Tomahawk steaks are seen as being not for the faint of heart. Like many types of meat, however, don’t let the impressive size or prestige overwhelm you. The cooking method is quite simple.
The tomahawk steak is cooked using the reverse sear method. This means they are first cooked slowly with the focus on getting the perfect internal temperature. The second cooking stage is about giving it a hot and quick sear to form the flavorful crust.
To round out the recipe there are instructions for a red wine reduction sauce. It provides the perfect balance of savory, sweet, acid, and fat. The reduction can be served as a drizzle over the steak or on the side to be added at the eater’s discretion.



Tomahawk Steaks with Red Wine Reduction Recipe
Ingredients
Tomahawk Steak
- 2 tomahawk steaks (1 1/2-inch-thick)
- 1 tablespoon kosher salt flakes
- 1/2 tablespoon fresh cracked black pepper
- 2 tablespoons butter
Red Wine Reduction
- 2/3 cup red wine
- 2/3 cup beef stock
- 6 tablespoons butter
Equipment
- grill
- hickory wood
- foil
- skillet
Directions
Tomahawk Steak – Slow Cook
- Trim the steaks to remove any sinew or excess fat.
- Season the tomahawk steaks with salt and pepper. Let rest to reach room temperature.
- Prepare a smoker or grill to 250 degrees F (120 degrees C). Add the hickory wood.
- Cook the steaks until the desired internal temperature is reached, about 45 minutes. Remove from the grill and place a tablespoon of butter on each steak. Tent loosely with foil and let rest for 10 minutes.
Red Wine Reduction
- In a skillet, bring the red wine to a boil then reduce the heat to a simmer. Reduce the liquid by three-quarters.
- Add the beef stock to the reduced red wine then return to a boil. Reduce the heat to a simmer and reduce the sauce again to the desired consistency.
- Just before serving, whisk in the butter and season with salt and pepper.
Tomahawk Steak – Hot Sear
- Get the grill hot for searing the steak, about 600 degrees F (315 degrees C). Sear directly over the heat for 1 to 2 minutes to achieve a good set of grill marks. Rest again for 5 minutes.
- Plate the steaks and drizzle the red wine reduction over the top.
Nutritional Information
More Tomahawk Recipes
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Tomahawk Reverse Sear Steak
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Excellent. The wine reduction adds a terrific flavor. We did add little garlic to the butter that went on resting steak.