How to Cook a Tomahawk Steak or Perfect Filet Every Time

How to Cook a Tomahawk Steak or Filet Mignon

A great steak dinner starts with a simple plan: dry the surface, season well, and use a meat thermometer instead of relying on the clock. A thick tomahawk benefits from a gentle oven cook before searing. Filet mignon can start in a skillet and finish in the oven.

What you need

Have kosher salt, black pepper, a high-heat cooking oil, a heavy skillet, a rack and sheet pan, and an instant-read thermometer ready. Optional butter, garlic, and thyme add flavor at the end. Only use fats labeled for food use, never skincare tallow.

How to reverse-sear a tomahawk steak

1. Thaw frozen steak in the refrigerator. Pat dry, season with salt, and refrigerate uncovered on a rack overnight if time allows.
2. Heat the oven to 250°F. Set the steak on a rack over a sheet pan. Roast gently, checking the center of the thickest part away from the bone. Thickness matters more than a fixed cooking time.
3. Heat a large skillet with a thin layer of high-heat cooking oil. Transfer the steak to the skillet and sear each side until browned. If the bone prevents good contact, use a hot grill instead.
4. Check the temperature again. Continue cooking as needed until the center reaches 145°F, then rest at least 3 minutes before serving. Start checking before this temperature so you have room to build the crust without overshooting.
5. Cut the meat away from the bone, then slice across the grain.

How to cook filet mignon

1. Heat the oven to 400°F. Pat the filets dry and season with salt and pepper.
2. Heat oil in an oven-safe skillet. Sear the steaks until browned, about 2–3 minutes per side as a starting point, not a guarantee of doneness.
3. For thick filets, transfer the skillet to the oven. Check frequently with a thermometer until the center reaches 145°F.
4. If desired, add butter and herbs near the end, keeping the heat moderate so the butter does not burn. Rest the steaks for at least 3 minutes.

Filet mignon doneness and food safety

Restaurant-style doneness ranges are often described as rare at 120–125°F, medium-rare at 130–135°F, and medium at 140–145°F. These culinary labels are not food-safety guarantees. The USDA recommendation for whole beef steaks is 145°F followed by a rest of at least 3 minutes. Lower temperatures carry greater risk, particularly for pregnant people, young children, older adults, and people with weakened immune systems. Follow any additional package instructions.

Common steak-cooking mistakes

A damp steak steams instead of browning. An overcrowded pan cools too quickly. A thermometer touching bone can give a misleading reading. Check more than one spot, and do not assume a browned exterior means the center is done.

Make it a complete dinner

Serve sliced steak with roasted potatoes, a crisp salad, or seasonal vegetables. Keep raw-meat utensils separate from serving utensils and refrigerate leftovers within two hours.

Explore the Five Marys Ranch store for cuts to cook at home.