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Mouthwatering Tomahawk Steak

Category: Satisfying Main Dishes for Every Occasion

This big steak wins you over with a buttery bite, deep flavor, and chunky herbed slices. Start by rubbing oil all over, toss on salt and pepper to let that taste shine. Let it chill out on the counter so it grills up mellow and even. Sear it hot for a crispy shell, then slide it in the oven with fresh garlic and herbs to add a bunch of flavor. When it reaches your favorite doneness, leave it to sit so juices soak in everywhere. Slice thick, throw on more herbs, enjoy every juicy bite with rich herby vibes.

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Barbara Chef
Updated on Thu, 25 Sep 2025 12:31:47 GMT
A thick steak sitting on a wooden board covered in salt and pepper. Highlight
A thick steak sitting on a wooden board covered in salt and pepper. | cookwithcarla.com

A Tomahawk steak looks super impressive on any table and brings big flavor every time. That long bone and tender meat give it a cool, bold vibe everyone talks about. Get your technique right, and you'll pull this off at home. Your crew or family will be raving about it long after dinner.

The first time I tried making a Tomahawk steak in my tiny place, I was super nervous—but everyone at the table was amazed. Now, making this is must-do on birthdays or any chill Sunday hangout.

Ingredients

  • Tomahawk steak: get a butcher-quality one, nicely marbled for soft, flavorful bites
  • Olive oil: makes that outer layer super crispy and protects the steak while it sears
  • Unsalted butter: adds that touch of rich flavor and really lets the herbs shine through
  • Rosemary or thyme: gives it a hint of the Mediterranean—fresh sprigs work best
  • Garlic cloves: add a gentle kick—press them a bit to bring out the mellow flavors

Step-by-step guide

Let the steak relax:
Start by taking the steak out of the fridge at least an hour before. Pat it dry and rub with olive oil. Season well with pepper and salt, and let it hang out at room temp. That way, the flavors get right into the steak and it’ll cook nice and even later.
Get crusty:
Crank up a heavy pan or grill pan till it's super hot. Sear the steak hard on every side, about three to four minutes each side—don’t skip the fat or bone edge. These charred bits are what make meat taste deep and awesome.
Add the flavor magic:
As you sear, drop in butter along with your garlic and herbs. Keep drizzling the melted butter over the steak. Doing this really helps the herby, rich taste soak in and leaves it with an epic aroma.
Let it finish in the oven:
Once seared, place the steak in a dish that can go in the oven. Pour that buttery herb mix right on top. Bake at two hundred degrees for twenty to thirty-five minutes, depending on how done you like it. Stick a meat thermometer in if you have one—it makes nailing it easy.
Rest it out:
When your steak hits the temp you want, take it out and let it chill for at least fifteen minutes. Don't slice it right away—give the juices a chance to spread out so every bite stays tender and juicy.
A huge steak with lots of onions on a baguette. Highlight
A huge steak with lots of onions on a baguette. | cookwithcarla.com

Good to know

Letting your steak settle keeps it super juicy. Tomahawk is awesome for sharing. Go for high-quality herbs if you can—it boosts all the flavors. Splitting a great Tomahawk with friends turns a regular week into something special. Picking rosemary from my own windowsill is my secret touch and always brings back chill summer cookout memories.

A large cut of beef on a wooden block, topped with plenty of herbs. Highlight
A large cut of beef on a wooden block, topped with plenty of herbs. | cookwithcarla.com

Storing tips

Eat cut Tomahawk steak right away if you can. If you have leftovers, wrap them up tight with parchment and plastic. It’ll keep in the fridge up to two days. Leftovers are great in a frying pan or stacked on a steak sandwich.

Ingredient swaps

If Tomahawk’s not around, reach for bone-in ribeye. Sage or oregano totally work instead of rosemary. Want to mix up the buttery notes? Try clarified butter or a high-heat oil with a buttery flavor.

Ways to serve

This steak’s perfect with roasted veggies or crispy potatoes. A crunchy green salad is a fresh twist. Herb butter or a bit of homemade chimichurri sauce is awesome on top too.

Cultural background

Tomahawk steak comes from the US, where it blends up grill favorites and old-school steakhouse vibes. In Germany, it’s seen as a treat for festive or fun occasions. Cooking it on the bone gives extra flavor and a real wow factor at any table.

Recipe FAQs

→ What’s the best time to bring tomahawk steak to room temp before frying?

Let it sit out around an hour so it cooks all the way through nice and evenly.

→ How do I keep my steak super juicy?

Blast it in a pan for that crunchy skin then bake it gently. That way, it stays juicy in the middle.

→ Why let your steak sit after cooking?

Sitting gives the juices time to move around again. That’s how you get melt-in-your-mouth steak.

→ What’s a great steak seasoning mix?

You can’t go wrong with salt, pepper, fresh herbs like rosemary or thyme, and a bit of garlic.

→ Ideal core temp for tomahawk steak?

Want it rare? Aim for about 50°C. Medium’s 55 to 60°C, and well done starts at 65°C when you check inside.

Tomahawk Steak prep

Sizzling tomahawk steak with melted herb butter, salted, peppered, cooked slow and made extra tasty.

Prep Time
15 min
Cook Time
60 min
Total Time
75 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: International

Yield: 4 Servings (1 big steak)

Dietary Preferences: Low-Carb, Gluten-Free

Ingredients

→ Herbs & Spices

01 2 whole garlic cloves, gently crushed
02 a few sprigs rosemary or some thyme leaves, plus extra fresh herbs for serving
03 Black pepper
04 Salt

→ Fats

05 2 tablespoons unsalted butter
06 2 tablespoons olive oil

→ Meat

07 1 tomahawk steak (about 1.2–1.4 kg)

Steps

Step 01

Put the steak on a board when you pull it from the oven. Let it chill out for around 15 minutes so the juiciness spreads through the meat. Slice it into thick pieces, pour any of those tasty juices right over, and throw on some extra fresh herbs if you’d like.

Step 02

Pop your browned steak into a shallow roasting pan and pour those buttery herbs from the pan over it. Cook in your hot oven for 25 to 35 minutes, flipping it halfway. Thickness and how you like it cooked decide how long you go. Use a digital thermometer: around 50°C for rare, 55–60°C for medium, and 65°C or higher for well done.

Step 03

Add butter, rosemary or thyme, plus your crushed garlic to the pan. As the steak cooks, keep spooning that foamy butter over the top.

Step 04

Lay the steak in your hot pan. Sear really well for 3–4 minutes on each side and don’t forget the edges and the side with the bone. If you need to, use tongs to keep the steak upright.

Step 05

Set the oven to 200°C (conventional) or 180°C (fan), gas mark 6. Get a big frying pan, grill pan, or cast iron skillet super hot on the stove.

Step 06

Take the steak out of the fridge about an hour before cooking. Pat it dry with paper towels. Rub half the olive oil all over, then season really well with salt and pepper, working in your herbs. Let it hang out at room temp so those flavors really soak in.

Notes

  1. Steak always turns out best if you let it rest before slicing so all the juices stay in.
  2. High-quality, well-marbled beef is always the way to go for the tastiest result.

Required Equipment

  • Large, heavy frying pan or grill pan
  • Oven
  • Meat thermometer
  • Tongs
  • Baking dish
  • Paper towels

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Dairy (butter)

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 910
  • Fat: 72 g
  • Carbs: 2 g
  • Protein: 59 g