Mastering the Tomahawk Steak: Sear, Roast, and Rest for Show-Stopping Results

Few cuts deliver drama and depth of flavor like a tomahawk steak. Essentially a bone-in ribeye with a long, frenched rib bone, it’s thick, well-marbled, and engineered for an impressive crust and buttery interior. This tutorial shows you how to prep, cook, and carve a tomahawk using reliable, repeatable methods that highlight its rich beefiness without overcomplicating the process. Whether you prefer the grill or the stovetop, you’ll learn the reverse sear technique, temperature targets, and finishing touches that make the difference between good and unforgettable.

What Makes a Tomahawk Different

A tomahawk is usually 2 to 2.5 inches thick and 2 to 3 pounds, including the long rib bone. Its thickness and high intramuscular fat (marbling) change the way heat moves through the meat:

• Thick steaks benefit from gentle, even cooking to set the interior before searing.
• The bone can act as a heat sink; the meat near the bone cooks a bit slower.
• The fat cap and marbling reward patient rendering and a short, fierce sear. These characteristics are why the reverse sear—low-and-slow to your target temperature, then a fast, high-heat finish—works so well.

Gear and Ingredients

• Tomahawk steak, 2–3 lb (900–1350 g), 2–2.5 in (5–6 cm) thick
• Kosher salt (Diamond Crystal or Morton) and freshly cracked black pepper
• High-smoke-point oil (avocado, canola, or grapeseed)
• Optional aromatics: butter, smashed garlic, thyme or rosemary
• Finishing salt (fleur de sel, Maldon) or compound butter
• Instant-read thermometer; optional leave-in probe for the slow phase
• Heavy cast-iron skillet or grill (charcoal or gas)
• Wire rack and rimmed baking sheet
• Long tongs, heat-resistant gloves, aluminum foil

Prep: Dry Brine and Trim

For the best crust and juiciest interior, start early.

1. Trim (optional): Remove any loose, ragged pieces. Keep the fat cap; trim only thick, hard surface fat. If the bone isn’t frenched, you can leave it or tidy it for presentation.
2. Dry the surface: Pat the steak very dry with paper towels.
3. Salt by weight: Aim for 0.75–1% salt by steak weight (about 3/4 to 1 teaspoon Diamond Crystal per pound; roughly half that if using Morton). This ensures seasoning reaches the center.
4. Dry brine: Place on a wire rack over a sheet pan and refrigerate uncovered at least 12 hours and up to 48. If you’re short on time, give it at least 1 hour. Do not cover; you want the surface to dehydrate slightly for better browning.
5. Pepper and oil: Apply pepper just before cooking to avoid it scorching during long low-heat phases. Use a very thin film of oil right before searing; skip oil during the low-temp phase.

Choose Your Cooking Method

Reverse sear (gentle heat first, sear second) is the most forgiving path to a rosy edge-to-edge interior with minimal gray band.

• Grill, two-zone reverse sear: Best for smoky flavor and showmanship.
• Oven + cast iron reverse sear: Best control indoors and an excellent crust.
• Sous vide + sear: Highly precise; ideal if you already use sous vide. Avoid searing first (then finishing low): it tends to create a thicker gray band and can overcook the outer layers before the center is ready.

Doneness Targets and Pull Temperatures

Always cook to temperature, not time. Use these as guides:

• Rare: final 120–125°F (49–52°C). Pull from the gentle heat at 105–110°F (41–43°C).
• Medium-rare: final 130–135°F (54–57°C). Pull at 115–120°F (46–49°C).
• Medium: final 140–145°F (60–63°C). Pull at 125–130°F (52–54°C).
• Medium-well: final 150–155°F (66–68°C). Pull at 135–140°F (57–60°C).
• Well-done: final 160°F+ (71°C+). Pull at 145°F+ (63°C+). Carryover during the sear and brief rest will add 5–10°F (3–6°C), depending on thickness and how hot you sear.

Option A: Reverse Sear on a Two-Zone Grill

This method combines even internal cooking with a smoky, blistering finish.

1. Set up zones:

• Charcoal: Bank hot coals to one side for direct heat; leave the other side coal-free for indirect, 225–275°F (107–135°C). Add a chunk of hardwood (oak, hickory) for light smoke.
• Gas: Preheat 1–2 burners on high; keep 1 burner off for indirect. Adjust for 225–275°F at the indirect side.

1. Start indirect: Place the steak on the cool side, bone facing the hotter zone. Insert a probe into the center from the side. Close the lid.
2. Gentle cook: Hold 225–275°F. Flip and rotate every 15–20 minutes for even heat exposure. Begin checking internal temperature after 25–30 minutes.
3. Pull early: Remove the steak when it hits your pull temperature (e.g., 115–120°F for medium-rare). Tent loosely with foil and rest while you stoke the heat for searing.
4. Preheat for sear: Open vents or crank burners to get the direct zone roaring hot. Clean and oil the grates.
5. Sear hot and fast: Place the steak directly over high heat.

• Sear 45–60 seconds, rotate 90°, sear another 30–45 seconds for crosshatch if desired.
• Flip and repeat. Sear edges, especially the fat cap, by holding with tongs until deeply browned.
• Manage flare-ups: Close the lid briefly or move to the indirect zone to avoid charring.

1. Final temp check: Aim for your chosen final target (e.g., 130–135°F for medium-rare). If under, return briefly to the hot side; if close, let carryover finish the job off heat. Tip: Keep the lid closed during searing on a charcoal grill to boost convection and reduce flare-ups, which can impart ashiness if excessive.

Option B: Reverse Sear in the Oven + Cast Iron

Ideal for indoor control and a restaurant-grade crust.

1. Low roast: Preheat oven to 225°F (107°C). Place the steak on a wire rack over a sheet pan. Roast until you reach your pull temperature (usually 45–75 minutes, depending on thickness and oven variance).
2. Preheat skillet: While the steak nears its pull temp, place a dry cast-iron skillet over high heat for 7–10 minutes until ripping hot. Ventilate your kitchen.
3. Sear with oil: Add 1–2 teaspoons high-smoke-point oil. Lay the steak away from you. Sear for 45–60 seconds without moving. Flip and sear the second side.
4. Optional butter baste: Lower heat slightly. Add 1–2 tablespoons butter, 2–3 smashed garlic cloves, and a few sprigs of thyme or rosemary. Tilt the pan and baste constantly for 30–45 seconds per side to build a lacquered crust.
5. Sear edges: Use tongs to press the fat cap and sides into the pan until rendered and browned.
6. Final check and rest: Confirm the center has reached your target. Transfer to a rack and rest 5–10 minutes. Safety note: Butter scorches around 350°F (177°C). Add it after the initial oil sear to avoid burning.

Option C: Sous Vide + Sear (Advanced)

1. Bag and bath: After dry brining, vacuum-seal with a little pepper and a sprig of thyme. Cook 2–3 hours at your target final temperature (e.g., 129°F/54°C for medium-rare).
2. Chill and dry: Briefly chill 10 minutes in an ice bath to reduce surface moisture and prevent overcooking during sear. Pat completely dry.
3. Sear: Sear in a ripping-hot skillet or over a high grill, 45–60 seconds per side and on edges, to develop a crust without raising the core temp too much.

Building Flavor: Seasonings, Butters, and Sauces

• Classic rub: Coarse black pepper, a touch of garlic powder, and smoked paprika. Apply lightly to avoid bitter crust.
• Compound butter: Mix softened butter with chopped parsley, chives, lemon zest, and black pepper. Slice onto the steak while resting.
• Sauce options: Chimichurri for brightness; red wine reduction for richness; peppercorn sauce for classic steakhouse vibes. Keep portions small; don’t drown the crust you worked to build.
• Finishing salt: A few flakes of Maldon or fleur de sel on the sliced steak heighten juiciness and texture.

Resting and Carving for Maximum Juiciness

1. Short rest: 5–10 minutes is enough for a tomahawk. Rest on a wire rack, not a flat plate, to prevent steam from softening the crust.
2. Carve off the bone: Stand the steak on its side and run a sharp slicing knife along the bone to free the eye of the ribeye as one large slab. Keep the bone for presentation.
3. Slice across the grain: Cut 1/2-inch slices. The grain typically runs lengthwise; rotate as needed for clean, tender slices.
4. Plate with flair: Fan the slices, add the bone back as a centerpiece, top with a coin of compound butter or sprinkle finishing salt.

Common Pitfalls and How to Avoid Them

• Over-salting: If you use Morton kosher instead of Diamond Crystal, halve the volume. When in doubt, weigh your salt.
• Wet surface, weak crust: Moisture is the enemy of browning. Pat extremely dry before searing; air-dry in the fridge helps.
• No thermometer: Thickness and bone make timing unreliable. Use an instant-read thermometer for confidence.
• Scorched aromatics: Add butter and garlic after the initial high-heat sear to avoid bitter, burnt flavors.
• Gray band: Searing first or cooking too hot during the low phase creates overcooked outer layers. Keep the gentle phase at 225–275°F.
• Flare-ups: Fat renders quickly during sear. Keep a cool zone on the grill and a lid to control oxygen.
• Cutting too soon: Juices redistribute during a short rest. Carve too early and the plate gets them instead.

Best Practices Checklist

• Dry brine 12–48 hours for deeper seasoning and a drier surface.
• Cook low and slow to 10–15°F below your final target, then sear blazing hot.
• Flip and rotate during the gentle phase for even cooking.
• Sear in a clean, preheated environment: hot grates or a ripping-hot skillet.
• Render the fat cap by searing edges; don’t neglect the sides.
• Rest briefly on a rack; slice across the grain; finish with butter or flaky salt.

Time and Temperature Planning Example (Medium-Rare)

• Dry brine: 24 hours (hands-off).
• Gentle phase: 45–75 minutes at 225°F to reach 115–120°F internal.
• Heat-up for sear: 5–10 minutes.
• Sear: 2–4 minutes total, including edges.
• Rest and carve: 5–10 minutes. Total active time: ~20–30 minutes; total elapsed: ~1.5–2 hours depending on brine.

Sides and Pairings That Complement

• Bright and fresh: Arugula salad with lemon and Parmigiano; chimichurri; pickled shallots.
• Starchy and crispy: Duck fat potatoes, roasted fingerlings, or crisp polenta cakes.
• Vegetal and charred: Grilled asparagus, blistered broccolini, or charred onions.
• Drinks: Bold reds (Cabernet Sauvignon, Syrah) or a hoppy IPA; non-alcoholic options like iced black tea with lemon or a tart shrub for contrast.

Cleanup, Leftovers, and Reuse

• Cast iron: While warm, wipe clean, deglaze with a splash of water if needed, dry, and oil lightly to maintain seasoning.
• Grill: Scrub grates while hot and empty ash once cool.
• Leftovers: Refrigerate slices tightly wrapped. Reheat gently—60 seconds in a low skillet with a touch of butter—or serve cold in sandwiches. Save the bone to enrich stock or for a chef’s snack.

Final Notes on Consistency

• Buy similar thickness each time; thickness affects timing and carryover more than weight.
• Calibrate your thermometers. An ice bath should read 32°F (0°C); boiling water 212°F (100°C) at sea level.
• Keep a simple log: method, temperatures, times, and results. Two or three cooks in, you’ll have a dialed-in playbook for your grill or oven. With patient prep, precise temps, and a blistering sear, the tomahawk becomes more than a showpiece. It’s a steakhouse-quality centerpiece with a mahogany crust, rosy interior, and rich, beefy aroma—every time.