Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled tomahawk steaks topped with roasted vegetables and fresh rosemary, served on a wooden platter outdoors.

How to Make the Best Juicy Tomahawk Steak with Charred Veggies

The Tomahawk Steak is the ultimate show-stopper — a thick, bone-in ribeye with a dramatic presentation and bold, beefy flavor. Perfect for special occasions or backyard grilling, this steak is known for its rich marbling, tenderness, and visual impact. Seasoned simply and cooked to perfection, it delivers a restaurant-quality experience right at home.

  • Total Time: 45 minutes
  • Yield: 1 Tomahawk steak

Ingredients

  • 1 Tomahawk ribeye steak (2–3 lbs, 2 inches thick)

  • 2 tablespoons olive oil

  • 1 tablespoon kosher salt

  • 1 tablespoon freshly ground black pepper

  • 1 teaspoon garlic powder

  • 2–3 sprigs fresh rosemary (optional)

  • 3 tablespoons unsalted butter (for basting)

  • 4 cloves garlic, smashed (for basting)

Instructions

  • Bring to Room Temperature: Remove the steak from the fridge 1 hour before cooking to bring it to room temperature.

  • Preheat Grill or Oven: Preheat your grill to medium-high heat or your oven to 250°F (if using reverse sear method).

  • Season Generously: Pat the steak dry. Rub with olive oil, then season all sides with salt, pepper, and garlic powder.

  • Sear the Steak:

    • Grill method: Sear the steak directly over high heat for 3–4 minutes per side to develop a crust.

    • Pan method: Sear in a cast iron skillet over high heat for 3–4 minutes per side.

  • Finish Cooking:

    • Grill method: Move steak to indirect heat and cook until internal temperature reaches 125°F (for medium-rare).

    • Oven method (reverse sear): Cook at 250°F until internal temp is 110°F, then sear in a hot skillet for a crust.

  • Butter Baste (Optional): In the last minute of searing, add butter, smashed garlic, and rosemary to the pan and spoon the melted butter over the steak.

  • Rest: Let the steak rest for 10 minutes, tented with foil, before slicing.

 

  • Slice & Serve: Slice against the grain and serve with your favorite sides.

Notes

  • Use a meat thermometer for accuracy—125°F for medium-rare, 135°F for medium.

  • Letting the steak rest ensures juiciness and flavor.

 

  • Pairs well with roasted potatoes, grilled vegetables, or a chimichurri sauce.

  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1/3 steak
  • Calories: 850
  • Sugar: 0g
  • Sodium: 90mg
  • Fat: 60g
  • Saturated Fat: 25g
  • Unsaturated Fat: 30g
  • Trans Fat: 1g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 70g
  • Cholesterol: 190mg

Keywords: tomahawk steak, grilled tomahawk steak, reverse sear steak, bone-in ribeye, steak recipe, special occasion steak