How to Cook a Grass-Fed Tomahawk Steak: Reverse Sear Guide

Apr 14, 2026Justin Johnson

Cooking a good grass-fed tomahawk steak the right way turns it into something special, for real. You get that juicy, even doneness and a solid crust without spending steakhouse money. This guide walks you through the reverse sear method using quality grass-fed beef with a finishing beef tallow sear. It gives you great flavor and consistent results every time.

Why a Grass-Fed Tomahawk Works So Well With Reverse Sear

A tomahawk is basically a bone-in ribeye with a long frenched bone left on for looks and extra flavor. The bone adds something nice during cooking. One steak usually feeds two to four people depending on the size.

Grass-fed beef comes from cattle raised on pasture. It tends to be leaner and packs more nutrients than grain-fed. Because it has less fat inside the muscle, it cooks a little faster and can dry out if you are not careful. That is exactly why the reverse sear method works so well with it.

Why Reverse Sear Is the Best Choice for Grass-Fed

Grass-fed steaks have less fat, so high heat from the start can overcook the outside before the middle is ready. The reverse sear fixes that. You cook it slow first to bring the temperature up evenly, then hit it with strong heat at the end for a good crust. No gray band around the edges and better control over how done it gets.

Step-by-Step Reverse Sear Method

Prep the Steak Take the steak out of the fridge one to two hours before cooking so it warms up. Pat it dry with paper towels. Season it well with salt and pepper. That is all you really need.
Slow Cook Phase Heat your oven or smoker to 225°F. Set the steak on a wire rack. Cook it until the internal temperature reaches 110 to 115°F if you want medium-rare at the end. This usually takes 45 to 75 minutes depending on how thick the steak is. Use a meat thermometer so you do not have to guess.
First Rest Pull the steak out and let it rest for 10 to 15 minutes. This helps the juices settle before you sear it.
The Sear Get a cast iron skillet or your grill screaming hot. Add one or two tablespoons of grass-fed beef tallow. It handles high heat well and gives the steak a rich flavor. Sear the steak for 60 to 90 seconds on each side, including the edges and along the bone. That is where you build the crust.
Final Temperature and Rest Pull the steak when the internal temperature hits:
- 125°F for rare
- 130°F for medium-rare (this is usually the sweet spot)
- 135°F for medium
Let it rest another 5 to 10 minutes after searing. Finish with a little flaky salt on top.

Helpful Tips

Grass-fed beef cooks quicker than grain-fed, so keep an eye on the thermometer. Always slice against the grain when serving. The long bone makes a nice presentation at the table. Any leftover tallow keeps well and works great for eggs or vegetables later.

Steakhouse Price vs Cooking at Home

A tomahawk at a Y.O. Ranch Steakhouse in Dallas runs $140, J Prime Steakhouse in Austin runs $149.95 (it's a little bigger though), or a steakhouse in Houston can cost $120 to $250 or more before sides and tip. The whole meal easily runs $200 to $400 for a table.

At home you can do it for a lot less and just as good:

REP Provisions Grass-Fed Petite Tomahawk – $40.19
REP Provisions Grass-Fed Tomahawk – $64.95
REP Provisions Grass-Fed 45 Day Dry Aged Tomahawk – $85.31-$113.66

You end up paying half or even less while getting better control over the cook and supporting farms that raise cattle on grass.

Quick Comparison of Options

Attribute	REP Provisions Petite Tomahawk	REP Provisions Tomahawk	Y.O Ranch Steakhouse	J Prime Steakhouse
Price	~$40	~$65	~$140	~$150
Feeds	1–2	2-3	2-3	2-3
Beef Type	Regenerative grass-fed	Regenerative grass-fed	Grass-fed	Grain-finished
Best For	Good value and Quicker Cook.	Great Value. Bestseller.	Work Celebration.	Special Occassion.

Wrapping It Up

Reverse searing is the way to go if you want consistent results with grass-fed tomahawk. Beef tallow makes a real difference in the crust and flavor. Cooking at home gives you a steakhouse meal without the big bill, and you know exactly where the meat came from.

Next time you pick up a tomahawk, give this method a try. It is simple once you do it a couple times, and the results are worth it.

What is your favorite way to cook a big bone-in steak? Let me know in the comments.

Learn more about Tomahawks in this post or what makes it different than a regular ribeye.