Juicy 2-Inch Tomahawk Steak Recipe with Mouthwatering Crust

There’s something downright magical about a perfectly cooked tomahawk steak – that glorious, bone-in ribeye with its dramatic presentation and melt-in-your-mouth tenderness. I still remember the first time I grilled one for a backyard celebration; the way that rich, beefy aroma filled the air had everyone hovering around the grill like hungry seagulls. What makes this cut so special isn’t just its impressive size (though that certainly doesn’t hurt), but how the long bone acts like a natural handle while locking in incredible flavor during cooking.

After years of testing every steak-cooking method imaginable, I’ve nailed down the secrets to getting that restaurant-quality crust while keeping the interior juicy and pink. The key? Starting with a thick, well-marbled cut (none of those skinny supermarket steaks here!) and mastering the art of high-heat searing followed by gentle finishing. Whether you’re firing up the grill or using a trusty cast-iron skillet, this tomahawk steak recipe delivers that perfect balance of crispy exterior and buttery-soft interior that turns an ordinary dinner into a special occasion.

Why You’ll Love This Tomahawk Steak Recipe

Trust me, once you try cooking a tomahawk steak this way, you’ll never go back to ordinary cuts. Here’s why this recipe is my absolute favorite:

• Showstopper presentation – That long, dramatic bone makes every meal feel like a special occasion (perfect for impressing guests or treating yourself!)
• Unbeatable flavor – The bone-in ribeye naturally self-bastes while cooking, giving you incredibly rich, beefy taste in every bite
• Foolproof method – My simple sear-and-baste technique works perfectly whether you’re using a grill or cast-iron skillet
• Customizable doneness – The thick cut means you can get that perfect medium-rare center with a gorgeous crust
• Leftovers taste amazing – If you somehow don’t finish it (unlikely!), the leftovers make killer steak sandwiches

Seriously, this recipe turns what could be an intimidating cut into something anyone can master – and the results will have everyone begging for seconds!

Ingredients for the Perfect Tomahawk Steak Recipe

Gathering the right ingredients is half the battle for an incredible tomahawk steak. Here’s what you’ll need for this simple yet flavor-packed recipe:

• 1 tomahawk steak (about 2 inches thick) – thickness matters for that perfect crust-to-juicy-interior ratio!
• 2 tbsp olive oil – my go-to for that essential sear
• 1 tbsp kosher salt – coarse grains cling better than table salt
• 1 tbsp freshly ground black pepper – always grind it fresh
• 2 cloves garlic (minced) – fresh only, none of that jarred stuff
• 2 sprigs fresh rosemary – the woody stems add amazing aroma
• 2 sprigs fresh thyme – dried just won’t give the same flavor
• 2 tbsp butter – the secret to that rich, restaurant-quality finish

See? No fancy ingredients needed – just quality basics handled right. The magic happens in how we use them!

Essential Equipment for Cooking a Tomahawk Steak

You don’t need a professional kitchen to nail this tomahawk steak, but these tools are absolute game-changers:

• Cast-iron skillet or grill – That heavy-bottomed pan gives you the intense heat needed for the perfect crust (I’ve had mine for 15 years – it’s practically family!)
• Meat thermometer – No more guessing! Takes the stress out of hitting your ideal doneness
• Long-handled tongs – Essential for safely flipping that massive steak without losing precious juices
• Cutting board with juice groove – Trust me, you’ll want to catch all those delicious drippings
• Aluminum foil – For the crucial resting period that makes all the difference

That’s it! With just these basics, you’re set to cook a steak that’ll rival any steakhouse. For more cooking tips, check out The Kitchn.

How to Prepare the Best Tomahawk Steak Recipe

Alright, let’s get cooking! I’ve made this tomahawk steak more times than I can count, and I’ve learned a few tricks along the way. Follow these steps, and you’ll have a perfectly cooked masterpiece that’ll make you feel like a grill master:

Getting Started: The Prep Work

First things first – take that gorgeous tomahawk out of the fridge about an hour before cooking. “Cold steak equals uneven cooking,” my butcher always tells me. Pat it completely dry with paper towels (seriously, get all that moisture off – it’s the enemy of a good sear). While it’s coming to room temp, go ahead and preheat your grill or cast-iron skillet to screaming hot. I’m talking “water droplets should dance and evaporate instantly” hot.

The Perfect Sear

Rub that steak all over with olive oil – just enough to coat it. Then comes the fun part: season aggressively with salt and pepper. I mean it – don’t be shy! That thick cut needs plenty of seasoning. Now, lay it down in your smoking-hot pan or on the grill grates. Listen for that glorious sizzle! Don’t touch it for a full 3-4 minutes – this is when the magic crust forms. Flip it once, and give it another 3-4 minutes on the other side.

The Finishing Touches

Now, reduce the heat to medium. This is when I add my secret weapon: butter, garlic, and herbs. Toss them right into the pan (or under the steak if grilling). As the butter melts, use a spoon to baste, baste, baste! Keep spooning that golden, aromatic butter over the steak for about 5-7 more minutes, depending on how done you like it. Pro tip: use a meat thermometer – 125°F for rare, 135°F for medium-rare (my favorite), 145°F for medium.

The Most Important Step

Here’s where most people mess up – they cut right into that beautiful steak! Resist the temptation! Transfer it to a cutting board, tent loosely with foil, and let it rest for a full 10 minutes. This lets all those glorious juices redistribute. I know it’s hard to wait, but trust me – it makes all the difference between a good steak and an unforgettable one.

Now grab your sharpest knife, slice against the grain, and get ready for the juiciest, most flavorful steak of your life. That first bite? Pure bliss.

Tips for Cooking the Perfect Tomahawk Steak

After burning (literally!) through my fair share of tomahawks over the years, I’ve learned some non-negotiable tricks for steak perfection:

• Patience is key – Letting the steak sit out for that full hour makes all the difference in even cooking
• Dry it like you mean it – Any surface moisture will steam instead of sear – paper towels are your best friend
• Watch the butter – Add it only after the initial sear to prevent burning (those milk solids can turn bitter fast!)
• Don’t skimp on resting time – I know it’s tempting to dig in, but those 10 minutes make the steak juicier
• Slice against the grain – Look for the muscle fibers and cut perpendicular for maximum tenderness

And if your smoke alarm goes off? Congrats – you’re doing it right! That’s just the sound of a proper sear happening.

Serving Suggestions for Your Tomahawk Steak

Oh, the sides! That glorious tomahawk deserves equally amazing accompaniments. My go-to? Crispy roasted potatoes – they soak up the steak juices beautifully. For something lighter, a bright arugula salad with lemon vinaigrette cuts through the richness. And wine? Nothing beats a bold Cabernet Sauvignon with those beefy flavors. Trust me, you’ll want to pour yourself a generous glass!

Storage and Reheating Instructions for Tomahawk Steak

If you somehow have leftovers (rare, I know!), store your tomahawk steak in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave – it’ll dry it out! Instead, warm it gently in a skillet over low heat with a splash of beef broth to keep it juicy. Trust me, it’s almost as good as fresh!

Nutritional Information for the Tomahawk Steak Recipe

Let’s be real – we don’t eat tomahawk steaks because they’re low-calorie! But here’s the nutritional breakdown per serving (half that glorious steak): about 650 calories, 48g protein to keep you full, and 50g fat (hey, that’s where the flavor lives!). It’s virtually carb-free, with just 1g per serving from the garlic and herbs. Keep in mind these numbers can vary slightly based on your exact cut size and ingredients. Now stop counting and enjoy every juicy bite – life’s too short to skip the buttery goodness!

Frequently Asked Questions About the Tomahawk Steak Recipe

I get asked about tomahawk steaks all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I use a regular ribeye if I can’t find a tomahawk?
Absolutely! The cooking method works great for any thick-cut ribeye. You’ll miss that dramatic bone handle, but the flavor will still be fantastic. Just reduce cooking time slightly since regular steaks are usually thinner.

How do I know when it’s done without cutting into it?
Invest in a good meat thermometer – it’s a game changer! For medium-rare (my recommendation), pull it at 135°F. Remember, the temp will rise about 5 degrees while resting. No thermometer? Use the finger test: the steak should feel like the fleshy part of your palm when you touch thumb to middle finger.

Why does my steak stick to the pan?
Two likely culprits: either your pan wasn’t hot enough before adding the steak, or you tried to flip it too soon. Wait for that natural crust to form – it’ll release on its own when ready!

Can I cook this indoors if I don’t have a grill?
You bet! My cast-iron skillet method works beautifully indoors. Just be prepared for some smoke – open windows and turn on that vent hood. The flavor payoff is totally worth it!

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