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How to Cook a Tomahawk Steak?
How to cook a tomahawk steak
Few cuts get home cooks more excited than the mighty tomahawk steak. With its dramatic long bone and thick, marbled eye of ribeye meat, the tomahawk isn’t just a steak. It’s a centrepiece. It’s perfect for dinner parties, special occasions, or simply when you want to show off your skills in the kitchen. The good news is you don’t need a commercial kitchen or expensive equipment to nail the perfect tomahawk at home. With the right approach, anyone can serve a restaurant-quality tomahawk steak that’s juicy, tender, and full of rich beef flavour. Here’s everything you need to know before you buy a tomahawk steak.
What is a tomahawk steak?
A tomahawk steak is essentially a ribeye with the rib bone left long and Frenched (cleaned of meat), creating its distinctive handle-like appearance. The bone not only makes for an impressive visual but can also help insulate the meat during cooking, promoting even heat distribution.
At Grange Meat Co., we offer premium tomahawk steaks, cut thick from carefully sourced Australian beef, ensuring excellent marbling, tenderness, and flavour.
The golden rule: use a thermometer
Before we dive into cooking methods, one important rule. When cooking thick cuts like tomahawk steak, don’t rely on the old finger poke or timing charts. Use a digital meat thermometer. Internal temperature is the most accurate way to achieve perfect doneness, and with a cut this special, it’s worth doing right.
Here’s a quick guide to internal temperatures (in Celsius) for doneness:
- Rare: 48-50°C
- Medium rare: 52-54°C
- Medium: 57-60°C
- Medium well: 63-65°C
- Well done: 68°C and above
Remember that the steak will continue to rise a few degrees as it rests after cooking, so always pull it off the heat slightly before your target.
Ingredients:
Main Steak & Seasoning
- Tomahawk steak (ribeye with long Frenched bone)
- Sea salt
- Cracked pepper
- Garlic powder (optional)
- Rosemary (optional)
- Smoked paprika (optional)
For Pan-Searing / Grilling
- Beef tallow (for searing, adds flavour and heat stability)
For Flavour Pairings & Sauces
Chimichurri sauce
- Fresh parsley
- Garlic
- Olive oil
- Vinegar
Peppercorn sauce
- Beef stock
- Cream
- Cracked pepper
Garlic butter / Beef marrow butter
- Butter (softened)
- Garlic
- (Optional: roasted bone marrow for marrow butter)
Suggested Side Dishes
- Grilled seasonal vegetables
- Crispy roast potatoes (cooked in beef tallow)
Order ingredients:
The best way to cook tomahawk steak: reverse sear
For home cooks, the reverse sear method is hands-down the best way to cook a tomahawk steak. It gives you maximum control, even cooking, and an incredible crust.
Step 1: Seasoning
Generously season your tomahawk steak with sea salt and cracked pepper. You can also add garlic powder, rosemary, or a touch of smoked paprika if you like.
Step 2: Slow cook
Preheat your oven to 110°C. Place the steak on a rack over a baking tray and cook for 45 minutes to 1 hour depending on thickness. Use your thermometer to monitor progress.
Step 3: Rest briefly
Once your steak reaches about 48-50°C internal (for medium rare), take it out and rest it lightly tented with foil for 10 minutes while you preheat your pan or grill.
Step 4: Searing
Heat a heavy cast iron pan or barbecue to high heat. Sear the steak for 60-90 seconds per side, including the edges, until you achieve a deep golden crust.
Step 5: Final rest
Rest the steak for at least 10 minutes before slicing. This allows the juices to redistribute and gives you a more tender, evenly cooked result.
Grilling method (direct or indirect)
For outdoor cooking, grilling a tomahawk works beautifully when you combine direct and indirect heat.
- Set up your barbecue with two heat zones. One side should be high direct heat, the other low indirect heat.
- Start by searing the steak directly over high heat for 2 minutes per side.
- Move the steak to indirect heat, close the lid, and continue cooking until you reach your desired internal temperature.
- Rest and slice as above.
(Image: Grilled tomahawk steaks)
Pan searing for smaller tomahawks
If your tomahawk isn’t too thick, you can cook it entirely on the stove.
- Heat a heavy pan over medium-high heat.
- Add a small amount of beef tallow for incredible flavour and high heat stability.
- Sear the steak for 3-4 minutes per side.
- Transfer to a low oven (110°C) to finish cooking gently.
- Monitor with your thermometer and pull when the target temperature is reached.
- Rest and slice.
Sous vide: requires equipment
If you happen to own a sous vide machine, it’s an excellent option for thick steaks.
- Vacuum seal your tomahawk steak.
- Cook sous vide at 52°C for 2-3 hours.
- Remove, pat dry, and sear in a hot pan or grill for a perfect crust.
- Rest and serve.
Sous vide allows precise control over doneness with very little risk of overcooking.
Alternative beef cuts
While tomahawk steaks are spectacular, they’re not always practical for every occasion. Here are some excellent alternatives, all available through Grange Meat Co.:
- Ribeye steak: The exact same cut as tomahawk, minus the long bone. Delivers identical flavour and texture.
- Eye fillet: Incredibly tender, great for special occasions, though milder in flavour.
- Porterhouse: Perfect balance of tenderness, marbling, and flavour for home cooks.
Flavour pairings and accompaniments
Once you’ve mastered cooking your tomahawk, you can elevate the meal further with simple sides and sauces:
- Chimichurri sauce with fresh parsley, garlic, olive oil, and vinegar.
- Peppercorn sauce made with beef stock, cream, and cracked pepper.
- Garlic butter or beef marrow butter for a decadent topping.
- Grilled seasonal vegetables.
- Crispy roast potatoes cooked in beef tallow.
How to slice a tomahawk steak
When it comes time to carve, follow these steps:
- Slice the meat off the bone in one clean cut.
- Lay the meat flat and slice it across the grain into thick slices.
- Serve family-style on a wooden board with your sides and sauces.
Where to buy tomahawk steaks in Melbourne
Grange Meat Co. offers premium tomahawk steaks that are expertly cut, well-marbled, and perfect for home cooking. You can order online with free delivery across metro Melbourne on orders over $150, or visit our Alphington butcher shop for expert advice, additional cuts, and personal service.
Mastering the tomahawk steak at home
Cooking a tomahawk steak isn’t difficult once you understand the fundamentals: controlled heat, accurate internal temperature, and plenty of resting time. With its rich flavour and impressive presentation, a properly cooked tomahawk steak will easily become your go-to when you want to impress guests or create a special meal at home.
Explore Grange Meat Co.’s full beef range to find everything you need to create a truly unforgettable tomahawk steak night in your own kitchen.
