The Best Tomahawk Steak
I’m not exaggerating: this is the best tomahawk steak recipe I’ve ever made. The flavor is just next level insane. This freakin’ delicious steak is all thanks to butter, butter and more butter. I have no words. Well, maybe just a few. I want you to love this perfect tomahawk steak as much as I do, so let’s get you all the steps you need to reach steak nirvana! Table of Contents Why You’ll Love Tomahawk SteakTomahawk Steak IngredientsMake-Ahead Compound ButterHow to Make the Best Tomahawk SteakPreparing the Steak and ButterGrilling the Tomahawk Steak Finishing the Tomahawk SteakServing the Best Tomahawk SteakWhat to Serve with Tomahawk SteakFor More Buttery GoodnessLeftovers and ReheatingFAQsFlavor X Fire & FOOD X FireThe Best Tomahawk Steak Recipe Why You’ll Love Tomahawk Steak Tomahawk Steak Ingredients Make-Ahead Compound Butter How to Make the Best Tomahawk Steak Preparing the Steak and ButterGrilling the Tomahawk Steak Finishing the Tomahawk SteakServing the Best Tomahawk Steak Preparing the Steak and Butter Grilling the Tomahawk Steak Finishing the Tomahawk Steak Serving the Best Tomahawk Steak What to Serve with Tomahawk Steak For More Buttery Goodness Leftovers and Reheating FAQs Flavor X Fire & FOOD X Fire The Best Tomahawk Steak Recipe Why You’ll Love Tomahawk Steak This recipe is a combination of a Peter Luger-style steak, based on how they cook it at the famous New York City steakhouse, and the cooking style from Ruth’s Chris Steak House, which is known for its sizzling, butter-basted, tender steak. Grilling gets us that perfect crust, then baking infuses all the herbs and butter into the crust. The finishing butter takes this perfect steak over the top. Mix and change out whatever you like for herbs, and you’ll have the best steaks ready for any special occasion. For more steak and butter recipes, check out Chili Butter Steak and Shrimp, Grilled Steak and Shrimp with BLK Garlic Butter and Steak Frites With Garlic Chili Butter. Tomahawk Steak Ingredients Steaks: A tomahawk steak is a big, thick-cut, bone-in ribeye steak with the long bone still attached. It’s an impressive cut that stands out on the plate, and like I’ve said before, it’s a great way to make you feel like a grilling warrior. We’ll season our tomahawk ribeye steak with kosher salt, black pepper and garlic powder. Deluxe Butter: Yes, we have two butter components in this recipe. First, our baking butter, which is flavored with rosemary, thyme and garlic. To cap it all off, we’ve got an incredible finishing butter, which has parsley and kosher salt to put this recipe over the top. Steaks: A tomahawk steak is a big, thick-cut, bone-in ribeye steak with the long bone still attached. It’s an impressive cut that stands out on the plate, and like I’ve said before, it’s a great way to make you feel like a grilling warrior. We’ll season our tomahawk ribeye steak with kosher salt, black pepper and garlic powder. Deluxe Butter: Yes, we have two butter components in this recipe. First, our baking butter, which is flavored with rosemary, thyme and garlic. To cap it all off, we’ve got an incredible finishing butter, which has parsley and kosher salt to put this recipe over the top. Make-Ahead Compound Butter I know you’re going to want to make this great steak again and again, so here’s the best way to be ready whenever the craving hits: make some compound butter to stash in your fridge or freezer. First, put a stick of butter on the counter and let it soften to room temperature. Then, place the butter in a small bowl and fold in your choice of seasonings, like garlic and herbs (dill, parsley, thyme, sage and basil all work well here). The possibilities for spices and herbs here are endless! Once everything is thoroughly mixed in, form the butter into a log. Wrap the log in plastic wrap and chill in the fridge or freezer overnight, until it’s firm and you can slice it easily. When you’re cooking steak, put a slice on top and enjoy! How to Make the Best Tomahawk Steak Get ready for the most flavorful cut of beef that’s ever hit your tastebuds. I’m stoked for you to try this delicious tomahawk steak! Preparing the Steak and Butter Quick note: for best results, take your steaks out of the fridge an hour before you plan to grill so they can come up to room temperature. First up, mix 1/4 cup melted unsalted butter, 1.5 tablespoons of chopped parsley and kosher salt to taste in a small bowl. This mixture will be our finishing butter. Next, pat your steaks dry with a paper towel, then slather your 2-3 room temperature tomahawk steaks with beef tallow. Season steak generously with 1.5 tablespoons of kosher salt, 1.5 tablespoons of black pepper and 1.5 tablespoons of garlic powder. Grilling the Tomahawk Steak Preheat your charcoal grill to 400 degrees Fahrenheit for direct cooking. Once the grill is up to temperature, place steaks on the grill and cook until the internal temperature reaches 110 degrees F, which will take about 15-20 minutes for this thick steak. While the steak cooks, make sure to flip them occasionally to develop a nice crust. Pull them off the grill when they reach temperature and let the meat rest for 10 minutes. Finishing the Tomahawk Steak To finish, preheat your oven to 500 degrees F for direct cooking. You can also do this step in a broiler or salamander grill. Place your rested tomahawk steaks in a heavy skillet (preferably cast iron) with 2-3 tablespoons of unsalted butter, 3-4 rosemary sprigs, 3-4 thyme sprigs and 3-4 crushed garlic cloves. Then, slide the skillet into the oven to broil for 3-4 minutes, until the butter is sizzling and popping. Carefully pull the hot cast iron skillet out of the oven and top each steak with the finishing butter. This cooking process is like the reverse of reverse searing a steak because we first get a good crust on the steak and then bake it so that it can finish cooking. If you want to try more with this style of cooking, check out my Grilled Tuscan Steak or my Steakhouse Picanha! I’ve also written an article about the Best Steaks for Reverse Searing, if that style of cooking is more your thing! If you really want to get wild, I can also show you how to hang the tomahawks over the fire or how to cook a tomahawk steak on the coals! Serving the Best Tomahawk Steak Let your steak rest for a couple more minutes once you’ve pulled it out of the oven. Slice against the grain on a sturdy cutting board, serve and enjoy! If you enjoyed this tomahawk recipe, then give this Hanging Tomahawk Steaks and Tomahawk Beef Short Ribs recipe a try! What to Serve with Tomahawk Steak When I serve an impressive cut like this, I like to create my own steakhouse atmosphere at home. Mashed potatoes, creamed spinach or a wedge salad are some of my favorite steakhouse sides. Let me know yours in the comments! For More Buttery Goodness Leftovers and Reheating Leftovers? With this recipe, I highly doubt it. If by some miracle you haven’t finished this steak the night you cook it, then store your steak in an airtight container in the refrigerator for 3-5 days. You can store the finishing butter in a small bowl with plastic wrap in the fridge for up to a week, or wrapped in plastic wrap in the freezer for up to 3 months. To reheat your leftovers, arrange them on a baking sheet covered in a sheet of parchment paper or aluminum foil. Then, place them in the oven at 375 degrees F until warm! FAQs Can I use a different steak cut? Definitely! That long rib bone makes tomahawk steak a showstopper, but you can adapt this recipe to your preferred cut. Ribeye or porterhouse steaks work well for a similar experience. Just make sure you adjust your cooking times accordingly. Where should I buy my steak? The quality of steak you can source from your local grocery store or butcher shops is pretty amazing. Another great option is to go online and buy some of the best pasture-raised beef you’ll ever taste. White Oak Pastures, US Wellness Meats, and Primal Pastures are some popular sites. If you know of another high-quality meat supplier I should know about, drop a comment below. How do I know when it’s done? Use a meat thermometer! The Thermapen from ThermoWorks is terrific. The company also makes a BBQ remote alarm one for longer grill sessions. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak: ▢ 2-3 Tomahawk Steaks▢ 1.5 tbsp Kosher Salt▢ 1.5 tbsp Black Pepper▢ 1.5 tbsp Garlic Powder▢ Olive Oil as needed ▢ 2-3 Tomahawk Steaks ▢ 1.5 tbsp Kosher Salt ▢ 1.5 tbsp Black Pepper ▢ 1.5 tbsp Garlic Powder ▢ Olive Oil as needed Bake: ▢ 3-4 Rosemary Sprigs▢ 3-4 Thyme Sprigs▢ 3-4 Crushed Garlic Cloves▢ 2-3 tbsp Unsalted Butter ▢ 3-4 Rosemary Sprigs ▢ 3-4 Thyme Sprigs ▢ 3-4 Crushed Garlic Cloves ▢ 2-3 tbsp Unsalted Butter Finishing Butter: ▢ ¼ cup Unsalted Butter Melted▢ 1.5 tbsp Chopped Parsley▢ Kosher Salt to taste ▢ ¼ cup Unsalted Butter Melted ▢ 1.5 tbsp Chopped Parsley ▢ Kosher Salt to taste In a bowl, mix together all the ingredients for the finishing butter and set aside until ready to use.Slather your room temperature steaks with beef tallow then generously season with salt, pepper and garlic powder.Preheat your grill to 400F for direct cooking.Add the steaks to cook for 15-20 minutes until 110 internal. Make sure to flip occasionally to develop a good crust. Once done, pull off and rest for 10 minutes.Preheat your oven to 500F for direct cooking. You can easily do this in a broiler or salamander grill as well.Add your rested tomahawks to a skillet with unsalted butter, smashed garlic, thyme and rosemary. Add to the oven to broil for 3-4 minutes until the butter is sizzling and popping. Carefully pull them out and top each with the finishing butter.Rest for 2 more minutes then slice, serve and enjoy! In a bowl, mix together all the ingredients for the finishing butter and set aside until ready to use. In a bowl, mix together all the ingredients for the finishing butter and set aside until ready to use. Slather your room temperature steaks with beef tallow then generously season with salt, pepper and garlic powder. Slather your room temperature steaks with beef tallow then generously season with salt, pepper and garlic powder. Preheat your grill to 400F for direct cooking. Preheat your grill to 400F for direct cooking. Add the steaks to cook for 15-20 minutes until 110 internal. Make sure to flip occasionally to develop a good crust. Add the steaks to cook for 15-20 minutes until 110 internal. Make sure to flip occasionally to develop a good crust. Once done, pull off and rest for 10 minutes. Once done, pull off and rest for 10 minutes. Preheat your oven to 500F for direct cooking. You can easily do this in a broiler or salamander grill as well. Preheat your oven to 500F for direct cooking. You can easily do this in a broiler or salamander grill as well. Add your rested tomahawks to a skillet with unsalted butter, smashed garlic, thyme and rosemary. Add to the oven to broil for 3-4 minutes until the butter is sizzling and popping. Carefully pull them out and top each with the finishing butter. Add your rested tomahawks to a skillet with unsalted butter, smashed garlic, thyme and rosemary. Add to the oven to broil for 3-4 minutes until the butter is sizzling and popping. Carefully pull them out and top each with the finishing butter. Rest for 2 more minutes then slice, serve and enjoy! Rest for 2 more minutes then slice, serve and enjoy! Make-Ahead Compound Butter I know you’re going to want to make this great steak again and again, so here’s the best way to be ready whenever the craving hits: make some compound butter to stash in your fridge or freezer. First, put a stick of butter on the counter and let it soften to room temperature. Then, place the butter in a small bowl and fold in your choice of seasonings, like garlic and herbs (dill, parsley, thyme, sage and basil all work well here). The possibilities for spices and herbs here are endless! Once everything is thoroughly mixed in, form the butter into a log. Wrap the log in plastic wrap and chill in the fridge or freezer overnight, until it’s firm and you can slice it easily. When you’re cooking steak, put a slice on top and enjoy! Calories: 407kcal | Carbohydrates: 5g | Protein: 24g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 2681mg | Potassium: 397mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 723IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 3mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!