Tomahawk Steak Recipe
Equipment
- 1 Sheet tray with parchment paper For dry brining and oven roasting
- 1 Wire rack To elevate steak during dry brine and cooking
- 1 Smoker or oven For low-temp cooking
- 1 Grill For high-heat searing
- 1 Meat thermometer To monitor internal temp
- 1 Tongs For flipping steak on grill
- 1 Cutting board & knife For slicing before serving
Ingredients
- 2 to 2½ pounds Tomahawk rib-steak Bone-in, thick cut
- to taste - Coarse salt About 2 tsp to 1 tbsp
- to taste - Freshly ground black pepper For added crust
- optional - Cowboy butter For garnish and flavor
- optional - Sliced chives For garnish
Instructions
Step 1: Season the Steak
- Place the tomahawk steak on a wire rack over a parchment-lined sheet tray.
- Generously coat with coarse salt on all sides.
- Refrigerate uncovered for 4 to 48 hours to dry brine.
Step 2: Bring to Room Temperature
- Remove steak from fridge 30 minutes before cooking to come to room temperature.
Step 3: Prepare to Cook
- Preheat smoker or oven to 225°F.
- Add freshly ground black pepper to both sides of the steak.
Step 4: Cook Slowly
- Place steak directly on grill if smoking, or leave it on rack/tray if baking.
- Insert meat thermometer into center.
- Cook until internal temp reaches 100°F (about 60–75 minutes).
Step 5: Rest and Sear
- Remove steak from heat and rest 10–15 minutes.
- Preheat grill to high (550°F+).
- Sear 2–3 minutes per side until desired internal temp is reached (125°F for medium-rare).
Step 6: Rest and Serve
- Remove from grill and let rest 5–7 minutes.
- Top with cowboy butter and garnish with sliced chives if desired.
- Slice and serve.
Notes
- Dry brining enhances flavor and tenderness.
- Reverse searing delivers a perfect edge-to-edge doneness with a crispy crust.
- Resting before and after searing ensures juicy, even slices.
- Serve with hearty sides and a bold wine for a classic steakhouse experience.