Dinner

Perfectly Seared Tomahawk Steak with Cowboy Butter and Savory Sauces Recipe

ByAiden Wells November 10, 2025November 10, 2025

Introduction

The tomahawk steak is an impressive and flavorful cut that’s perfect for special occasions or a luxurious meal. Slow-roasted and finished on a hot BBQ, it delivers juicy, tender meat with a beautiful crust. Serve it sliced with your favorite steak sauce to elevate the experience even more.

A large tomahawk steak with a dark brown, crispy crust lies on a black textured surface sprinkled with coarse salt. The steak is partially sliced at the bottom, showing a pink, juicy inside with three visible slices fanned out slightly. To the right of the steak, there is a long knife with a wooden handle and a shiny blade. Above the steak, a small bowl contains an orange creamy sauce with a spoon inside. The overall look is rustic and rich. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Take the steak out of the fridge 1 hour before cooking to de-chill. Remove from packaging and pat dry with paper towels. Do not salt yet.
Step 2: Preheat your oven to 140°C (285°F) or 120°C (250°F) fan-forced.
Step 3: Sprinkle the steak evenly with salt and pepper, then rub it into the meat using your hands.
Step 4: Place the steak on a rack set inside a baking tray and bake for 40 to 45 minutes, or until the internal temperature reaches 50°C (122°F) for medium rare.
Step 5: Remove the steak from the oven and let it rest on the counter for 10 minutes. The internal temperature will rise slightly during this time.
Step 6: Preheat your BBQ until it is screaming hot. Use a flat plate if you prefer easier control or a grill side if you are confident managing flare-ups.
Step 7: Drizzle olive oil over the steak and lightly pat to spread it without rubbing off the seasoning.
Step 8: Lower the BBQ heat to low or medium-low just before placing the steak on it.
Step 9: Using tongs, hold the steak upright and sear the edges and bone if there is meat attached. Rotate every minute to evenly char all around. Be alert for flare-ups if using the grill side.
Step 10: Lay the steak flat on the grill or plate and sear for 3 to 4 minutes on each side, aiming for an internal temperature of 55°C (131°F). Rotate 45° midway on each side for classic grill marks.
Step 11: Rest the steak on a rack for 3 minutes; the temperature will rise to 57°C (135°F), perfect for medium rare.
Step 12: Slice the steak into 1 cm (0.4 inch) thick pieces and serve with Cowboy butter or your favorite steak sauce.

Tips & Variations

Letting the steak come to room temperature before cooking helps it cook more evenly.
Use a meat thermometer for precise doneness; this cut is best served medium rare to medium.
Try finishing with flavored butters, like Cowboy butter, for an extra rich taste.
If you don’t have a BBQ, sear the steak in a heavy cast iron skillet over high heat instead.
For different flavor profiles, experiment with sauces such as chimichurri or creamy mushroom.

Storage

Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a low oven or covered skillet to maintain tenderness. Avoid microwaving as it can dry the meat out.

How to Serve

A close-up image shows several thick slices of medium-rare steak arranged on a wooden board. The steak has a dark brown charred crust on the outside and a juicy, pink inside. An orange creamy sauce is drizzled over the top slices and a small dollop is placed on the middle slice. Coarse salt is sprinkled lightly around the steak on the board. A metal fork is holding the front slice of steak. In the background, a white bowl with more orange sauce can be seen, all placed 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?

Yes, you can cook it entirely on the BBQ by using two-zone cooking: slow cook the steak over indirect heat first, then finish with high heat searing. This method takes more attention but yields excellent results.

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

The internal temperature should be about 55°C (131°F) when searing is done, with a 3-minute rest bringing it up to 57°C (135°F), which is ideal for medium rare.