How to Cook a Tomahawk Steak

Cooking a tomahawk steak can feel intimidating. It’s a bold, show stopping cut that deserves to be cooked just right, especially when it’s a beautifully marbled American Wagyu tomahawk from Snake River Farms.

We get it. A tomahawk steak looks impressive, but cooking it evenly can be tricky without the correct approach. The long bone adds drama to the plate, but it also changes how heat moves through the meat and affects your final result.

The good news is you do not need to be a professional chef to get it right. This guide walks you through how to cook a tomahawk steak using trusted methods like the reverse sear and 2-zone grilling, plus tips on temperature, slicing, and serving.

Whether you are planning a date-night dinner or hosting a backyard barbecue, this is everything you need to make your tomahawk steak the highlight of the meal.

Planning a date-night dinner or backyard BBQ? Shop our full collection of American Wagyu Tomahawk steaks. 

What is a Tomahawk Steak?

The tomahawk steak is a thick-cut, bone-in ribeye steak with a long bone still attached. The extra meat and fat is cleaned from the bone, a process referred to as “Frenching.” This reveals a long section of beef bone. The bone looks like the handle of an axe, hence the name “tomahawk.” The attached ribeye steak is also large and together this makes for a sensational appearance. 

Where This Cut Comes From

Each tomahawk is cut from the rib primal; and the steak is made up of three major muscles, all held together with tender sinew with large swaths of rich fat between them. The muscles are the longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the steak is cut, and the spinalis dorsi, also called the cap of ribeye or deckle. The cap is universally known as the single most flavorful and tender cut.

Each rack of ribs used for tomahawk steaks has 7 bones. We cut each steak to include the bone, which produces steaks approximately 2” thick or more.

Some folks say the bone adds flavor, but in general, this is not the case. However, there are real advantages to a bone-in steak. In addition to looking amazing, the bone insulates the meat from cooking heat. The meat next to the bone remains extra juicy and tender. Many steak lovers seek out that section to enjoy its delicious flavor and texture.

“All of these cuts are flawless. The size of the steak is perfect and you cant beat the flavor. we often order the tomahawk ribeye as well and that monster is everything you could ask for. Its huge and always cooks to perfection. Thank you all!”

- Kyle W., Verified Buyer 

Why American Wagyu is the Way to Go

Our tomahawk steaks are crafted to impress — generous in size, rich in flavor, and built for a standout meal. Here’s what they all have in common:

• Over 2” thick with an average weight of 2.5 lbs. — the perfect centerpiece for any occasion

• Includes the ribeye cap, known as the most flavorful and tender part of the ribeye

• 100% U.S. raised and wet-aged for 21+ days to enhance tenderness and taste

Best Way to Cook It

Each Snake River Farms American Wagyu tomahawk is a substantial steak. The average weight is 2.5 pounds, although it’s not unusual to receive one that is considerably heavier.

Even so, it’s easy to cook the tomahawk perfectly using well-known steak cooking techniques.

How to Reverse Sear It 

If you want to use your kitchen to cook up the tomahawk, we recommend the reverse sear. As the name implies, instead of searing a steak at the start, it’s slow roasted at a lower temperature then finished (or seared) prior to serving. 

Pro Tip: For best results, start with an SRF Gold® American Wagyu Tomahawk. The intense marbling holds up beautifully to the slow heat of a reverse sear, delivering edge-to-edge doneness and a rich, buttery bite.

Here are the simple steps to reverse sear your tomahawk steak:

1. Heat your oven to 225°F.
2. Season the steak liberally with kosher salt and place it on a wire rack set into a baking sheet.
3. Place the steak on the rack and baking sheet into the oven. The idea is to slowly bring the entire steak up to temperature at a lower heat to cook it to your desired degree of doneness.
4. After about 30 minutes, check the tomahawk’s temperature with a meat thermometer. While any thermometer will work, we recommend a fast-read digital thermometer to make it quick and easy to read your steak’s temperature. Insert the probe halfway through the steak, in the largest section of the ribeye, away from the bone. A medium rare to medium finish for the tomahawk will yield the best texture and flavor. The target temps are 120°F for medium rare and 130°F degrees for medium. Every oven is different, so the time to get your tomahawk to temp will vary. In general, this will take approximately 45 minutes to an hour.
5. When the steak reaches your ideal temperature, remove it from the oven, place it on a cutting board, tent it loosely with foil and allow it to rest at least 15 minutes. The steak will continue to cook and allow its juices to be reabsorbed. You can let the steak rest for up to 45 minutes.
6. When you’re ready to serve the steak, turn on the broiler in your oven. When it’s hot, place the steak underneath. Don’t go anywhere. This will happen fast, and you don’t want to burn the tomahawk! Watch the steak get crisp and turn a deeper shade of brown. When it looks good to you, flip the tomahawk and repeat the process.
7. Remove the steak from the oven and serve immediately.

How to Grill a Tomahawk Steak to Perfection 

Your grill is an ideal way to cook an SRF tomahawk. We recommend a good charcoal grill, but a gas grill will work as well.

Regardless of your grill type, set it up for 2-zone cooking. For a charcoal grill, this means arranging the lit coals to one side of the grill. For a gas grill, it means turning on just one burner.

Pro Tip: The SRF Black® American Wagyu Tomahawk is a grill master’s favorite. Its combination of flavor and tenderness makes it easy to achieve a juicy center and a crust that crackles with every bite.

Here are the easy steps to grill your tomahawk with a 2-zone set-up:

1. Set up your grill with 2 zones – a hot side and a cool side. 
2. Season the steak liberally with kosher salt.
3. Place the steak on the cool side of the grill. The idea is to slowly bring the entire steak up to temperature at lower heat to cook it to your desired degree of doneness. You’re not trying to sear or brown the steak at this point.
4. To cook the steak evenly, flip it every 5 minutes. Also, rotate the tomahawk around the cool zone with each flip to minimize any cool or hot spots in your grill. After about 20 minutes, check the tomahawk’s temperature with a meat thermometer. While any thermometer will work, we recommend a fast-read digital thermometer to make it quick and easy to read your steak’s temperature.  Insert the probe halfway through the steak, in the largest section of the ribeye, away from the bone. A medium rare to medium finish for the tomahawk will yield the best texture and flavor. The target temps are 120°F for medium rare and 130°F for medium. Every oven is different, so the time to get your tomahawk to temp will vary. In general, this will take approximately 30 to 45 minutes.
5. When the steak reaches your ideal temperature, remove it from the grill, place it on a cutting board, tent it loosely with foil and allow it to rest for at least 15 minutes. The steak will continue to cook and allow its juices to be reabsorbed.
6. When you’re ready to serve the steak, place the tomahawk on the hot side of the grill. Your grill should be set to maximum heat. Sear for 1 to 2 minutes and flip. As soon as the steak has a nice brown crust, remove it from the grill. 
7. Take your tomahawk to the table and serve immediately.

Tomahawk Steak Temperature Guide 

Cooking a tomahawk steak to the perfect doneness starts with knowing your target internal temperature. Whether you prefer your steak rare and cool in the center or closer to medium well with just a hint of pink, use this guide to hit your ideal level of doneness every time.

How to Slice and Serve  

As with any steak, you always want to cut the tomahawk against the grain of the meat. The grain is the natural direction the muscle fibers follow. Cutting against, or perpendicular to the grain, produces the most tender bite.

A ribeye steak is made up of different muscles, so we recommend separating the steak from the bone of a tomahawk. For maximum effect, this can be down at the table to wow your audience!

Here's how to best cut a tomahawk steak for serving: 

1. Get a firm grasp of the “handle” or bone using a dry kitchen towel or oven mitt.
2. Use a sharp knife and start from the handle and cut the steak from the bone.
3. Remove the soft cap (the tender outer section) from the steak and cut it into thick slices so everyone can have a taste of this delicacy.
4. Once the soft fat cap is removed, slice the center eye into thick slices.
5. Arrange the slices on a platter – start with the bone, arrange the center eye piece, then put the cap pieces on the outer section.
6. A dusting of flakey finishing salt is a nice touch before placing the platter on the dinner table.

Top Favorite Tomahawk Recipes

Tomahawk steak is a cut that steals the show of any meal it’s a part of. Snake River Farms has gathered some of the best recipes to showcase this legendary ribeye, from backyard grilling to holiday roasts on the outer section.

Snake River Farms has put together some of the best tomahawk steak recipes to showcase this legendary cut of ribeye:

• Coffee-Crusted Tomahawk with Charred Scallion Chimichurri

  Recipe by Rocco Gizzo
   A 4 lb. SRF Gold® Tomahawk Steak crusted with a bold espresso-brown sugar rub and topped with a smoky chimichurri made from charred scallions. Finished over an open flame for a dramatic, flavor-packed presentation.
  Get the Recipe

• Reverse-Seared Tomahawk with Lemon Basil Salsa Verde

  Recipe by Chef Mandy Tanner
  Reverse searing brings the perfect doneness edge to edge, and Chef Mandy Tanner adds a bright salsa verde that cuts through the richness of American Wagyu. This recipe is summer-ready and ideal for grilling season.
  Get the Recipe

• American Wagyu Tomahawk Prime Rib Roast

  Recipe by Chef Chris Cosentino
  Perfect for holidays and special occasions, this series walks you through an unforgettable centerpiece roast. Chef Chris Cosentino’s detailed instructions help you cook like a pro—even if it’s your first time handling a tomahawk roast.
  Cook It Like Cosentino
  

Build Your Summer Table

No steak dinner is complete without a standout supporting cast. Chef Mandy Tanner’s summer menu features grilled veggies, potato salad, and an herby sauce—all chosen to pair perfectly with American Wagyu beef. Whether it’s a backyard party or a relaxed dinner al fresco, these recipes make your tomahawk the centerpiece of an unforgettable feast.

Get the Full Menu & Recipes

Get Your American Wagyu Tomahawk 

While we hate to throw out empty accolades, you’ll be hard-pressed to find a steak aficionado who doesn’t think the tomahawk is, indeed, the ultimate steak. Rich with marbling and gifted with a generous outer cap, this thick-cut steak stands alone in terms of juiciness, richness and beefy flavor. The long bone adds a striking appearance and creates tender and flavorful steak along its length.

While it might not be the steak you eat every day, it’s the ideal candidate for your next special occasion. Every steak lover should order an American Wagyu tomahawk steak from Snake River Farms at least once.