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This tomahawk steak is juicy, tender, and filled with insanely delicious flavor! Make it your main dish for any occasion and your guests will keep coming back for more!
Steak goes with just about everything and this tomahawk steak is no exception! Make it a meal and add in these potatoes, Brussel sprouts, and rolls to go with it. You will be sure to get a “WOW!” from your family and friends!
Tomahawk Steak
If you have never had a tomahawk steak then you are in for a real treat! They are so delicious and hold in the juices so well that it makes my mouth water just thinking about it. This type of steak is incredibly tender with a delicious, rich flavor. The marbled fat in the meat gives in a deep flavor that you will go crazy over! Cook this up for a special occasion or a holiday and then you will want to have this all the time!
This cut of meat actually has about an 8-inch bone left in it. The meat is trimmed off of the bone to make it look like the handle of an ax. This gives this cut of meat a total “wow factor” but it really also helps it cook! The bone-in keeps the meat super tender while it cooks. This steak is often seen at restaurants but with this recipe, you can recreate it at home and enjoy it whenever you want!
Ingredients to Make Tomahawk Steak
Start making fancy restaurant dishes at home with this steak. It’s SOO GOOD and you will see just how simple it is to make! See the recipe card at the bottom of the post for exact measurements.
- Tomahawk Steak (rib-eye): Make sure to let your meat rest at room temperature before you sear it.
- Kosher Salt and Pepper: Salt and pepper will be what you use to season the meat.
- Olive oil: This is used to make the salt and pepper stick to the meat.
- Rosemary and Parsley: These fresh herbs are for garnishing the top of the steak.
Let’s Cook Some Steak!
This delicious and juicy tomahawk steak will soon become a requested favorite at your home. And the best part is that it only takes 10 minutes of prep time before you have to put it in the oven!
- Get your meat to room temperature: Allow the steaks to rest at room temperature for 45 minutes before cooking.
- Preheat and prep: Preheat oven to 300°F. Line a baking sheet with parchment paper. Place a cooling rack in the baking sheet and set aside.
- Rub on oil: Rub olive oil on all sides and edges of the steak using your hands. Then, season the steak generously with salt and pepper.
- Sear the steak: In a large skillet, sear both sides of the steak. About 3-4 minutes per side. Use tongs to help sear the edges as well.
- Bake: Place the steak on the prepared baking sheet. Cook in the oven until desired doneness. About 35 minutes for rare, 45 minutes for medium rare, and 55 minutes for medium. Be sure to use a digital thermometer to be certain of the temperature doneness.
- Let it rest: Remove the steak from the oven. Cover tightly with foil and rest for 10 minutes before slicing and serving. Serve with delicious sides, and garnish with fresh herbs.
How to Sear a Steak
Searing this tomahawk steak will seal in all of the juices creating a tender and delicious meat when it’s done. Here are a few tips on how to do it just right!
- Let the meat rest outside of the fridge: If you let your meat sit out for about 45 minutes to come down in temperature then it will help when you sear it. When you sear with a very cold piece of meat then it takes longer to cook because the center will still be cold. When you bring the meat to room temperature before searing it then that means it will cook faster, there is less time to lose moisture and you will be left with a delicious and juicy steak!
- Preheat your skillet: Before you sear your steak, turn the heat on for your skillet and let it heat up. Doing this gives a much more crisp, brown crust on your meat. This will also prevent the meat from sticking.
Can I Put Sauce on Top?
Yes! Although this tomahawk steak is so moist and delicious without any additional sauce, you can totally add some after you are done cooking. A favorite of mine is Chimichurri sauce. It’s a classic to serve with tomahawk steaks!
How to Store Leftovers
This tomahawk steak makes fantastic leftovers. You can easily reheat it for your meal and add in some sides or you can cut it up and add it to a salad. Either way, it will be delicious!
- Refrigerate: When your steak has cooled down then place it in an airtight container and put it in your fridge. It will last 3-4 days.
- Reheat: When you are ready to eat your leftover steak, preheat your oven to 325 degrees. Add a wire rack onto a baking sheet and place your steak on it. Cook your steak for about 15-20 minutes. Check on it often to make sure that it hasn’t dried out. Add some Chimichurri sauce on top and enjoy!
-
Allow the steaks to rest at room temperature for 45 minutes before cooking.
-
Preheat oven to 300°F. Line a baking sheet with parchment paper. Place a cooling rack in the baking sheet and set it aside.
-
Rub olive oil on all sides and edges of the steak using your hands. Season the steak generously with salt and pepper. Be sure to get all the areas you rubbed the oil.
-
In a large skillet, sear both sides of the steak. About 3-4 minutes per side. Use tongs to help sear the edges as well.
-
Place the steak on the prepared baking sheet. Cook in the oven until the desired doneness. About 35 minutes for rare, 45 minutes for medium-rare, and 55 minutes for medium. Be sure to use a digital thermometer to be certain of the temperature doneness.
-
Remove the steak from the oven. Cover tightly with foil and rest for 10 minutes before slicing and serving. Serve with delicious sides, and garnish with fresh herbs.
Serves: 2
Calories302kcal (15%)Carbohydrates1gProtein23g (46%)Fat23g (35%)Saturated Fat8g (40%)Polyunsaturated Fat2gMonounsaturated Fat13gCholesterol69mg (23%)Sodium3548mg (148%)Potassium330mg (9%)Fiber1g (4%)Sugar1g (1%)Vitamin A28IU (1%)Calcium19mg (2%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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