Disgustingly Good Tomahawk Steak in Under 30 Minutes

Name: Disgustingly Good Tomahawk Steak in Under 30 Minutes
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 Tomahawk steak (about 2-3 pounds); 2 tablespoons olive oil; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon smoked paprika; Salt and pepper, to taste; 2 sprigs fresh rosemary (optional); 2 tablespoons butter (optional, for basting)

by Jannet Lisa

4 de July de 2025

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The Tomahawk Steak. Just the name itself evokes a sense of culinary grandeur, doesn’t it? I still remember the first time I cooked one – the sheer size of it was intimidating! But the aroma that filled my kitchen as it sizzled away? Unforgettable. What I’ve learned since then is that you don’t need fancy techniques to make a truly spectacular steak. My secret is all in the simple seasoning that lets the rich, beefy flavor shine. It’s the perfect centerpiece for those perfect Tomahawk Steak for Special Occasions. That beautiful crust, the juicy tenderness inside… it’s a showstopper every time. Ready to impress?

Why You’ll Love This Tomahawk Steak Recipe

Restaurant-quality flavor at home: Forget expensive steakhouses! This recipe delivers that same incredible taste.
Simple seasoning that enhances the beef’s natural taste: No complicated rubs here; just a few key spices to let the steak shine.
Impressive presentation for special occasions: This cut is a showstopper – guaranteed to wow your guests.
Relatively quick cooking time: Despite its size, a tomahawk cooks faster than you think.
Gluten-free and suitable for various diets: Naturally gluten-free and easily adaptable to other dietary needs.
Perfect for grilling or pan-searing: Whether you prefer the smoky flavor of the grill or the convenience of the stovetop, this recipe works.
Budget-friendly compared to dining out: Enjoy a luxurious meal without breaking the bank.

Ingredients for the Perfect Tomahawk Steak

1 Tomahawk steak (about 2-3 pounds): This is the star, so get a good one! Look for generous marbling – those thin streaks of fat running through the meat. That’s where all the flavor lives.
2 tablespoons olive oil: This helps the seasoning stick to the steak and gives you a beautiful sear. I always use extra virgin for the best flavor.
2 teaspoons garlic powder: Adds that savory kick we all love. Fresh garlic is great, but the powder distributes more evenly for this cut.
2 teaspoons onion powder: This complements the garlic with a subtle sweetness. Trust me, it makes a difference!
2 teaspoons smoked paprika: For a hint of smokiness and gorgeous color. You can use regular paprika, but the smoked kind takes it up a notch.
Salt and pepper, to taste: Don’t skimp on these! Coarse sea salt and freshly cracked black pepper are my go-to. They really bring out the beefy flavor.
2 sprigs fresh rosemary (optional): If you’re basting with butter (and you should!), rosemary infuses the steak with a wonderful aroma.
2 tablespoons butter (optional, for basting): Unsalted butter is best. It adds richness and helps create that beautiful, golden-brown crust. Trust me on the butter!

How to Make Tomahawk Steak: A Step-by-Step Guide

Step 1: Prep the Tomahawk Steak: First things first, pat that gorgeous cut of beef dry with paper towels. This is *crucial* for getting a good sear. Then, drizzle both sides with olive oil. Now comes the fun part – generously season with garlic powder, onion powder, smoked paprika, salt, and pepper. Don’t be shy!
Step 2: Preheat the grill or pan: If you’re grilling, crank that baby up to high heat. Make sure those grates are nice and clean! For the stovetop method, grab your biggest cast-iron skillet. Heat it over medium-high heat until it’s *just* starting to smoke. That’s how you know it’s ready.
Step 3: Cook the steak: Okay, the moment we’ve been waiting for!
- For grilling: Carefully place the Tomahawk Steak on the hot grill. Cook for about 4-5 minutes per side if you like it medium-rare. Adjust the time depending on how well-done you prefer your beef tomahawk. Look for those beautiful grill marks – that’s flavor!
- For stovetop: Sear the Tomahawk Steak in that screaming-hot skillet for 4-5 minutes per side. You want a deep, dark brown crust. During the last minute, toss in the butter and rosemary. Tilt the pan and use a spoon to baste the steak with that melted, herby butter. Oh my goodness, the aroma! You’ll start feeling like a professional chef.
Step 4: Rest the steak: This is SO important! Remove the Tomahawk Steak from the grill or pan and let it rest on a cutting board for 5-10 minutes. I know it’s tempting to dig in, but trust me, this allows the juices to redistribute, giving you a much more tender and delicious steak tomahawk.
Step 5: Serve: Now, slice that beautiful Tomahawk Steak against the grain. This makes it easier to chew and even more enjoyable. Serve it up with your favorite sides and prepare for rave reviews!

Pro Tips for the Best Tomahawk Steak

Alright, you’ve got the basics down, but let’s take your Tomahawk steak game to the next level! These are the little things that separate a good steak from a truly unforgettable one. Trust me, these tips are worth their weight in gold (or maybe just a juicy, perfectly cooked steak!). I always tell people, don’t rush the process and pay attention to detail. That’s how you get that restaurant-quality tomahawk ribeye at home.

What’s the secret to perfect Tomahawk Steak?

It’s all about temperature control! I always use a meat thermometer to ensure it’s cooked just right. Pull the steak off the heat when it’s about 5-10 degrees below your desired final temperature, as it will continue to cook while resting. This prevents overcooking, which is a cardinal sin when preparing this cut of beef!

Can I make Tomahawk Steak ahead of time?

While you can’t fully cook a bone-in ribeye ahead of time, you *can* prep it! Season the steak a day in advance and store it in the fridge. This allows the flavors to really penetrate the meat. Just be sure to bring it to room temperature for at least 30 minutes before cooking for even cooking. This also works for just a regular steak recipe, too.

How do I avoid common mistakes with Tomahawk Steak?

The biggest mistake? Not letting it rest! I can’t stress this enough. If you slice into that perfectly cooked tomahawk steak immediately, all those flavorful juices will run out, leaving you with a dry, disappointing piece of meat. Be patient! That resting time is crucial for a juicy, tender result. Another common mistake is not using enough seasoning, so be generous!

Best Ways to Serve Tomahawk Steak

Okay, you’ve cooked this magnificent Tomahawk steak to perfection – now it’s time to show it off! The presentation is almost as important as the taste. I like to place the steak, bone and all, on a large wooden cutting board. Let everyone admire that beautiful crust and impressive size before slicing.

For sides, think classic steakhouse: creamy mashed potatoes, roasted asparagus with a squeeze of lemon, or a simple mixed green salad. A rich red wine sauce or a vibrant chimichurri also complements the grilled tomahawk steak beautifully. This is definitely a special occasion meal, perfect for a celebratory dinner with friends or family. Each bite is an experience to be savored!

Nutrition Facts for Tomahawk Steak

Okay, let’s talk numbers! Keep in mind that these are estimates, and the actual values can vary depending on the size of your Tomahawk steak and how you cook it. But here’s a general idea per serving:

Serving Size: 1 steak
Calories: 800
Sugar: 0g
Sodium: 500mg
Fat: 60g
Saturated Fat: 25g
Unsaturated Fat: 30g
Trans Fat: 1g
Carbohydrates: 5g
Fiber: 0g
Protein: 60g
Cholesterol: 200mg

This is an estimate and may vary depending on ingredients used.

How to Store and Reheat Tomahawk Steak

So, you’ve conquered the Tomahawk steak, but have leftovers? No problem! To keep that precious grilled steak tasting its best, let it cool completely before storing. Then, wrap it tightly in plastic wrap, followed by aluminum foil. This helps prevent freezer burn if you plan to freeze it. Store it in the fridge for up to 3 days, or in the freezer for up to 2 months.

For reheating, my favorite method is a low and slow oven. Place the leftover tomahawk ribeye on a baking sheet and reheat at 250°F until warmed through. This helps retain moisture. You can also sear it briefly in a hot pan for a crispier crust. Avoid microwaving, as it can make the steak tough. With a little care, you can enjoy that delicious steak all over again!

Frequently Asked Questions About Tomahawk Steak

Got questions about cooking a Tomahawk steak? I get it! It’s a show-stopping cut of beef, but it can seem intimidating. Here are some answers to common questions to help you nail it every time. Seriously, don’t let that bone intimidate you!

Why is my Tomahawk steak tough?

Toughness usually comes down to a few things. First, make sure you’re slicing *against* the grain. This shortens the muscle fibers, making it easier to chew. Also, did you let it rest properly? Resting is essential for tenderizing the meat. Finally, consider the grade of beef. Higher grades (like Prime) tend to be more tender due to better marbling.

What does it mean to cut against the grain?
How long should I rest the steak?
What is marbling and why does it matter?

Can I cook a Tomahawk steak from frozen?

While it’s *possible*, I strongly advise against it. Cooking from frozen makes it very difficult to achieve an evenly cooked steak. The outside will likely be overcooked before the inside reaches the desired temperature. Always thaw your bone-in steak completely in the refrigerator before cooking for best results.

What is the best way to thaw the bone-in ribeye?
How can I quickly thaw the tomahawk steak?
What happens if I don’t thaw the steak completely?

What’s the best way to season a Tomahawk steak?

Keep it simple! A good quality Tomahawk steak has so much flavor on its own, you don’t need a complicated marinade. I prefer a generous coating of coarse sea salt, freshly cracked black pepper, garlic powder, and onion powder. You can also add a touch of smoked paprika for a smoky flavor. Just make sure you season it generously on all sides.

Can I use a marinade on a Tomahawk steak?
What other spices go well with Tomahawk steak?
Should I use kosher salt or sea salt?

Variations of Tomahawk Steak You Can Try

Garlic Herb Butter Basted: After searing, continuously baste the tomahawk steak with garlic herb butter while it finishes cooking. The butter will infuse the meat with rich, aromatic flavors.
Reverse Seared Tomahawk: Bake the thick-cut steak in a low oven (around 250°F) until it reaches your desired internal temperature, then sear it in a hot pan for a perfect crust. This is the secret to even doneness.
Spicy Southwestern Rub: Kick up the heat! Use a rub made with chili powder, cumin, cayenne pepper, and a touch of brown sugar for a sweet and spicy crust on your beautiful tomahawk.
Grilled Tomahawk with Chimichurri: After grilling your perfectly cooked beef, top it with a vibrant chimichurri sauce made with parsley, garlic, red wine vinegar, and olive oil. The bright, herbaceous flavors complement the richness of the steak perfectly.