Whenever you see a picture of a perfect, juicy steak on a food blog, know that there was a real battle behind it. This massive tomahawk steak tested me more than any recipe I have made, and I faced three big challenges in my kitchen before I got it right.
The smoke trap. To get that dark steakhouse crust, the pan has to be screaming hot. The moment the steak touched it, my whole kitchen filled with smoke and the smoke alarm was about to go off. I threw open the windows, and even while coughing, I did not move the steak once, so the crust could form.
The thickness worry. A tomahawk is very thick, and my biggest fear was a burnt outside with a raw middle. So I stayed focused and used a digital thermometer to check the inside again and again.
The test of patience. When it was finally done, the aroma made me want to cut it straight away. But a steak like this must rest for 10 minutes to keep its juices. Those 10 minutes were the hardest part!
The reward was worth it. When I sliced it, the centre was pink from edge to edge, just like the photo above. Then I spooned over my Nani’s style hand-crushed cilantro garlic paste, and every struggle was forgotten in one bite.
What Is a Tomahawk Steak?
A tomahawk is a thick, bone-in ribeye steak with the long rib bone left on, which gives it its dramatic axe-like shape. It is well marbled, so it stays rich and juicy, and its size makes it perfect for sharing between two or three people.
Why You Will Love This Recipe
- Steakhouse result at home: a hard sear in a cast-iron pan, then a short finish in the oven.
- Grill option too: the recipe notes explain the two-zone grill method.
- Bright cilantro garlic sauce: garlic, cilantro, cumin, lime and olive oil cut through the rich beef.
- No guesswork: clear thermometer temperatures for the doneness you like.
My Signature Cilantro Garlic Paste
The secret is crushing, not blending. I pound the garlic with coarse salt in a mortar until it becomes a smooth paste, then bruise the cilantro with oregano, cumin, chilli flakes and black pepper, and finish with lime juice and olive oil. One third goes on the steak as a rub, and the rest is spooned over the sliced meat at the table.
Tomahawk Steak Doneness Guide
Take the steak off the heat about 5 degrees below your target, because it keeps cooking while it rests:
- Medium-rare: remove at 125°F (52°C), about 130°F (54°C) after resting
- Medium: remove at 135°F (57°C), about 140°F (60°C) after resting
- Medium-well: remove at 145°F (63°C)
For a quick temperature chart, see my kitchen measurement conversions guide. If you want a faster weeknight steak, try my pink and juicy flank steak on the stove, and for a desi BBQ flavour, my beef tikka boti is a family favourite.
Tomahawk Steak with Cilantro Garlic Sauce (Pan-Seared or Grilled)
Ingredients
Equipment
Method
- Put the garlic and coarse salt in a mortar and crush them with the pestle into a smooth paste. The salt helps break the garlic down.
- Add the cilantro, oregano, cumin, chilli flakes and black pepper and pound gently to bruise the cilantro and release its oils.
- Stir in the lime juice, then slowly mix in the olive oil. Set aside one third as a rub and keep two thirds in a clean bowl as the serving sauce.
- Take the steak out of the fridge 1 hour before cooking. Pat it completely dry with kitchen paper.
- Season all over with the coarse salt, then rub the reserved one third of the paste over the meat and fat cap. Leave it for 15 minutes. Preheat the oven to 400°F (200°C).
- Heat a large cast-iron pan on high heat until smoking. Add the oil and lay the steak in, away from you. Sear without moving it for 3 minutes, until a deep dark crust forms. Open a window, it will smoke.
- Flip and sear the other side for 3 minutes. Hold the steak upright with tongs on its fatty edge for about 1 minute to render the fat.
- Add the butter if using and spoon it over the steak, then move the pan to the oven. Cook for 10 to 15 minutes, until a thermometer in the thickest part reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
- Move the steak to a wooden board and rest it for 10 minutes. The temperature will rise a few degrees and the juices will settle.
- Cut along the bone to remove it, then slice the meat against the grain into thick strips.
- Fan the slices on a platter with the bone, and spoon the fresh cilantro garlic sauce over the top. Serve straight away.
Notes
- On the grill: set up two zones (one hot, one cooler). Cook the steak on the cooler side with the lid closed until it reads 110°F (43°C), about 25 to 35 minutes, then sear on the hot side for 2 to 3 minutes per side until it reaches your target temperature.
- Use a thermometer: a tomahawk is too thick to guess. It is the only way to avoid a burnt outside and raw centre.
- Salt early: for an even better crust, salt the steak the night before and leave it uncovered on a rack in the fridge.
- Make the sauce ahead: it keeps 2 days in the fridge; bring it to room temperature before serving.
Frequently Asked Questions
How long does it take to cook a tomahawk steak?
For a 2-inch thick tomahawk, sear for about 3 minutes per side, then finish in a 400°F (200°C) oven for 10 to 15 minutes for medium-rare. Always go by the thermometer, not the clock.
Can I cook a tomahawk steak without an oven?
Yes. After searing, lower the heat to medium-low and keep cooking in the pan, turning every 2 minutes, until it reaches the right temperature. It takes longer and needs more attention, but it works.
How do I grill a tomahawk steak?
Use a two-zone grill. Cook it on the cooler side with the lid closed until the inside reaches 110°F (43°C), then sear it over the hot side for 2 to 3 minutes per side.
Why must the steak rest?
While cooking, the juices move towards the centre. Resting for 10 minutes lets them spread back through the meat, so they stay in the steak instead of running onto the board.
How many people does one tomahawk serve?
A 2 to 2.5 lb tomahawk serves 2 to 3 people, especially with sides like potatoes, salad or grilled vegetables.
If you make this tomahawk steak, tell me in the comments how your crust turned out!
