FREE 5-Ingredient Recipe EBook

• Why You’ll Love This Tomahawk Steak Recipe
• What Is A Tomahawk Steak?
• Ingredients You’ll Need
• How To Cook A Tomahawk Steak Recipe card
• Tomahawk Steak Temperature Chart
• Tips For The Best Tomahawk Steak
• Storage Instructions
• What To Serve With Tomahawk Steak
• More Steak Recipes For Special Occasions
• Tools For This Recipe
• How To Cook A Tomahawk Steak Recipe card
• Recipe Reviews

When you need an impressive dinner for a special occasion, learn how to cook a tomahawk steak and you’ll be all set! This beauty is a grand centerpiece that’s seasoned and cooked to perfection, then topped with a luxurious garlic herb butter. But, cooking tomahawk steak actually isn’t any harder than a sirloin steak or flank steak . Let me show you!

Why You’ll Love This Tomahawk Steak Recipe

• Juicy, tender texture
• Perfect golden crust
• Simple seasoning
• Irresistible compound butter
• 2 ways to cook it – oven or grill!
• Perfect for special occasions

What Is A Tomahawk Steak?

A tomahawk steak is a thick, bone-in ribeye steak known for its long bone (one of the beef ribs) resembling a tomahawk axe. This impressive cut offers a rich, flavorful taste due to its marbling and often cooks over high heat.

Ingredients You’ll Need

Here I explain the best ingredients for cooking tomahawk steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Tomahawk Steak – Look for a thick cut (ideally 1.5 to 2 inches thick) with good marbling for the best flavor. Ask your butcher to make it frenched, which means the rib bone is cleaned, similar to a rack of lamb. Let it come to room temperature before cooking, which will help it cook more evenly.
• Sea Salt & Black Pepper -Kosher salt also works instead of sea salt.
• Avocado Oil – You can also use olive oil, or any high-heat cooking oil you prefer.
• Compound Butter – Although optional, I highly recommend it for serving. I made my compound butter with rosemary and thyme to go with this tomahawk steak recipe, but you can use any combination of herbs you like.

How To Cook A Tomahawk Steak

This section shows how to cook tomahawk steak in the oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card .

You can cook tomahawk steak on the grill or in the oven, and both methods are similar (below). You could also use the reverse sear method if you have the time.

1. Prep and season. Preheat your grill or a cast iron skillet on the stove to medium-high heat. (If using the grill, leave half the burners off on one side of the grill.) Pat the steak dry with paper towels. Season all sides with salt and pepper.
2. Sear over high heat. Place the steak onto the skillet (it’s okay if the bone hangs off) or on the grill over direct heat. Sear, flipping halfway through, until a browned crust forms on both sides.

1. Finish over moderate heat. For the oven method, transfer steak to a baking sheet large enough to fit the steak with the bone. For the grill method, transfer to the other side of the grill with no burners on, for indirect heat. Finish cooking steak in the oven or on the grill to your desired doneness. (See info on times and temperatures below.)
2. Rest and serve. Remove from the oven or grill, and transfer to a cutting board or platter. Loosely tent with aluminum foil and let rest before slicing. Serve with compound butter, if you like.

Tomahawk Steak Temperature Chart

For a perfect medium-rare tomahawk steak, cook over medium-high to high heat for 2-4 minutes per side, then over moderate heat for 25-30 minutes, or until the internal temperature reaches 125-130 degrees F.

Here’s a time chart to get your desired level of doneness:

Note: These are the temperatures when you’d remove the steak from heat. The temp will rise another 5-10 degrees while resting.

Tips For The Best Tomahawk Steak

• Pat dry before seasoning. This helps create a better sear and also leaves it more juicy inside.
• Adjust salt by weight. The amount of salt is 1 teaspoon per pound of meat, not including the bone. This is always the formula I use for steak and learned this from Julia Child. You can’t cut off the bone to weigh the meat, but you can subtract 3/4 to 1 pound from the total weight to get the meat weight. For a 2-pound tomahawk steak (weight with bone), 1 teaspoon of salt was perfect.
• Don’t overcook. The best way to ensure perfect doneness is to use a probe thermometer once you move the steak to the oven or over indirect heat on the grill. Just insert into the thickest part of the steak (away from the bone), set the internal temperature you want (see chart above), and it will beep when ready. A regular meat thermometer will also work, you’ll just have to keep an eye on it.
• Resting is important. This will ensure that it stays juicy.
• Slice against the grain. Make a horizontal cut along the side of the bone where it meets the meat. Continue slicing the meat away from the bone, working your way around the bone. With the meat separated from the bone, you can now slice against the grain to serve.

Storage Instructions

• Store: Wrap leftovers tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheat: Wrap the steak in foil and place directly on the oven grates to reheat at 300 or 350 degrees F. (Don’t place in a baking dish, as this is more prone to overcooking.) You can place a sheet pan on a rack underneath to catch drips.
• Freeze: Wrap the cooked tomahawk steak tightly in plastic wrap, followed by aluminum foil. Place in an airtight container or zip lock bag, and store in the freezer for up to 3 months. You can also freeze raw steak for up to 12 months.

What To Serve With Tomahawk Steak

Now that you know the best ways to cook a tomahawk steak, complete your special meal with some of these pairings:

• Classic Steak Sides – Although this is a fancier steak, you can still serve it with the classics like sauteed mushrooms , fork tender Instant Pot baked potatoes , or simple sauteed green beans .
• Veggies – Enhance your meal with a side of roasted root vegetables , gourmet balsamic brussels sprouts , or easy roasted cauliflower . If your using the grill, make grilled asparagus .
• Salads – Consider a crisp Caesar salad , a fall-inspired butternut squash salad , or a fresh cucumber tomato salad . You can also make a seven layer salad ahead of time.
• Wine – Complete your dinner with a well-chosen wine . Look for a full-bodied red like Cabernet Sauvignon or Malbec to complement the robust flavors of tomahawk steaks.

More Steak Recipes For Special Occasions

If you mastered cooking tomahawk steak and want to keep wowing your guests, try one of these other easy steak recipes:

Filet Mignon

Ribeye Steak

New York Strip Steak

Surf And Turf

Tools For This Recipe

• Cast Iron Skillet – For cooking tomahawk steak using the stovetop-to-oven method.
• Baking Sheet – Although the cast iron skillet can go in the oven, transferring your steak to a baking sheet helps prevent the exterior from becoming too charred and doesn’t leave a mess in your oven.
• Probe Thermometer – Beeps when meat reaches the perfect temperature! You could also use a conventional meat thermometer .

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 2-lb Tomahawk steak ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 tbsp Avocado oil ▢
• Compound butter (optional, for serving – I made it with rosemary and thyme) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Tomahawk Steak In The Oven:

1. Pat the steak dry with paper towels. Season all sides with salt and pepper. Let the steak come to room temperature for 45 minutes .
2. Preheat the oven to 350 degrees F (177 degrees C).
3. Heat a large cast iron skillet over medium-high heat. Add the avocado oil and heat until shimmering.
4. Add the tomahawk steak and sear for 2-4 minutes per side, until a browned crust forms on both sides.
5. Transfer the steak to a baking sheet large enough to fit the steak with the bone. Roast in the oven for 25-30 minutes , or until the internal temperature reaches 125-130 degrees F (52-54 degrees C) for medium rare. Cook for longer if you want it done more – 135-140 degrees F (57-60 degrees C) for medium, 145-150 degrees F (63-66 degrees C) for medium well, or 155-160 degrees F (68-71 degrees C) for well done. Cook time will vary depending on your steak weight and thickness, so use a meat thermometer or probe thermometer for best results.
6. Remove from the oven, loosely tent with aluminum foil and let rest for 1 0-15 minutes before slicing. (The internal temperature will rise an additional 5-10 degrees.)
7. Serve with compound butter, if desired.

Grilled Tomahawk Steak:

1. Pat the steak dry with paper towels. Season all sides with salt and pepper. Let the steak come to room temperature for 45 minutes .
2. Preheat the grill to high (450-500 degrees F). Leave half of the burners off.
3. Place the tomahawk steak on the grill over direct heat and sear for 2-4 minutes per side, with the lid closed, until dark grill marks form.
4. Move the steak to the other side of the grill, where there are no burners turned on (indirect heat). Close the lid and cook over indirect heat for 25-30 minutes , until the internal temperature reaches 125-130 degrees F (52-54 degrees C) for medium rare. Cook for longer if you want it done more – 135-140 degrees F (57-60 degrees C) for medium, 145-150 degrees F (63-66 degrees C) for medium well, or 155-160 degrees F (68-71 degrees C) for well done. Cook time will vary depending on your steak weight and thickness, so use a meat thermometer or probe thermometer for best results.
5. Serve with compound butter, if desired.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: ~8 ounces of steak (just the meat, not including bone weight)

Nutrition info does not include optional compound butter.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

How To Cook A Tomahawk Steak

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

How To Cook A Tomahawk Steak

Learn how to cook a tomahawk steak perfectly with this easy recipe! Includes oven or grill options, plus garlic herb compound butter on top.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/tomahawk-steak/

Ingredients

• 1 2-lb Tomahawk steak
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 1 tbsp Avocado oil
• Compound butter (optional, for serving – I made it with rosemary and thyme)

Instructions

Tomahawk Steak In The Oven:

1. Pat the steak dry with paper towels. Season all sides with salt and pepper. Let the steak come to room temperature for 45 minutes .
2. Preheat the oven to 350 degrees F (177 degrees C).
3. Heat a large cast iron skillet over medium-high heat. Add the avocado oil and heat until shimmering.
4. Add the tomahawk steak and sear for 2-4 minutes per side, until a browned crust forms on both sides.
5. Transfer the steak to a baking sheet large enough to fit the steak with the bone. Roast in the oven for 25-30 minutes , or until the internal temperature reaches 125-130 degrees F (52-54 degrees C) for medium rare. Cook for longer if you want it done more – 135-140 degrees F (57-60 degrees C) for medium, 145-150 degrees F (63-66 degrees C) for medium well, or 155-160 degrees F (68-71 degrees C) for well done. Cook time will vary depending on your steak weight and thickness, so use a meat thermometer or probe thermometer for best results.
6. Remove from the oven, loosely tent with aluminum foil and let rest for 1 0-15 minutes before slicing. (The internal temperature will rise an additional 5-10 degrees.)
7. Serve with compound butter, if desired.

Grilled Tomahawk Steak:

1. Pat the steak dry with paper towels. Season all sides with salt and pepper. Let the steak come to room temperature for 45 minutes .
2. Preheat the grill to high (450-500 degrees F). Leave half of the burners off.
3. Place the tomahawk steak on the grill over direct heat and sear for 2-4 minutes per side, with the lid closed, until dark grill marks form.
4. Move the steak to the other side of the grill, where there are no burners turned on (indirect heat). Close the lid and cook over indirect heat for 25-30 minutes , until the internal temperature reaches 125-130 degrees F (52-54 degrees C) for medium rare. Cook for longer if you want it done more – 135-140 degrees F (57-60 degrees C) for medium, 145-150 degrees F (63-66 degrees C) for medium well, or 155-160 degrees F (68-71 degrees C) for well done. Cook time will vary depending on your steak weight and thickness, so use a meat thermometer or probe thermometer for best results.
5. Serve with compound butter, if desired.

Maya’s Recipe Notes

Serving size: ~8 ounces of steak (just the meat, not including bone weight)

Nutrition info does not include optional compound butter.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)