20 Savory Tomahawk Steak Recipes for Grilling Enthusiasts

Hungry for a show-stopping steak night? Look no further! Whether you’re firing up the grill for a weekend feast or impressing guests with juicy, flavor-packed perfection, these 20 savory tomahawk steak recipes are a carnivore’s dream. From bold marinades to smoky rubs, we’ve got all the inspiration you need to turn your backyard into a steakhouse. Ready to take your grilling game to the next level? Let’s dig in!

Garlic Herb Butter Tomahawk Steak

Garlic Herb Butter Tomahawk Steak is a showstopping dish that’s easier to make than you might think. Get ready to impress with this foolproof method for a juicy, flavorful steak that’s perfect for special occasions or a weekend treat.

Ingredients

• 1 (2-inch thick) tomahawk steak (about 2 lbs) – bring to room temperature for even cooking
• 2 tbsp olive oil – or any high-smoke-point oil
• 1 tbsp kosher salt – adjust for steak size
• 1 tbsp black pepper – freshly cracked for best flavor
• 4 tbsp unsalted butter – softened
• 4 garlic cloves – minced
• 1 tbsp fresh rosemary – finely chopped
• 1 tbsp fresh thyme – leaves stripped

Instructions

1. Preheat oven to 400°F (204°C) and place a cast-iron skillet inside to heat for 10 minutes.
2. Pat the steak dry with paper towels to ensure a good sear, then rub evenly with olive oil.
3. Season both sides of the steak generously with salt and pepper, pressing gently to adhere.
4. Carefully remove the hot skillet from the oven and place it over medium-high heat on the stove.
5. Sear the steak for 3 minutes per side, using tongs to hold it upright for 1 minute to render the fat cap.
6. Reduce heat to medium, add butter, garlic, rosemary, and thyme to the skillet, and tilt to melt.
7. Baste the steak with the herb butter for 1 minute, spooning it over the top continuously.
8. Transfer the skillet to the oven and roast for 8–10 minutes for medium-rare (135°F internal temperature).
9. Rest the steak on a cutting board for 10 minutes to let juices redistribute.

Resting ensures a melt-in-your-mouth texture, while the garlic herb butter creates a rich, aromatic crust. Slice against the grain and serve with crispy roasted vegetables or a bold red wine reduction for an extra touch.

Smoked Tomahawk Steak with Rosemary

Here’s how to master a showstopping smoked tomahawk steak infused with aromatic rosemary, perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients

• 1 (2.5–3 lb) tomahawk steak (1.5–2 inches thick for even cooking)
• 2 tbsp kosher salt (adjust for steak thickness)
• 1 tbsp freshly cracked black pepper
• 3 tbsp olive oil (or any high-heat oil)
• 4 sprigs fresh rosemary (woody stems removed)
• 2 cloves garlic, crushed (optional for extra flavor)

Instructions

1. **Prep the steak:** Pat the tomahawk dry with paper towels to ensure a crisp crust.
2. **Season generously:** Rub salt and pepper evenly on all sides, including the bone. Let rest at room temperature for 1 hour.
3. **Preheat smoker:** Set to 225°F using fruitwood like cherry or apple for subtle sweetness.
4. **Smoke the steak:** Place steak directly on the grill grates, insert a meat probe into the thickest part, and smoke until internal temperature reaches 115°F (about 1.5–2 hours).
5. **Sear for crust:** Heat olive oil in a cast-iron skillet over high heat until shimmering. Add rosemary and garlic (if using), then sear steak for 2 minutes per side, basting with the infused oil.
6. **Rest and serve:** Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes. Slice against the grain.

Get ready for a steak with a smoky, buttery interior and a herbaceous crust—pair with grilled asparagus or crispy potatoes for a hearty meal.

Peppercorn Crusted Tomahawk Steak

Cooking a perfect Peppercorn Crusted Tomahawk Steak might seem intimidating, but with the right guidance, you’ll achieve a restaurant-quality dish at home. Let’s break it down into simple, foolproof steps.

Ingredients

• 1 (2-inch thick) tomahawk steak (about 2 lbs) – bring to room temperature for even cooking
• 2 tbsp whole black peppercorns – coarsely crushed for maximum flavor
• 1 tbsp kosher salt – adjust to taste
• 2 tbsp olive oil – or any high-smoke-point oil
• 3 tbsp unsalted butter – for basting
• 2 garlic cloves – lightly smashed
• 2 sprigs fresh rosemary – optional but recommended

Instructions

1. Pat the steak dry with paper towels to ensure a good sear.
2. Rub the steak evenly with salt and crushed peppercorns, pressing gently to adhere.
3. Heat a cast-iron skillet over medium-high heat for 5 minutes until very hot.
4. Add olive oil to the skillet, then carefully place the steak in the pan. Sear undisturbed for 4 minutes to form a crust.
5. Flip the steak and sear the other side for another 4 minutes. Tip: Use tongs to sear the edges for 1 minute each for even browning.
6. Reduce heat to medium. Add butter, garlic, and rosemary to the skillet. Tip: Tilt the pan and spoon the melted butter over the steak continuously for 2 minutes to infuse flavor.
7. Transfer the steak to a wire rack and let it rest for 10 minutes. Tip: Tent loosely with foil to keep warm without steaming.
8. Slice against the grain and serve immediately.

Juicy and bursting with bold pepper flavor, this steak pairs beautifully with a crisp salad or roasted potatoes. The crust gives way to a tender, medium-rare center—ideal for impressing guests or treating yourself.

Red Wine Marinated Tomahawk Steak

Here’s how to prepare a showstopping red wine marinated tomahawk steak that’s juicy, flavorful, and perfect for a special occasion. Follow these steps carefully to achieve a perfectly seared crust and tender interior.

Ingredients

• 1 (2 lb) tomahawk steak, 1.5–2 inches thick (bring to room temperature before cooking)
• 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
• 3 tbsp olive oil (or any neutral high-heat oil)
• 4 garlic cloves, minced (fresh preferred)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tsp kosher salt (adjust to taste)
• 1 tsp black pepper, freshly ground
• 2 tbsp unsalted butter (for basting)

Instructions

1. In a large resealable bag, combine the red wine, olive oil, minced garlic, rosemary, salt, and pepper to create the marinade.
2. Add the tomahawk steak to the bag, ensuring it’s fully coated. Seal and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Remove the steak from the marinade 1 hour before cooking; pat dry thoroughly with paper towels to ensure a proper sear.
4. Preheat a cast-iron skillet or grill to high heat (450–500°F) for 10 minutes.
5. Sear the steak for 3–4 minutes per side, using tongs to hold it upright to render the fat cap for 1–2 minutes.
6. Reduce heat to medium (300°F), add butter to the skillet, and baste the steak continuously for 2–3 minutes until the temperature reaches 125°F (medium-rare) on an instant-read thermometer.
7. Transfer the steak to a cutting board; let it rest for 10 minutes to allow juices to redistribute.

Now, savor the rich, wine-infused crust and buttery interior of this tomahawk steak. Next time, try slicing it against the grain and serving over creamy mashed potatoes for an indulgent meal.

Grilled Tomahawk Steak with Chimichurri Sauce

Unlock the secrets to a perfectly grilled tomahawk steak with vibrant chimichurri sauce—this showstopping dish is easier than you think with the right guidance. Follow these steps for a juicy, flavorful result every time.

Ingredients

• 1 (2-inch thick) tomahawk steak (about 2 lbs) – bring to room temperature for even cooking
• 2 tbsp kosher salt – coarse grain adheres better to the meat
• 1 tbsp black pepper – freshly cracked for maximum flavor
• 2 tbsp olive oil – or any high-smoke-point oil for searing
• 1 cup fresh parsley leaves – packed, stems removed for smoother sauce
• 3 garlic cloves – minced finely to distribute evenly
• 2 tbsp red wine vinegar – adds brightness to the chimichurri
• 1/2 tsp crushed red pepper flakes – adjust for desired heat level
• 1/2 cup extra-virgin olive oil – use good quality for best flavor

Instructions

1. Preheat grill to high heat (500°F) with one zone for direct heat and another for indirect.
2. Pat the steak dry with paper towels to ensure a crisp crust forms.
3. Rub the steak evenly with 2 tbsp kosher salt and 1 tbsp black pepper, pressing gently to adhere.
4. Drizzle 2 tbsp olive oil over the steak, coating all sides to prevent sticking.
5. Sear the steak over direct heat for 3 minutes per side, using tongs to flip—avoid piercing the meat.
6. Move the steak to indirect heat and grill for 15–20 minutes, flipping once, until internal temperature reaches 125°F (medium-rare) on an instant-read thermometer.
7. While the steak rests, combine 1 cup parsley, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/2 tsp red pepper flakes, and 1/2 cup extra-virgin olive oil in a bowl. Stir well and let flavors meld for 5 minutes.
8. Transfer the steak to a cutting board and let rest for 10 minutes to redistribute juices.
9. Slice against the grain into 1/2-inch thick pieces and serve with chimichurri drizzled on top.

Dense, marbled slices of steak contrast beautifully with the herbaceous, tangy chimichurri. For a dramatic presentation, serve the whole bone-in steak on a wooden board with sauce pooled around it, letting guests carve their own portions.

Blackened Tomahawk Steak with Cajun Spices

You’ve probably heard of a tomahawk steak, but have you ever tried it blackened with bold Cajun spices? This recipe walks you through every step to achieve a perfectly charred crust and juicy interior, even if you’re new to cooking steak. Let’s break it down so you can impress at your next cookout.

Ingredients

– 1 (2-inch thick) tomahawk steak (about 2 lbs) – pat dry for better searing
– 2 tbsp unsalted butter – or ghee for higher smoke point
– 1 tbsp Cajun seasoning – adjust for spice preference
– 1 tsp garlic powder – enhances the rub’s depth
– 1 tsp smoked paprika – adds a subtle smokiness
– 1 tbsp olive oil – or any high-heat oil

Instructions

1. **Prep the steak**: Pat the steak dry with paper towels to remove excess moisture, ensuring a better sear.
2. **Season evenly**: In a small bowl, mix Cajun seasoning, garlic powder, and smoked paprika. Rub the blend generously over all sides of the steak.
3. **Heat the skillet**: Place a cast-iron skillet over high heat for 5 minutes until smoking hot. Add olive oil, swirling to coat.
4. **Sear the steak**: Carefully place the steak in the skillet. Cook undisturbed for 3 minutes to form a crust.
5. **Flip and add butter**: Turn the steak, then add butter to the skillet. Tilt the pan and baste the steak with melted butter for 2 minutes.
6. **Check temperature**: Insert a meat thermometer into the thickest part; remove at 125°F for medium-rare (or 5°F below your desired doneness).
7. **Rest before slicing**: Transfer the steak to a cutting board, tent with foil, and rest for 10 minutes to redistribute juices.

A perfectly blackened tomahawk steak delivers a smoky, spicy crust with a buttery, tender center. Slice against the grain and serve with a bright cilantro-lime slaw to balance the richness.

Balsamic Glazed Tomahawk Steak

Balsamic glazed tomahawk steak is a showstopper dish that combines rich, savory flavors with a touch of sweetness—perfect for impressing guests or treating yourself. Breaking it down into simple steps ensures even beginners can achieve restaurant-quality results.

Ingredients

• 1 (2 lb) tomahawk steak (1.5–2 inches thick for even cooking)
• 2 tbsp olive oil (or any neutral high-smoke-point oil)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper (freshly cracked for best flavor)
• 1/4 cup balsamic vinegar (aged for deeper flavor)
• 2 tbsp honey (or maple syrup for a twist)
• 2 garlic cloves, minced (about 1 tsp)
• 1 tbsp unsalted butter (for finishing)

Instructions

1. Remove the steak from the fridge 1 hour before cooking to bring it to room temperature—this ensures even cooking.
2. Pat the steak dry with paper towels to promote a better sear.
3. Heat a cast-iron skillet over medium-high heat until smoking hot, about 3–4 minutes.
4. Rub the steak with olive oil, then season generously with salt and pepper on all sides.
5. Sear the steak for 3–4 minutes per side, including the fat cap, until a deep brown crust forms.
6. Reduce heat to medium and add butter, garlic, and baste the steak continuously for 1–2 minutes for extra flavor.
7. Transfer the steak to a wire rack and let it rest for 10 minutes—this keeps it juicy.
8. In the same skillet, combine balsamic vinegar and honey, simmering over medium-low heat for 3–4 minutes until thickened to a glaze consistency.
9. Slice the steak against the grain, drizzle with the glaze, and serve immediately.

Keep in mind, the balsamic glaze caramelizes beautifully on the steak’s crust, balancing the savory richness with a tangy-sweet finish. Pair it with roasted vegetables or a crisp salad for a complete meal.

Tomahawk Steak with Blue Cheese Crust

Nothing beats the rich, bold flavors of a perfectly cooked tomahawk steak, especially when topped with a tangy blue cheese crust. This recipe breaks down the process into simple, foolproof steps, ensuring even beginners can achieve restaurant-quality results at home. Let’s dive in!

Ingredients

• 1 (2-inch thick) tomahawk steak (about 2 lbs) – bring to room temperature for even cooking
• 2 tbsp olive oil – or any neutral high-smoke-point oil
• 1 tbsp kosher salt – adjust for steak size
• 1 tbsp black pepper – freshly cracked for best flavor
• 4 oz crumbled blue cheese – use a creamy variety like Gorgonzola
• 2 tbsp unsalted butter – softened for easy mixing
• 1 tbsp fresh thyme leaves – finely chopped, or 1 tsp dried
• 1 garlic clove – minced (optional for extra depth)

Instructions

1. Preheat the oven to 400°F (204°C) and place a cast-iron skillet inside to heat for 10 minutes.
2. Pat the steak dry with paper towels, then rub evenly with olive oil, salt, and pepper.
3. Sear the steak in the hot skillet for 3 minutes per side, using tongs to hold it upright for 1 minute to render the fat cap. Tip: Resist moving the steak—this ensures a crisp crust.
4. Transfer the skillet to the oven and roast for 12–15 minutes (for medium-rare, 135°F internal temperature). Tip: Use a meat thermometer for precision.
5. Mix blue cheese, butter, thyme, and garlic (if using) in a bowl while the steak cooks.
6. Remove the steak from the oven, spread the blue cheese mixture evenly over the top, and broil for 1–2 minutes until bubbly and lightly browned. Tip: Watch closely to prevent burning.
7. Rest the steak for 10 minutes before slicing against the grain.

Every bite of this tomahawk steak delivers a juicy, beefy interior contrasted by the creamy, pungent crust. Serve it with roasted potatoes or a crisp arugula salad to balance the richness.

Spicy Sriracha Glazed Tomahawk Steak

Every home cook deserves a show-stopping centerpiece dish, and this Spicy Sriracha Glazed Tomahawk Steak delivers just that with bold flavors and a foolproof method. Let’s break it down step by step for perfect results every time.

Ingredients

• 1 (2 lb) tomahawk steak (1.5–2 inches thick for even cooking)
• 2 tbsp olive oil (or any neutral high-smoke-point oil)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper (freshly cracked for best flavor)
• 1/4 cup sriracha sauce (reduce to 2 tbsp for milder heat)
• 2 tbsp honey (or maple syrup for a deeper flavor)
• 1 tbsp soy sauce (low-sodium works too)
• 2 cloves garlic, minced (about 1 tsp)
• 1 tbsp unsalted butter (for basting, optional but recommended)

Instructions

1. Preheat oven to 400°F (204°C) and place a cast-iron skillet inside to heat for 10 minutes—this ensures a perfect sear.
2. Pat the steak dry with paper towels to remove excess moisture, which helps achieve a crispy crust.
3. Rub the steak evenly with olive oil, then season all sides with salt and pepper, pressing gently to adhere.
4. Carefully remove the hot skillet from the oven using oven mitts and place it over medium-high heat on the stovetop.
5. Sear the steak for 2 minutes per side, including the fat cap, using tongs to hold it upright for 30 seconds to render the fat.
6. Transfer the skillet to the oven and roast for 12–15 minutes for medium-rare (130–135°F internal temperature). Tip: Insert a meat thermometer horizontally into the thickest part for accuracy.
7. While the steak cooks, whisk sriracha, honey, soy sauce, and garlic in a small bowl. Set aside.
8. Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and rest for 10 minutes—this redistributes juices for a tender bite.
9. Return the skillet to medium heat, add the glaze, and simmer for 1–2 minutes until slightly thickened. Tip: Stir constantly to prevent burning.
10. Slice the steak against the grain, drizzle with warm glaze, and serve immediately. Garnish with butter for extra richness if desired.

Glazed to sticky perfection, this steak balances heat and sweetness with a caramelized crust. Serve it over creamy mashed potatoes or slice thinly for tacos with pickled veggies to cut through the richness.

Tomahawk Steak with Caramelized Onions

One of the most impressive yet approachable dishes for steak lovers is a perfectly seared tomahawk steak topped with sweet, golden caramelized onions. Follow these steps to master this restaurant-worthy meal at home, even if you’re new to cooking thick-cut steaks.

Ingredients

• 1 (2-inch thick) tomahawk steak (about 2 lbs) – bring to room temperature for even cooking
• 2 tbsp kosher salt – coarse grains adhere better to the steak
• 1 tbsp black pepper – freshly cracked for maximum flavor
• 2 tbsp olive oil – or any high-smoke-point oil like avocado
• 3 tbsp unsalted butter – cold, for basting
• 2 large yellow onions – thinly sliced for even caramelization
• 1 tsp brown sugar – accelerates caramelization (optional)
• 1/4 cup beef stock – deglazes the pan for richer onions

Instructions

1. Pat the steak dry with paper towels to ensure a crisp crust.
2. Season all sides aggressively with salt and pepper, pressing gently to adhere.
3. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering (about 2 minutes).
4. Sear steak for 3 minutes per side, including the fat cap, using tongs to hold it upright for 1 minute to render fat.
5. Reduce heat to medium, add butter, and baste the steak continuously for 2 minutes, tilting the pan to pool the butter.
6. Transfer steak to a wire rack, tent loosely with foil, and rest for 10 minutes (internal temp will reach 135°F for medium-rare).
7. In the same skillet, cook onions over medium-low heat for 15 minutes, stirring every 3 minutes until translucent.
8. Sprinkle brown sugar over onions, cook 5 more minutes until deep amber, then add beef stock to scrape up fond.
9. Slice steak against the grain, top with onions, and serve immediately.

Here, the buttery, crusted steak contrasts beautifully with the silky-sweet onions—try serving it with grilled asparagus to cut through the richness. The marrow in the tomahawk bone adds an extra layer of umami when scooped out with a small spoon.

Smoky Barbecue Tomahawk Steak

Ready to tackle a showstopping steak that’ll impress even the pickiest carnivores? This Smoky Barbecue Tomahawk Steak breaks down the process into foolproof steps, ensuring a perfectly charred crust and juicy interior every time. Let’s fire up the grill and get started!

Ingredients

• 1 (2.5–3 lb) tomahawk steak (1.5–2 inches thick for even cooking)
• 2 tbsp olive oil (or any high-smoke-point oil)
• 1 tbsp kosher salt (adjust to taste)
• 2 tsp black pepper (freshly cracked for best flavor)
• 1 tbsp smoked paprika (for depth)
• 1 tsp garlic powder (or sub fresh minced garlic)
• 1/2 cup barbecue sauce (choose a smoky, thick variety)
• 2 tbsp unsalted butter (for basting, optional)

Instructions

1. Remove the steak from the fridge 1 hour before cooking to bring it to room temperature (this ensures even cooking).
2. Pat the steak dry with paper towels to remove excess moisture (helps achieve a better sear).
3. Rub the steak evenly with olive oil, then season all sides with salt, pepper, smoked paprika, and garlic powder.
4. Preheat a grill or cast-iron skillet to high heat (450–500°F) for 10 minutes to create a searing surface.
5. Sear the steak for 3–4 minutes per side, including the fat cap, until a dark crust forms (avoid moving it to prevent sticking).
6. Reduce the heat to medium (350°F) and continue grilling for 10–12 minutes, flipping every 2–3 minutes, until the internal temperature reaches 125°F for medium-rare (use a meat thermometer).
7. Brush the steak with barbecue sauce during the last 2 minutes of cooking (this caramelizes without burning).
8. Optional: Add butter to the grill or skillet and baste the steak for extra richness.
9. Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes (this redistributes juices).

Keep in mind, the tomahawk’s bone adds incredible flavor and drama—slice against the grain for tender bites, and serve with grilled corn or a crisp salad to balance the smokiness.

Tomahawk Steak with Mushroom Gravy

You’ve probably seen those impressive tomahawk steaks at steakhouses and wondered if you could pull it off at home. Well, you can—and this recipe for Tomahawk Steak with Mushroom Gravy breaks it down into foolproof steps, ensuring a restaurant-quality meal right in your kitchen.

Ingredients

• 1 (2.5 lb) tomahawk steak (about 2 inches thick for even cooking)
• 2 tbsp kosher salt (adjust for steak thickness)
• 1 tbsp black pepper (freshly cracked for best flavor)
• 2 tbsp olive oil (or any high-smoke-point oil)
• 8 oz cremini mushrooms, sliced (baby bellas work too)
• 3 tbsp unsalted butter (divided, for richness)
• 2 cloves garlic, minced (fresh is key)
• 1 tbsp all-purpose flour (for thickening the gravy)
• 1 cup beef broth (low-sodium preferred)
• 1 tsp Worcestershire sauce (adds depth)
• 2 sprigs fresh thyme (or ½ tsp dried)

Instructions

1. Remove the steak from the fridge 1 hour before cooking to bring it to room temperature for even searing.
2. Pat the steak dry with paper towels, then season generously on all sides with salt and pepper.
3. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering (about 1–2 minutes).
4. Sear the steak for 4–5 minutes per side, including the fat cap, until a deep brown crust forms. Tip: Use tongs to press the steak gently for even contact.
5. Transfer the steak to a wire rack set over a baking sheet and place in a 250°F oven to finish cooking (about 20–25 minutes for medium-rare, or until internal temp reaches 130°F).
6. In the same skillet, melt 1 tbsp butter over medium heat. Add mushrooms and cook undisturbed for 3 minutes to caramelize, then stir and cook until tender (4–5 minutes total).
7. Add garlic and thyme, stirring for 30 seconds until fragrant. Sprinkle flour and cook, stirring, for 1 minute to remove raw taste.
8. Gradually whisk in beef broth and Worcestershire sauce, scraping up browned bits. Simmer for 3–4 minutes until slightly thickened. Tip: If gravy thickens too much, add broth 1 tbsp at a time.
9. Remove from heat and swirl in remaining 2 tbsp butter for a glossy finish. Season lightly with salt if needed.
10. Slice the rested steak against the grain and serve with mushroom gravy draped over the top.

Perfectly cooked tomahawk steak boasts a buttery, melt-in-your-mouth texture, while the earthy mushroom gravy adds a savory contrast. For a showstopping presentation, carve the steak tableside and let guests drizzle their own gravy.

Honey Garlic Glazed Tomahawk Steak

One of the most impressive yet approachable cuts for a showstopping dinner is the tomahawk steak, especially when glazed with a sticky honey garlic sauce. This recipe breaks down the process into simple, foolproof steps, ensuring a perfectly seared, juicy steak with a caramelized finish every time. Let’s get started.

Ingredients

– 1 (2 lb) tomahawk steak (1.5–2 inches thick for even cooking)
– 2 tbsp olive oil (or any high-smoke-point oil)
– 1 tsp kosher salt (adjust for steak thickness)
– 1 tsp black pepper (freshly cracked for best flavor)
– 3 tbsp honey (warmed for easier mixing)
– 4 garlic cloves, minced (fresh for boldest taste)
– 2 tbsp soy sauce (low-sodium if preferred)
– 1 tbsp unsalted butter (adds richness to the glaze)

Instructions

1. **Prep the steak**: Pat the tomahawk steak dry with paper towels to ensure a crisp sear.
2. **Season**: Rub olive oil evenly over the steak, then coat with salt and pepper on all sides, including the edges.
3. **Sear**: Heat a cast-iron skillet over medium-high heat until smoking (about 2 minutes). Sear the steak for 3 minutes per side, including the fat cap, for a deep crust.
4. **Roast**: Transfer the skillet to a 375°F oven and cook for 12–15 minutes (for medium-rare, or until internal temp reaches 130°F).
5. **Make glaze**: While the steak roasts, combine honey, garlic, and soy sauce in a small saucepan. Simmer over low heat for 3 minutes, stirring, until slightly thickened.
6. **Finish**: Remove steak from the oven, top with butter, and brush half the glaze over it. Rest for 10 minutes (tented with foil) to let juices redistribute.
7. **Serve**: Drizzle remaining glaze over the sliced steak before serving.

Dense, juicy, and a glossy caramelized crust make this tomahawk unforgettable. Pair with roasted potatoes or a crisp salad to balance the richness, or slice thinly for a stunning steak sandwich the next day.

Tomahawk Steak with Roasted Garlic Butter

Here’s how to master a Tomahawk Steak with Roasted Garlic Butter, a showstopping dish that’s easier than it looks. Hone your skills with this step-by-step guide, perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients

• 1 (2.5–3 lb) tomahawk steak (1.5–2 inches thick for even cooking)
• 2 tbsp kosher salt (adjust for steak thickness)
• 1 tbsp freshly ground black pepper
• 2 tbsp high-smoke-point oil (like avocado or grapeseed)
• 1/2 cup unsalted butter, softened (room temperature for easy mixing)
• 4 cloves roasted garlic (mashed into a paste for smooth butter)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp crushed red pepper flakes (optional, for a hint of heat)

Instructions

1. Prep the steak: Pat the tomahawk steak dry with paper towels to ensure a crisp crust. Season generously on all sides with salt and pepper, pressing gently to adhere.
2. Preheat the oven: Set to 375°F (190°C) and place a cast-iron skillet inside to heat for 10 minutes—this ensures even searing.
3. Sear the steak: Carefully remove the hot skillet, add oil, and sear the steak over medium-high heat for 3 minutes per side until deeply browned. Use tongs to sear the fat cap for 1 minute.
4. Roast: Transfer the skillet to the oven and cook for 12–15 minutes (for medium-rare, 130°F internal temperature). Check with a meat thermometer.
5. Make the butter: While the steak rests, mix softened butter, roasted garlic paste, thyme, and red pepper flakes in a bowl until combined.
6. Rest and serve: Let the steak rest on a cutting board for 10 minutes, then top with a generous dollop of roasted garlic butter. Slice against the grain for tender bites.

Golden and juicy, this tomahawk steak boasts a smoky crust and rich, herb-infused butter that melts into every crevice. Serve it with crispy roasted potatoes or a bright arugula salad to cut through the richness.

Herb-Crusted Tomahawk Steak with Mustard Sauce

Absolutely nothing beats the rich, savory experience of a perfectly cooked tomahawk steak, especially when it’s coated in a fragrant herb crust and paired with a tangy mustard sauce. This recipe breaks down the process into simple, foolproof steps, ensuring even beginners can achieve restaurant-quality results at home.

Ingredients

• 1 (2.5 lb) tomahawk steak (1.5 thick, at room temperature)
• 2 tbsp olive oil (or any neutral high-heat oil)
• 1 tbsp kosher salt (adjust to taste)
• 1 tbsp black pepper (freshly ground)
• 3 tbsp Dijon mustard (whole-grain works too)
• 2 tbsp fresh rosemary (finely chopped)
• 2 tbsp fresh thyme (finely chopped)
• 4 garlic cloves (minced)
• 1/2 cup heavy cream
• 1 tbsp unsalted butter

Instructions

1. Preheat oven to 400°F (200°C) and place a cast-iron skillet inside to heat for 10 minutes.
2. Pat the steak dry with paper towels to ensure a crisp crust.
3. Rub the steak evenly with olive oil, then season aggressively with salt and pepper on all sides.
4. Carefully remove the hot skillet from the oven and place it over high heat on the stove.
5. Sear the steak for 3 minutes per side, using tongs to press down lightly for even contact.
6. Transfer the rosemary, thyme, and minced garlic to a small bowl, then press the mixture onto both sides of the steak.
7. Move the skillet to the oven and roast for 12–15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
8. While the steak rests, melt butter in a small saucepan over medium heat, then whisk in Dijon mustard and heavy cream. Simmer for 3 minutes until slightly reduced.
9. Let the steak rest for 10 minutes before slicing against the grain.

What makes this dish exceptional is the contrast between the crispy, herb-flecked crust and the juicy, pink interior. Serve it with the mustard sauce drizzled over the top or alongside roasted potatoes for a showstopping meal.

Tomahawk Steak with Truffle Butter

Welcome to a culinary journey that will elevate your steak game to new heights. Today, we’re diving into the art of preparing a Tomahawk Steak with Truffle Butter, a dish that combines the robust flavors of a premium cut with the luxurious aroma of truffles.

Ingredients

• 1 Tomahawk steak (about 2 inches thick)
• 2 tbsp unsalted butter, softened (for truffle butter)
• 1 tsp truffle oil (or adjust to taste)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp high smoke point oil (like avocado or grapeseed oil)

Instructions

1. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Preheat your grill or skillet to high heat, aiming for a surface temperature of 450°F to 500°F.
3. While the grill heats, mix the softened butter with truffle oil in a small bowl to create the truffle butter. Set aside.
4. Pat the steak dry with paper towels to remove any moisture, which helps achieve a better sear.
5. Season both sides of the steak generously with kosher salt and freshly ground black pepper.
6. Brush the steak lightly with high smoke point oil to prevent sticking and promote caramelization.
7. Place the steak on the grill or skillet. Cook for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 130°F.
8. During the last minute of cooking, top the steak with the truffle butter, allowing it to melt over the surface.
9. Remove the steak from the heat and let it rest for 10 minutes before slicing to retain its juices.

Perfectly cooked Tomahawk Steak with Truffle Butter boasts a crispy, charred exterior with a juicy, tender interior. The truffle butter adds an earthy depth that complements the steak’s natural flavors. Serve it with a side of roasted vegetables or a crisp salad for a complete meal.

Grilled Tomahawk Steak with Lemon Herb Marinade

Today, we’re diving into the art of grilling a Tomahawk Steak with a Lemon Herb Marinade that’s sure to impress. This methodical guide will walk you through each step, ensuring even beginners can achieve a perfectly grilled steak.

Ingredients

• 1 Tomahawk steak (about 2 inches thick)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and black pepper to create the marinade.
2. Place the Tomahawk steak in a large resealable plastic bag or shallow dish, then pour the marinade over it, ensuring the steak is fully coated. Marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to high heat (about 450°F) for direct grilling. Ensure the grill grates are clean and lightly oiled to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill the steak over direct heat for about 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 130°F. Use a meat thermometer for accuracy.
6. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful steak.

Marvel at the juicy, tender texture and the vibrant flavors of lemon and herbs that permeate every bite. Serve this show-stopping steak with a side of grilled vegetables or a fresh arugula salad for a complete meal.

Tomahawk Steak with Red Wine Reduction

Every home cook deserves to experience the grandeur of a perfectly cooked Tomahawk Steak, and with this guide, you’ll master it alongside a luxurious Red Wine Reduction. Let’s break down this culinary feat into manageable steps, ensuring a restaurant-quality result right in your kitchen.

Ingredients

• 1 Tomahawk steak (about 2 inches thick)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt (adjust to taste)
• 1 tsp freshly ground black pepper (adjust to taste)
• 2 cloves garlic, crushed
• 2 sprigs fresh rosemary
• 1 cup dry red wine (such as Cabernet Sauvignon)
• 1/2 cup beef stock
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the steak after searing.
2. Season the Tomahawk steak generously on all sides with kosher salt and freshly ground black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the steak for 3 minutes on each side to develop a rich, golden crust.
5. Add crushed garlic and rosemary sprigs to the skillet, then transfer it to the preheated oven.
6. Roast the steak for about 10 minutes for medium-rare, or until it reaches an internal temperature of 130°F (54°C).
7. Remove the skillet from the oven and transfer the steak to a cutting board to rest for 10 minutes.
8. While the steak rests, pour off excess fat from the skillet and return it to medium heat.
9. Add red wine to the skillet, scraping up any browned bits, and simmer until reduced by half, about 5 minutes.
10. Stir in beef stock and continue simmering until the sauce is slightly thickened, about 3 minutes.
11. Remove the skillet from heat and whisk in unsalted butter until the sauce is glossy and smooth.

Now, the Tomahawk Steak boasts a succulent interior with a perfectly charred exterior, while the Red Wine Reduction adds a velvety, deeply flavored finish. Next time, try serving it over a bed of creamy mashed potatoes to soak up every drop of that exquisite sauce.

Tomahawk Steak with Horseradish Cream Sauce

Unlock the secrets to a perfectly cooked Tomahawk Steak with Horseradish Cream Sauce, a dish that combines bold flavors with tender, juicy meat. This guide will walk you through each step, ensuring even beginners can achieve restaurant-quality results at home.

Ingredients

• 1 Tomahawk steak (about 2 inches thick)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 1/2 cup heavy cream
• 2 tbsp prepared horseradish (adjust to taste)
• 1 tsp lemon juice (freshly squeezed for best flavor)
• 1/4 tsp salt (for the sauce)

Instructions

1. Preheat your oven to 375°F (190°C) and place a cast-iron skillet inside to heat up for about 10 minutes.
2. While the oven heats, pat the Tomahawk steak dry with paper towels to ensure a good sear.
3. Rub the steak evenly with olive oil, then season both sides with kosher salt and black pepper.
4. Carefully remove the hot skillet from the oven and place it over medium-high heat on the stove.
5. Sear the steak for 2 minutes on each side to develop a rich, brown crust.
6. Transfer the skillet with the steak back into the oven and cook for about 10 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).
7. While the steak cooks, prepare the horseradish cream sauce by whisking together heavy cream, horseradish, lemon juice, and salt in a small bowl until smooth.
8. Remove the steak from the oven and let it rest on a cutting board for 5 minutes before slicing.
9. Serve the sliced Tomahawk steak with the horseradish cream sauce on the side.

The Tomahawk steak offers a luxurious texture that’s both tender and richly marbled, while the horseradish cream sauce adds a sharp, creamy contrast. For an impressive presentation, slice the steak against the grain and fan it out on a platter, drizzling the sauce around the edges.

Tomahawk Steak with Grilled Vegetables

Delving into the art of grilling a Tomahawk Steak with Grilled Vegetables is a rewarding experience that combines simplicity with sophistication. This guide will walk you through each step, ensuring a perfectly cooked steak and vegetables every time.

Ingredients

• 1 Tomahawk steak (about 2 inches thick)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 2 cups mixed vegetables (bell peppers, zucchini, and asparagus recommended)
• 1 tbsp butter (unsalted, for basting)

Instructions

1. Preheat your grill to high heat, aiming for a temperature of 450°F to 500°F.
2. While the grill heats, pat the Tomahawk steak dry with paper towels to ensure a good sear.
3. Rub the steak evenly with olive oil, then season both sides with salt and black pepper.
4. Place the steak on the grill and cook for 4-5 minutes on each side for a medium-rare finish, adjusting time based on thickness and desired doneness.
5. During the last 2 minutes of cooking, add the butter on top of the steak to baste it as it finishes.
6. Remove the steak from the grill and let it rest for 10 minutes under a loose foil tent.
7. While the steak rests, toss the mixed vegetables with olive oil, salt, and pepper, then grill for 5-7 minutes until charred and tender.

Mastering this dish results in a Tomahawk steak that’s juicy and flavorful, with vegetables that offer a smoky contrast. Serve it sliced against the grain with the grilled vegetables on the side for a visually stunning and delicious meal.

Summary

Zesty flavors and bold grilling techniques await in our roundup of 20 Savory Tomahawk Steak Recipes! Perfect for North American home cooks looking to impress, each recipe promises a delicious adventure. Don’t just take our word for it—fire up your grill, try these out, and let us know which ones stole your heart. Loved what you tried? Share the love on Pinterest and spread the grilling joy!