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.

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.

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)

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. If you like pepper, season after cooking to prevent burning.

3. Sear for Crust

Heat your pan until it's very hot. Add a splash of oil, then sear the steak for 2–3 minutes per side to develop a rich, caramelised crust. Optional: add butter, garlic and rosemary and baste during the final 30 seconds.

4. Finish in the Oven

Transfer the steak to a preheated oven at 180°C (fan):

• Rare: 10–12 minutes
• Medium-rare: 14–16 minutes
• Medium: 18–20 minutes

Use a meat thermometer (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.

Serving Suggestions

• 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.

👉 Order yours now 👈

Frequently Asked Questions

What is a Tomahawk steak?

A Tomahawk is a bone-in ribeye steak with the full long rib bone left intact — typically 30–45cm. It combines the rich marbling of a ribeye with dramatic presentation, making it ideal for sharing between two.

How do you cook a Tomahawk steak?

The two best methods are two-zone charcoal grilling (reverse sear — indirect first to 45–48°C then sear over direct heat) or pan-to-oven (sear 2–3 minutes per side then finish at 180°C fan for 14–16 minutes for medium-rare). Always rest for 10 minutes before carving.

What temperature should a Tomahawk steak be cooked to?

For medium-rare, aim for 55°C internal temperature. Pull from heat at 52°C for rare, 55°C for medium-rare, 60°C for medium. Always use a meat thermometer on a cut this size.

How long does it take to cook a Tomahawk steak?

Pan method: sear 2–3 minutes per side then 14–16 minutes at 180°C for medium-rare. Charcoal: 20–30 minutes indirect then 1–2 minutes direct. Add 10 minutes resting time either way.

How many people does a Tomahawk steak serve?

A 1kg Tomahawk serves two people generously as a main course with sides. Carve off the bone and slice against the grain to serve.

Where can I buy Tomahawk steak in the UK?

Thomas Joseph Butchery stocks grass-fed, dry-aged Tomahawk steaks at 32-day and 45-day aged expressions, cut fresh to order and delivered next day anywhere in the UK.