How to Cook a Perfect Tomahawk Steak at Home

Restaurant-quality steak doesn’t have to be intimidating. With this step-by-step guide from Chef Pete Geoghegan of Four Sixes® Ranch Brand Beef, you’ll master the art of cooking a Tomahawk steak using the foolproof reverse sear method. This technique delivers a beautiful crust and juicy, evenly cooked meat from edge to edge.

What You'll Need:

Ingredients:

• 1 Four Sixes® Reserve Bone-In Tomahawk Steak
• Kosher salt
• Neutral oil (vegetable, canola, or grapeseed)
• Optional: compound butter or plain unsalted butter
• Optional: fresh herbs like rosemary, thyme, and garlic cloves
• Freshly ground black pepper (for serving)

Tools:

• Cast iron skillet (or hot grill for searing)
• Oven
• Wire rack & baking sheet
• Meat thermometer
• Aluminum foil
• Tongs & basting spoon

Step-by-Step Instructions:

1. Prep the Steak
   • Remove the unfrozen steak from packaging and place it on a wire rack over a baking sheet. The rack is important to have proper air flow for even cooking.
   • Season liberally with kosher salt on all sides.
   • Salt early so it has time to absorb and flavor the steak.
   • Avoid fine table salt, which can easily over season.
   • Do not add pepper yet—it can burn during searing.
   • Let it come to room temperature for 30–40 minutes.
2. Cook with the Reverse Sear Method
   • Preheat your oven to 250°F (120°C).
   • Place the steak on the rack in the oven, so it cooks evenly. Without proper air circulation during oven cooking, part of your steak will turn into a pot roast.
   • Cook slowly until the internal temperature reaches 120–125°F (49–52°C) for medium-rare for about an hour and a half. Adjust time to match your preferred doneness.
   • Use an instant-read thermometer to check the thickest part of the steak.
3. Sear to Finish
   • Heat a cast iron skillet over high heat for a few minutes until very hot.
   • Add neutral oil and wait until it just begins to smoke.
   • Sear the steak 1–2 minutes per side, pressing gently for full crust contact.
   • Add butter, garlic, and herbs partway through and baste with a spoon.
   • Sear the edges for added flavor.
4. Rest before Serving
   • Transfer the steak to a cutting board and tent loosely with foil.
   • Let rest for 10 minutes to allow juices to redistribute and the steak to finish cooking.
5. Slice and Serve
   • Add a pat of compound butter while the steak rests, if desired.
   • Slice against the grain just before serving.
   • Sprinkle with freshly cracked black pepper and serve immediately.

Cooking Tips:

1. Thaw the steak in the refrigerator for 24–48 hours before cooking. Never cook from frozen.
2. Let the steak sit at room temperature on a wire rack for 30–40 minutes before cooking. This ensures even cooking and better sear development.
3. Season generously with kosher salt on all sides before placing in the oven. Salt early to allow it to penetrate and flavor the meat.
4. Use a wire rack on a baking sheet to promote air circulation during oven cooking and avoid overcooking the bottom.
5. Preheat your oven to 250°F and cook the steak low and slow using the reverse sear method until it reaches 120–125°F for medium-rare.
6. Check doneness with an instant-read thermometer in the thickest part of the steak. Accuracy here is key for perfect results.
7. Finish in a hot cast iron skillet with neutral oil. Sear 1–2 minutes per side until a deep crust forms. Add butter, garlic, and herbs for flavor while basting.
8. Sear the edges and press gently to ensure even browning and maximum flavor.
9. Remove from heat and rest for 10 minutes, tented with foil. Resting allows the juices to redistribute and finish the cook without drying out.
10. Slice against the grain just before serving. Add black pepper after slicing to avoid burning and bitterness.
11. For steaks with good marbling, medium-rare doneness is ideal. It allows the fat to render and enhances tenderness and flavor.