Uploaded May 2025 | Updated September 2026, 3 weeks ago
Recipe ⬇️
Here’s a recipe for how to cook a tomahawk steak perfectly using the reverse sear method popularised by @JKenjiLopezAlt – safe, straightforward, with juicier meat and a better crust. Game changer!
Don't try to cook it all the way through on the BBQ, you'll end up with a massive ring of overcooked meat because tomahawks are so thick. Such a waste of a good piece of meat! - Nagi x
PRINT: recipetineats.com/tomahawk-steak
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TOMAHAWK STEAK
1 tomahawk steak (1.2 – 1.5kg / 2.4 – 3lb) – bone cleaned or not (doesn’t matter)
2 tsp cooking salt/kosher salt
3/4 tsp black pepper
1 tbsp oil (canola, veg, any other neutral high smoke point oil)
1. Season with salt and pepper. Slow-roast on rack at 140°C/285°F (120°C fan) for 40-45 minutes – target internal temperature 50°C/122°F. Rest 10 minutes.
2. BBQ sear (see tip) - Drizzle with oil, sear on hot BBQ 3 – 4 minutes on each side or until the internal temperature 55°C / 128°F. Rest 3 minutes (temp rises to 57°C/135°F = perfect medium rare 🙌🏻).
3. Slice, serve with Cowboy Butter!
TIP: BBQ masters, use the grill side of the BBQ and manage the flares. Everybody else – use the flat plate side!
OTHER DONENESS:
For rare, pull out of oven at 47C/117F, medium rare 52C/126F, medium well 56C/133F. By the time you sear it will rise to your desired level of doneness.
COWBOY BUTTER
100g / 7 tbsp unsalted butter, softened, divided
1 large garlic clove, finely minced (1 tsp) – knife best but garlic crusher ok too
1 tbsp Dijon mustard
1 tsp smoked paprika (sub regular paprika)
1 tsp chilli flakes / red pepper flakes
1/4 tsp cooking salt / kosher salt (halve for table salt)
Cowboy butter: Melt 1 tbsp (15g) of the butter in small skillet over medium heat. Saute garlic 30 sec until very light golden then take off stove. Cool 3 min. Add into bowl with everything else, mix until combined. Serve butter soft at room temp – love the way it melts onto the steak!
(Other options – melt the butter and use as dipping sauce, roll into log, refrigerate to firm up then slice and put on hot steak so it melts).
Recipe ⬇️
Here’s a recipe for how to cook a tomahawk steak perfectly using the reverse sear method popularised by @JKenjiLopezAlt – safe, straightforward, with juicier meat and a better crust. Game changer!
Don't try to cook it all the way through on the BBQ, you'll end up with a massive ring of overcooked meat because tomahawks are so thick. Such a waste of a good piece of meat! - Nagi x
PRINT: recipetineats.com/tomahawk-steak
––––––––––––––-
TOMAHAWK STEAK
1 tomahawk steak (1.2 – 1.5kg / 2.4 – 3lb) – bone cleaned or not (doesn’t matter)
2 tsp cooking salt/kosher salt
3/4 tsp black pepper
1 tbsp oil (canola, veg, any other neutral high smoke point oil)
1. Season with salt and pepper. Slow-roast on rack at 140°C/285°F (120°C fan) for 40-45 minutes – target internal temperature 50°C/122°F. Rest 10 minutes.
2. BBQ sear (see tip) - Drizzle with oil, sear on hot BBQ 3 – 4 minutes on each side or until the internal temperature 55°C / 128°F. Rest 3 minutes (temp rises to 57°C/135°F = perfect medium rare 🙌🏻).
3. Slice, serve with Cowboy Butter!
TIP: BBQ masters, use the grill side of the BBQ and manage the flares. Everybody else – use the flat plate side!
OTHER DONENESS:
For rare, pull out of oven at 47C/117F, medium rare 52C/126F, medium well 56C/133F. By the time you sear it will rise to your desired level of doneness.
COWBOY BUTTER
100g / 7 tbsp unsalted butter, softened, divided
1 large garlic clove, finely minced (1 tsp) – knife best but garlic crusher ok too
1 tbsp Dijon mustard
1 tsp smoked paprika (sub regular paprika)
1 tsp chilli flakes / red pepper flakes
1/4 tsp cooking salt / kosher salt (halve for table salt)
Cowboy butter: Melt 1 tbsp (15g) of the butter in small skillet over medium heat. Saute garlic 30 sec until very light golden then take off stove. Cool 3 min. Add into bowl with everything else, mix until combined. Serve butter soft at room temp – love the way it melts onto the steak!
(Other options – melt the butter and use as dipping sauce, roll into log, refrigerate to firm up then slice and put on hot steak so it melts).
