You’ve seen it. That massive, flintstone-looking slab of beef with the long, bleached rib bone sticking out like a handle. It’s a showstopper. It’s also, frankly, a bit of an intimidation tactic by your local butcher. Most people buy a tomahawk because it looks incredible on Instagram, but then they get it home and realize they’ve basically bought a five-pound weapon that won't fit in their favorite pan.
Preparing a tomahawk steak isn’t actually about the bone. The bone is just theater. It’s marketing you can eat. Underneath that dramatic presentation, you’re dealing with a thick-cut ribeye, usually two to three inches deep. If you treat it like a standard grocery store steak, you’re going to end up with a charred exterior and a center that’s still cold enough to need a sweater.
Stop overthinking the bone. Start thinking about thermal mass.
The Myth of the Sear First Method
We’ve been told for decades that you have to "seal in the juices" by searing the meat over high heat first. That is a lie. Science—specifically the kind championed by folks like J. Kenji López-Alt at Serious Eats or the late, great Meathead Goldwyn—has proven that searing doesn't seal anything. In fact, if you toss a cold, three-inch-thick tomahawk onto a screaming hot grill, the outside will burn long before the internal temperature moves a single degree.
You need the reverse sear.
It’s the only way to handle a cut this thick. By starting low and slow, you allow the heat to penetrate the center of the meat evenly. Think of it as a gentle wake-up call for the muscle fibers. When you do it right, you get a steak that is wall-to-wall pink with a crust that actually tastes like toasted beef rather than carbonized fat.
Salt, Time, and Why Your Countertop Matters
Don't you dare take that steak out of the fridge and throw it straight into the heat. And for the love of everything holy, do not salt it thirty seconds before it hits the grill.
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If you want a professional result, you have to salt it at least 24 hours in advance. This is called dry brining. When you apply salt early, it draws moisture out of the meat, dissolves into a brine, and then—through the magic of osmosis—gets pulled back deep into the fibers. This seasons the steak from the inside out and helps break down some of those tough proteins.
Leave it uncovered on a wire rack in your fridge. This sounds counterintuitive, but you want the surface of the meat to get bone-dry. A dry surface sears instantly. A wet surface has to steam off all that moisture before it can start browning, which robs you of that perfect Maillard reaction.
The Gear You Actually Need
Forget the fancy gadgets. You need a reliable meat thermometer. This is the non-negotiable part of preparing a tomahawk steak. If you’re trying to "feel" the doneness by poking it with your finger, you’re guessing. And guessing with an $80 piece of beef is a bad idea.
A digital instant-read thermometer (like a Thermapen) is the gold standard, but a leave-in probe is even better for the slow-cooking phase. You also need a heavy-duty baking sheet and a wire cooling rack. This allows air to circulate around the entire steak, preventing the bottom from getting soggy while it roasts.
Low and Slow: The First Phase
Preheat your oven to about 225°F (107°C). If your oven goes lower, even better. The goal here is a gentle environment.
Place the salted, room-temperature tomahawk on the wire rack over the baking sheet. Slide it into the oven. Now, we wait. Depending on the thickness, this could take anywhere from 45 minutes to nearly two hours. You are looking for an internal temperature of about 115°F (46°C) for a medium-rare finish.
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Wait. 115 degrees? Isn't that low?
Yes. Because we still have to sear it. The temperature will continue to rise during the resting phase and the final blast of heat.
The Final Sear: Fire and Smoke
Once the steak hits 115°F, pull it out. Let it rest. Seriously, walk away for fifteen minutes. This lets the juices redistribute so they don't all leak out the second you slice it.
Now, get your cast iron skillet or your grill as hot as humanly possible. We’re talking "call the fire department" hot. Since the steak is already cooked through, we only want to spend about 60 to 90 seconds per side on the heat.
Add a high-smoke-point oil like avocado oil or grapeseed oil. Butter is delicious but it burns too fast at these temps. If you want that classic steakhouse butter flavor, toss a knob of butter, some smashed garlic cloves, and a sprig of rosemary in the pan during the last 30 seconds of the sear. Spoon that foaming, browned butter over the meat.
Managing the Bone
The bone is a heat sink. It actually protects the meat immediately adjacent to it from cooking as fast as the rest of the steak. This is why you might find the meat right against the bone is a little rarer than the center of the eye. Some people hate this; I think it’s the best part.
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If you're using a pan, the bone is going to be your biggest enemy. It’ll lift the meat off the surface of the pan, preventing a good sear. This is why a charcoal chimney or a wide outdoor grill is often better for the final step. If you're stuck indoors, use a heavy weight or just press down firmly with tongs to ensure the beef makes contact with the metal.
Slicing for the Crowd
A tomahawk is basically a ribeye roast for two (or one very hungry person). To serve it properly, cut the meat away from the bone first. Just run your knife right along the curve of the rib.
Once the "handle" is off, slice the eye of the beef against the grain into thick strips. Arrange them back next to the bone on a large wooden board. Sprinkle with a little flaky sea salt—Maldon is the standard for a reason—and maybe a crack of fresh black pepper.
Common Pitfalls to Avoid
- Using Extra Virgin Olive Oil: It has a low smoke point. It will taste bitter and make your kitchen smell like a burnt tire.
- Cutting Too Soon: If you don't rest the meat, you're eating a dry steak sitting in a puddle of grey juice.
- Ignoring the Fat Cap: That thick strip of fat on the edge needs heat too. Hold the steak with tongs and sear the fat edge for 30 seconds to render it down.
- Trusting the Clock: Every steak is different. Every oven is a liar. Trust the thermometer, not the timer.
Why This Cut is Actually Worth It
Critics say the tomahawk is a waste of money because you’re paying "ribeye prices" for a bone you can't eat. They aren't wrong, technically. But they're missing the point of the experience.
Cooking is as much about the ritual as it is about the macros. There is something primal and deeply satisfying about preparing a piece of meat this substantial. It forces you to slow down. You can't rush a tomahawk. You have to plan ahead, monitor the temps, and respect the process.
Plus, that bone makes for an incredible beef stock the next day. Toss it in a pot with some carrots, celery, and onion. Cover with water and simmer for six hours. You’ll have a base for French Onion soup that will make you forget how much the butcher charged you.
Actionable Steps for Your Next Steak
- Buy early. Get your steak at least 24 hours before you plan to eat.
- Dry brine. Use more kosher salt than you think you need. Coat every surface, including the edges.
- Monitor the center. Insert your probe into the thickest part of the meat, avoiding the bone.
- The 115 Rule. Pull the steak at 115°F for medium-rare, or 125°F for medium.
- High-heat finish. Don't be afraid of a little smoke. That crust is where the flavor lives.
- Rest twice. Once after the oven, once after the sear. Five to ten minutes each time.
When you follow the reverse sear method, you eliminate the guesswork. You aren't hoping for a good result; you are engineering one. The tomahawk goes from being a gimmick to being the best steak you've ever cooked in your life. Just make sure you have plenty of napkins and a very sharp knife.