Tomahawk steak is one of our favourite steaks. Done right, a tomahawk steak is juicy, delicious, and cuts like butter. The only seasoning it needs is salt!
See my note for a smaller bone-in steak, such as a bone-in striploin.
I’ve also added the instructions on how to do a perfect baked potato, mainly so I don’t forget the right temperature and for how long.
Tomahawk Steak
Ingredients
- 1 tomahawk steak
- salt
Instructions
- Heavily and generously salt the entire steak, including the bone, cover with saran wrap, and set in the fridge until about an hour before cooking. (I like to use a good flakey sea salt.)
- Take the steak out and bring it up to room temperature.
- Preheat your oven to 225°F and insert a meat thermometer in the middle of the steak.
- Cook until the internal temperature reaches 131°F.*
- Heat your grill or BBQ to high, then sear the steak for a few minutes on each side.
Notes
* For a thinner steak, such as a thick striploin steak, you want the inside to be a bit more rare to start with, as when you sear the steak, it will cook faster than a giant tomahawk. I like to get the inside temperature to 110°F for thinner steaks.
I also tend to use a rub heavy on the salt for smaller steaks. But if you know that it's a perfect cut for you, just use salt.
When you sear the steak, do so for about 1 1/2 minutes per side. This should get you to medium-rare.
Baked Potato
Ingredients
- Russet potatoes scrubbed clean
- salt
- olive oil
Instructions
- Stab each potato all over with a fork.
- Rub a light coating of oil over the potato.
- Heavily salt (I use fine sea salt).
- Place in an oven at 400°F for 45 minutes to an hour (depending on how large they are).
- At this point they are fine to eat, but if you're cooking your steak in the oven, feel free to throw them in with the steak. The insides will just get softer!
TOMAHAWK STEAK