How To Cook A Tomahawk Steak
All about how to cook a tomahawk steak- the most flavorful and juicy steak you’ll ever try!
My mouth is literally watering just thinking about how delicious this reverse-seared tomahawk steak tasted!
The tomahawk steak is a true carnivore’s dream—a thick, juicy cut of ribeye attached to a long bone that adds flavor and presentation.
It’s not just a showstopper in appearance; the rich marbling of fat throughout the steak makes it incredibly tender and flavorful.
In this blog, I’ll walk you through the reverse sear method for how to cook a tomahawk steak in either a smoker or an oven.
With just butter, salt, and pepper as seasoning, we let the meat speak for itself. The reverse sear ensures the steak is evenly cooked inside, while finishing with a high-heat sear gives it a beautiful crust. Here’s how to do it:
What Is A Reverse Sear?
A reverse sear is a method of cooking steak that involves slowly cooking the meat at a low temperature first, followed by a quick, high-heat sear to finish.
This technique ensures the steak is evenly cooked inside while developing a flavorful, crispy crust on the outside.
Smoker vs. Oven Method
When it comes to cooking a tomahawk steak (or any steak!) both a smoker and an oven can produce great results, but each method offers different advantages.
A smoker imparts a rich, smoky flavor into the steak that you cant get with an oven. Using wood pellets like hickory or mesquite infuses the meat with a deep, savory taste.
An oven, on the other hand, doesn’t add any extra flavor beyond the seasoning you apply. However, it provides a cleaner, more neutral taste, which allows the natural falvor of the steak to shine through (and a tomahawk steak will have plenty of flavor!)
How to Cook a Tomahawk Steak in a Smoker or Oven (Reverse Sear)
Ingredients:
• 1 tomahawk steak
• Salt
• Pepper
• Butter
Instructions:
1. Season the Steak: Start by generously seasoning both sides of the tomahawk steak with salt and pepper. This simple seasoning brings out the meat’s natural flavors without overpowering it.
2. Heat in the Smoker or Oven: Preheat your smoker or oven to 250°F. Place the steak on the rack and cook for about 15 minutes on each side. This slow cook allows the inside of the steak to gradually come up to temperature, ensuring even cooking throughout.
3. Rest and Heat Butter: After cooking for 30 minutes (15 minutes per side), remove the steak from the oven or smoker and set it aside in a warm place (we conveniently had a warm sauna to set ours in, but you can put it in a cooler and it will maintain its temperature.) Now, place a pan with about 1 cup of butter into the smoker or oven while you increase the temperature to 450°F. The butter will melt and get ready for the final sear, adding richness to the steak’s crust.
And yes, that’s a lot of butter! We reused ours to cook shrimp- no wasting, and the shrimp had an amazing flavor!
4. Sear the Steak: Once the oven or smoker hits 450°F, place the steak back into the buttered pan and sear it for about 3 minutes on each side. This step creates a beautiful, caramelized crust while locking in all those savory juices.
5. Check the Internal Temperature: For medium doneness, aim for an internal temperature of 133°F. Remove the steak from the heat and let it rest—during this time, the temperature will continue to rise. Ours went up to 143°F, which turned out perfect for a juicy, flavorful tomahawk.
6. Rest Before Cutting: Let the steak sit for a few minutes before cutting into it. This allows the juices to redistribute throughout the meat, making each bite tender and flavorful.
Why Tomahawk Steak is a Great Choice for the Carnivore Diet
• Flavorful Fat: The tomahawk steak has a generous amount of intramuscular fat, which adds flavor and provides the essential fats needed on a Carnivore Diet.
• Protein Powerhouse: This cut of ribeye is packed with high-quality protein, perfect for maintaining muscle and fueling your body.
• Simple Yet Delicious: With just butter, salt, and pepper, you get a steak that’s delicious on its own—no need for complex marinades or extra ingredients.
Whether you’re using a smoker for a hint of wood-fired flavor or an oven for convenience, the reverse sear method will give you a perfectly cooked tomahawk steak with a tender inside and a crispy outside. Learn how to cook a tomahawk steak and you’ll feel like a true BBQ expert!
How To Cook A Tomahawk Steak
Equipment
- 1 oven or smoker
Ingredients
- 1 tomahawk steak
- salt
- pepper
- 1 cup butter
Instructions
- Season the steak generously on both sides with salt and pepper.
- Preheat your smoker or oven to 250°F. Place the steak on the rack and cook for about 15 minutes on each side.
- After cooking for 30 minutes (15 minutes per side), remove the steak from the oven or smoker and set it aside in a warm place. Now, place a pan with butter into the smoker or oven while you increase the temperature to 450°F.
- Once the oven or smoker hits 450°F, place the steak back into the buttered pan and sear it for about 3 minutes on each side.
- For medium doneness, aim for an internal temperature of 135°F- 140°F for medium doneness. Remove the steak from the heat and let it rest—during this time, the temperature will continue to rise.
- Let the steak sit for a few minutes before cutting into it. This allows the juices to redistribute throughout the meat, making each bite tender and flavorful.
Notes
Whether you’re using a smoker for a hint of wood-fired flavor or an oven for convenience, the reverse sear method will give you a perfectly cooked tomahawk steak with a tender inside and a crispy outside. It’s a great way to enjoy this impressive cut of meat
Try this method and let us know what you think in the comments!
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