Achieving restaurant-quality tomahawk steak at home is simpler than you think. This method delivers perfectly cooked meat with a flavorful crust using just your oven.
With precise timing and temperature control, you’ll get a steak that’s tender inside with crispy edges outside. The dry-aged flavor comes through beautifully.
Ingredients for Tomahawk Steak in Oven
A few premium ingredients transform this cut into a showstopping meal with deep, dry-aged character.
| Ingredient | Amount | Notes |
|---|---|---|
| Tomahawk Steak 🥩 | 2 lb | Bone-in ribeye, 2-2.5 inches thick |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred for even seasoning |
| Freshly Ground Black Pepper 🌶️ | 1 tbsp | Coarse grind for crust texture |
| Garlic Cloves 🧄 | 4 cloves | Smashed, peeled, halved lengthwise |
| Fresh Rosemary Sprigs 🌿 | 4 pieces | Woody stems removed, roughly chopped |
| Fresh Thyme Sprigs 🍃 | 4 pieces | Stems removed, leaves only |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High smoke point variety |
| Unsalted Butter 🧈 | 4 tbsp | Cut into 1-inch cubes |
| Shallot 🧅 | 1 whole | Finely minced for basting |
| Dry Red Wine 🍷 | ¼ cup | Bold variety like Cabernet Sauvignon |
| Beef Tallow 🧈 | 2 tbsp | For high-heat searing (optional) |
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The steak is everything here. Ask your butcher for a well-marbled tomahawk—look for bright red meat with white fat streaks. I get mine from Whole Foods or a local butcher shop (avoid the pre-packaged stuff at regular supermarkets). The bone should be frenched (cleaned of meat) for that classic presentation. If you’re feeling fancy, dry-age it yourself for 3-5 days on a rack in your fridge.
No beef tallow? Ghee or avocado oil work for searing. Out of fresh herbs? Dried rosemary and thyme at half the amount still deliver. The red wine can be swapped for beef stock with a splash of balsamic—just reduce it first. If your steak is thinner than 2 inches, adjust the cooking time down. And yes, the bone is edible if you’re feeling adventurous (it’s delicious).
Rest the steak uncovered in the fridge up to 24 hours before cooking—this dries the surface for a better crust. Leftovers? Slice thin and toss in a hot pan for 30 seconds to reheat. Best eaten within 3 days, but honestly, it never lasts that long.
Why You’ll Love This Recipe
- Oven Simple: I toss the tomahawk in with just salt, pepper, and a couple of rosemary sprigs—no fancy steps, just let the oven do the work.
- Garlic-Rosemary Magic: That combo of crushed garlic and fresh rosemary clinging to the fat cap? Ridiculously good, every single time.
- Date Night Ready: I serve this for anniversaries or when I want to feel fancy without slaving over a grill all evening.
- Leftovers Luxe: Honestly, the next-day steak sandwiches with that garlicky crust might be even better than the first meal.
Step-by-Step Instructions for Tomahawk Steak in Oven
This method delivers a perfect crust with juicy, tender meat—every single time.
Step 1: Season and Rest the Tomahawk Steak
Pat the 2 lb Tomahawk Steak completely dry with paper towels. This removes surface moisture that can prevent a good sear. Season aggressively on all sides with the 2 tbsp Kosher Salt and 1 tbsp Freshly Ground Black Pepper, pressing the seasoning into the meat so it adheres well.
Place the steak on a wire rack set over a plate and let it rest uncovered at room temperature for 1 hour. This allows the salt to penetrate the meat and the surface to dry further, which is crucial for developing that coveted crust.
Step 2: Prepare Aromatics and Preheat Oven
While the steak rests, finely mince the 1 whole Shallot and smash the 4 cloves Garlic Cloves (peeled and halved lengthwise). Roughly chop the 4 pieces Fresh Rosemary Sprigs and remove the leaves from the 4 pieces Fresh Thyme Sprigs.
Preheat your oven to 425°F. Position the rack in the center of the oven to ensure even heat circulation. This high temperature will create a beautiful crust while gradually bringing the interior to the perfect doneness.
Step 3: Sear the Steak in a Screaming Hot Pan
Place a cast-iron skillet in the oven to heat for 10 minutes. Carefully remove the skillet and add the 2 tbsp Beef Tallow and 0.25 cup Extra-Virgin Olive Oil. Once the oil shimmers, add the steak to the skillet.
Sear the steak for 2-3 minutes per side until a deep brown crust forms. Use tongs to hold the steak and sear the edges as well. The steak is ready to flip when it releases easily from the pan—don’t force it.
Step 4: Baste and Finish in the Oven
Reduce the heat to medium and add the 4 tbsp Unsalted Butter, minced shallot, crushed garlic cloves, chopped rosemary, and thyme leaves to the skillet. Tilt the pan slightly and baste the steak with the melted butter and aromatics for 1-2 minutes.
Transfer the skillet to the preheated oven and roast the steak for 6-8 minutes, or until it reaches your desired internal temperature. For medium-rare, aim for 130-135°F on an instant-read thermometer.
Step 5: Rest and Serve with Pan Sauce
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and flavorful result.
Place the skillet back on the stovetop over medium heat and deglaze with the 0.25 cup Dry Red Wine, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced. Pour the pan sauce over the steak and serve immediately.
Pro Tips For Making Tomahawk Steak In Oven
- Preheat the Pan: I learned this the hard way—always preheat your oven-safe pan or skillet until it’s smoking hot before adding the tomahawk. This guarantees a proper sear on that thick ribeye cap.
- Salt the Night Before: After ruining a few steaks with uneven seasoning, I now dry-brine the tomahawk with kosher salt 12-24 hours ahead. It penetrates deep and draws out moisture for a better crust.
- Skip the Cold Steak: Sounds obvious, but I used to pull the tomahawk straight from the fridge. Now I let it sit at room temp for 1-2 hours first—otherwise the center stays raw while the outside burns.
- Baste With Aromatics: In the last 2 minutes of oven time, I toss crushed garlic and rosemary into the pan with butter and spoon it over the steak. It’s a quick upgrade that makes the whole kitchen smell incredible.
Perfect Pairings for These Flavors
Wine Pairings
A bold Cabernet Sauvignon matches the steak’s richness with its dark fruit and tannic structure. I love a Napa Valley cab like Caymus—its cassis and vanilla notes complement the dry-aged beef beautifully. Decant for 30 minutes before serving. 🍷
Beer Options
An Imperial Stout with chocolate and coffee notes stands up to the tomahawk’s intensity. Founders KBS is my go-to, but any barrel-aged stout works. For lighter beer lovers, a Belgian Dubbel offers caramel sweetness to balance the savory crust.
Side Dish Ideas
Creamed spinach is a classic pairing—its richness contrasts the steak’s crust. I make mine with ½ cup heavy cream and ¼ cup grated Parmesan. Alternatively, roasted garlic mashed potatoes soak up the pan sauce perfectly.
Starch Pairings
Truffle fries add a luxurious touch—toss hot fries with 1 tbsp truffle oil and 2 tbsp grated Pecorino. For a lighter option, wild mushroom risotto with thyme and shallots complements the earthy flavors of the steak.
Vegetable Sides
Grilled asparagus with lemon zest cuts through the fat. Toss spears with 1 tbsp olive oil and grill for 3-4 minutes. Or try charred broccolini with a sprinkle of chili flakes for heat. 💛
Finishing Touches
Sprinkle flaky sea salt like Maldon over the steak just before serving. A pat of herb butter (mix softened butter with chopped rosemary) adds extra aroma. Fresh thyme sprigs on the plate make for a stunning presentation.
Nutrition Facts
Frequently Asked Questions
What temperature should the steak reach for medium-rare?
Aim for an internal temperature of 130-135°F. Use an instant-read thermometer to check the thickest part, avoiding the bone. This ensures a perfect pink center with a juicy texture.
Can I skip the resting period after cooking?
No, resting for 10-15 minutes is essential. It allows juices to redistribute throughout the meat, ensuring every bite is flavorful and tender. Skipping this step can lead to dry steak.
What if my steak is thinner than 2 inches?
Reduce the oven time to 4-6 minutes and monitor the temperature closely. Thinner steaks cook faster, so check for doneness earlier to avoid overcooking.
Can I use a different pan instead of cast iron?
Yes, any oven-safe, heavy-bottomed pan works. Stainless steel or carbon steel are great alternatives. Avoid non-stick pans, as they can’t withstand the high heat needed for searing.
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