How to Cook the Perfect Tomahawk Steak at Home

The Tomahawk is the ultimate showstopper — a thick-cut ribeye steak with the rib bone left intact, giving it dramatic presence and bold flavour to match. At Thomas Joseph Butchery, our Grass-Fed Dry-Aged Tomahawk Steaks are sourced from native British cattle and aged for 32 to 45 days to bring out deep, savoury richness with exceptional tenderness.

Whether you're planning a dinner party or simply want to elevate your next steak night, here’s everything you need to know to cook a Tomahawk steak to perfection — right in your own kitchen.


What Makes a Tomahawk Special?

A Tomahawk is essentially a bone-in ribeye with the entire rib bone left intact – a cut that combines the rich marbling of a ribeye with dramatic presentation. Our version is dry-aged in-house, allowing moisture to reduce and flavour to intensify, creating a steak that’s as tender as it is bold.

Order the Grass-Fed Dry-Aged Tomahawk here


Option 1: Over Charcoal – The Ultimate Tomahawk Experience

What You’ll Need

  • 1 x Grass-Fed Dry-Aged Tomahawk Steak

  • Sea salt

  • Extra virgin olive oil

  • Good-quality butter

  • Charcoal grill (ideally with a lid)

  • Digital meat thermometer

  • Optional: garlic cloves, rosemary, freshly cracked black pepper (for after cooking)


How to Grill It

1. Prep the Steak

Remove the steak from the fridge 1-2 hours before cooking to let it come to room temperature. Pat it dry and rub with a light drizzle of extra virgin olive oil, then season generously with sea salt. Hold off on the pepper – it can burn over high heat. We’ll add that after.

2. Set Up the Grill

Prepare your charcoal barbecue for two-zone cooking – one side with direct heat, the other indirect. Allow the coals to get white-hot and ashed over.

3. Reverse Sear Method

  • Place the steak on the indirect side first, with the lid closed.

  • Cook slowly until the internal temp reaches 45–48°C (for medium-rare).

  • Move the steak to the direct heat for 1–2 minutes per side to build a rich crust.

4. Baste & Rest

During the final minute of searing, baste the steak with melted butter, garlic and rosemary for an added layer of richness.
Remove from the grill and rest for 10 minutes, loosely covered in foil to retain temperature.


Option 2: In the Pan – Rainy Day? No Problem.

What You’ll Need

  • 1 x Grass-Fed Dry-Aged Tomahawk Steak

  • Sea salt

  • Extra virgin olive oil

  • Good-quality butter

  • Heavy-based pan or cast iron skillet

  • Optional: garlic, rosemary, freshly cracked black pepper (for after cooking)


How to Cook It

1. Bring to Room Temperature

Remove the steak from the fridge about an hour before cooking. Pat dry and season with sea salt onlyno pepper yet.

2. Sear for Colour

Heat your pan until it’s very hot. Add a drizzle of olive oil and some butter, then sear the steak for 2–3 minutes per side until deeply browned.

3. Baste with Butter

Lower the heat slightly and add a generous knob of butter, plus garlic and rosemary. Tilt the pan and spoon the infused butter over the steak for 1–2 minutes.

4. Finish in the Oven (If Needed)

For thicker cuts, finish in a preheated oven at 180°C (fan):

  • Rare: 10–12 mins

  • Medium-rare: 14–16 mins

  • Medium: 18–20 mins

Use a meat thermometer and aim for 52°C (rare), 55°C (medium-rare), or 60°C (medium).

5. Rest & Season

Let the steak rest for 10 minutes. Once rested, add freshly cracked black pepper to taste. This keeps the pepper vibrant and prevents bitterness.


Serving Suggestions

Slice thickly against the grain and serve with the bone front and centre. Try it with:

  • Roast potatoes or thick-cut chips

  • Seasonal veg or charred greens

  • A bold red wine, dark ale or craft lager


Why Our Tomahawk Is a Cut Above

🌿 Truly Free Range & Pasture-Raised – Sourced from small UK farms that prioritise sustainable and ethical farming.
🔥 Dry-Aged for 32–45 Days – Intensified flavour, improved tenderness and an unmistakable crust when seared.
🥩 Expertly Butchered – Cut thick and trimmed with care for even cooking and maximum impact.


Experience the Tomahawk for Yourself

Whether you’re celebrating something special or simply want to upgrade your steak night, the Tomahawk delivers on every level. Big on flavour, bold in appearance, and unmatched in quality — it’s one of our favourite cuts for a reason.

👉 Order yours now 👈

 

 

 

What You’ll Need

  • 1 x Grass-Fed Dry-Aged Tomahawk Steak

  • Sea salt

  • Neutral oil with a high smoke point (rapeseed or vegetable)

  • A heavy-based frying pan or cast iron skillet

  • Optional: garlic cloves, rosemary, butter


Step-by-Step: Cooking Your Tomahawk

1. Bring to Room Temperature

Remove the steak from the fridge at least one hour before cooking. This ensures even cooking throughout.

2. Season Generously

Pat the steak dry, then season liberally with salt. Don’t be shy — this is a large cut and can handle bold seasoning. If you like the taste of pepper, season after cooking to ensure the pepper doesn't burn during grilling.

3. Sear for Crust

Heat your pan until it’s very hot. Add a splash of oil, then place the steak in the pan, searing each side for 2–3 minutes to develop a rich, caramelised crust. If your pan is large enough, sear the edges too.

Optional: During the final 30 seconds of searing, add a knob of butter, a couple of crushed garlic cloves, and a sprig of rosemary. Baste the steak with the infused butter for extra flavour.

4. Finish in the Oven

Transfer the steak to a preheated oven at 180°C (fan) and cook to your preferred doneness:

  • Rare: 10–12 minutes

  • Medium-rare: 14–16 minutes

  • Medium: 18–20 minutes

Use a meat thermometer for accuracy (aim for 52°C for rare, 55°C for medium-rare, 60°C for medium).

5. Rest Well

Rest your steak for at least 10 minutes on a board, loosely covered with foil. This allows the juices to redistribute and ensures maximum tenderness.


Serving Suggestions

Carve the Tomahawk against the grain into thick slices and serve on a wooden board for dramatic effect. Pair it with:

  • Crispy rosemary potatoes

  • Charred seasonal greens

  • A sharp mustard or horseradish sauce

  • A bold red wine or craft lager


Why Choose TJB’s Grass-Fed Tomahawk?

Our Grass-Fed Dry-Aged Tomahawk Steak is cut from native British cattle raised on lush pastures, then dry-aged for 32 to 45 days in-house. The result? A steak that combines rich marbling, deep savoury flavour, and dramatic presentation.

🌿 Truly Free Range & Pasture-Raised – Sourced from small UK farms that prioritise sustainable and ethical farming.
🔥 Dry-Aged for 32–45 Days – Intensified flavour, improved tenderness and an unmistakable crust when seared.
🥩 Expertly Butchered – Cut thick and trimmed with care for even cooking and maximum impact.


Experience the Tomahawk for Yourself

Whether you’re celebrating something special or simply want to upgrade your steak night, the Tomahawk delivers on every level. Big on flavour, bold in appearance, and unmatched in quality — it’s one of our favourite cuts for a reason.

👉 Order your Tomahawk here 👈


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