Tomahawk Steak is a popular steak choice because of its long bone, suppleness, and excellent flavor. Grilling this long-bone ribeye steak is one of the finest ways to prepare it. However, you’ll find that pan-seared Tomahawk Steak is also quite delicious, and this Tomahawk Steak cut can also be broiled in the oven.
Don’t get confused; however, getting the appropriate outcomes is significantly dependent on the directions you follow, regardless of which approach you use. This is why we’ve included a failsafe method for cooking tomahawk steaks in this article, which will always yield wonderful results.
Tomahawk Steak Nutrition Facts
Tips for Cooking a Tomahawk Steak in the Oven
It is important that you take note of the tips, guidelines, and recommendations below in order to get the best out of your tomahawk steak recipes:
Tomahawk steaks and where to find them – The tomahawk steak is primarily a ribeye steak that still has its bone-in. It’s typically taken from the animal’s rib region, which includes the major rib bone. It resembles a tomahawk ax in appearance. A bone-in ribeye shields the meat as it cooks, resulting in a more juicy and tender steak.
Tomahawk steaks are available in many abattoirs and are getting quite a bit of popularity in high-end supermarkets. Make sure to inquire about special orders at the meat counter. They are also available for purchase on the internet.
Choose the right kind of oil – Tomahawk steak recipes are best cooked with canola, peanut, or grapeseed oil. Olive oil is not one of them. Due to the fact that olive oil possesses a low smoke point, it is very likely to smoke excessively, giving the meat a charred flavor. Peanut, canola, and grapeseed oils, on the other hand, are flavorless oils that won’t make a difference in the steak’s flavor.
The most ideal cooking method to employ – With regard to the appropriate method for cooking tomahawk steaks, you have a couple of options, and most will yield a fantastic-tasting steak, so in the end, it comes down to you and your unique cooking tastes.
Tomahawk steaks can be cooked totally on the grill outside, with the steaks being moved off the direct fire after the searing process to enable them to finish cooking until they achieve the desired temperature.
You may also cook them in the oven until they achieve temperature without making use of a grill at all. You’ll need to sear the steaks first in a cast-iron or heavy saucepan over high heat first before you transfer them to the oven to complete cooking.
Cooking Time for a Tomahawk Steak in the Oven
The timing guidelines in the table below are crucial to obtaining desirable results with tomahawk steak recipes:
| Cooking procedure | Cooking time |
| Initial searing in a skillet | 3 minutes per side |
| Final cooking in the oven at 425 degrees Fahrenheit | 11 to 13 minutes |
Tomahawk Rib-Eye Steak (1 to 2 Servings)
Ingredients
- 1 tomahawk rib-eye steak, about 1¾ inches thick
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 1 small head of garlic
- 2 tablespoons of oil, plus more for drizzling (canola or grapeseed)
- 4 tablespoons (½ stick) of unsalted butter
- 4 large sprigs of fresh thyme
Instructions
- Collect the necessary ingredients. Heat up the oven to a temperature of 350 degrees Fahrenheit and place a rack in the center.
- Using paper towels, wipe the tomahawk steak dry.
- Season the steak with kosher salt and freshly ground pepper for improved taste. Allow the steak to reach room temperature before cooking it.
- Prepare the garlic in the meantime. Trim ¼ inch off the top of the bulb of garlic. Drizzle with oil and season with salt, then wrap the garlic in foil and bake for 30 minutes, or until the garlic cloves are tender. Allow cooling after removing from the oven. Raise the temperature of the preheating oven to 425 degrees Fahrenheit.
- Optional: Wrap a moist paper towel around the rib bone of the steak, then cover with aluminum foil around the paper towel.
- Heat the 2 tablespoons of oil in a big heavy-duty pan (ideally cast-iron) over a medium-high heat level until the oil begins to smoke. Place the tomahawk steak in the skillet and sear it without touching it for 3 minutes. (Take a step back since the oil will most likely smoke and splatter.)
- Turn the steak over with tongs, use the bone as a handle for this, then cook for an extra 3 minutes, still without touching it. Sear the short side of the meat opposite the bone for 1 minute with tongs and use the bone as a handle.
- Place the steak on a rimmed baking sheet in the oven and roast for 9 to 10 minutes, or until the desired doneness is achieved. As an alternative, another thing to try is to place the steak on a rack inside a baking pan, which will make room for air to circulate uniformly around the steak within the oven, equally cooking both sides.
- Measure the internal temperature of the steak with an instant-read thermometer: ideally, it should read 125°F for rare, 135°F for medium-rare, and 145°F for medium. When you take your steak out of the oven, keep in mind that it will continue to cook and rise by 5 to 10 degrees while it rests.
- Put some butter into the pan and melt it over low heat while the meat is cooking. Crush the roasted cloves of garlic into the butter and whisk to distribute with a wooden spoon, after which you need to add the sprigs of thyme and simmer for another 2 minutes.
- Remove the steak from the oven and put it back in the skillet when it’s done. Baste the meat with butter and garlic using a spoon. Turn the steak over and baste for another minute. Place the steak on a chopping board and cover with foil to rest for 10 minutes.
- Remove the bone from the optional paper towel wrapping (if you used it) and foil.
- Slice the steak into pieces against the grain and finish with a sprinkle of butter and garlic. Alternatively, if the steak is only for one person, pour the buttery garlic mixture over it. Serve and eat your steaks for maximum enjoyment.
This tomahawk steak recipe delivers delicious and flavorful results every time. If you’d like to see more recipe ideas, we recommend that you check out this video recipe.