Spicy Garlic Tomahawk Beef Steak

Juicy, thick-cut tomahawk steak with a punchy garlic-and-chile crust is the kind of dinner that feels like a restaurant splurge—but you can absolutely pull it off at home. This recipe walks you through the whole thing, from seasoning to slicing, with a foolproof reverse-sear method that gives you a rosy center and a sizzling, caramelized edge.

If you’ve ever stared down a tomahawk at the butcher counter and thought, How on earth do I cook that without messing it up?—you’re in the right place. The trick isn’t fancy equipment. It’s a little planning, a thermometer, and knowing when to add the garlic so it doesn’t burn.

WHAT IS A TOMAHAWK STEAK?

A tomahawk steak is basically a ribeye with the long bone left attached. That dramatic bone is the “handle,” and yes, it looks impressive. The meat itself is what matters: rich marbling, bold beefy flavor, and a tender bite when it’s cooked the right way.

Because tomahawks are usually cut extra thick (often 2 inches, sometimes more), they don’t behave like a thin steak you can just throw in a hot pan and flip twice. The outside can brown fast while the center stays too rare—or, if you keep cooking, the outside goes too far.

That’s why this recipe leans on a reverse sear. Slow heat first, then a hard sear at the end. It’s simple. It works.

WHY THIS SPICY GARLIC VERSION WORKS

Garlic and steak are best friends, but garlic can turn bitter if it’s blasted over high heat too early. The game plan here is:

• Salt the steak early so it cooks up juicy and deeply seasoned.

• Build heat with spices (smoked paprika, chili flakes, a little cayenne).

• Finish with a spicy garlic butter at the end, when the steak is already hot and resting, so the garlic stays fragrant and sweet instead of scorched.

You get a crust with real attitude, plus that buttery garlic bite in every slice.

SPICY GARLIC TOMAHAWK STEAK INGREDIENTS

You don’t need a long list. You need the right things.

You’ll need:

For the steak

• 1 tomahawk ribeye steak (about 2 to 2½ inches thick, 2½ to 3½ pounds)

• 1½ teaspoons kosher salt (plus more to taste)

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• ½ teaspoon chili flakes (adjust for heat)

• ¼ to ½ teaspoon cayenne pepper (optional, for extra kick)

• 1 tablespoon neutral oil (avocado, canola, or grapeseed)

For the spicy garlic butter

• 6 tablespoons unsalted butter, softened

• 5 to 6 cloves garlic, finely minced (or grated)

• 1 teaspoon chili flakes

• ½ teaspoon smoked paprika

• 1 teaspoon Dijon mustard (optional, but adds a nice zip)

• 1 teaspoon Worcestershire sauce (optional, adds depth)

• 1 tablespoon chopped parsley (optional)

• Pinch of salt

Optional finishing extras

• Fresh lemon wedges (a squeeze at the end wakes everything up)

• Flaky salt for serving

• Extra cracked black pepper

OUR RECIPE DEVELOPER SAYS
Buy the thickest tomahawk you can find. Thin tomahawks look cool, but they cook like a regular ribeye and you lose the whole point of the dramatic reverse-sear.

BEST STEAK TIPS BEFORE YOU START

1) Salt ahead of time (dry brine)

If you can, salt the steak at least 2 hours ahead—overnight is even better. Set it on a rack over a sheet pan and keep it uncovered in the fridge. This dries the surface (hello crust) and helps the salt season deeper than the first bite.

Short on time? Salt it and let it sit at room temperature for 45 minutes while you get everything else ready. Still helpful.

2) Let it lose the chill

Take the steak out of the fridge 45 to 60 minutes before cooking. Cold steak cooks unevenly. You want the center to warm up a bit so the whole thing cooks more predictably.

3) Use a thermometer

This is not the moment to guess. A tomahawk is thick enough that “feel” isn’t reliable unless you cook these weekly. A thermometer turns this into a sure thing.

HOW TO MAKE SPICY GARLIC TOMAHAWK BEEF STEAK (REVERSE SEAR)

This method works with an oven + skillet setup or a grill set up for indirect heat. I’m giving you both, but the steps are basically the same: low heat first, then sear.

STEP ONE: Mix the spice rub

In a small bowl, stir together black pepper, smoked paprika, chili flakes, and cayenne (if using).

Pat the steak dry with paper towels. Drizzle with oil, then coat all sides with the spice mix. Press it in so it sticks.

PRO TIP:
Don’t add garlic to the rub. It will burn during the sear. Save the garlic for the butter.

STEP TWO: Slow cook until the center is just under your target

Oven method: Heat oven to 250°F (120°C).
Place the steak on a rack over a baking sheet (or in an oven-safe skillet). Bake until it reaches:

• 110°F for medium-rare (you’ll sear up to 125–130°F)

• 120°F for medium (you’ll sear up to 135–140°F)

Timing depends on thickness, but a big tomahawk often takes 45 to 75 minutes.

Grill method (indirect): Heat grill for two-zone cooking—one side medium-low, the other side off or low. Place steak on the cooler side, lid closed, and cook to the same internal temps above.

STEP THREE: Make the spicy garlic butter

While the steak slow cooks, stir together softened butter, minced garlic, chili flakes, smoked paprika, Dijon (if using), Worcestershire (if using), parsley (if using), and a pinch of salt.

Scoop onto parchment or plastic wrap, roll into a log, and chill. Or just keep it in a bowl—either works.

STEP FOUR: Sear hard for crust

When the steak hits your “pre-sear” temp, it’s time for high heat.

Skillet sear:
Heat a cast iron skillet over high heat until it’s very hot. Add a little oil. Sear steak 60 to 90 seconds per side, plus the edges, until deeply browned.

Grill sear:
Move steak to the hot side of the grill. Sear 60 to 90 seconds per side with the lid open, watching for flare-ups.

PRO TIP:
If flames kick up on the grill, slide the steak away from the fire for a few seconds. You want browning, not a scorched crust.

STEP FIVE: Rest and finish with garlic butter

Move steak to a cutting board and rest 10 to 15 minutes. Top with a thick pat of spicy garlic butter while it rests so it melts into the surface and runs into every little crack in that crust.

Right before slicing, sprinkle with flaky salt if you like.

INTERNAL TEMPERATURE GUIDE (SO YOU DON’T OVERCOOK IT)

Remember: temperature rises during resting.

• Rare: Pull at 120°F, rest to about 125°F

• Medium-rare: Pull at 125–130°F, rest to about 130–135°F

• Medium: Pull at 135–140°F, rest to about 140–145°F

• Medium-well: Pull at 145°F, rest to about 150°F

If you’re serving a crowd with mixed preferences, medium-rare is the sweet spot for this cut. The marbling stays buttery and the texture stays tender.

HOW TO SLICE A TOMAHAWK STEAK (THE EASY WAY)

That big bone can make slicing feel awkward, but it’s simple:

1. Lay the steak flat.

2. Slice along the bone to remove the ribeye in one big piece.

3. Turn the boneless piece and slice against the grain into strips, about ½-inch thick.

4. Drizzle any melted butter and juices over the slices.

Want that steakhouse look? Fan the slices out and add another small pat of garlic butter right on top.

SPICY GARLIC STEAK SUBSTITUTIONS AND ADDITIONS

This recipe is flexible. Here are the easiest swaps that still keep the spirit of the dish.

• STEAK: No tomahawk? Use a thick ribeye, cowboy steak (bone-in ribeye), or even a thick strip steak. Adjust cook time based on thickness.

• HEAT LEVEL: Keep it mild by skipping cayenne and using only a pinch of chili flakes.

• BUTTER: You can replace half the butter with olive oil if you want it a bit lighter, but the butter gives the richest finish.

• GARLIC: Fresh garlic tastes best here. If you only have garlic paste, use 1½ to 2 teaspoons.

• SMOKE: Add ½ teaspoon ground cumin to the rub for a deeper, smoky flavor.

• SWEET HEAT: Add 1 teaspoon brown sugar to the rub for a subtle sweet crust (great if you’re grilling).

OUR RECIPE DEVELOPER SAYS
If you’re cooking outdoors, keep a small zone of the grill cooler than you think you’ll need. Tomahawks drip fat as they sear, and it can flare fast.

TROUBLESHOOTING YOUR TOMAHAWK

“My crust isn’t dark enough.”

Your sear heat wasn’t high enough, or the steak surface was too wet. Pat it dry right before searing. A ripping hot cast iron skillet fixes a lot of problems.

“The garlic tastes bitter.”

That’s usually burned garlic. Keep garlic out of the high-heat sear and use it in the finishing butter.

“It’s too spicy.”

Serve with a creamy side (mashed potatoes, mac and cheese, or a simple sour-cream based slaw). Dairy calms heat fast.

“The center is overcooked.”

You likely pulled it from the slow stage too late. Next time, pull 5–10°F earlier and rely on the sear + rest to finish it.

HOW TO SERVE SPICY GARLIC TOMAHAWK STEAK

This steak is rich, so sides that balance it make the plate feel complete.

Classic pairings

• Creamy mashed potatoes

• Baked potatoes with a little extra butter and salt

• Roasted vegetables (broccoli, carrots, Brussels sprouts)

• A crisp green salad with a tangy dressing

Something fun

• Corn on the cob with chili-lime butter

• Garlicky rice or buttered noodles

• Toasted bread to mop up the juices

And don’t forget: a squeeze of lemon over the sliced steak is a small move that makes the flavors pop.

HOW TO STORE THIS RECIPE FOR SPICY GARLIC TOMAHAWK STEAK

Tomahawk leftovers are a gift. Don’t overthink it—just store it right.

IN THE FRIDGE:
Wrap sliced steak tightly or store in an airtight container for up to 3 to 4 days.

IN THE FREEZER:
Freeze sliced steak in a freezer-safe bag with as much air removed as possible. It will keep for up to 2 to 3 months.

REHEATING:
The goal is to warm it without cooking it more.

• Oven: Place slices in a baking dish with a splash of beef broth or a little melted butter. Cover with foil and warm at 275°F for about 10 to 15 minutes.

• Skillet: Warm slices in a skillet over low heat with a small pat of butter. Flip once.

• Microwave: Use short bursts at medium power. Not perfect, but it works in a pinch.

PRO TIP:
Leftover steak makes an unreal sandwich. Warm it gently, then pile it onto toasted bread with a smear of the spicy garlic butter.

FREQUENTLY ASKED QUESTIONS

Do I need to marinate a tomahawk steak?
No. This cut already has plenty of flavor from the marbling. A dry brine (salt ahead of time) plus a spice rub and finishing butter gives you bold flavor without masking the beef.

Can I cook this without an oven?
Yes. Use a grill set up for indirect heat and follow the same reverse-sear temperature targets.

How long does it take to cook a tomahawk steak?
It depends on thickness. Plan on 45 to 75 minutes for the slow cook, plus a quick sear and a rest. Always trust internal temperature over the clock.

Why rest the steak?
Resting keeps the juices in the meat instead of on the cutting board. Ten minutes makes a noticeable difference.

What’s the best doneness for tomahawk?
Medium-rare is the go-to for tenderness and juiciness, but cook it to what you like. The thermometer keeps it on track.

Spicy Garlic Tomahawk Steak Recipe

Reverse Sear Tomahawk Steak is the secret to restaurant quality beef at home. This method uses a low oven temp and a cast iron skillet finish to ensure edge-to-edge pink perfection with zero gray band. We top it with a homemade spicy garlic butter that melts into the crust while it rests. It is easier than you think to cook a thick ribeye perfectly every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 3

Ingredients

  

1x2x3x

• 1 tomahawk ribeye steak 2 to 2½ inches thick, about 2½ to 3½ pounds
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon chili flakes adjust to taste
• ¼ to ½ teaspoon cayenne pepper optional
• 1 tablespoon neutral oil

Spicy Garlic Butter

• 6 tablespoons unsalted butter softened
• 5 to 6 cloves garlic finely minced or grated
• 1 teaspoon chili flakes
• ½ teaspoon smoked paprika
• 1 teaspoon Dijon mustard optional
• 1 teaspoon Worcestershire sauce optional
• 1 tablespoon chopped parsley optional
• Pinch of salt

Instructions

 

• Dry brine (recommended): Salt the steak and refrigerate uncovered on a rack for 2 hours or up to overnight.
• Bring to temp: Set steak out at room temperature for 45 to 60 minutes. Pat dry.
• Season: Mix pepper, paprika, chili flakes, and cayenne. Rub steak with oil, then press seasoning onto all sides.
• Slow cook: Heat oven to 250°F. Bake steak on a rack until it reaches 110°F for medium-rare (or 120°F for medium), about 45 to 75 minutes depending on thickness.
• Make garlic butter: Stir together butter, garlic, chili flakes, paprika, Dijon, Worcestershire, parsley, and salt. Set aside.
• Sear: Heat a cast iron skillet over high heat until very hot. Add a little oil. Sear steak 60 to 90 seconds per side, plus edges, until browned.
• Rest: Rest 10 to 15 minutes. Top with garlic butter while resting.
• Slice: Remove ribeye from the bone, then slice against the grain. Spoon melted butter and juices over the top before serving.

Notes

• Use a thermometer. Tomahawks are thick and timing varies.
• Keep garlic out of the high-heat sear to avoid bitterness.
• If the crust needs more color, sear a bit longer, but don’t skip the rest time.