Larger than life, this Tomahawk Ribeye Steak is a meat lover’s dream come true! This eye-catching 36oz steak with a long bone is full of flavor, buttery, melt-in-your-mouth tender. Truly an unforgettable meal!
If you grew up watching The Flintstones, the tomahawk ribeye steak is precisely what Fred Flintstone ate in the famous 80s cartoon. Or perhaps this steak will remind you of what a true caveman ate.
Either way, the Tomahawk Ribeye Steak is an eye catching one-of-a-kind steak that will certainly leave an impression. Larger than life, this ribeye steak is a luxurious meal and one that is a must try!
what is a tomahawk steak?
Also known as a bone-in ribeye or tomahawk chop, the tomahawk ribeye steak is carved from the beef rib and it has a very long bone still attached. The bone is left whole and is “Frenched” which means the bone is trimmed and cleaned by the butcher for “looks” purposes.
The steak is a well marbled, rich and buttery, big and thick. Truly one of a kind in looks and flavor profile.
how to cook a tomahawk steak
Although the tomahawk ribeye steak looks quite intimidating, it is prepared and cooked much like any other steak. The main difference is that the tomahawk steak will need to be roasted for a short bit of time, to make sure the center is cooked, as this cut is much thicker than any other steak.
- start by drying both sides of the meat with a paper towel.
- season well with course salt and pepper. Whenever I cook steaks I make sure to use a really coarse sea salt and course fresh ground pepper for better flavor.
- cover the long bone with a double layer of foil. this will protect the bone from charring and its easier to grab when cooking.
- sear the meat on both sides for about 3 minutes each. I used a large 12” iron skillet, the bone does sticks out but the meat must be in contact with the hot surface.
- also sear the fatty sides of the steak by holding the bone up right and at an angle to sear all areas. Use a kitchen towel to hold on to the bone if needed.
- transfer the seared tomahawk ribeye steak to a pre-heated oven at 375F for about 18-minutes.
- transfer the steak back to a buttery skillet with fresh rosemary and garlic. Baste on both sides for about 2 minutes
- transfer steak to a cutting board and cover with foil. Allow the steak to rest for 10 minutes before slicing it.
Note: this recipe includes the roasted potatoes. Please read direction for the potatoes and how to coordinate the times below.
And there you have it my friends, a meat lover’s dream come true, show-stopper, super moist, tender, buttery and mega flavorful Tomahawk Ribeye Steak.
I am pairing my giant steak with baby dutch potatoes. The potatoes are roasted while we prepare the steak. But this is optional of course, I just like my steak with potatoes so much, like this Grilled Ribeye Steak with Baked Potatoes that I made over the summer.
Don’t be shy and give in to this perfect side of Crispy Oven Roasted Potatoes!
When slicing the steak you can trim any additional fat if needed. The end cuts are more well done than the middle but the flavor is literally everywhere.
Be sure to save the long bone for soups, beef or bone broth, your dog… I actually added the bone to my homemade Brazilian Pinto Beans recipe for extra flavor.
If you make my Tomahawk Ribeye Steak recipe, be sure to leave a comment and/or give this recipe a star rating! I love to hear from you and always do my best to respond to all your comments. Also, don’t forget to tag me on Instagram for a special shutout and/or a chance of being featured in my newsletter!
Tomahawk Ribeye Steak
Ingredients
- 1 Tomahawk ribeye steak, about 2.5lb – 3 lb
- 1/2 tbsp each, coarse salt and fresh ground pepper
- 1 tbsp olive oil
- 1 head of garlic
- 3 tbsp unsalted butter
- 1 spring fresh rosemary
Roasted Potatoes
- 1.5 lb baby dutch yellow potatoes, halved
- 1 tbsp olive oil
- 1/5 tbsp italian herbs or oregano
- 1 tsp kosher salt
Instructions
- Line a large sheet pan with foil or parchment paper. Add the rinsed and halved potatoes to sheet pan. Season with oil, salt and italian herbs or oregano (or any other herbs of choice)
- Slice off the top of the garlic head about 1/4 inch. Place garlic in a foil tent and drizzle with olive oil. Place garlic in foil in sheet pan with the potatoes and roast at 400F degrees for 25 minutes.
- Meanwhile, pat dry the tomahawk ribeye steak with a paper towel. Season both sides of the steak with coarse sea salt and fresh grounded pepper. Wrap the bone in two layers of foil, set aside.
- Heat oil in a large skillet (I used a 12'' skillet), when hot add the tomahawk ribeye steak. The bone will likely stick out of the skillet and that's okay. Make sure the meat is in direct contact the hot surface. Sear the steak for about 3 minutes on each side. If possible hold the steak up by the bone and sear the sides too. This should take about 12-15 minutes and the 25 minutes time for the potatoes should be up.
- Transfered seared tomahawk steak to oven in the same sheet pan as the potatoes. Turn heat down to 375F degrees and roast for 18 minutes. Give the potatoes a toss too!
- When the oven time is up, melt butter in skillet you previously used to sear the steak. To the melted butter add fresh rosemary and all the roasted garlic that you just took out of the oven (make sure to remove the garlic from skin)
- Add the ribeye steak to the buttery skillet and baste in melted butter. Do this for about 1 minute on each site. Then transfer ribeye steak to a cutting board. Immediately cover with foil and let it rest for 10 minutes.
- After the 10 minutes of rest, you can remove the foil from bone, slice the steak and serve with roasted potatoes.
Nutrition information is automatically calculated, so should only be used as an approximation.
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