Tomahawk Steak

Tomahawk Steak How to Cook It (Cast Iron or Grill) + Simple Recipes

Tomahawk is the “showstopper steak.” Thick-cut, bone-in, and packed with rich beefy flavor, it’s the kind of steak you cook when you want something that looks impressive and eats even better. This guide keeps it simple so you can cook it right the first time.

Buy tomahawk steak in person at The Farmstand

Beef is sold in person at The Farmstand (cuts rotate). For special delivery/shipping requests, please contact us.

Back to the hub: Beef at The Farmstand (Cuts + Cooking Guide)

Cast iron cleanup tip: Wash with a small amount of tallow dish soap, rinse, dry fully, and warm briefly. Start here: Tallow Dish Soap Guide

Best Ways to Cook Tomahawk Steak

  • Reverse sear: best overall for thick tomahawks because it cooks evenly and gives you a great crust at the end.
  • Grill: classic flavor and a great choice when you want that outdoor steakhouse feel.
  • Cast iron + oven finish: solid indoor option when the steak is too thick for a straight pan sear.

How to Cook Tomahawk Steak with a Reverse Sear (Best Method)

A simple reverse sear method for tomahawk steak: season, slow cook, sear in tallow, optional butter baste, and rest before slicing.

Total Time: 50 minutes

Pat dry + season

Pat the tomahawk dry. Season generously with salt and garlic powder if you like. Let it sit out 45–60 minutes before cooking so it loses the fridge chill.

Slow cook first

Set the steak on a rack and cook at 225°F until the internal temperature reaches about 115–120°F for a medium-rare finish.

Preheat cast iron or grill

Get your cast iron skillet or grill hot. Add 1–2 tablespoons of cooking tallow if using cast iron.

Sear hard for crust

Sear 1–2 minutes per side until the crust looks deep and browned. Sear the edges briefly too.

Optional butter baste

Lower heat slightly, add butter with garlic and herbs, and spoon over the steak for 30–60 seconds.

Rest + slice

Rest 10 minutes before slicing. Cut the meat off the bone, then slice against the grain and finish with a pinch of salt.

Supply:

  • Tomahawk steak
  • Salt
  • Garlic powder
  • Optional: pepper, butter, garlic, herbs

Tools:

  • Oven
  • Wire rack
  • Cast iron skillet or grill
  • Tongs
  • Cutting board
  • Knife
  • Meat thermometer

How to Grill Tomahawk Steak (Simple + Reliable)

  1. Preheat grill for two-zone cooking: one hotter side and one lower-heat side.
  2. Pat dry and season generously with salt.
  3. Start on indirect heat until the steak is almost to temp.
  4. Finish over direct heat for 1–2 minutes per side to build the crust.
  5. Rest 10 minutes before slicing.

Tomahawk Doneness Tips (Keep It Juicy)

Tomahawk steak is thick, so the biggest mistake is cooking it like a thinner steak. For most people, medium-rare to medium is the sweet spot. Use a thermometer if you can, and don’t skip the rest time.

What to Serve With Tomahawk Steak

  • Roasted potatoes or skillet potatoes
  • Simple salad + vinaigrette
  • Asparagus or green beans
  • Compound butter or chimichurri

Cast Iron Cleanup After Tomahawk (No-Drama Method)

Yes, you can use soap on cast iron. Seasoning is baked-on (polymerized) oil. The real enemy is leaving cast iron wet. Here’s the quick method we recommend after cooking steak.

  • Rinse warm: rinse the pan soon after cooking (when safe).
  • Light soap scrub: rub a wet brush/sponge on a tallow dish soap bar for 2–3 seconds, then scrub lightly.
  • Rinse well: rinse until clean and no suds remain.
  • Dry completely: towel dry, then warm the pan 30–60 seconds to evaporate hidden moisture.
  • Optional micro-oil: wipe a tiny film of tallow/oil, then wipe until it looks almost dry.

Shop dish soap for cast iron cleanup: Lava Luxe · Kitchen Lemon · Tallow Dish Soap Guide

More cast iron help: How to Wash Cast Iron With Soap · Dish Soap FAQ Hub

Tomahawk Steak FAQs

Is tomahawk steak just a ribeye with a bone?

Yes. A tomahawk is basically a ribeye with the long rib bone left on. You get the same rich ribeye flavor with a bigger presentation.

What’s the best way to cook a tomahawk steak?

Reverse sear is the easiest and most reliable method for a thick tomahawk. It cooks the inside more evenly, then lets you finish with a great crust.

How long should tomahawk steak rest before slicing?

Rest it about 10 minutes. It’s a large cut, and that extra rest time helps keep it juicy when sliced.

Where do I buy tomahawk steak from Blended Pastures?

Beef is sold in person at The Farmstand (cuts rotate). For special delivery/shipping requests, contact us.

Can I clean my cast iron with tallow dish soap after cooking tomahawk steak?

Yes. Use a small amount, scrub lightly, rinse well, and dry completely. Warming the pan briefly helps prevent hidden moisture and rust.

Next: Back to Beef Hub · Ribeye Guide · Ground Beef Guide

Related Posts