Recipes · Dinner
Henry's tomahawk
Learn how to cook a tomahawk steak with Henry's reverse sear method: gentle roast, hard finish, long rest. A showpiece steak recipe from Waterhouse Farm, Murrayville BC.
A tomahawk steak looks dramatic, but the cooking method should stay calm. Henry’s tomahawk steak recipe uses a reverse sear: gentle heat first, hard crust second, then a proper rest. If you searched for how to cook a tomahawk steak without drying out the middle, this is the reliable path.
What is a tomahawk steak?
A tomahawk is a thick bone in ribeye with a long frenched bone. The thickness is the whole point. That is why a hot grill alone often burns the outside before the centre is ready. Reverse searing solves that problem.
Target temperatures
Use these as a guide, then rest the steak. Rare: pull near 115°F, rest to about 120 to 125°F. Medium rare: pull near 125°F, rest to about 130 to 135°F. Medium: pull near 135°F, rest to about 140 to 145°F. Always measure in the thickest part of the muscle, not against the bone.
Why reverse sear wins for thick steaks
You get even colour from edge to centre, better control for expensive cuts, a harder cleaner crust at the end, and less stress than babysitting a grill for 40 minutes.
What to serve with tomahawk
Henry likes crispy potato wedges, coarse salt on the table, and something sharp like mustard. Keep sides simple. The steak is already the event.
Common tomahawk mistakes
Skipping the thermometer hides underdone and overdone centres. Searing first for too long creates a grey band. No rest means juices spill the second you slice. Under seasoning leaves a thick steak tasting flat.
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Method
- Step 1
Take the tomahawk out of the fridge 45 to 60 minutes before cooking so the centre is not ice cold.
- Step 2
Salt the steak generously on all sides. Let it sit while the oven heats. Add pepper just before cooking.
- Step 3
Heat the oven to 120°C / 250°F. Set the steak on a rack over a tray so air can move underneath.
- Step 4
Roast gently until a thermometer reads about 10°F under your final target temperature. Thick steaks need a thermometer, not guesswork.
- Step 5
Heat a heavy pan until very hot. Add oil or tallow, then sear the steak hard on both sides until the crust is deep and the centre hits your finish temperature.
- Step 6
Rest the tomahawk for 10 minutes. Slice across the grain and serve with crispy potatoes or a simple salad.
Frequently asked questions
How long does a tomahawk take to cook?
Plan about 70 minutes including prep, gentle roasting, sear, and rest. Exact time depends on thickness and starting temperature.
Can I cook tomahawk fully on the grill?
Yes, with a two zone setup. Use indirect heat first, then a hard sear over the hot side. The same reverse sear logic applies.
Where can I buy a tomahawk near Langley or Murrayville?
Visit Waterhouse Farm when we have steaks cut for the week. Raised and sold by us. No middlemen.
Raised & sold by us. No middlemen. See what we have or come check us out in Murrayville.