If you’re wondering how to get the perfect balance between tenderness and taste you’ve come to the right place. 

This guide will break down the cooling process of a tomahawk steak, giving you straightforward tips to ensure your tomahawk comes out perfectly cooked.  

We highly recommend using a meat thermometer to ensure your Tomahawk is cooked to your desired level of doneness. The chart below shows the internal temperature for different levels of doneness and, if you don’t have a meat thermometer, the feel test that can be used.  

Rare: Soft and cool to the touch (120-125°F or 49-52°C).  
Medium Rare: Gently yielding to the touch (130-135°F or 54-57°C).  
Medium: Firm with a slight bounce (140-145°F or 60-63°C).  
Well Done: Firm with minimal bounce (160°F or 71°C and above). 

  • Serves 2  
  • Prep time: 30-60 minutes  
  • Cooking time: 12-20 minutes  
  • Resting time: 10 minutes  


  1. Bring the Tomahawk to room temperature for about 30-60 minutes before cooking. 
  2. Season the steak with salt and pepper. Rub minced garlic or sprinkle chopped herbs for extra flavour. 
  3. Preheat your oven to 375°F (190°C).  
Cooking Time and Method:  

  1. Searing 
  • Preheat a cast-iron skillet or grill pan over high heat.  
  • Add a small amount of oil to the pan  
  • Sear the tomahawk on all sides, including the fat cap, until a golden-brown crust forms (about 2-3 minutes per side) 
  1. Oven Cooking  
  • Transfer the seared tomahawk to a preheated oven-safe pan or skillet. 
  • Roast in the oven until the internal temperature reaches your desired doneness according to the chart at the beginning of this blog  
  • Cooking time can vary but is typically around 15-20 minutes. Use a meat thermometer to check the temperature.  
  1. Resting:  
  • Allow the steak to rest for at least 10 minutes after cooking. This allows the juices to redistribute, resulting in a more flavourful and tender steak.  
Begin by locating the bone, which gives the Tomahawk steak its distinctive shape and name. Slice the meat against the grain in thick, even slices. Start at the opposite end of the bone and work your way towards it. For best results, serve the slices on a warmed platter, and don’t forget to present the impressive bone for an eye-catching presentation.  

We recommend pairing with a bold red wine as it mixes beautifully with the rich flavours of the steak. A Cabernet Sauvignon is always a good choice. The bold and structured character of this wine complements the richness of the Tomahawk. A Malbec or Syrah are also good bets as the deep fruit flavours in these wines complement the meat. 

Pairs well with

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