Bone In Brilliance: The Ultimate Tomahawk Steak Guide for Juicy Medium Rare Perfection

How to Cook the Perfect Tomahawk Steak in Just Three Simple Steps

Mastering a tomahawk steak can feel like tackling a culinary Everest. It is a colossal cut complete with a dramatic Frenched bone. With a little know-how, however, you will be slicing into tender, juicy perfection every time. In this editorial guide, I share my three step method—season, reverse sear, and hard sear—followed by the essential rest so you can achieve a picture perfect medium rare interior and a crackly crust worthy of any steakhouse.

Why the Tomahawk Deserves Special Treatment

A tomahawk steak is essentially a ribeye with its long bone left intact. That bone adds visual drama and extra flavor from the surrounding fat cap. Because it is often two inches or more thick, it benefits from a two stage cooking approach. First, gentle indirect heat warms the steak evenly from edge to edge. Next, a burst of high heat creates a deeply flavored outer crust through the Maillard reaction. This combination ensures—

Even cooking through to the center, preventing a gradient of doneness. Maximum tenderness, since slow heat breaks down connective tissue. A rich, savory crust that locks in juices and flavor

Step 1: Seasoning for Maximum Flavor

Great seasoning is the foundation of any outstanding steak. With so much surface area to cover, you need bold but balanced flavors that complement pure beef.

Kosher Salt

Kosher salt’s large crystals cling to the meat and disperse seasoning more evenly than finer salts. I sprinkle it generously on both faces and all edges, gently rolling the steak so every inch is coated. This not only seasons the meat but also draws moisture to the surface, which becomes crucial for a crisp crust later.

Freshly Ground Black Pepper

After salting, I grind fresh black pepper over the steak. A coarse grind provides pockets of peppery heat and a pleasant texture in the finished crust.

Garlic Powder

Rather than fresh garlic, which can burn under intense heat, a light dusting of garlic powder deepens the savory profile without overpowering the beef’s natural flavor.

Pro tip: Use your fingertips to press all seasonings firmly into the meat. Well adhered seasonings are what give you that spectacular crust.

Step 2: Reverse Sear on Your Grill

Once seasoned, the steak needs gentle, indirect heat. This cooks the interior evenly without scorching the exterior.

Setting Up Your Grill

Light only one side of your burners or coals. The unlit side serves as a cooler “oven” zone. Close the lid and let the temperature stabilize around 250 °F to 275 °F. This moderate heat slowly brings the steak to temperature without overcooking the outer layers.

Monitoring with a Wireless Thermometer

Insert the probe into the thickest part of the steak, avoiding the bone. Set the alert to 100 °F to 105 °F for medium rare. Then walk away—the thermometer will let you know when the steak is ready for its final sear.

Why Reverse Sear Works

This method prevents overcooking the outside, ensures uniform color and doneness through the entire steak, and gives you precise control over final temperature. For a two-inch steak, expect about forty to fifty minutes to reach your target internal temperature, flipping halfway through for even cooking.

Step 3: Hard Sear for That Signature Crust

Now it is time to transform a uniformly cooked steak into a seared masterpiece with an irresistible crust.

Crank the Heat

Fully open your burners or add extra coals to bring the grill to its highest possible temperature. You want searing heat to trigger the Maillard reaction, turning the surface a deep, flavorful brown.

Searing Technique

1. Place the steak directly over the hottest section of the grate. Let it sear undisturbed for two to three minutes until a rich brown crust forms.
2. Rotate the steak ninety degrees and sear for an additional two minutes to create classic crosshatch grill marks.
3. Flip the steak and repeat this process on the opposite side.
   

If your grill has a viewing window, you can monitor the crust without lifting the lid. Otherwise, rely on timing and the visual cue of a dark mahogany color.

Step 4: Resting—The Often Forgotten Fourth Step

After that intense sear, remove the steak and transfer it to a cutting board. Resting is essential to:

Allow carryover cooking to bring the internal temperature up to about 120 °F for perfect medium rare
Redistribute juices so they stay in the meat instead of running out when you slice

Loosely tent the steak with foil and let it rest for ten to fifteen minutes. This ensures every bite is succulent and evenly warm.

Bringing It All Together

1. Season each surface liberally with kosher salt, black pepper, and garlic powder.
2. Reverse sear at low heat until the internal thermometer reads 100 °F to 105 °F.
3. Hard sear over maximum heat to build a deeply browned, crackly crust.
4. Rest under loose foil for ten to fifteen minutes.
   

When you slice into that rested tomahawk, you will be greeted by a perfectly pink interior from edge to edge, surrounded by a flavorful crust. It is one of the finest steaks you can make at home.

Enjoy every juicy, flavor-packed bite and may your tomahawk always be the centerpiece of your table.

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Ryan Maya is the creator and voice of RyanMayaCooks, where he demystifies grilling and steak cooking with approachable, step-by-step techniques. A passionate home cook and barbecue enthusiast, he specializes in teaching readers how to achieve restaurant-quality results whether it’s mastering a perfect New York strip or smoking fall-off-the-bone ribs, using simple tools and straightforward methods.

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