Tomahawk Rib-Eye Steak Recipe - The Spruce Eats

• You can recreate an impressive steakhouse meal for two at a fraction of the price.
• A thick-cut tomahawk steak gets a crispy sear and finishes tender in the oven.
• The garlic-thyme butter sauce adds rich flavor that elevates each juicy bite.

If there's a steak that resembles caveman food, it's the tomahawk rib-eye. Also called a cowboy steak, the tomahawk is a bone-in rib-eye that can weigh between 1 1/2 and 3 pounds. It's cut from between the sixth and twelfth rib of the cow, is nearly 2 inches thick, and includes a long bone—this signature "handle" gives the steak its name.

This large steak can feed two or more people and can easily be prepared at home. This recipe includes a garlic-thyme butter sauce that takes the dish to the next level. Serve it with a full-bodied red wine like cabernet sauvignon and a veggie side, and recreate this classic steakhouse splurge for a fraction of the cost.

Why Are Tomahawk Steaks So Expensive?

The rib-eye includes some of the most flavorful and tender beef and there's very little of it on a cow, which is why tomahawk steaks are some of the more expensive pieces of meat at the store. Similar to a rack of lamb, the bone is frenched to give the steak its distinctive 5- to 8-inch "handle." The cut is sure to make a big impression and it's worth the price for special occasions.

Discover the Origins and Best Cooking Methods for Beef Cuts

What's the Best Way to Cook a Tomahawk Steak?

Because it's a thick cut, the tomahawk steak is best when pan-seared and then finished in the oven. Searing creates a nice brown crust on the steak, while finishing in the oven allows you to cook it to your desired doneness without burning the outside or making the steak tough.

In this recipe, the steak is basted with a mixture of butter, roasted garlic, and fresh thyme before resting and being served. The result is a juicy, flavorful, and tender piece of meat.

Why Do Chefs Put Butter on Steak?

No matter the cut, butter is key to cooking a restaurant-quality steak. Chefs often finish a steak in the oven or on the grill with a pat of butter on top. As the butter melts, the fat adds extra richness that complements the meat's natural flavor and softens the char to ensure each bite is tender. This recipe uses a slightly different method, but the premise and results are the same.

Tips for Making the Best Tomahawk Steak

• Order in advance - You may need to order a tomahawk steak from your local butcher or supermarket. While most meat departments carry rib-eye steaks, they may need to french the bone for you to create a tomahawk.
• No aluminum, no problem - Wrapping the bone in aluminum foil is an optional step used at steakhouses to give the bone a nice appearance if the entire steak is served to one diner. You don't have to do this, but it does make for a better presentation.
• Use peanut, canola, or grapeseed oil for this recipe—not olive oil - Since olive oil has a somewhat low smoke point, it will smoke too much and may impart a burnt flavor to the meat. Peanut, canola, and grapeseed oils, however, are neutral and don't impart any flavor. Once the steak is in the oven, you can proceed with the recipe as written, and if desired, add a splash of olive oil to the skillet with the butter when creating the pan sauce.

What You'll Need To Make This Tomahawk Steak Recipe A Heavy Cast Iron Skillet A Snappy Set of Tongs An Accurate Instant Read Thermometer

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