Tomahawk Steak Recipe | Ribeye Steak


A bone-in ribeye steak is essentially what the tomahawk steak is. The huge rib bone is still attached because it was extracted from the rib area. It has an appearance similar to a tomahawk axe. A bone-in ribeye keeps the meat warm during cooking, resulting in increased tenderness and moisture. Tomahawk steaks are available in many butcher shops and are getting more popular in upscale supermarkets. Make sure to inquire if you can custom order one at the meat counter. Additionally, you may buy them online.

According to this recipe, the meat should be cooked to 130 degrees so that, after resting, it will be medium-rare when it reaches 135 degrees. Simply remove the meat at 5 degrees Fahrenheit below the temperature at which you wish your steak to be done. For the greatest results, use a meat thermometer.

Fresh steak is always preferred. For up to three days, leftovers can be kept in the refrigerator in an airtight container. It can be reheated through on the stovetop in a skillet, although it will be more done than when it was first cooked.

Tomahawk Steak Recipe | Ribeye Steak Recipe

  • Prep Time 5 MINUTES
  • Cook Time 40 MINUTES
  • Total Time 45 MINUTES


  • 2 Tomahawk steaks
  • Kosher salt
  • Pepper

Compound Butter

  • 8 tablespoons salted butter room temperature
  • 2 teaspoon minced garlic
  • 2 teaspoon parsley finely chopped
  • 1 teaspoon rosemary finely chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce


  • Heat a grill outside on its highest setting. Turn on the 375 degree oven.
  • Salt and pepper the steaks liberally. Per pound of steak, use about 1 teaspoon each of salt and pepper. Get the sides, the top, and the bottom. Given that this is a thick steak, season it well with salt.
  • Allowing the flames to lick up the sides, sear the steak for 3 to 4 minutes on each side. When the steak easily releases from the grill, it is time to flip it.
  • The steak should be moved to a baking sheet. The steak should bake in the preheated oven until it reaches a temperature of 130 degrees within. This will take roughly 30 minutes, but for 100% accuracy, use a meat thermometer.
  • Rest for 5 to 10 minutes. 1-2 teaspoons of compound butter should be placed on the meat. As you serve, cut.

Compound Butter

  • Combine the butter, parsley, rosemary, salt, pepper, garlic, and Worcestershire sauce in a basin. Blend thoroughly after mixing.
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  • Use 1 teaspoon of kosher salt per pound for seasoning steaks.
  • Lacking a grill? No issue! You may sear your steak indoors on your stovetop before putting it in the oven rather than on a grill. Use a sizable, heavy skillet, ideally one made of cast iron.
  • You must make arrangements for your steak to cook over indirect heat if you plan to keep it in the grill to complete cooking. In order to maintain indirect heat and a grill temperature of 375 degrees Fahrenheit, keep the lid of the grill closed.

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