This easy Tomahawk Steak recipe comes out perfect every time. Find out exactly what they are, where to buy them, and even how to store any leftovers!
What is a tomahawk steak
First, let's talk about what it isn't.
A tomahawk steak - also called a "cowboy ribeye" - isn't an obscure cut of beef that's particularly unique or special. It's actually a very common cut (although arguably also one of the best) known as the bone-in ribeye or a tomahawk ribeye. It's very flavorful with incredible marbling throughout, which is why it's widely considered one of the most delicious cuts of beef to order out or to cook at home.
A ribeye and a tomahawk have two distinct differences. On a bone-in ribeye, the bone is cut off so that the only bone present is surrounded by the actual cut of meat. On a tomahawk steak, that bone is left attached and cleaned for a french cut, making for a gorgeous presentation.
The second difference is that the tomahawk cut is typically much thicker than a ribeye. A ribeye is normally 1 - 1.5 inches thick whereas a tomahawk falls around 2 inches. This results in up to double meat per steak, and at least up to 50% more.
Tomahawk steak prices and where to buy
They're not cheap and you're mostly paying for the presentation, regardless whether you buy them to cook at home or order one at a restaurant. That said, they're a luxurious cut of beef and might be worth the indulgence if you're looking for something special and impressive.
I did a little research for what they cost at different restaurants in my area of DC/Northern VA. I also searched for places to purchase a tomahawk ribeye to cook at home, so you can make the decision for yourself.
In a restaurant
- Ruth's Chris - 40 oz - $155.00-$175.00 ($3.86-4.38 per oz) (steak only)
- Flemings - 35 oz - $150 ($4.29 oz) (steak only)
- Morton's - 36 oz - $149 ($4.14 oz) (steak only)
Cooking at home (buying in-store or online)
- Amazon: Prices range from $1.80/oz to $5.00/oz
- Costco: Pack of 4 steaks at approximately 9.5 lb (152/oz)- $349.99 ($2.30/oz)
- Huntspoint: Pack of 2 steaks at 3.5 lb each - $160.95 (on sale for $139.95 at the time of publishing) ($1.48/oz)
- Omaha Steaks: 2 32-oz steaks - $379.99 ($5.94/oz) (At the time of publication, these steaks were 50% off with the purchase of any other items)
- Kansas City Steaks: 2 34-oz steaks - $249.95 ($3.68/oz)
- Snake River Farms: 1 40-oz steak - $79.00 ($1.98/oz)
- Snake River Farms: American Wagyu SRF BLACK - 40 oz $165.00 ($4.13/oz)
- Snake River Farms: American Wagyu SRF GOLD - 40 oz $199.00 (4.98/oz)
Steak prices last updated on September 8, 2026.
Note: The steaks linked to above are not endorsements as I haven't personally tried them all. They've been provided for price references only.
How to Cook Tomahawk Steak
Hands down, the best way to cook a cowboy ribeye steak, or tomahawk, is to sear it on the grill over high heat then finish it in the oven. This is true for many cuts of beef, but especially this one.
There's very little hand-on time which makes it a very easy recipe. First, you'll want to remove the steaks from the refrigerator for about 30 minutes so they're not completely cold when they go on the grill.
Next, you'll rub the steaks all over with olive oil (this will raise the temperature of the meat's surface which will help it get a nice, even sear). Season the steaks very generously with a high-quality coarse salt and freshly ground black pepper.
Sear the steaks on a VERY HOT grill grate (a gas grill is most common but a charcoal grill will work, too, and will add a lot of flavor) directly over the flames for about 3-4 minutes per side. Remove them from the grill, place them on a sheet pan, and insert a digital meat thermometer into the thickest part of the meat, as close to the center as you can get.
Put them in the oven and cook them for about 30 minutes, or to an internal temperature of 130° F. Remove the steaks from the oven, place them on a cutting board, tent them gently with aluminum foil, and allow them to rest for 10-15 minutes.
See? This tomahawk steak recipe uses a very simple process that will give your steaks a seasoned crust on the outside while being done to perfection on the inside!
Can you sear it on the stove instead of the grill?
Yes, absolutely, especially if you use a cast iron skillet. The issue there is that these babies are pretty large with the bone extending out, and a grill has a lot more surface area to ensure you get a good sear. If you decide to go forth and use the stove, be sure you preheat your pan over high heat.
How to know when they're done
I mentioned this once already, and I'm going to remind you again at least one more time, but the easiest and most accurate way to get them to the perfect doneness is to use an oven-safe meat thermometer. I highlight this twice in the tomahawk steak recipe below because it's that crucial to consistent success.
I use one that has an alarm and I would never be without it. I couldn't find mine on Amazon but this one has an alarm as well as many wonderful reviews.
Cooking tomahawk (or cowboy steak) to 130° F is our preference, but of course you can cook it to your desired doneness if it happens to be different. Use this chart to help you decide on rare to well-done (although I don't recommend anything more than medium at most). Here are the temperatures for each, keeping in mind that the temperature will rise another 5 degrees while its resting:
| Doneness | Pull Temp (Before Resting) | Final Temp (After Resting) |
|---|---|---|
| Rare | 120°F | 125°F |
| Medium-Rare | 130°F | 135°F |
| Medium | 140°F | 145°F |
| Medium-Well | 145°F | 150°F |
| Well Done | 155°F | 160°F |
Note: Temperature will rise approximately 5°F while the steak rests. We recommend pulling tomahawk steaks no later than medium for the best texture.
Tips for the BEST Tomahawk Steaks
- Use an oven-safe meat thermometer. One more time, for the people in the back: use an oven-safe meat thermometer!
- Season it VERY well with salt and pepper.
- Top it with a compound butter (more on that below).
- If you have a steak rub or seasoning that you can't live without, feel free to use it in place of the salt and pepper.
- Be sure to sear over high heat, directly over the flame.
- Let the meat rest both before hitting the hot grill and after it comes out of the oven.
- Add some fresh herbs, such as rosemary, to the sheet pan to infuse some additional flavor.
How to store and reheat
Cover and refrigerate leftover steak for up to 4 days. It's always best eaten the day you make it, but if you do end up with leftovers, make sure you reheat it gently. I'll often just let it come to room temperature and call it a day, but you can add it to a preheated skillet on medium-low heat just to warm it.
How to serve
A big ol' Tomahawk rib steak is impressive no matter how you serve it. You might just want to put each steak on a plate and call it a day!
Another option, especially if you're feeding more than 2 people with a steak each, is to slice it before plating, leaving the meat closer to the bone unsliced for presentation.
As for what to serve with this tomahawk steak recipe, any of your typical steak side dishes will work here. Our favorites are Smoked Mac and Cheese and Crispy Baked Potato Wedges.
I highly suggest topping each steak with some compound butter! It adds incredible flavor - especially truffle butter - and a bit of sophistication with little effort. Check out these 9 Compound Butter recipes to choose your favorite. They also work with chicken and fish! You can also make an easy blue cheese steak sauce.
If you're still undecided about whether these are worth the price, or if you're nervous about cooking something yourself with such a hefty price tag, you might consider making a prime rib roast instead. It's practically fool-proof yet it's still delicious and impressive!
Tomahawk Steak Recipe
Also known as the "cowboy ribeye", a tomahawk steak is a tender, flavorful cut with an amazing presentation!
Ingredients
- 2 tomahawk steaks, approximately 2 inches thick
- Olive oil, for coating
- Coarse salt and freshly ground black pepper, to taste
- Compound butter, softened, for serving (optional)
Instructions
- Bring the steaks to room temperature: Remove the steaks from the refrigerator about 30 minutes before cooking to take the chill off.
- Preheat the oven and grill: About 15 minutes before cooking, preheat your oven to 375°F and your grill to approximately 500°F.
- Season the steaks: Pat the steaks dry with paper towels, then rub them lightly with olive oil. Season generously on all sides with coarse salt and freshly ground black pepper.
- Sear on the grill: Place the steaks directly over the heat and grill for 3–4 minutes per side, or until a well-browned crust forms and the steaks release easily from the grates.
- Finish in the oven: Transfer the steaks to a large, rimmed baking sheet and insert an oven-safe meat thermometer into the thickest part of the meat, avoiding the bone. Roast for approximately 20–30 minutes, depending on thickness, until the steaks reach your desired internal temperature. For medium-rare, aim for approximately 130°F, keeping in mind that the temperature will continue to rise during resting. The USDA recommends cooking whole beef steaks to at least 145°F followed by a 3-minute rest.
- Rest the steaks: Transfer the steaks to a cutting board, tent loosely with aluminum foil, and let rest for 10–15 minutes before slicing. This allows the juices to redistribute.
- Serve: Slice the steaks against the grain and serve immediately, topped with softened compound butter if desired.
Notes
- It's highly recommended to use an oven-safe thermometer inserted into the thickest part of the steak prior to going into the oven.
- This recipe is for a 2" thick tomahawk. Adjust cook times if the steak is a thinner or thicker cut.
- The internal temperature will continue to rise several degrees after the steaks are removed from the oven. Keep this in mind when checking for your preferred doneness.
- Although this recipe is written for 2 people, it will easily serve 4 (or more!) since tomahawk steaks are usually between 30 ounces to 42 ounces. If serving for more than 2, consider slicing the steaks after they rest but before serving (leaving some meat unsliced near the bone to keep the gorgeous presentation).
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 725Total Fat: 55gSaturated Fat: 22gUnsaturated Fat: 31gCholesterol: 180mgSodium: 350mgProtein: 57g
Amounts do not include compound butter.
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Mike says
I don’t see an oven temperature anywhere in the recipe
Kristy says
375° F (in step 2). Hope you enjoy!