Dinner

Tomahawk Steak with Cowboy Butter and Rich Sauces Recipe

ByHarry Bern January 23, 2026January 23, 2026

Introduction

The tomahawk steak is a show-stopping cut perfect for special occasions or impressing guests. Its thick, bone-in ribeye is tender and flavorful, ideal for slow roasting and finishing with a perfect sear. Ready for a delicious medium-rare steak? Let’s get cooking!

A large grilled tomahawk steak with a long bone lies on a dark surface sprinkled with coarse salt. The steak is thick with a crispy, dark brown crust and a juicy, pink interior visible in the three cut slices at the bottom. Above the steak is a small white bowl filled with orange sauce and a spoon inside it. To the right of the steak, there is a large knife with a wooden handle resting flat. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tomahawk steak (1.2 – 1.5kg / 2.4 – 3lb)
2 tsp cooking salt or kosher salt
3/4 tsp black pepper
1 tbsp olive oil
Steak sauce of choice (e.g., Cowboy butter, Béarnaise, Café de Paris, creamy mushroom, chimichurri, blue cheese, red wine sauce, Dijon or seeded mustard)

Instructions

Step 1: Remove the steak from the fridge 1 hour before cooking to reach room temperature. Pat the surface dry with paper towels but do not season yet.
Step 2: Preheat the oven to 140°C (285°F) or 120°C (250°F) fan-forced. Sprinkle salt and black pepper evenly over the steak and gently rub it into the meat.
Step 3: Place the steak on a rack set over a baking tray to allow air circulation. Slow roast in the oven for 40 to 45 minutes, or until the internal temperature reaches 50°C (122°F) for medium-rare.
Step 4: Remove the steak from the oven and let it rest at room temperature for 10 minutes. The internal temperature will rise about 3°C during this time.
Step 5: Preheat your barbecue until it is extremely hot. Use the flat plate side if you prefer easier searing or the grill side if you’re comfortable managing flare-ups.
Step 6: Drizzle olive oil over the steak and lightly pat it to spread without removing the seasoning.
Step 7: Reduce the barbecue heat to low or medium-low depending on your setup. Using tongs, hold the steak upright and sear the edges and bone first by rotating every minute until evenly browned.
Step 8: Lay the steak flat on the grill or plate and sear each side for 3 to 4 minutes until the internal temperature reaches 55°C (131°F). For grill marks, rotate the steak 45 degrees halfway through each side.
Step 9: Rest the steak on a rack for 3 minutes. The internal temperature should rise to around 57°C (135°F), perfect for medium-rare.
Step 10: Slice the steak into 1 cm (0.4 inch) thick pieces. Serve immediately with your choice of steak sauce, such as the recommended Cowboy butter.

Tips & Variations

Use a meat thermometer for accurate doneness. Adjust roasting time for rarer or more well-done steak.
Letting the steak come to room temperature before cooking ensures even cooking.
Manage flare-ups on the grill by keeping a spray bottle of water nearby and never walking away while searing.
Try different finishing sauces like chimichurri or blue cheese for variety.

Storage

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or on the stove covered with foil to avoid overcooking. Leftover steak is also great cold in sandwiches or salads.

How to Serve

A thick piece of steak is sliced into five pieces and laid on a wooden board, each slice showing a dark, seared crust with a red, juicy inside. The steak is topped with a rich, orange-brown sauce that drips down the sides, adding a glossy texture. Near the steak, there is a white bowl with more of the same orange sauce. A silver fork holds the closest slice of steak, pressing it slightly down. The wooden board is sprinkled with coarse salt and the whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the tomahawk steak entirely on the BBQ without the oven?

Yes, but it requires careful temperature control to cook the thick cut evenly. Slow-cooking over indirect heat then finishing with a hot sear is recommended to avoid burning the outside while undercooking the inside.

What internal temperature is best for medium-rare tomahawk steak?

Medium-rare is achieved when the internal temperature reaches about 57°C (135°F) after resting. Removing the steak from heat at 50°C (122°F) before searing and allowing it to rise ensures a perfect pink center.