steak for 2 to 3 hrs. until preset temp. is reached. When ready to sear, remove vaccum bag, pat dry, season again.
  6. To finish, grill over direct heat of a gas or charcoal grill (must be really hot for a good sear) or heat cooking oil in large skillet or griddle and when hot sear steak. Flip every 30-60 seconds until desired level of browned crust is achieved and internal temp. of desired doneness is registered.
  7. Rest for 10-15 minutes before serving.

Related reading(s): Tomahawk Steak (Top Three Ways to Cook It)