Cooking the perfect tomahawk steak is way easier than you’d think! I’ll show you how to sear, baste, and finish this steakhouse favorite so it’s juicy, tender, and full of flavor (at a fraction of the cost!). Served with homemade herb compound butter, every bite is flippin’ delicious.
Nothing satisfies like a perfectly cooked steak. Try my reverse sear steak, too. And, for another no-frills steak recipe, make these juicy grilled steak kabobs!
This is my never-fail recipe for perfect, medium-rare tomahawk steak served with homemade compound butter. It’s the pièce de résistance of my last dinner party and, to my surprise, about as straightforward to cook as a New York strip steak. Seriously. I’ve seen viral videos of golden tomahawk steaks that cost a bajillion dollars in fancy steakhouses. With a few savory herbs, plenty of butter, and the right technique, you can serve up a juicy, flavorful tomahawk steak right at home, with no bajillions needed.
Why I Love This Steak Recipe
- It looks amazing on a plate! I mean, just look at that big, juicy bone-in steak. Tomahawk steaks, also called cowboy steaks, are pretty eye-catching at the dinner table. It’s one of my favorite meals for a special occasion, and I don’t need to splurge at a restaurant to enjoy it.
- It feeds a small crowd. Tomahawk steaks are BIG. This makes them perfect for feeding a small group, which is great when we’re entertaining friends. Usually, two steaks are enough to feed 4 people comfortably.
- The method is easy. Way easier than you’d think. I’ve realized that most tender and flavorful steak recipes follow a similar formula of high heat (to get a good sear) + the right timing + enough resting. That’s exactly what we’re doing with these tomahawks.
What You’ll Need
These are the ingredients you’ll need to season and cook a tomahawk steak like a pro. Scroll down to the recipe card after the post for a printable list with the full recipe details.
- Seasonings – For the steak seasoning, I use a blend of dried thyme, oregano, and basil, plus kosher salt and cracked black pepper.
- Steak – You’ll need two tomahawk steaks (see below). Speak to your local butcher if you need advice on which steaks to choose. And if you don’t feel like splurging on tomahawk steaks, this recipe turns out great with ribeye, too.
- Olive Oil – Or another good-quality oil for searing, such as ghee or avocado oil.
- Butter – To melt in the pan for basting. I recommend unsalted butter.
- Rosemary and Garlic – Adding fresh rosemary sprigs and garlic cloves to the pan flavors the basting butter and brings that flavor to the steak. Rosemary is my first choice to pair with beef, but you can play around with other sturdy herbs, like thyme, if you’d like.
- Herb Compound Butter – Also called finishing butter, compound butter is butter that’s mixed with herbs and seasonings to give it flavor. I include my recipe for a simple herb compound butter made with fresh herbs to dollop over the steak when serving. More on this later!
What Is a Tomahawk Steak?
Tomahawk steak is basically a ribeye beef steak with a good portion of the rib bone left intact. The bone is “Frenched”, or trimmed to have the meat removed (the same technique you’d use for a rack of lamb).
So, what’s so special about a tomahawk steak? Well, the bone not only makes for an impressive presentation, but it also adds lots of flavor to the meat. Secondly, tomahawk steaks often weigh in at 2 pounds or more, so they’re a pretty hefty hunk of premium-grade beef. This makes tomahawk steaks more expensive than other cuts, like regular ribeye or sirloin. But, if you feel like going all out with a juicy steak for date night or a special occasion, you won’t be disappointed!
How to Cook a Perfect Tomahawk Steak
Remember that perfect steak “formula” from earlier? Here’s how easy it is to put it into action. Follow the steps below to cook a tender and juicy tomahawk steak on the stove in just 7 minutes!
- Season the steak. Start by whisking together the dried herbs, salt, and pepper. Pat the steaks dry, then use your hands to rub the seasoning over both sides. Afterward, leave the steaks to rest for 10 minutes.
- Sear the steak. Next, get a heavy-bottomed skillet nice and hot on the stovetop. Heat some olive oil in the pan, and then add the steaks. Cook for 3 minutes (do your best not to move the steaks at this time).
- Baste. Flip, and add butter, rosemary sprigs, and garlic cloves to the skillet. While the steaks sear on the other side, tilt the pan and baste the meat with the melted butter.
- Rest. After 3 minutes or so, your tomahawk steaks should be a perfect medium-rare. Move them from the pan to a cutting board. Don’t slice yet! Let the steaks rest for 10 minutes, and slice against the grain so that the meat stays tender.
How to Tell When It’s Done
The exact cooking time varies depending on the thickness of the steaks. I always do my best to buy steaks that are similar in size so that they cook evenly. Most tomahawk steaks are cooked medium-rare when the internal temperature hits 130ºF (the steaks also finish cooking while they rest off the heat afterward). A meat thermometer is always a great idea!
Recipe Tips
Many of the recipe tips below apply to most steak recipes, whether you’re grilling flank steak or cooking the perfect tomahawk steak in a skillet.
- Cut against the grain. Before you slice the steak, look closely to see which direction the muscle fibers run in the meat. This is the “grain”, and you want to slice across (perpendicular) to the lines for tender cuts.
- Let the steak rest at room temperature. Take your tomahawk steaks out of the fridge ahead of time to take the chill off and let them rest after the seasoning is added. Room-temperature steaks cook more evenly, while cold steaks seize up in the hot pan and can turn out chewy.
- Preheat the skillet. Heat the pan over medium-high heat and let the oil heat up, too, before you add the steaks. If the skillet isn’t hot enough the steaks won’t sear.
- Rest the steak after cooking. Don’t slice into your tomahawk steak right away. Make sure to rest the steak for at least 10 minutes before you cut and serve it. This lets the juices inside redistribute throughout the meat. You’ve cooked a perfect steak, so you want to be sure it slices up juicy!
Easy Herb Compound Butter
Sure, there are plenty of ready-made compound butters in the store, but I love serving my steak with this super easy homemade herb butter. All it takes is a few savory herbs and it puts the perfect fresh finish on a juicy cut of steak! Here’s how to make it:
- Soften the butter. Take your butter out well ahead of time so that it comes to room temperature. Cold butter is next to impossible to mix!
- Mix. Next, mash the softened butter together with cracked pepper and fresh herbs. I use a combination of minced garlic, fresh lemon zest, and chopped fresh thyme, oregano, and rosemary.
- Chill. Wrap the compound butter into a tight log using plastic wrap or parchment paper. Pop it into the fridge to chill until you’re ready to serve.
I’ll usually mix up and chill this compound butter the day before I cook my steaks. Otherwise, I make sure to make it far enough in advance that it has at least a couple of hours to chill in the fridge. While it’s fine to use right away, the flavors get so much better with time!
How to Soften Butter Quickly
Did you forget to take your butter out of the fridge? Been there. Not to worry, though. I use a fail-proof trick to soften butter quickly, courtesy of the Food Network. I add boiling water to a ceramic bowl (making sure it’s large enough to fit over the butter). Then, I’ll leave it for a few minutes so that the hot water preheats the bowl. Afterward, dump out the water and place the bowl over the butter. The residual heat softens the butter in minutes. Voila!
Serving Suggestions
I like to arrange my tomahawk steaks on a big platter topped with the compound butter, surrounded with fresh herbs as a garnish. I’ll usually add a few lemon wedges to the plate, too (a little lemon juice compliments the zest in the compound butter when serving). Bam! The steak dinner of your dreams.
Tomahawk steak goes great with a fresh green salad (or my shrimp Caesar salad for a surf-and-turf moment). Or, I’ll add a few steak-house-style sides sides like crispy potatoes or a baked potato, and veggies like roasted asparagus or garlicky sautéed broccoli. For dessert, try a slice of cherry chocolate cake!
Storing and Reheating Leftover Steak
- Refrigerate. Store any leftover steak off the bone, in an airtight container to keep in the fridge for up to 3 days.
- Reheat. To avoid overcooking the leftovers, reheat the tomahawk steak covered in the oven at a low temperature (250ºF) until the meat’s heated through. I much prefer the oven over the microwave for such a tender cut of steak.
- Freeze. Store the cooked and cooled steak airtight and freeze it for up to 3 months.
More Steak Recipes
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For the herb compound butter
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Make the compound butter. Combine the butter, pepper, garlic, thyme, oregano, rosemary, and lemon zest. Use a fork to mash the herbs into the butter.
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Chill. Wrap the compound butter in parchment paper (I like to make a log shape) and chill it in the fridge for a couple of hours (ideally overnight). You can use the compound butter right away, but the flavors will intensify if you give it some time in the fridge.
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Make the seasoning mix. Whisk together the salt, pepper, thyme, oregano, and basil.
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Prepare the steaks. Place the steaks on a cutting board and pat both sides dry with a paper towel. Season both sides of each steak with the seasoning mix. Gently press the seasoning into the steaks and let them rest for 10 minutes or so.
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Sear. Heat a cast iron pan or heavy-bottomed skillet over medium-high heat on the stovetop. Add the olive oil and let it heat up for 10 seconds. Add the steaks to the pan and cook for 3 minutes.
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Baste. Flip the steaks and add the butter, rosemary, and garlic to the skillet. Cook for an additional 3 minutes or until the steaks reach an internal temperature of 130°F (for medium-rare). While the steaks are cooking, tilt the pan occasionally and spoon the melted butter over the meat.
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Rest. Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing them against the grain.
Cook time will vary depending on the thickness of the steaks. Please use a meat thermometer to check for doneness. Also, please try to select steaks that are similar in size.
Calories: 933kcal | Carbohydrates: 9g | Protein: 47g | Fat: 81g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 3883mg | Potassium: 795mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 1355IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 10mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
