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Big Cut, Minimal Fuss - the BEST Tomahawk Steak

Name: Big Cut, Minimal Fuss - The Tomahawk Steak
Cuisine: Steak
Ingredients: Tomahawks. You can make this recipe with one extra large steak or two large steaks. Frozen steak works too, but let them thaw overnight in the fridge.; Salt and black pepper. Keep it simple with nothing more than kosher salt and black pepper.; Flaky sea salt, garlic butter, and parsley. To garnish the steak when it’s done cooking. You can easily swap these for chimichurri sauce (try this chimichurri steak) or compound butter instead.

December 05, 2025

Big Cut, Minimal Fuss - the BEST Tomahawk Steak

Recipe Credit: Arman Liew, Big Man's World

At Bootheel 7 Ranch, we believe beef deserves to shine — and this tomahawk steak recipe from The Big Man’s World does just that. With just salt, pepper, and a finishing garlic-butter and parsley drizzle, a thick bone-in ribeye becomes a flavor-packed centerpiece. All it takes is a hot grill to sear a crust, followed by slower cooking to bring the inside to medium-rare perfection. After a brief rest and a butter finish, slice against the grain and serve. It’s simple, ranch-style cooking that brings out the best in great beef.

Big Cut, Minimal Fuss - The Tomahawk Steak

Rated 5 stars by 1 users

Ingredients

Tomahawks. You can make this recipe with one extra large steak or two large steaks. Frozen steak works too, but let them thaw overnight in the fridge.
Salt and black pepper. Keep it simple with nothing more than kosher salt and black pepper.
Flaky sea salt, garlic butter, and parsley. To garnish the steak when it’s done cooking. You can easily swap these for chimichurri sauce (try this chimichurri steak) or compound butter instead.

Directions

Step 1- Prep. Preheat the charcoal grill to 200C/400F and clean the grill grates. Bring the steak to room temp.
Step 2- Season. Rub each side of the steak with a paper towel, then season with salt and pepper.
Step 3- Grill. Grill the steaks on the hot grill for 5 minutes per side, covered, until a crust develops. Reduce the heat to 180C/350F for 7-8 minutes or until the steak reaches a medium temperature of 135F.
Step 4- Rest and serve. Cover the steak in foil and let it rest for 10 minutes. Whisk together the butter, garlic, and parsley. Top the steak and slice against the grain.

Recipe Note

Steak cooking times

I recommend cooking bone-in ribeyes to medium rare or medium. This way, you can enjoy its full range of flavors.

Use these temperatures and a meat thermometer to reach your desired doneness:

Rare 120F
Medium-rare 130F
Medium 135F
Medium-well 140F
Well-done 150F

The steaks will continue to rise to temperature as they rest, so pull them from the grill when they’re 5 degrees away from your desired doneness.

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No grill? No problem!

If the grill is not an option, fear not. I’ve had success making tomahawks in the oven using the reverse sear method (similar to my reverse sear ribeye).

Start by preheating the oven to 275F and seasoning the steaks. Place them in a cast-iron skillet and bake for 30-35 minutes until they reach an internal temperature of 130F. Remove the pan from the oven and let the steaks rest for 5 minutes, then place them over medium-high heat, add butter, and sear until a nice crust develops.

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Arman’s recipe tips

Let the steaks come to room temperature. A good rule of thumb is to take them out of the fridge 30 minutes before cooking so they cook more evenly.
Use a meat thermometer. While I wish we could just eyeball it, having a meat thermometer really makes all the difference.
Rest the steaks before slicing! This is the #1 mistake I see being made most often. Resting the steaks is what helps lock in the natural juices, so don’t skip this step!
Use a seasoning blend. Enhance the smoky flavors by seasoning the meat with garlic powder, cumin, smoked paprika, and rosemary. Let this marinate for 30 minutes, then grill.

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Storage instructions
To store: Leftovers can be stored in the refrigerator for up to three days in an airtight container (or tightly wrapped in aluminum foil).