The first time I saw Tomahawk steak on a menu, my immediate reaction was, “What is that?” My second reaction was, “Wow! Why is it so expensive?” There has to be something reeeeally special about it to make it worth so much. Then, I started wondering how easy it would be to make this at home.

It’s easier than you might think. And you have to admit, barbarically grabbing a steak by the bone and gnawing on it like a Flintstone caveman has a certain appeal. It is so much fun.

What is a Tomahawk Steak?

It is a delicious bone-in ribeye with the entire rib bone left on and Frenched for elegance. French trimming is the process of cleaning the meat off of the rib bone to make it more attractive. However, you’re more likely to see it on a rack of lamb.

It gets its interesting name from its shape similar to a tomahawk, an ancient all-purpose tool, and weapon used by the Iroquoian and Algonquian in North America.

I was surprised to find out that it has a long history back to Texan cowboys and wild open range days. I’m sure those cowboys could not have cared less about the presentation.

Why is Tomahawk Steak so Expensive?

Someone decided that French trimming the steaks for a unique appearance would be a good idea. Although I have to admit, it does create an interesting effect.

It’s all about the labor because it takes time and effort to French a steak. Of course, if your budget doesn’t allow for this expensive splurge, don’t feel bad about using a ribeye. You’ll be just as happy with the results.

What Cut of Beef is a Tomahawk Steak?

This steak is carefully cut from a rack of ribs that still has the ribeye attached. Whether it has that colossal bone still \

How to Pick the Perfect Steak

This part is probably the most crucial step of all. Starting with the perfect steak takes the pressure off, and it almost takes care of itself.

• The right size – A good bone-in ribeye should weigh around 30-45 ounces.
• A good amount of fat – Make sure it is nicely marbled with flecks of fat all through it. Fat makes the meat more tender and juicy.
• It needs the bone – A ribeye steak with the bone in will be more tender, and obviously, it won’t be a tomahawk steak without the bone.
• The right ribs – The tomahawk steak comes from the sixth middle ribs and is the most tender and juicy. The end ribs tend to be a little tougher, though just as delicious.

Imma’s Tomahawk Steak Recipe Ingredients

• Salt and freshly ground pepper – generous salt on a steak makes it more tender and flavorful.
• Cooking oil (grapeseed or canola) – A high smoke point oil will stand enough heat to get you a good sear and hold in all those fantastic juices.
• Garlic butter – The added flavor and fat helps keep the meat moist and tender for a melt-in-your-mouth experience. And it’s so easy to make your own.
  
• Rosemary – An aromatic herb that pairs exceptionally well with meat and potatoes.
• Fresh parsley – The perfect decoration on the plate is edible, delicious, and beautiful.

Alternative Ingredients

• Ribeye steak – To save money, you can use the same thing without the bone being so long, the flavorful ribeye.
• Pork tomahawk steak – I saw a chef make this same dish with a pork ribeye. Yum! Not quite as big, but not nearly as expensive, either.
• Porterhouse – This one is big enough to feed the whole family and is perfect cooked the same way as a tomahawk steak.
  
• T-bone – Like the Porterhouse, you can prepare the T-bone steak the same way as the tomahawk steak recipe.

Tips & Tricks

• To French trim the bone-in ribeye steak, you take a sharp knife and cut out the meat off each rib bone up to the eye.
• If you have steaks already cut from the rack, cut off the meat up to the eye and scrape the bone clean. Please don’t waste the precious meat you clean off the bone. Throwing it in the soup pot is a much better way to use it than throwing it out.
• Be generous with the salt. There’s something about meat that can handle a little more than we think we should put.
• Butter makes it better. As the butter melts and drips over the steak, it adds to the wonderful experience of that first incredible bite that goes in your mouth. Drooling!
• The right oil – Yes, I know. Olive oil is a healthier option, but not for this baby on the first go-round. Olive oil has a low smoke point, and burnt oil isn’t good for anyone, no matter how healthy it was when it was still in the bottle. Peanut or grapeseed oil are better choices. Once you put it in the oven, a drizzle of olive will be perfect.
• Protect the bone. If you wrap the bone in aluminum foil during the first cooking phase, the bone won’t char, and it will look more attractive on the plate.

Making Ahead & Storage

• Better fresh – This recipe is best eaten 10 minutes after it comes off the grill or out of the oven. However, you can salt and season it the day before, then bring it to room temperature at least half an hour before cooking.
• Marinate it the night before – You can marinate it with a good marinade the day before. This marinade is my favorite for steak.
  
• Make the garlic butter ahead – Garlic butter is better made the day before, or even a couple of days before, so the flavors can blend and marry before slathering it on the steak.
• Leftovers – If you have leftovers, they will last in the fridge for up to three days. Just reheat and consume.

Recipe Variations

• Grill it – Yes, you can definitely fire up the grill on this one.
• Change the spices – Try some of my spice rubs, like Creole, Jamaican Jerk, Blackened Spices, and Steak Seasoning.
• Smoke it – Yes, you can finish it off in your smoker. Preheat it to 375 ℉ with some hickory pellets and have at it.

Perfect Picks to Pair

My favorite way to serve steak is very simple. My family loves it with a fresh tossed salad, twice-baked potato or crispy potato wedges, and garlic bread.

I really like gnocchi to replace the baked potato if I have the time and energy. Steamed or roasted veggies are a healthy side to go with it if it’s a little too chilly for a salad.

More Beefy Recipes

• Smoked Beef Brisket – Easy and flavorful, this brisket recipe is perfect for the smoker to make a tender and juicy meal.
• Smoked Tri-Tip – Slow cooking on a smoker is the method that does best with this delicious and juicy roast.
• Beef Tenderloin Roast – This delicious roast takes a long time to cook to perfection, but don’t let that scare you. Once you sear it and put it in the oven, it hardly needs any attention at all.
• Smoked Prime Rib – Melt-in-your-mouth ribs smoked to perfection will awe and delight the entire family. I love to serve this for special occasions.

How to Cook a Tomahawk Steak

Stovetop Version

• Season steaks liberally with salt and coarsely ground black pepper, then flip and season the other side. Set aside until ready to cook. (Photo 1)
  
• Oil a cast-iron skillet and heat it to smoking.
  
• Sear the steak in a hot skillet. (Photo 2)
  
• Add the butter and rosemary and bake in a preheated oven for about 7-10 minutes. (Photo 3)
  
• The desired temperature – Use an instant-read thermometer to gauge temperature.
• Serve – Pour any remaining juices and butter from the pan over the steak before serving. (Photo 4)
  

Smoked Version

• Season the meat – Season it with salt and pepper, then set aside. (Photo 1)
  
• Mix the marinade – Mix the rosemary, thyme, garlic, paprika, black pepper, cayenne pepper, and soy sauce (if using). (Photo 2)
  
• Marinate the steak – Rub the marinade all over the beef, covering every inch of the meat—place it in a zip lock bag or seal in a bowl. Refrigerate for at least an hour or overnight.
  
• Preheat the smoker – When ready to smoke, preheat your smoker to 225℉/105℃, depending on your type of smoker.
• Smoke the tomahawk steak – Place the steak directly on the smoker grate; occasionally check its internal temperature. (Photo 3 & 4)
  
• Reverse sear – Once it reaches the desired temperature, take it out of the smoker. If you reverse sear it, take it out of the smoker before it reaches the desired doneness, so you don’t overcook it.
• Allow the meat to rest – Let the meat rest for around 10 minutes to let all the juices settle back in. Proceed with slicing it to the desired thickness and serve.
  

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Tomahawk Steak

A Tomahawk Steak is a beauty to behold that you’ll definitely not forget soon, especially after seeing the price tag. This gorgeous primal cut of beef still attached to the rib bone is reminiscent of Neanderthal days and a mouthwatering addition to your recipe collection.

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Prep: 30 minutes mins

Cook: 25 minutes mins

Resting time:: 10 minutes mins

Total: 1 hour hr 5 minutes mins

American

Servings 3 people

Ingredients

Stovetop Version Finished in Oven

• ▢ 30-45-ounce (850-1275 g) tomahawk or ribeye steak
• ▢ salt and freshly ground pepper to taste
• ▢ 2 tablespoons (28 ml) cooking oil , grapeseed or canola
• ▢ 3-4 tablespoons (42-56 g) garlic butter
• ▢ 3-4 sprigs of rosemary (optional)
• ▢ fresh chopped parsley , to garnish

Smoked Version

• ▢ 30-45-ounce (850-1275 g) tomahawk or ribeye steak
• ▢ salt and pepper to taste

Marinade

• ▢ 3 tablespoons (10.05 g)minced fresh rosemary
• ▢ 2 tablespoons (5.48 g) fresh thyme
• ▢ 1-2 garlic cloves , minced
• ▢ 1-2 teaspoons (2-4 g) paprika
• ▢ ½ teaspoon (1 g) ground black pepper
• ▢ ¼ teaspoon (0.5 g) cayenne pepper (optional)
• ▢ 1 tablespoon (15 ml) soy sauce (optional)
• ▢ 2-4 tablespoons (28- 56 ml) canola or any cooking oil , adjust to desired consistency

Instructions

Stovetop Version Finished in Oven

• Season steak liberally with salt and coarsely ground black pepper, then flip and season the other side. Set aside until ready to cook, at least 30 minutes, better an hour if you have it.
• Preheat the oven to 400℉/200℃.
• Add 1-2 tablespoons of oil to a cast-iron skillet and tilt around until the surface is lightly covered with oil. Place over high heat until super hot, and it starts to smoke.
• Place steak into the hot skillet and sear for about 1-2 minutes or until it browns and forms a crust. Flip and do the same on the other side.
• Reduce the heat if the meat is browning too quickly. If you prefer a lighter outside crust, then slightly reduce the time.
• Turn off heat, add butter and rosemary, put it in the preheated oven, and continue cooking for about 7-10 minutes.
• Use an oven pan mitt to tilt the pan so butter goes to one side of the pan, spoon butter over fillet steaks, and cook until it reaches desired doneness.
• This will vary greatly depending on the thickness of the steak and preference.
• Use an instant-read thermometer to gauge temperature.
• Pour any remaining juices and butter from the pan over the steak and sprinkle with parsley before serving.

Smoked Version

• Season steak with salt and pepper, then set aside.

The Marinade

• Mix the rosemary, thyme, garlic, paprika, black pepper, cayenne pepper, and soy sauce (if using). Add enough oil to get the right consistency.
• Rub the marinade all over the beef, covering every inch of the meat—place it in a zip lock bag or seal in a bowl. Refrigerate for at least an hour or overnight.

Smoking

• When ready to smoke, preheat your smoker to 225℉/ 105℃, depending on your type of smoker. (See the instructions for different smokers below.)
• Place the steak directly on the smoker grate; occasionally check its internal temperature.
• Once it reaches the desired temperature, take it out of the smoker. If you reverse sear it, take it out of the smoker before it reaches the desired doneness, so you don't overcook it.
• At this point, you can reverse sear it by throwing it on a hot preheated grill or in the oven under the preheated broiler for a few minutes on each side.
• Let the meat rest for around 10 minutes to let all the juices settle back in. Then, proceed with slicing it to your desired thickness and serve.

Using a Pellet Smoker

• Turn on the smoker to start heating the wood chips.
• Place the steak on a rack indirect to the heat source.
• Add a pan with half a cup of water to the smoking chamber to prevent it from drying out.
• Close the lid to trap all the heat that you'll need to cook the steak.

Using a Charcoal Grill

• Place the hot charcoals on one extreme side of the grill.
• Place the tin catch just below the grill so you can catch any juices that drip off.
• Place the steak on the other side of the grill furthest from the coals and the water pan beside it.
• Close the lid to trap all the heat that you'll need to cook the steak.

Using an electric smoker

• Preheat and pre-smoke the unit with the wood chips of your choice.
• Once it reaches the desired temperature, place the water pan inside the lowest space inside the unit.
• Place the steak on the rack and close the lid or door.

Tips & Notes:

• To French trim the bone-in ribeye steak, take a sharp knife and cut out the meat off each rib bone up to the eye. Then, scrape the bone clean. Please don't waste the precious meat you clean off the bone. Throwing it in the soup pot is a much better way to use it than throwing it out.
• Be generous with the salt. There's something about meat that can handle a little more than we think we should put.
• Let the steaks rest at room temperature for at least 30 minutes before cooking.
• Ensure to ALWAYS rub and massage it with olive oil, salt, and pepper into the steak to make it flavorful.
• When pan-searing steaks, well-seasoned cast-iron skillets are best used for the best flavor.
• Butter makes it better. As the butter melts and drips over the steak, it adds to the wonderful experience of that first incredible bite that goes in your mouth. Drooling!
• Olive oil has a low smoke point, and burnt oil isn't good for anyone, no matter how healthy it was when it was still in the bottle. Peanut or grapeseed oil are better choices. Once you put it in the oven, a drizzle of olive will be perfect.
• Protect the bone by wrapping it in aluminum foil during the first cooking phase; that way, the bone won't char, and it will look more attractive on the plate.
• Use a timer and a food-grade thermometer! Guessing is not for steaks – timing is crucial. Every second makes a huge difference.
• If you want to cook it in the oven, make sure to IMMEDIATELY TRANSFER the skillet to the oven after flipping it on the other side
• Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition Information:

Serving: 10oz| Calories: 773kcal (39%)| Carbohydrates: 1g| Protein: 57g (114%)| Fat: 61g (94%)| Saturated Fat: 26g (163%)| Polyunsaturated Fat: 5g| Monounsaturated Fat: 28g| Trans Fat: 1g| Cholesterol: 203mg (68%)| Sodium: 247mg (11%)| Potassium: 764mg (22%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 396IU (8%)| Vitamin C: 1mg (1%)| Calcium: 24mg (2%)| Iron: 5mg (28%)

Author: Imma

Course: dinner, Entree

Cuisine: American

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