How to Cook a Tomahawk Steak: Reverse-Sear Method

Short answer: a tomahawk steak’s thickness (usually 2″+) makes the reverse-sear method the most reliable way to cook it evenly. Season generously, slow-roast in a 250°F oven until it’s about 10-15°F below your target temperature, then finish with a hard sear in a screaming-hot pan or grill for 60-90 seconds per side. Rest 10 minutes before slicing off the bone.

What Is a Tomahawk Steak?

A tomahawk steak is a bone-in ribeye cut with the entire rib bone left attached and trimmed (frenched) for presentation, resembling a tomahawk axe. It’s the same cut and marbling as a regular ribeye – the bone doesn’t add flavor on its own, but it does help insulate the meat during cooking and makes for dramatic presentation. Because it’s so thick (often 2-2.5 inches and 2+ lbs), it needs a different approach than a standard 1″ steak.

Why Reverse Searing Works Best for Tomahawk

A steak this thick will burn on the outside before the inside comes up to temperature if you try to cook it with a straight high-heat sear the whole way through. Reverse searing solves this by bringing the inside up to temperature slowly and gently, then using a short, hard sear at the end just to build the crust – giving you an evenly cooked interior edge to edge with a properly browned exterior.

How to Reverse-Sear a Tomahawk Steak

1. Season generously with salt at least 45 minutes before cooking, or up to overnight in the fridge uncovered (a dry brine), which also helps the crust form later.
2. Preheat your oven or grill to 250°F and place the steak on a wire rack over a baking sheet (or use indirect heat if grilling).
3. Cook slowly until the internal temperature reads 10-15°F below your final target – this typically takes 45-75 minutes depending on thickness, so use a thermometer rather than guessing by time.
4. Rest briefly (5-10 minutes) while you get a cast-iron pan or grill grate screaming hot.
5. Sear hard, 60-90 seconds per side, just to build a deep brown crust – the inside is already at temperature, so this step is purely about the exterior.
6. Rest again for 10 minutes, then slice the meat off the bone before cutting into individual portions against the grain.

Doneness Temperatures for Tomahawk Steak

Because a tomahawk is large enough to serve 2-3 people, it’s worth checking the temperature in a couple of spots, since thickness can vary slightly across the steak.

Common Mistakes to Avoid

• Skipping the slow stage and just grilling it hot the whole time – the outside will char before the inside catches up.
• Not using a thermometer. A steak this large and expensive isn’t worth guessing on.
• Cutting straight from the bone without resting. Resting matters even more on a cut this large.
• Slicing parallel to the bone instead of against the grain once it’s off the bone.

FAQs About Cooking a Tomahawk Steak

How long does it take to cook a tomahawk steak?

Roughly 1-1.5 hours total using the reverse-sear method, most of it spent in the slow oven/indirect-heat stage, plus a short final sear.

Do I need a meat thermometer for a tomahawk steak?

Yes – given the thickness and cost of this cut, a thermometer is the only reliable way to avoid over- or under-cooking it.

Is a tomahawk steak the same as a ribeye?

Yes – it’s a bone-in ribeye with the rib bone left long for presentation. The meat itself cooks the same way as a standard ribeye.

How many people does a tomahawk steak serve?

Most tomahawk steaks weigh 2-2.5+ lbs and comfortably serve 2-3 people.

Ready to Order?

Browse Vanbees Meat GA’s beef selection for a thick-cut ribeye ready for your next reverse-sear, or see our standard ribeye cooking guide for thinner cuts.