Tomahawk steaks are 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.
Course Dinner
Cuisine American
Keyword cowboy steak, gluten free, how to cook tomahawk steak, tomahawk ribeye steak
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 375β
Heat oil In a heavy skillet over high heat until itβs 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 130β when measured with a meat thermometer for a medium-rare steak.)
Let the steaks rest for 7 - 10 minutes before slicing. Enjoy.
Notes
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.
Leftovers will keep in the fridge in an airtight container for 4 days.
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.