18 Juicy Tomahawk Steak Recipes for Grilling Enthusiasts

Get ready to fire up your grill and impress your guests with these 18 mouthwatering tomahawk steak recipes! Perfect for grilling enthusiasts looking to elevate their barbecue game, each recipe promises juicy, flavorful steaks that are sure to be the star of any meal. Whether you’re a seasoned chef or a weekend warrior, these dishes will inspire your next cookout. Keep reading to discover your new favorite way to enjoy this majestic cut!

Garlic Butter Tomahawk Steak

Venture into the realm of ridiculously good eats with this Garlic Butter Tomahawk Steak, a dish that’s as dramatic in presentation as it is delicious in flavor. Perfect for those nights when you want to feel like a culinary rockstar without actually having to be one.

Ingredients

• 1 (2.5-pound) tomahawk steak, bone-in and gloriously marbled
• 3 tablespoons unsalted butter, creamy and ready to melt into goodness
• 4 garlic cloves, minced with reckless abandon
• 1 tablespoon fresh rosemary, finely chopped and fragrant
• 1 tablespoon fresh thyme, leaves stripped and full of zest
• 1 teaspoon kosher salt, coarse and unapologetic
• 1 teaspoon freshly ground black pepper, bold and spicy
• 2 tablespoons rich extra virgin olive oil, for that golden sear

Instructions

1. Preheat your grill or cast-iron skillet to a fiery 450°F. This is where the magic starts.
2. Pat the tomahawk steak dry with paper towels. Moisture is the enemy of a perfect crust.
3. Rub the steak all over with olive oil, then season generously with salt and pepper. Think of it as the steak’s very own spa treatment.
4. Place the steak on the grill or skillet. Sear for 3 minutes per side, undisturbed, to achieve those Instagram-worthy grill marks.
5. Reduce the heat to 350°F or move to a cooler part of the grill. Continue cooking for about 12-15 minutes, flipping once, until the internal temperature hits 130°F for medium-rare. Use a meat thermometer; guessing games are for carnival booths.
6. In the last 2 minutes of cooking, top the steak with butter, garlic, rosemary, and thyme. Baste the steak with the melted butter mixture like it’s the star of the show—because it is.
7. Remove the steak from the heat and let it rest for 10 minutes. This isn’t laziness; it’s letting the juices redistribute like a well-planned city.
8. Slice against the grain, serve, and watch as your dining companions’ eyes roll back in ecstasy.

The Garlic Butter Tomahawk Steak is a symphony of textures and flavors—crispy, charred exterior giving way to a juicy, butter-infused interior. Serve it with a side of roasted potatoes or atop a salad for a meal that’s as balanced as it is indulgent.

Smoked Tomahawk Steak with Herb Crust

Yowza! If you’re looking to impress at your next backyard bash or just treat yourself to a steak that’s as majestic as it sounds, this Smoked Tomahawk Steak with Herb Crust is your golden ticket to flavor town. It’s big, it’s bold, and it’s begging to be the star of your dinner plate.

Ingredients

• 1 massive tomahawk steak (about 2.5 inches thick, because go big or go home)
• 2 tbsp coarse sea salt (for that perfect crust)
• 1 tbsp freshly cracked black pepper (because pre-ground is so last year)
• 3 cloves garlic, minced (fresh is best, no cheating with the jarred stuff)
• 2 tbsp fresh rosemary, finely chopped (for that herby goodness)
• 2 tbsp fresh thyme leaves (ditto on the herby goodness)
• 1/4 cup rich extra virgin olive oil (the good stuff, don’t skimp)

Instructions

1. Preheat your smoker to 225°F and toss in some hickory wood chips for that deep, smoky flavor.
2. Pat the tomahawk steak dry with paper towels (moisture is the enemy of a good crust).
3. In a small bowl, mix together the sea salt, black pepper, minced garlic, rosemary, thyme, and olive oil to create a fragrant herb paste.
4. Slather the herb paste all over the steak, making sure every nook and cranny is covered. This isn’t a time for shyness.
5. Place the steak in the smoker and let it do its thing for about 2 hours, or until the internal temperature hits 120°F for medium-rare. Use a meat thermometer, because guessing is for gameshows.
6. Remove the steak from the smoker and let it rest for 10 minutes. This lets the juices redistribute, so don’t even think about skipping this step.
7. While the steak rests, crank up your grill to high heat for a quick sear to lock in those flavors.
8. Sear the steak for about 1 minute on each side, just until you get those gorgeous grill marks.
9. Let it rest again for another 5 minutes because patience is a virtue, especially when it comes to steak.

Unbelievable! The first bite of this steak is a revelation—juicy, smoky, with a herb crust that’s packed with flavor. Serve it up with a side of roasted veggies or atop a mountain of mashed potatoes for a meal that’s as dramatic as it is delicious.

Reverse Seared Tomahawk Steak

So, you’ve decided to tackle the beast that is the Reverse Seared Tomahawk Steak, huh? Bold move, my friend, but oh-so-rewarding when you nail that perfect medium-rare with a crust that could make a grown man weep.

Ingredients

• 1 massive, bone-in tomahawk steak (about 2.5 inches thick, because go big or go home)
• 2 tbsp coarse kosher salt (for that perfect crust)
• 1 tbsp freshly ground black pepper (the fresher, the better)
• 2 tbsp high-smoke-point avocado oil (for searing like a pro)
• 3 cloves garlic, roughly crushed (because garlic makes everything better)
• 2 sprigs fresh rosemary (for that aromatic punch)
• 2 tbsp unsalted butter (rich, creamy, and absolutely necessary)

Instructions

1. Preheat your oven to a low and slow 275°F. Pat your tomahawk steak dry with paper towels – moisture is the enemy of a good crust.
2. Generously season both sides of the steak with coarse kosher salt and freshly ground black pepper. Don’t be shy; this is a big steak with big flavors.
3. Place the steak on a wire rack set over a baking sheet. This setup allows for even air circulation, ensuring your steak cooks uniformly.
4. Slide the steak into the oven and let it bake until it reaches an internal temperature of 120°F for medium-rare, about 45-60 minutes. Use a meat thermometer for precision – guessing games are for carnival booths.
5. Heat a cast-iron skillet over high heat until it’s screaming hot. Add the avocado oil; it should shimmer but not smoke.
6. Sear the steak for 1-2 minutes per side, including the edges, for that Instagram-worthy crust. Toss in the garlic, rosemary, and butter during the last minute, basting the steak like it’s the star of the show (because it is).
7. Remove the steak from the skillet and let it rest for 10 minutes. This isn’t just a suggestion – it’s a commandment for juicy, flavorful meat.

That first slice reveals a gradient of pink perfection, from edge to edge, with a crust that crackles under the knife. Serve it atop a wooden board with a side of roasted veggies or, for the ultimate flex, a loaded baked potato. Trust me, this isn’t just dinner; it’s a standing ovation on a plate.

Tomahawk Steak with Red Wine Reduction

Craving a show-stopping centerpiece for your next dinner party that’ll have your guests swooning? Look no further than this Tomahawk Steak with Red Wine Reduction, a dish that’s as bold in flavor as it is in presentation.

Ingredients

• 1 (2.5-pound) tomahawk steak, bone-in and beautifully marbled
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon coarse sea salt, for that perfect crust
• 1 teaspoon freshly ground black pepper, for a hint of spice
• 1 cup full-bodied red wine, because the steak deserves the best
• 2 tablespoons unsalted butter, cold and cubed
• 1 shallot, finely minced for a subtle sweetness
• 1 sprig fresh rosemary, for an aromatic touch

Instructions

1. Preheat your grill or cast-iron skillet to a scorching 450°F to ensure a perfect sear.
2. Rub the tomahawk steak generously with olive oil, then season both sides with sea salt and black pepper, pressing the seasoning into the meat.
3. Place the steak on the grill or skillet, searing for 3 minutes per side to develop a mouthwatering crust.
4. Reduce the heat to 350°F or transfer to a preheated oven, cooking for an additional 10-12 minutes for medium-rare, or until the internal temperature reaches 130°F.
5. While the steak rests, heat a saucepan over medium heat, sautéing the minced shallot until translucent, about 2 minutes.
6. Pour in the red wine and add the rosemary sprig, simmering until the liquid reduces by half, approximately 5 minutes.
7. Remove the rosemary and whisk in the cold butter, one cube at a time, until the sauce is glossy and thickened.
8. Slice the steak against the grain, drizzle with the red wine reduction, and serve immediately.

Delight in the contrast of the crispy, salty exterior against the tender, juicy interior, all elevated by the deep, velvety red wine reduction. For an extra touch of drama, present the steak whole before carving at the table, letting the aroma do the talking.

BBQ Glazed Tomahawk Steak

Dive into the carnivorous delight that is the BBQ Glazed Tomahawk Steak, a dish so bold it practically high-fives your taste buds with every bite. Perfect for those who like their meals with a side of drama and a dash of deliciousness.

Ingredients

• 1 (2-inch thick) tomahawk steak (because size matters)
• 1/2 cup of smoky BBQ sauce (the stickier, the better)
• 2 tbsp of rich extra virgin olive oil (for that golden kiss)
• 1 tbsp of coarse sea salt (for the perfect crust)
• 1 tsp of finely ground black pepper (because we’re fancy)
• 2 cloves of garlic, minced (for a little kick)
• 1 tbsp of fresh rosemary, chopped (for that herby whisper)

Instructions

1. Preheat your grill to a roaring 450°F. You want it hot enough to scare the neighbors.
2. Rub the steak with olive oil, then season generously with sea salt and black pepper. This isn’t the time to be shy.
3. Place the steak on the grill and sear for 3 minutes per side to get those Instagram-worthy grill marks.
4. Reduce the heat to 350°F and continue grilling for another 10 minutes per side for a medium-rare masterpiece. Tip: Use a meat thermometer to hit the sweet spot of 135°F.
5. In the last 5 minutes of cooking, brush the steak with smoky BBQ sauce, letting it caramelize into a sticky, sweet glaze. Tip: Don’t sauce too early, or you’ll have a burnt offering.
6. Remove the steak from the grill and let it rest for 10 minutes. This is non-negotiable; patience is a virtue, especially with steak.
7. While resting, sprinkle with minced garlic and fresh rosemary for an aromatic finish. Tip: The residual heat will wake up the flavors without burning them.

Just imagine slicing into that juicy, pink center, the BBQ glaze crackling under your knife, the herbs and garlic mingling in a flavor fiesta. Serve it on a wooden board with a side of roasted veggies or atop a mountain of creamy mashed potatoes for a meal that’s as visually stunning as it is delicious.

Tomahawk Steak with Chimichurri Sauce

Whoa, hold onto your aprons, folks, because we’re about to dive into a dish that’s as bold and dramatic as its name suggests—Tomahawk Steak with Chimichurri Sauce. This isn’t just dinner; it’s a culinary event that’ll have your taste buds throwing a party.

Ingredients

• 1 massive, bone-in Tomahawk steak (about 2 inches thick)
• 2 tbsp of coarse sea salt for that perfect crust
• 1 tbsp of freshly cracked black pepper for a spicy kick
• 1/2 cup of rich extra virgin olive oil
• 1/4 cup of vibrant red wine vinegar
• 1 cup of finely chopped fresh parsley
• 3 cloves of garlic, minced to aromatic perfection
• 1 tsp of crushed red pepper flakes for a hint of heat
• 1/2 tsp of earthy cumin

Instructions

1. Preheat your grill to a roaring 450°F, because this steak deserves the best seat in the house.
2. Generously season both sides of the Tomahawk steak with coarse sea salt and freshly cracked black pepper, ensuring every inch is covered.
3. Place the steak on the grill and sear for 4 minutes per side to achieve those Instagram-worthy grill marks.
4. Reduce the grill temperature to 350°F and continue cooking for another 10 minutes per side for a perfect medium-rare. Use a meat thermometer to check for an internal temperature of 130°F.
5. While the steak rests, whisk together the extra virgin olive oil, red wine vinegar, chopped parsley, minced garlic, red pepper flakes, and cumin in a bowl to create the chimichurri sauce.
6. Let the steak rest for 10 minutes to allow the juices to redistribute, then slice against the grain for maximum tenderness.
7. Drizzle the chimichurri sauce over the sliced steak or serve it on the side for dipping.

Bold flavors and juicy tenderness make this Tomahawk Steak with Chimichurri Sauce a showstopper. Serve it with a side of grilled vegetables or a crisp salad to round out the meal, and watch as your guests marvel at your grill mastery.

Rosemary and Thyme Infused Tomahawk Steak

Zesty and zippy, this Rosemary and Thyme Infused Tomahawk Steak is not just a meal; it’s a carnivorous celebration that’ll have your taste buds doing the cha-cha. Perfect for those who like their steak with a side of drama and a sprinkle of herbaceous charm.

Ingredients

• 1 (2-inch thick) tomahawk steak (about 2 pounds), because size matters
• 2 tablespoons rich extra virgin olive oil, for that silky, luxurious coat
• 3 cloves garlic, minced, because vampires are overrated
• 1 tablespoon fresh rosemary, finely chopped, for a piney punch
• 1 tablespoon fresh thyme leaves, because elegance never goes out of style
• 1 teaspoon coarse sea salt, for that crunchy, salty kiss
• 1/2 teaspoon finely ground black pepper, to spice things up
• 2 tablespoons unsalted butter, because butter makes everything better

Instructions

1. Preheat your grill or cast-iron skillet to a scorching 450°F. You want it hot enough to sear the steak properly, creating those Instagram-worthy grill marks.
2. Pat the tomahawk steak dry with paper towels. Moisture is the enemy of a good sear, so be thorough.
3. Rub the steak all over with olive oil, then season generously with salt and pepper. This isn’t the time to be shy.
4. Combine the minced garlic, rosemary, and thyme in a small bowl. Press this herb mixture onto both sides of the steak, ensuring it sticks like gossip.
5. Place the steak on the grill or skillet. For a perfect medium-rare, cook for 4-5 minutes per side. Resist the urge to poke or prod; let the heat do its magic.
6. During the last minute of cooking, add the butter to the grill or skillet. Using a spoon, baste the steak with the melted butter like it’s the star of the show—because it is.
7. Remove the steak from the heat and let it rest for 10 minutes. This allows the juices to redistribute, ensuring every bite is as juicy as a summer peach.

Resting is not just for the steak; take a moment to admire your handiwork. The crust should be audibly crisp, the interior a perfect pink, and the aroma—herbaceous with a hint of garlicky goodness. Serve it whole on a wooden board for that ‘wow’ factor, and watch as your guests’ eyes widen in anticipation.

Tomahawk Steak with Blue Cheese Butter

So, you’ve decided to tackle the beast that is the Tomahawk Steak with Blue Cheese Butter—bold move, my friend. This isn’t just dinner; it’s a statement, a culinary flex that says, ‘I grill, therefore I am.’

Ingredients

• 1 (2-pound) tomahawk steak, at room temperature (because patience is a virtue)
• 2 tablespoons of coarse sea salt (for that crunch factor)
• 1 tablespoon of freshly cracked black pepper (the bolder, the better)
• 4 tablespoons of unsalted butter, softened (let’s keep it creamy)
• 1/2 cup of crumbled blue cheese (the funkier, the happier)
• 2 cloves of garlic, minced (for a little kick in the pants)
• 1 tablespoon of fresh chives, finely chopped (a pop of color never hurt nobody)

Instructions

1. Preheat your grill to a roaring 450°F. If you’re not sweating a little, it’s not hot enough.
2. Generously season the tomahawk steak on both sides with the coarse sea salt and freshly cracked black pepper. This isn’t the time to be shy.
3. Place the steak on the grill and sear for 4 minutes per side to get those Instagram-worthy grill marks.
4. Reduce the grill heat to 350°F or move the steak to a cooler part of the grill. Continue cooking for another 10 minutes per side for medium-rare, or until your meat thermometer reads 130°F. Tip: Resist the urge to poke and prod; let the steak do its thing.
5. While the steak is resting (yes, it needs a nap too), mix the softened butter, crumbled blue cheese, minced garlic, and chopped chives in a bowl. Tip: The warmth of your hands can help blend everything smoothly.
6. Slather the blue cheese butter over the rested steak like you’re frosting the most metal cake ever.
7. Let the steak sit for another 5 minutes to let the butter melt into every nook and cranny. Tip: This is the perfect time to set the table—or just stand there and admire your handiwork.

Velvety, juicy, and with a punch of blue cheese that’ll make your taste buds do a happy dance, this steak is best served with a side of ‘heck yeah’ and a cold beer. Or, go full caveman and skip the plate—this is finger food at its finest.

Spicy Rub Tomahawk Steak

Prepare to have your taste buds thrown into a flavor rodeo with this Spicy Rub Tomahawk Steak that’s as bold as your uncle’s BBQ opinions. Perfect for those who like their steak with a side of sass and a kick that’ll make you forget your mother-in-law’s meatloaf.

Ingredients

• 1 (2-inch thick) tomahawk steak, preferably grass-fed and with a marbling that dreams are made of
• 2 tbsp smoked paprika, for that deep, smoky whisper
• 1 tbsp cayenne pepper, because we’re not here to play it safe
• 1 tbsp garlic powder, for a punch of flavor
• 1 tbsp onion powder, the unsung hero of spice racks
• 1 tsp sea salt, the flaky, crunchy kind that elevates everything
• 1 tsp freshly ground black pepper, for a sharp bite
• 2 tbsp rich extra virgin olive oil, to bring it all together

Instructions

1. Preheat your grill to a fiery 450°F, because we’re searing, not simmering.
2. In a small bowl, mix together the smoked paprika, cayenne pepper, garlic powder, onion powder, sea salt, and black pepper to create your spicy rub. Tip: For an even more intense flavor, let the rub sit on the steak for an hour before cooking.
3. Generously coat the tomahawk steak with the olive oil, then massage the spicy rub onto all sides of the steak. Yes, massage—this steak deserves the spa treatment.
4. Place the steak on the grill and sear for 4 minutes on each side to get those Instagram-worthy grill marks. Tip: Resist the urge to poke or prod the steak; let it develop a crust.
5. Reduce the grill heat to 350°F and continue cooking for another 10 minutes per side for a medium-rare finish. Tip: Use a meat thermometer to check for an internal temperature of 135°F for perfect doneness.
6. Remove the steak from the grill and let it rest for 10 minutes. This isn’t just a suggestion—it’s a commandment for juicy steak.

Bite into this masterpiece and you’ll be greeted with a crust that crackles like autumn leaves, giving way to a juicy, pink center that’s packed with flavors bold enough to stand up to your craft beer collection. Serve it atop a wooden board with a side of roasted garlic butter for a meal that’s basically a high-five to your face.

Tomahawk Steak with Mushroom Sauce

Look no further, carnivores and flavor chasers, because we’re about to dive into a dish that’s as bold and dramatic as its name suggests. This Tomahawk Steak with Mushroom Sauce is not just a meal; it’s a culinary event that’ll have your taste buds throwing a party.

Ingredients

• 1 (2-pound) tomahawk steak, at room temperature
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon flaky sea salt
• 1 teaspoon coarsely ground black pepper
• 2 cups sliced wild mushrooms (think earthy cremini or exotic morels)
• 3 cloves garlic, minced (because garlic is life)
• 1/2 cup heavy cream, as luxurious as your favorite velvet robe
• 1/4 cup beef broth, for that deep, soulful flavor
• 1 tablespoon fresh thyme leaves, because freshness can’t be faked

Instructions

1. Preheat your grill or cast-iron skillet to a scorching 450°F. This is where the magic (and the sear) happens.
2. Rub the tomahawk steak all over with olive oil, then season generously with salt and pepper. Think of it as the steak’s very own spa treatment.
3. Sear the steak for 3 minutes per side to achieve that coveted crust. Tip: Don’t poke or prod it; let it sear in peace.
4. Reduce the heat to 350°F and continue cooking for about 10 minutes per side for medium-rare, or until your meat thermometer reads 130°F. Tip: Trust the thermometer more than your gut.
5. Remove the steak and let it rest for 10 minutes. This is non-negotiable; it’s the steak’s beauty sleep.
6. While the steak rests, sauté the mushrooms and garlic in the same pan over medium heat until golden, about 5 minutes. Tip: This is where the pan’s leftover steak juices turn into liquid gold.
7. Stir in the heavy cream, beef broth, and thyme, simmering until the sauce thickens slightly, about 3 minutes.
8. Slice the steak against the grain, drizzle with the mushroom sauce, and serve immediately.

Get ready to marvel at the steak’s juicy interior, perfectly contrasted by the crispy, charred exterior, all brought together by the creamy, earthy mushroom sauce. Serve it on a wooden board for that Instagram-worthy rustic charm, or just dive in straight from the pan—no judgment here.

Balsamic Glazed Tomahawk Steak

Daring to dive into the world of extravagant meats? This balsamic glazed tomahawk steak is your ticket to flavor town, with a side of bragging rights. Perfect for when you want to impress or just treat yourself like the steak royalty you are.

Ingredients

• 1 (2-pound) tomahawk steak, at room temperature
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon flaky sea salt
• 1 teaspoon coarsely ground black pepper
• 1/2 cup aged balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter

Instructions

1. Preheat your grill or cast-iron skillet to a sizzling 450°F. This ensures a perfect sear.
2. Rub the tomahawk steak all over with the extra virgin olive oil, then season generously with flaky sea salt and coarsely ground black pepper.
3. Place the steak on the grill or skillet. Sear for 4 minutes on each side for a medium-rare finish. For a pro tip, don’t move the steak around—let it develop a crust.
4. While the steak cooks, combine aged balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat. Simmer until the mixture reduces by half, about 5 minutes. Stir in unsalted butter until glossy.
5. Brush the balsamic glaze over the steak during the last 2 minutes of cooking, allowing it to caramelize slightly.
6. Remove the steak from heat and let it rest for 10 minutes. This lets the juices redistribute, making every bite succulent.

Zesty and bold, this steak boasts a caramelized crust with a tender, juicy interior. Serve it with a drizzle of the remaining glaze and watch as your guests’ eyes light up with every savory bite.

Tomahawk Steak with Garlic Mashed Potatoes

Dive into the carnivorous delight of a Tomahawk Steak paired with the creamy dreaminess of Garlic Mashed Potatoes, a combo that’s sure to make your taste buds do a happy dance. Perfect for those days when you’re feeling fancy but your stomach’s screaming for comfort food.

Ingredients

• 1 massive Tomahawk steak (about 2 inches thick, because go big or go home)
• 2 tbsp coarse sea salt (for that perfect crust)
• 1 tbsp freshly cracked black pepper (because pre-ground is so last year)
• 3 tbsp unsalted butter (rich, creamy, and ready to make everything better)
• 4 large russet potatoes (peeled and cubed, for smooth mashability)
• 4 cloves garlic (minced, for a punch of flavor)
• 1/2 cup heavy cream (luxuriously thick)
• 1/4 cup sour cream (tangy and smooth)
• Salt to taste (but let’s be honest, you’ll want more)

Instructions

1. Preheat your grill or cast-iron skillet to a scorching 450°F. You want it hot enough to sear the steak perfectly.
2. Season the Tomahawk steak generously with coarse sea salt and freshly cracked black pepper on both sides. Don’t be shy; this is a big steak with big flavors.
3. Place the steak on the grill or skillet. Sear for 3 minutes on each side to get that Instagram-worthy crust.
4. Reduce the heat to 350°F or move to a cooler part of the grill. Continue cooking for about 10 minutes per side for medium-rare, or until your meat thermometer reads 135°F.
5. While the steak rests, melt 2 tbsp of unsalted butter in a small saucepan. Add minced garlic and sauté until fragrant, about 1 minute. Tip: Don’t let the garlic burn, or you’ll have to start over!
6. Boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain well.
7. Mash the potatoes with the remaining butter, heavy cream, sour cream, and the garlic butter mixture until smooth and creamy. Tip: For extra fluffy mashed potatoes, use a ricer or food mill.
8. Season the mashed potatoes with salt to taste. Remember, it’s easier to add more salt than to fix over-salted mash.
9. Slice the rested steak against the grain for maximum tenderness. Serve atop a generous mound of garlic mashed potatoes. Tip: Let the steak rest for at least 5 minutes before slicing to keep all those juicy flavors locked in.

Zesty, bold, and unapologetically indulgent, this dish is a showstopper that’s surprisingly simple to pull off. The steak’s juicy, beefy goodness pairs perfectly with the velvety, garlicky potatoes, making every bite a little slice of heaven. Try serving it with a side of roasted veggies for a pop of color and crunch.

Herb Marinated Tomahawk Steak

Craving a steak that’s as bold and adventurous as your weekend plans? This Herb Marinated Tomahawk Steak is your ticket to flavor town, with a marinade that hugs every inch of that majestic, bone-in beauty.

Ingredients

• 1 (2-pound) tomahawk steak, at least 2 inches thick
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced (because more is always better)
• 2 tbsp fresh rosemary, finely chopped (for that earthy punch)
• 2 tbsp fresh thyme leaves (hello, aromatic bliss)
• 1 tbsp coarse sea salt (for the perfect crunch)
• 1 tsp finely ground black pepper (because we’re not savages)
• 1/2 tsp crushed red pepper flakes (for a cheeky little kick)

Instructions

1. In a small bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, black pepper, and red pepper flakes until well combined. This is your flavor bomb—handle with care.
2. Place the tomahawk steak in a large resealable bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the steak like it’s a VIP at a spa. Refrigerate for at least 4 hours, or overnight for maximum flavor infiltration.
3. Preheat your grill to a fiery 450°F. If you’re using charcoal, wait until the coals are white-hot—this isn’t the time for lukewarm relationships.
4. Remove the steak from the marinade, letting the excess drip off. Grill for about 6 minutes per side for a perfect medium-rare, or adjust the time based on your preferred level of doneness. Use a meat thermometer to check—135°F is your sweet spot for medium-rare.
5. Let the steak rest for 10 minutes before slicing. This isn’t just a suggestion; it’s a commandment for juicy, flavorful meat.

Devour this masterpiece and let the robust flavors and tender texture take center stage. Serve it with a side of roasted veggies or atop a mountain of mashed potatoes for a meal that’s as dramatic as the steak itself.

Tomahawk Steak with Caramelized Onions

Just when you thought steak couldn’t get any more dramatic, in walks the Tomahawk Steak with Caramelized Onions, ready to steal the show and your heart. This isn’t just dinner; it’s a culinary event that demands a standing ovation and possibly a napkin bib.

Ingredients

• 1 massive Tomahawk steak (about 2 inches thick, because we’re not here to play games)
• 2 large sweet onions, thinly sliced (for that melt-in-your-mouth magic)
• 3 tbsp unsalted butter (rich, creamy, and ready to make everything better)
• 2 tbsp extra virgin olive oil (the good stuff, for a flawless sear)
• 1 tsp kosher salt (coarse, crunchy, and perfect for seasoning)
• 1/2 tsp freshly ground black pepper (because pre-ground is a crime)
• 1/2 cup beef stock (deep, flavorful, and the secret to juicy onions)

Instructions

1. Preheat your grill or cast-iron skillet to a scorching 450°F. This is where the magic (and the smoke) happens.
2. Generously season both sides of the Tomahawk steak with kosher salt and freshly ground black pepper. Let it sit at room temperature for 30 minutes to ensure even cooking.
3. Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt, stirring occasionally until they start to soften, about 5 minutes.
4. Reduce the heat to low and continue cooking the onions, adding beef stock little by little, until they’re deeply caramelized and golden, about 25 minutes. Stir in butter at the end for extra richness.
5. While the onions are doing their thing, sear the steak on the grill or skillet for 4-5 minutes per side for a perfect medium-rare. Let it rest for 10 minutes; patience is a virtue, especially with steak.
6. Top the rested steak with the caramelized onions, slicing it tableside for maximum drama and applause.

Now, the moment of truth: that first bite. The steak? Juicy, with a crust that crackles under your knife. The onions? Sweet, buttery, and the perfect counterpoint to the beef’s richness. Serve it with a side of roasted potatoes or, for the ultimate flex, on a wooden board with a steak knife stuck in it. Because why not?

Peppercorn Crusted Tomahawk Steak

Yowza! If you’re looking to impress at your next BBQ or just treat yourself to a steak that’s as bold as your personality, this Peppercorn Crusted Tomahawk Steak is your golden ticket. It’s not just a meal; it’s a statement piece that says, ‘I have arrived, and I brought steak.’

Ingredients

• 1 (2-pound) tomahawk steak, at room temperature (because patience is a virtue, especially in steak)
• 2 tablespoons coarsely ground black pepper (for that kick that whispers, then shouts)
• 1 tablespoon kosher salt (the unsung hero of flavor town)
• 2 tablespoons rich extra virgin olive oil (for a slick, golden crust)
• 3 cloves garlic, minced (because garlic makes everything better)
• 2 tablespoons unsalted butter (for a finish that’s smoother than your pickup lines)

Instructions

1. Preheat your grill or skillet to a scorching 450°F. You want it hot enough to sear the steak instantly, locking in those juicy flavors.
2. While the grill heats, pat the steak dry with paper towels. Moisture is the enemy of a perfect crust, so be thorough.
3. Rub the steak all over with olive oil, then generously coat it with the salt and black pepper. Press the seasoning into the meat to ensure it sticks like your favorite childhood memories.
4. Place the steak on the grill or skillet. For a perfect medium-rare, cook for 4-5 minutes per side. Resist the urge to poke or prod; let the heat do its magic.
5. In the last minute of cooking, add the butter and minced garlic to the pan, spooning the melted goodness over the steak for an extra layer of flavor.
6. Remove the steak from the heat and let it rest for 10 minutes. This isn’t just a suggestion; it’s the secret to a steak that’s juicy, not Jurassic.

Unbelievable, right? The crust on this steak is a textural masterpiece—crispy, peppery, and packed with flavor, while the inside remains tender and juicy. Serve it with a side of roasted veggies or atop a pile of creamy mashed potatoes for a meal that’s as visually stunning as it is delicious.

Tomahawk Steak with Roasted Vegetables

Alright, let’s dive into the world of culinary awesomeness with a dish that’s as bold in flavor as it is in presentation. Tomahawk Steak with Roasted Vegetables isn’t just a meal; it’s a statement piece for your dinner table, promising juicy, meaty goodness paired with the earthy charm of perfectly roasted veggies.

Ingredients

• 1 massive Tomahawk steak (about 2 inches thick, because size matters)
• 2 tbsp rich extra virgin olive oil (for that golden, crispy sear)
• 1 tbsp coarse sea salt (to make those flavors pop)
• 1 tbsp freshly cracked black pepper (for a little kick)
• 3 cloves garlic, minced (because garlic is life)
• 1 bunch fresh rosemary (for that aromatic punch)
• 2 cups baby carrots (the sweet, crunchy kind)
• 2 cups Brussels sprouts, halved (for a nutty, caramelized edge)
• 1 large red onion, sliced (to add a touch of sweetness)

Instructions

1. Preheat your oven to a roaring 400°F (204°C) to get it nice and toasty for those veggies.
2. Season the Tomahawk steak generously with coarse sea salt and freshly cracked black pepper on both sides. Don’t be shy; this is a big steak with big flavors.
3. Heat a cast-iron skillet over high heat and add the rich extra virgin olive oil. Once it’s shimmering, sear the steak for 3 minutes per side to get that mouthwatering crust.
4. Toss the baby carrots, halved Brussels sprouts, and sliced red onion with a bit more olive oil, salt, and pepper. Spread them out on a baking sheet.
5. Place the skillet with the steak in the oven alongside the baking sheet of veggies. Roast for about 15 minutes for medium-rare, or until the steak reaches an internal temperature of 135°F (57°C).
6. Remove the steak and let it rest for 10 minutes. This is crucial for juicy, tender meat. Keep the veggies in the oven if they need more time to get crispy and golden.
7. While the steak rests, sprinkle the minced garlic and fresh rosemary over the veggies for the last 5 minutes of roasting to infuse them with flavor.

Serve this showstopper by slicing the steak against the grain to reveal its juicy interior, surrounded by the caramelized, garlicky veggies. The contrast between the tender, flavorful steak and the crisp, roasted vegetables is nothing short of magical. Perfect for when you want to impress or just treat yourself to something spectacular.

Tomahawk Steak with Truffle Oil Drizzle

Buckle up, steak lovers, because we’re about to take your taste buds on a ride they won’t forget with a Tomahawk Steak that’s as bold and dramatic as its name suggests, topped with a luxurious truffle oil drizzle that’ll make you feel like royalty.

Ingredients

• 1 massive, bone-in Tomahawk steak (about 2 inches thick)
• 2 tbsp of high-quality, aromatic truffle oil
• 1 tbsp of coarse, flaky sea salt
• 1 tbsp of freshly cracked black pepper
• 2 cloves of garlic, minced to perfection
• 2 tbsp of rich, unsalted butter
• 1 sprig of fresh rosemary, leaves finely chopped

Instructions

1. Preheat your grill or cast-iron skillet to a scorching 450°F to ensure a perfect sear.
2. Generously season both sides of the Tomahawk steak with the flaky sea salt and freshly cracked black pepper, pressing the seasoning into the meat.
3. Place the steak on the grill or skillet, searing for 3 minutes on each side to develop a mouthwatering crust.
4. Reduce the heat to 350°F and continue cooking for about 6 minutes per side for a medium-rare finish, using a meat thermometer to check for an internal temperature of 130°F.
5. In the last 2 minutes of cooking, add the unsalted butter, minced garlic, and chopped rosemary to the pan, basting the steak continuously with the melted butter mixture.
6. Remove the steak from the heat and let it rest for 10 minutes to allow the juices to redistribute, ensuring every bite is succulent.
7. Drizzle the aromatic truffle oil over the rested steak just before serving to elevate its flavor to celestial levels.

Oh, the glory of slicing into that perfectly cooked Tomahawk, with its juicy interior and that truffle oil adding an earthy, umami punch that’s downright addictive. Serve it with a side of roasted garlic mashed potatoes or a crisp arugula salad to cut through the richness.

Tomahawk Steak with Horseradish Cream

So, you’ve decided to tackle the beast that is the Tomahawk Steak, huh? Brace yourself for a flavor journey that’s as bold as your choice of cut, paired with a horseradish cream that’ll make your taste buds do a happy dance.

Ingredients

• 1 massive, bone-in Tomahawk steak (about 2 inches thick)
• 2 tbsp of luxurious, extra virgin olive oil
• 1 tbsp of coarse, flaky sea salt
• 1 tbsp of freshly cracked black pepper
• 1 cup of smooth, full-fat sour cream
• 2 tbsp of sharp, freshly grated horseradish
• 1 tsp of bright, lemon zest
• 1 tbsp of finely chopped, fresh chives

Instructions

1. Preheat your grill or cast-iron skillet to a scorching 450°F. This ensures a perfect sear on that majestic steak.
2. Rub the Tomahawk steak generously with extra virgin olive oil, then season both sides liberally with sea salt and black pepper. Tip: Let the steak sit at room temperature for 30 minutes before cooking for even heat distribution.
3. Sear the steak for 3 minutes per side to develop a crust that’s as golden as a sunset.
4. Reduce the heat to 350°F and continue cooking for about 10 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Tip: Use a meat thermometer to avoid guesswork and achieve perfection.
5. While the steak rests, whisk together sour cream, horseradish, lemon zest, and chives in a bowl. Tip: Let the horseradish cream sit for 10 minutes to allow the flavors to meld beautifully.
6. Slice the steak against the grain, serve with a dollop of horseradish cream, and prepare for applause.

Marvel at the contrast between the crispy, charred exterior and the juicy, pink center of your Tomahawk steak. The horseradish cream adds a creamy, tangy kick that cuts through the richness, making each bite unforgettable. Serve it on a wooden board for that Instagram-worthy rustic charm, and watch it disappear before your eyes.

Conclusion

Hungry for a culinary adventure? This roundup of 18 juicy Tomahawk steak recipes is your ticket to grilling greatness. Whether you’re a seasoned pro or a curious newbie, there’s a recipe here to ignite your passion. Don’t just drool over the screen—fire up that grill, pick your favorite, and let the flavors speak for themselves. Share your top picks in the comments and spread the love by pinning this article on Pinterest!

Bella Bacinos