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Tomakawk steak on a serving plate with potatoes and broccoli
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Tomahawk Steak Recipe

Tomahawk Steak is a thick-cut rib eye with an extra-long bone for an impressive presentation! This popular cut is tender, juicy and perfect for a special occasion.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: dinner, Main Course
Cuisine: American
Keyword: tomahawk ribeye steak, tomahawk steak
Servings: 4 servings
Calories: 536kcal
Author: TipBuzz


  • 2 tomahawk steaks 1.5-2 inches thick (24-40 oz each including the bone)
  • 2 tablespoons oil canola oil or refined olive oil
  • 2-3 teaspoons coarse salt or kosher salt
  • 2-3 teaspoons black pepper freshly ground


  • Remove the tomahawk steaks from the refrigerator 1-2 hours so they can reach room temperature. This will promote even cooking for the juiciest meat.
  • Position the oven rack so the meat will be 3-4 inches from the broiler. Then turn on the broiler to preheat at 450-550°F (230-288°C).
  • Pat dry the steaks with paper towels to remove excess moisture that could interfere with searing.
  • Rub the steak with oil on all sides. Then season with salt and pepper.
  • Put the steaks on a broiler pan and place in the oven.
  • Broil for 10 minutes. Then flip and broil for 10-15 minutes more. Check doneness by inserting an instant-read thermometer into the middle of the steak: 120°F is rare, 125°F is medium-rare, 130°F is medium and 135°F is medium-well.*
  • Remove the steaks from the oven to a carving board or serving platter. Cover with foil and let them rest for 5-10 minutes so the juices can redistribute throughout the meat.
  • Slice crosswise against the grain to serve.


  • * Doneness: Avoid cooking a tomahawk to more than medium in order to get the most tender steak. 
  • Grilled Tomahawk Steak: Prepare the steak according to the instructions above. Then grill at 275°F (135ºC) for 30-40 minutes until it reaches an internal temperature of 100°F (38°C). Raise the heat to 450-500°F and sear for 2-3 minutes per side or until until your desired doneness is reached. Remove from the grill to rest for 5 minutes before serving.
  • Yield: One tomahawk ribeye yields two to three 8-oz servings depending on how thickly it's cut.


Serving: 8oz | Calories: 536kcal | Carbohydrates: 1g | Protein: 46g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 138mg | Sodium: 1281mg | Potassium: 621mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Calcium: 20mg | Iron: 4mg