How to Cook a Tomahawk Steak

How to Cook a Tomahawk Steak

Three Methods: Reverse Sear, Sous Vide, and Grill

A properly cooked tomahawk steak is one of the most impressive cuts you can put on the table. With its size, bone-in presentation, and deep flavor, it deserves a method that delivers consistent doneness and a strong crust.

For steaks in the 2–3 inch range, the goal is simple: cook the interior gently, then finish with high heat. Below are three reliable approaches depending on your setup.

Method 1: Reverse Sear 

This is one of the most consistent way to cook a thick tomahawk at home.

Ingredients

  • 1 tomahawk steak (2–3 inches thick)
  • Kosher salt
  • Fresh cracked black pepper
  • Optional: garlic, rosemary, butter

Instructions

1. Season
Season generously with salt and pepper. If possible, salt the steak 12–24 hours in advance and leave uncovered in the refrigerator. This dry brine improves flavor and crust.

2. Low Temperature Cook
Preheat your oven to 225°F. Place the steak on a rack over a sheet tray and cook until the internal temperature reaches:

  • 115°F for rare
  • 120°F for medium rare

This typically takes 45 to 75 minutes depending on thickness.

3. Rest Briefly
Remove the steak from the oven and let it rest for about 10 minutes while you prepare for the sear.

4. Sear
Heat a cast iron pan or grill to very high heat. Sear the steak for 60–90 seconds per side, including the edges. For added flavor, baste with butter, garlic, and rosemary during the sear.

5. Finish
Remove the steak at approximately 125°F internal for medium rare. Let rest for 10 minutes before slicing.

Method 2: Sous Vide (Most Precise)

Sous vide gives you exact control over doneness from edge to edge.

Ingredients

  • 1 tomahawk steak
  • Kosher salt and pepper
  • Optional: garlic, herbs

Instructions

1. Prepare the Steak
Season and place in a vacuum-sealed bag (or use a zip-top bag with the water displacement method).

2. Cook
Set your sous vide bath to 129°F for medium rare. Cook for 2.5 to 4 hours.

3. Dry Thoroughly
Remove the steak from the bag and pat completely dry. This step is critical for achieving a proper crust.

4. Sear
Sear over very high heat for 60–90 seconds per side until a deep crust forms.

5. Serve
Rest briefly and slice. The result will be evenly cooked from edge to edge with a clean, consistent texture.

Method 3: Grill Only (Traditional Approach)

This method uses a two-zone fire to replicate the benefits of a reverse sear.

Instructions

1. Build a Two-Zone Fire
Set up your grill with a hot side and a cooler indirect side.

2. Cook Indirect
Place the steak on the cooler side with the lid closed. Cook until internal temperature reaches 110–115°F.

3. Sear Over Direct Heat
Move the steak over high heat and sear, flipping every 30–45 seconds to build an even crust without burning.

4. Finish
Remove the steak at 125°F for medium rare and rest for 10 minutes before slicing.

Key Tips for Success

  • Use a thermometer. With a cut this thick, guessing leads to overcooking.
  • Dry the surface before searing to ensure a proper crust.
  • Salt ahead of time whenever possible for better flavor and texture.
  • Allow the steak to rest before slicing to retain juices.
  • Take your time. Thick steaks reward patience

    A tomahawk steak is meant to be an experience. Whether you choose reverse sear, sous vide, or a traditional grill approach, the key is control—low heat to cook it evenly, high heat to finish it properly.

    Stop by the shop in Occidental if you want to talk through it—we’re always happy to help.

 

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