Grass-Fed Tomahawk Steak Recipe

Few cuts command attention like the Tomahawk steak—massive, beautifully marbled, and dramatic enough to be the centerpiece of any cookout. But when it’s grass-fed, you’re not just serving a steak—you’re serving a story of clean flavor, responsible farming, and unforgettable tenderness.

Ready to cook a steak that’ll make jaws drop (literally and figuratively)? Let’s dig in.

👉 Shop Grass-Fed Tomahawk Steak Here »

Why Choose a Tomahawk Steak?

Think of the Tomahawk as a ribeye with flair. The long bone gives it that Flintstones-worthy presentation, while the meat itself delivers everything you love about a ribeye—intense beefy flavor, buttery texture, and plenty of fat marbling.

When you opt for Ferguson Farms’ grass-fed Tomahawk steak, you’re getting all that goodness with a clean, pasture-raised edge. It’s the kind of meat that tastes like it came from somewhere—not just anywhere.

The Flavor Advantage of Grass-Fed Beef

Grass-fed beef brings more to the table than just ethics—it brings taste. Compared to grain-fed, grass-fed steak has a slightly more robust, earthy flavor. It’s leaner, sure, but when cooked right, that lean bite becomes incredibly juicy and deeply satisfying.

Ferguson Farms raises their animals with care, allowing nature to do its thing. The result? Better beef from healthier, happier animals—and a difference you can genuinely taste.

Grass-Fed Tomahawk Steak Recipe

Ingredients:

• 1 grass-fed Tomahawk steak (1.5–2.5 lbs)

• Kosher salt & cracked black pepper

• 1 tbsp olive oil

• 2 sprigs fresh rosemary or thyme

• 3 garlic cloves, smashed

• 2 tbsp butter (grass-fed preferred)

Instructions:

1. Bring to Room Temp

Let the steak sit out for 30–45 minutes before cooking. This helps it cook evenly.

2. Season Generously

Pat the steak dry and coat both sides with salt and pepper. Don’t be shy—this is a thick cut, and it needs bold seasoning.

3. Sear for Crust

Heat a cast iron skillet or grill-safe pan over high heat. Add olive oil, then sear the steak 2–3 minutes per side until you get that rich, golden crust.

4. Finish with a Reverse Sear or Oven

Transfer the steak to a 275°F oven (or indirect heat zone on the grill). Cook until internal temp reaches about 125°F for medium-rare (use a meat thermometer!).

5. Baste for Flavor (Optional but Delicious)

In the last few minutes of cooking, toss in butter, garlic, and rosemary. Baste the steak with the infused butter for an extra flavor boost.

6. Rest, Then Slice

Let the steak rest for 10 minutes before slicing. This locks in all the juicy magic.

What to Serve with a Tomahawk Steak

Keep it simple and rustic. A few perfect pairings:

• Roasted garlic mashed potatoes

• Charred asparagus or grilled veggies

• A bold red wine like Malbec or Cabernet

• Chimichurri or garlic herb butter on the side

Final Bite

Cooking a Tomahawk steak isn’t just about dinner—it’s about the experience. From the sizzle of the cast iron to the aroma of rosemary and butter, it’s a feast for all the senses.

And when you start with pasture-raised, grass-fed beef from Ferguson Farms, you’re honoring the process from farm to plate. That’s the kind of steak that makes memories.

👉 Order your Tomahawk Ribeye here and make your next meal unforgettable.