Tomahawk steaks are massive, bone-in ribeyes that turn heads and feed a crowd. This steak is all about drama and flavor—from the extra-long Frenched bone to the rich marbling and intense beefiness. Don’t be intimidated by the size; with a solid reverse sear and a few simple tips, this beast of a cut is easier to cook than it looks—and it’s absolutely worth it.
Tomahawk Ribeye Steak Recipe
Few steaks make a statement quite like the tomahawk ribeye. With its long, bone-in presentation and thick cut, it’s known as the king of steaks—and for good reason. You’re paying for the drama, the primal appeal, and yes, the bone does add flavor as the fat and juices render during the cook.
In this guide, we’ll use the reverse sear method to gently bring the steak up to temp and finish it with a blast of high heat over grill grates to create stunning diamond char marks. Once it’s sliced, seasoned, and served, this steak will be the star of your next BBQ.
How to Make a Tomahawk Ribeye Steak
Preparation
Start by preheating your smoker or grill to 350°F. If you’ve got grill grates, now’s the time to put them in place—they’ll help with heat distribution and produce better sear marks.
Next, spray the tomahawk steak generously with duck fat spray to help your rub stick and crisp during the sear. Season the steak all over with a bold coating of Yonedas Gold Seasoning. Let it sit on the counter for about 20 minutes to take off the chill and allow the seasoning to soak into the surface.
Smoking the Tomahawk Ribeye Steak
Place the steak directly on the grill and let it cook for about 30 minutes, or longer depending on thickness. The goal is to reach an internal temperature of 132–135°F for a perfect medium-rare. Always go by temperature, not time. Once it’s there, pull the steak and let it rest for 10 to 30 minutes—this step is crucial for even cooking and juicy results.
Searing the Steak
Now comes the fun part. Crank your grill to its maximum temperature, preferably over a sear station, and place your grill grates directly above the flames. Once scorching hot, spray the grates with duck fat spray and place the rested steak down.
Push the steak gently with a spatula or grill press to encourage full contact with the grates. You’re going for a rich crust and grill marks, not just color.
Turning and Flipping for Crosshatch Marks
To get that signature diamond crosshatch, flip and turn the steak twice, making a quarter turn each time. Sear for about 30 seconds per position, and don’t be afraid to press the steak down slightly to really sear the surface. This entire process should take no longer than 3 to 4 minutes—any longer and you risk overcooking.
No Need to Rest Again
Because this is a reverse sear, you already rested your steak after the initial cook—so once you’re done searing, you can go straight to slicing and serving. Remove the tomahawk from the grill, cut the meat from the bone, and then slice into ½-inch pieces. Finish with a light sprinkle of Yonedas White Seasoning for that final pop of flavor.
Best Drinks to Pair With a Tomahawk Ribeye
Cabernet Sauvignon
Full-bodied and bold, perfect for the richness of ribeye.
Imperial Stout
Dark, roasty beer to complement the crust and fat.
Whiskey Sour
A bit of acidity and sweetness to cut through the richness.
Tomahawk Ribeye Steak
Equipment
- Competition Blend Wood Pellets
- Grill Grates
- BBQ Tongs
- BBQ Gloves
- Louisiana Grills 1200 Premier
- Yonedas Okami Chef Knife
- You Need a BBQ Cutting Board
Ingredients
- 1 each Tomahawk Ribeye Steak
- 1 can Cornhusker Kitchen Duck Fat Spray
- ¼ cup Yonedas Gold Seasoning
- 1 pinch Yonedas White Seasoning
Instructions
- Preheat grill or smoker to 350°F
- Spray tomahawk with duck fat, season with Yonedas Gold
- Cook to 132–135°F internal, then rest for 10–30 minutes
- Crank grill to max heat, spray grill grates with duck fat
- Sear for 30 seconds per position, turning for crosshatch grill marks
- Remove, slice off bone, cut into ½-inch slices
- Finish with Yonedas White Seasoning and serve
Tomahawk Ribeye Steak FAQs
Where can I buy tomahawk steaks?
Ask your local butcher for a “tomahawk” or “bone-in ribeye, Frenched.” You can also special order from high-quality butchers like Popowich Meat Company, Darcy’s Meats, Acme Meats, or You Need a BBQ if you’re local.
Is a bone-in ribeye the same as a tomahawk?
Yes—except the tomahawk has a long, Frenched bone for presentation. It’s the same cut, just trimmed for maximum impact.
What other names does this steak go by?
Tomahawk Ribeye, Rib Steak, Cowboy Cut Ribeye, Cote de Boeuf, Bone-in Ribeye, and Butcher’s Cut Ribeye. All refer to the same primal cut.
Can I cook this if I’m gluten-free?
Absolutely. This recipe is entirely gluten-free and safe for those with celiac disease—just double-check your seasonings and sprays.
Why don’t I need to rest the steak after searing?
The reverse sear method includes a rest before the final sear, allowing the juices to settle. Once you finish the hot sear, you can slice and serve immediately.