Tomahawk Steak Recipe - The thick cut bone-in ribeye steak known as a tomahawk, or cowboy steak, is really just about the best cut of beef there is. Let's dive right in and take this cowboy ribeye to the next level!
We are so happy to be partnering with Ranch Foods Direct, Side Dish with Matt Schniper, and The French Kitchen on this recipe. It's always a special occasion when you get the chance to cook such a great steak. It's even more special when it's in support of the best of the local culinary community!
We previously had the honor of cooking a delicious tri-tip from this same local partnership, you can find that recipe here. We paired this delicious steak with some Dijon roasted potatoes, which really helped accentuate it's rich flavor.
Jump to:
- What You're Going to Need!
- Recipe
- Cooking Tomahawk Steak - The Reverse Sear Method
- How to Make the Perfect Reverse Seared Tomahawk Ribeye
- Helpful Hint
- How to Find the Best Tomahawk Steaks
- What is a Tomahawk Steak?
- Chef Tip
- Leftover Corned Beef, Cabbage, & Potato Hash
- More Inspiration
- Latest Favorites!
- Comments
What You're Going to Need!
- Tomahawk Steak - just look at that perfect steak! This one weighed in at just a little over 3 pounds.
- Beef Tallow - why not use beef fat to sear the beef? Follow the link to purchase from Ranch Foods if it's not readily available in your area.
- Butter - we used this lovely unsalted European style butter to make a tasty pan sauce, (recipe below).
- Lemon - the juice as well as the zest provide a nice acidity to the sauce, to balance out the very rich flavor.
- Fresh Herbs - some rosemary, parsley, and thyme from our garden, to add to the tallow during the searing process.
- Steak Rub - this chunky seasoning blend, (featuring grey sea salt from The French Kitchen), is what will get you a nice crust during the quick sear.
See recipe card for quantities.
Recipe
Smoked Tomahawk Ribeye Steak
Ingredients
Equipment
Method
- Combine all ingredients well.
- Bring steak to 50℉ internal temperature by leaving out at room temperature, (about 2 hours, depending on size).
- Heat smoker, (or oven), to 225℉.
- Place steak into smoker/oven and cook until 10℉ away from desired doneness, (see post).
- Remove from heat and coat with steak rub, (or salt), liberally.
- Heat skillet on high for 4 minutes.
- Add beef tallow to pan and fully melt.
- Place steak into pan and sear on both sides until crusted, about 3-4 minutes.
- Remove from pan and rest on rack over the sheet pan for 10 to 15 minutes.
- Carve the entire steak from the bone and slice for service.
- Reduce heat of skillet to medium.
- Pour off ¾ of the beef tallow.
- Add thyme and rosemary.
- Add the lemon juice. Worcestershire, and lemon zest.
- Bring the liquid to a simmer.
- Add the cold butter a little at a time, lowering the heat in order to keep from boiling.
- Add the parsley last.
Nutrition
Tried this recipe?
Let us know how it was!Cooking Tomahawk Steak - The Reverse Sear Method
Why are we reverse searing this steak, and what is that cooking process, anyhow? Allow me to explain.
These are very thick steaks. They therefore represent a bit of a quandary as to how to reach the desired doneness without either leaving them raw or burning the outside.
Cooking the steak at a low temperature until just below where you want to finish it, and then searing over high heat in a cast iron pan allows for a beautiful crust. Just follow the step-by-step directions.
How to Make the Perfect Reverse Seared Tomahawk Ribeye
- Pull the meat from the refrigerator and allow it to come to room temperature. For the three-and-a-half-pound steak, this was a little over two hours.
- We then smoked our steak at 225 degrees, (if you are not smoking the steak, an oven will do just fine), until the internal temperature of the meat was 120 degrees, (see the desired doneness temp list below). This took about two more hours.
3. Heat a cast iron skillet over high and melt the beef tallow.
4. Season the outside of the steak very liberally before giving it a very hard sear on both sides, (no more than 3 or 4 minutes on each).
5. Once the middle of the steak reaches the level of doneness according to an instant-read thermometer, remove from the pan, (this is when we made a simple butter sauce-details in the recipe card).
6. Allow the steak to rest on a rack over a baking sheet for 10-15 minutes.
7. Cut the entire steak away from the rib bone before carving it into slices.
8. Here you see a plate with fresh herb butter sauce, as well as Dijon roasted potatoes.
Helpful Hint
Desired Internal Temperature
To cook using the reverse sear method, you will want to bring the meat to 10 degrees below the final temperature that you are looking for. The temps in degrees F are as follows:
- Rare - 110 - 120 final.
- Medium Rare - 120 - 130 final.
- Medium - 130 - 140 final.
- Medium Well - 140 - 150 final.
- Well Done - 150 - 160 final.
How to Find the Best Tomahawk Steaks
What to Look For?
The first step for any recipe, (especially this one), is procuring the best possible ingredients. Even the most talented steak master is only going to get the best results from the best ingredients. Here's a list of what to look for.
- Grade - The USDA labels beef into one of three grades, select, choice, and prime. These grades tell us about the overall quality of the meat based on fat content, marbling, (more about that below), and the percentage of connective tissue in the meat. All of these factors play into deciding the best cooking method to use. The best way to get the most tender steak in this case is to get the highest grade you can find and afford, at least choice.
- Marbling - This term refers to the "striping" of intramuscular fat in the meat itself. When the steak is cooked, this fat will dissolve readily into the protein. This makes for more tenderness and flavor in the finished steak. Look for thin, white stripes in the red muscle of the steak.
- Color - The muscle should have a flat red color, and the fat should be stark white. Look out for a lot of grey coloration, which is oxidization. This is not dangerous at all, really, but is a great indicator of how long ago the steak was cut. Do not purchase beef that has any green color at all.
- Texture - Good quality beef should feel relatively dry to the touch, never sticky or oily.
- Aroma - Fresh steak should essentially have no real smell to it at all. If you are investing in aged beef, it will have a slightly sulfurous smell, but not actually sour.
Where to Shop?
When selecting a local butcher shop, it's important to consider several factors to ensure you're getting high quality products and excellent service. Here are some key aspects to look for when evaluating your neighborhood butcher.
- Cleanliness - Keeping a shop that deals in raw meat, sanitation is vital. The floor, walls, ceiling, and especially the storage should be spotless in appearance. The smell should be pleasant, but neutral. The staff should also have very clean, white uniforms. You should be able to see employees wash their hands quite often.
- Knowledgeable and Friendly Staff - The best butcher is passionate about what they do, and wants to share it with you. They should be able to answer any questions that you have, and be genuinely curious as to what those questions are.
- Reputation - Very often, the best place is the most popular place! Read the online reviews, talk to the local backyard bbq hero, and you're bound to make a great choice.
What is a Tomahawk Steak?
I'm sure that anyone that likes steaks, (or grilling), has seen a video or two about how to cook the perfect tomahawk steak. There is quite a bit less attention given as to what this cut of meat actually is.
A tomahawk is a specialized cut from the sub-primal known as the rib roast, or ribeye. The same place on the cow that we get a "prime rib", (whether bone in or boneless), as well as the traditional ribeye steak.
What Makes this Large Cut of Steak Unique
- First off. it's size. This is not a steak for one person, as it is almost always at least 2 to 3 pounds.
- Secondly, this big steak is cut from only the highest quality loins available, and then also from the center of those pieces, making them the "best of the best", as the saying goes.
- The last big difference is what gives these bone-in steaks their name, the bone itself. Not only is the rib section bone attached, but a very long portion of it. This gives the appearance of the handle of a tomahawk axe. This long bone adds the best flavor as it roasts!
Chef Tip
The whole goal of this recipe is to get this very thick steak to the right temp in the end. Always remember that it's better to shoot for under your goal by a bit than to go over. You can always cook it a bit more, but you can't un-cook it!
Newest Recipe!
Leftover Corned Beef, Cabbage, & Potato Hash
Every St. Patrick's Day we cook two corned beef brisket roasts, so we have one leftover to make our favorite corned beef and potato hash.
You can use your oven to bring the meat to the desired temperature before searing it.
Jason Miller says
Decadent.