There is nothing more impressive—or more satisfying—than pulling a massive, perfectly cooked Tomahawk steak out of the oven. It’s going to stop the people in their tracks, grab their phones, and immediately start filming. And the best part? It is SO much easier to make than it looks. Whether you’re cooking for someone special, hosting a dinner party, or just treating yourself (which, by the way, you absolutely should), this Perfect Tomahawk Steak recipe is a total game-changer — and I promise you, it will literally melt in your mouth.
Friends, if there’s one thing that you need to know about me, it’s that I am a steak girl through-and-through. There is truly nothing that I love more than a good steak. Steak is not only packed with protein, iron, and vitamins, but it’s rich, delicious, and absolutely worthy of a special occasion. Whether I’m making my Perfect Pan-Seared Steak or the easiest Perfect Skillet Carne Asada, in my eyes, there’s no wrong way to eat a steak. But when I really want to pull out all the stops and make something that is truly show-stopping? It’s none other than a Tomahawk steak.
If you ever spot a Tomahawk steak at your grocery store, do not walk, RUN, and grab it. Yes, it’s a splurge, but think about it this way, you’ll have beautiful, tender steak for days, a bone for your dog, and an experience that no restaurant can replicate. It is truly something special, and I cannot wait for you to experience it.
Now, I know what some of you might be thinking: “A Tomahawk steak sounds intimidating.” But I am here to tell you that this method is incredibly simple and requires absolutely zero cooking experience. The key is all in the technique, and once you nail it, you’ll be making this on repeat for every special occasion.
What You Need to Make This Perfect Tomahawk Steak
- Tomahawk Steak: A Tomahawk is essentially a bone-in ribeye with a long rib bone still attached, which makes it one of the most dramatic and delicious cuts of meat you can buy. Because of its higher fat content, it is incredibly juicy and flavorful — truly the best cut for a special occasion.
- Salt & Pepper: This is all you need to season a steak this good. Don’t be shy with the salt. I’m serious, be generous! The seasoning is what creates that beautiful crust on the outside.
- Fresh Garlic: Fresh garlic adds an incredible depth of flavor to the steak as it finishes in the oven. Do not swap this for garlic powder — fresh is essential here!
- Rosemary Sprigs: The rosemary perfumes the steak as it roasts, adding a fragrant, herbaceous note that pairs with the richness of the meat. It is such a simple touch that makes a huge difference.
- Aluminum Foil: You’ll need a small piece of foil to wrap around the bone while the steak sears in the cast iron. This prevents the bone from burning, so don’t skip this step!
How to Make The Perfect Tomahawk Steak
To make this steak, start by preheating your oven to 450F. While the oven heats up, take your Tomahawk steak out of the refrigerator and allow it to come to room temperature — this is absolutely critical. A cold steak will not sear properly and will turn grey instead of getting that gorgeous golden crust we’re after. Once it’s at room temperature, pat the steak completely dry with a paper towel. This step is also critical, because moisture is the enemy of a good sear!
Next, season the steak generously with salt and pepper on all sides. Don’t be shy here, you want every bite to be perfectly seasoned. Then, wrap a piece of aluminum foil around the bone to prevent it from burning during the sear.
Heat a large cast iron skillet over high heat. Here is a very important note: do NOT add any oil to the pan. You want the pan to get extremely hot before the steak goes in. Once the skillet is screaming hot, carefully add the steak. Do not touch it for 2-3 minutes. Then, rotate the steak and sear it on all sides for 2-3 minutes each. This is where that crust is built, so be patient and let it do its thing!
Once all sides are seared, remove the skillet from the heat. Pull the foil off the bone, then nestle the rosemary sprigs and crushed garlic right on top of the steak. Transfer the entire skillet to the preheated oven and roast for 5-10 minutes, depending on how you like your steak cooked. I keep mine in for 6 minutes because I love a rare steak, but if you prefer medium-rare, aim for 8 minutes. When in doubt, use a meat thermometer!
Once done, remove the steak from the oven and transfer it to a cutting board. Let it rest for a full 10 minutes before slicing — this step is also critical, because resting allows all of those juices to redistribute throughout the meat, which is what gives you that perfectly tender, melt-in-your-mouth bite. Then, slice and serve!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 Tomahawk Steak
- Salt & Pepper
- Rosemary Sprigs
- Fresh Garlic, crushed
Instructions
- To make this steak, start by preheating your oven to 450F. While the oven heats up, take your Tomahawk steak out of the refrigerator and allow it to come to room temperature — this is absolutely critical. A cold steak will not sear properly and will turn grey instead of getting that gorgeous golden crust we’re after. Once it’s at room temperature, pat the steak completely dry with a paper towel. This step is also critical, because moisture is the enemy of a good sear!
- Next, season the steak generously with salt and pepper on all sides. Don’t be shy here, you want every bite to be perfectly seasoned. Then, wrap a piece of aluminum foil around the bone to prevent it from burning during the sear.
- Heat a large cast iron skillet over high heat. Here is a very important note: do NOT add any oil to the pan. You want the pan to get extremely hot before the steak goes in. Once the skillet is screaming hot, carefully add the steak. Do not touch it for 2-3 minutes. Then, rotate the steak and sear it on all sides for 2-3 minutes each. This is where that crust is built, so be patient and let it do its thing!
- Once all sides are seared, remove the skillet from the heat. Pull the foil off the bone, then nestle the rosemary sprigs and crushed garlic right on top of the steak. Transfer the entire skillet to the preheated oven and roast for 5-10 minutes, depending on how you like your steak cooked. I keep mine in for 6 minutes because I love a rare steak, but if you prefer medium-rare, aim for 8 minutes. When in doubt, use a meat thermometer!
- Once done, remove the steak from the oven and transfer it to a cutting board. Let it rest for a full 10 minutes before slicing — this step is also critical, because resting allows all of those juices to redistribute throughout the meat, which is what gives you that perfectly tender, melt-in-your-mouth bite. Then, slice and serve!
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