Pan-Seared vs. Grilled Tomahawk Steak: Which Cooking Method Wins?

When it comes to cooking a Tomahawk steak, every steak lover has one question — what’s the best way to make it perfect? Should you sear it in a pan for that golden, crusty finish, or grill it to smoky perfection? The truth is, both methods can make a mouthwatering steak when done right. But each technique has its own flavor, texture, and charm.

At HomestylePick, we know how much love and effort go into preparing the perfect Tomahawk steak. This massive, bone-in ribeye deserves the best treatment, whether you’re cooking it indoors on your stove or outdoors on the grill. In this article, we’ll dive deep into both methods — pan-seared and grilled — to help you decide which one wins for your taste buds and cooking style.

What Makes the Tomahawk Steak Special

Before comparing the two cooking methods, let’s appreciate what makes the Tomahawk steak such an iconic cut.

A Tomahawk steak is a ribeye with a long rib bone attached — typically 6 to 8 inches. The bone gives the steak a dramatic presentation, making it look like a chef’s masterpiece. But it’s not just about looks. The cut comes from the rib section of the cow, known for its rich marbling and tenderness. This means every bite is juicy, flavorful, and packed with buttery goodness.

The Tomahawk steak is usually thick, often weighing between 2 to 3 pounds. Because of its size, it requires a careful cooking process to ensure the inside cooks evenly while the outside forms a perfect crust. That’s where the debate between pan-searing and grilling begins.

Why Cooking Method Matters

Unlike smaller cuts like sirloin or filet mignon, a Tomahawk steak needs more attention and precision. The way you cook it determines not just the flavor, but also the texture and juiciness.

• Grilling gives the steak a smoky flavor and those beautiful charred lines that many steak lovers adore.

• Pan-searing offers a deep, buttery crust and rich flavor, thanks to constant contact with the hot surface and a little help from butter and herbs.

Both methods have their strengths, and the “best” one often depends on your preferences, equipment, and the atmosphere you’re going for — outdoor barbecue or cozy indoor dinner.

Grilling a Tomahawk Steak

Let’s start with the crowd favorite — grilling. There’s something primal and satisfying about grilling a Tomahawk steak over an open flame.

The Process

1. Prepare the Steak

   • Take the steak out of the refrigerator and let it sit at room temperature for about 45–60 minutes.

   • Pat it dry with paper towels. Moisture prevents a proper sear.

   • Season generously with coarse salt and black pepper. You can also add garlic powder, paprika, or steak seasoning for extra flavor.

2. Preheat the Grill

   • Set up your grill for two-zone cooking: one side hot for searing and one side cooler for slow cooking.

   • Heat it to around 450°F (232°C).

3. Sear the Steak

   • Place the Tomahawk directly over the high heat zone.

   • Sear each side for 3–4 minutes until you get a golden-brown crust.

4. Cook Indirectly

   • Move the steak to the cooler side of the grill.

   • Close the lid and let it cook slowly until it reaches your desired internal temperature.

   Temperature Guide:

   • Rare: 120°F (49°C)

   • Medium-Rare: 130°F (54°C)

   • Medium: 140°F (60°C)

5. Rest and Serve

   • Remove the steak and rest it for 10–15 minutes before slicing. This helps the juices redistribute throughout the meat.

The Flavor Profile

Grilling a Tomahawk steak gives it a smoky, wood-fired flavor that’s hard to replicate indoors. The high heat caramelizes the surface while the smoke adds depth and complexity. If you use charcoal or wood chunks like hickory or oak, the flavor becomes even more intense.

The grill also creates those signature sear marks that make your steak look as good as it tastes.

Pros of Grilling

✅ Smoky, charred flavor
✅ Perfect for outdoor gatherings
✅ Beautiful grill marks
✅ Excellent for large cuts like Tomahawk steaks

Cons of Grilling

❌ Weather-dependent — not ideal in rain or cold
❌ Requires more setup and temperature control
❌ Can be harder to monitor internal temperature

Pan-Searing a Tomahawk Steak

If you prefer cooking indoors or want that rich, buttery crust, pan-searing is your go-to method. It’s a restaurant-style technique that gives you full control over flavor and doneness.

The Process

1. Preheat the Oven and Pan

   • Preheat your oven to 275°F (135°C).

   • Use a cast-iron skillet — it holds and distributes heat evenly.

2. Prepare the Steak

   • Bring the Tomahawk steak to room temperature.

   • Season it generously with salt, pepper, and a bit of olive oil.

3. Sear on High Heat

   • Heat the skillet until it’s smoking hot.

   • Sear each side of the steak for 2–3 minutes until a crust forms. Don’t forget to sear the sides too.

4. Add Butter and Aromatics

   • Add 2 tablespoons of butter, a few garlic cloves, and herbs like rosemary or thyme.

   • Spoon the melted butter over the steak (a technique known as basting). This gives it that signature rich, savory flavor.

5. Transfer to the Oven

   • Place the skillet in the preheated oven and cook until the steak reaches your preferred internal temperature.

6. Rest and Slice

   • Let the steak rest for 10 minutes before slicing.

The Flavor Profile

A pan-seared Tomahawk steak delivers a deep, buttery crust with a slightly caramelized taste. The direct heat from the skillet forms a rich crust that locks in all the juices, while the butter and herbs infuse the meat with aroma and flavor.

Unlike grilling, there’s no smoky flavor, but the taste is more concentrated and savory. It’s the perfect option if you love steakhouse-style flavor without stepping outside.

Pros of Pan-Searing

✅ Deep, caramelized crust
✅ Controlled cooking environment
✅ Works year-round, regardless of weather
✅ Rich buttery flavor from basting

Cons of Pan-Searing

❌ No smoky flavor
❌ Can create kitchen smoke if not careful
❌ Requires a large pan and oven space for thick cuts

Side-by-Side Comparison

Let’s compare the two methods across several key factors:

Both are excellent — it depends on what you value most: smoky flavor or buttery richness.

The Reverse Sear: The Best of Both Worlds

If you can’t decide between the two, there’s a third option that combines the best of both worlds — the reverse sear method.

How It Works

1. Slow Cook First

   • Start the Tomahawk steak in the oven (at 225°F) or on the cool side of the grill.

   • Cook slowly until the internal temperature reaches about 115°F (for medium-rare).

2. Sear at the End

   • Finish by searing it on a hot grill or pan for 1–2 minutes per side.

This method gives you the tenderness of slow cooking and the flavor of a high-heat sear. It’s a foolproof way to get that perfect crust while keeping the inside juicy and evenly cooked.

Tips for Cooking the Perfect Tomahawk Steak (No Matter the Method)

1. Let It Rest Before Cooking – Always allow the steak to reach room temperature before you start. It helps the meat cook evenly.

2. Use a Meat Thermometer – Guessing can ruin a steak. A thermometer ensures precision.

3. Season Generously – The Tomahawk is thick, so don’t be afraid to use plenty of salt and pepper.

4. Rest After Cooking – This is just as important as the cooking itself. It keeps the juices inside.

5. Don’t Overcrowd the Pan or Grill – Give your steak enough space to breathe for proper searing.

Which Method Wins?

So, between pan-searing and grilling, which cooking method truly wins for the Tomahawk steak?

Choose Grilling if You Want:

• That bold, smoky flavor

• A backyard cookout experience

• Classic char lines and aroma

Choose Pan-Searing if You Want:

• A steakhouse-style buttery crust

• Control over heat and flavor indoors

• Perfect texture every single time

At the end of the day, there’s no wrong choice — only what suits your style and craving. The Tomahawk steak is so flavorful and rich that either method will give you a dish worth savoring.

Serving Suggestions

Pair your Tomahawk steak with sides that complement its rich flavor:

• Creamy Mashed Potatoes – Buttery and smooth for balance

• Grilled Asparagus – Adds freshness and crunch

• Garlic Butter Mushrooms – Deep, earthy flavor

• Caesar Salad – Crisp and refreshing contrast

For drinks, go with a full-bodied red wine like Cabernet Sauvignon or a smoky bourbon.

Final Thoughts

Cooking a Tomahawk steak is all about celebrating flavor, patience, and presentation. Whether you grill it outside for that smoky perfection or pan-sear it indoors for a rich, buttery crust, this cut will always impress.

At HomestylePick, we believe the best steak is the one cooked with care — and a little bit of confidence. The Tomahawk steak isn’t just food; it’s an experience, a centerpiece that brings people together.

So, fire up the grill or heat your skillet, grab that massive steak, and create a meal you’ll never forget. With the right technique, you can turn your kitchen or backyard into a steakhouse — one Tomahawk at a time.