Tomahawk Ribeye

A giant long-bone ribeye cooked low in the oven, then seared hard for a dark crust and an even rosy center. A showstopper that serves 2 to 3.

Naturally gluten-freeKetoLow-carbHigh-proteinNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 1 hr 15 min
  • Dry brine 1 hr
  • Rest 10 min
  • Total 2 hr 35 min
  • Yield 2 to 3 servings
  • Level Project

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Tomahawk ribeye with a long bone on a board, sliced to show a rosy medium-rare center

A tomahawk is a bone-in ribeye with the long rib bone left on and cleaned, which makes it look spectacular. It is also very thick, so the best way to cook it is the reverse sear: slowly in a low oven until almost done, then seared in a very hot skillet for the crust.

A thermometer is essential for a steak this size.

Instructions

  1. Dry brine. Season the steak all over with salt and pepper and refrigerate uncovered on a rack for at least 1 hour or overnight.
  2. Slow roast. Heat the oven to 250°F. Roast the steak on a rack set in a sheet pan until it reaches 115°F in the center for medium-rare, about 60 to 75 minutes.
  3. Sear. Heat the oil in a large cast-iron skillet until smoking. Sear the steak 1 1/2 to 2 minutes per side, then add the butter, garlic and rosemary and baste for 1 minute. Sear the fat cap briefly too.
  4. Rest and slice. Rest 10 minutes. Cut the meat from the bone, slice across the grain and serve with the bone on the board.

Nutrition per serving (estimated)

1130Calories
1 gCarbohydrates
0 gFiber
1 gNet carbs
63 gProtein
96 gFat

Estimated per serving, based on 2.5 servings (the recipe serves 2 to 3), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeFor twoNo added sugar

Tips

  • The final temperature will rise to about 130°F after searing and resting.
  • Wrap the bone in foil during roasting to keep it from darkening.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

Storage and leftovers

Refrigerate sliced leftovers up to 4 days. Warm slices for 30 seconds in a hot pan, or serve cold in a steak salad.

Questions about this recipe

How do you cook a tomahawk steak?
Reverse sear it: roast at 250°F to 115°F, then sear in a very hot skillet.
How many people does a tomahawk serve?
A 2 1/2 pound tomahawk serves 2 to 3.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

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