Tomahawk rib eye steaks are all about the presentation and overall joy of serving this massive steak that makes them fun.
It’s official! My family’s moved from New York to North Carolina. We are loving that the weather is still in the 80s here. It felt like we missed the entire summer because we were so busy with the move and then the process of renting a house.
If you’ve ever moved before, you know how crazy it can be. Thankfully, all that craziness is now over, and we’re finally settling in, even though there are still so many boxes left to unpack.
I can’t wait to show you the new kitchen. It’s huge compared to the tiny one I had back in New York, which means it will be so much easier to take pictures of the recipes (and maybe we’ll also start shooting more videos!).
Tomahawk rib eye steak also called, cowboy steak
But, first, I wanted to share with you this amazing steak recipe that I made when I was still back in New York. I had meant to share it sooner, but the camera memory card with these photos was accidentally packed away in a box and put in storage while we waited to move into our new house. Yes, that’s the kind of craziness I was talking about. 😉
I’m so glad it wasn’t lost forever because this is seriously one of the tastiest cuts of steak I’ve ever had.
And just look at the size of them! If you’re like me and love to try something new, check out tomahawk steaks. You’re sure to impress your family and friends because these steaks are pretty cool looking with their 6-inch bone. And they’re huge on flavor.
Now, because these are over two inches thick, they aren’t your usual cuts to pan-sear or grill as I did in this steak recipe.
Inspired by The Stay At Home Chef’s recipe, I decided to roast these babies in the oven.
After searing them on both sides, I popped them in the oven for 20 minutes at 375 ℉. You can check the internal temperature of the steak. It should be 130 ℉ for a medium-rare steak.
*Free printable recipe card is available at the end of the post.
Ready? It’s quite easy.
Pat the tomahawk steak dry with paper towels and season very liberally with salt and pepper. I like to season with garlic powder too. Then let the steak come to room temperature.
When you’re ready to cook, heat some avocado oil in a heavy skillet over a high heat until it’s hot, but not smoking. Lay the tomahawk steak into the skillet (the bone will stick out of the pan) and sear 3 minutes on each side.
Then transfer your steaks to a baking sheet and bake for about 20 minutes or to desired doneness.
And that’s it. Easy peasy roasted tomahawk steaks. Did I mention, they’re full of flavor? Keto, low-carb, paleo, whole 30, and gluten-free delicious. Your favorite vegetable side dish, a crisp salad, or perhaps a baked sweet potato will complete your feast.
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P.S. If you make this, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
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How To Cook Tomahawk Rib Eye Steak
- 2 tomahawk rib eye steaks
- 2 tablespoons avocado oil
- salt to taste
- pepper to taste
- garlic powder to taste
- Pat the tomahawk steak dry with paper towels and season very liberally with salt, pepper, and garlic powder. Then let the steak come to room temperature.
- When you're ready to cook, preheat oven to 375℉
- Heat oil In a heavy skillet over high heat until it’s hot but not smoking. Lay the tomahawk steak into the skillet (the bone will stick out of the pan) and sear 3 minutes on each side.
- Then transfer to a baking sheet and bake for about 20 minutes or to desired doneness. (The inside temperature of the steaks should be 130℉ when measured with a meat thermometer for a medium-rare steak.)
- Let the steaks rest for 7 - 10 minutes before slicing. Enjoy.
- Don't have avocado oil on hand? That's o.k. You may substitute extra-virgin olive oil or whichever oil you prefer. Just be sure it doesn't smoke.
- There are about 800 calories and 0 carbs in 1 pound of this steak. Each Tomahawk steak is a meal for 2-3 steak lovers.