Tomahawk Ribeye Steak and Loaded Baked Potato

Pro tips

• Pat the tomahawk dry and season generously with salt and pepper at least 40 minutes before grilling to allow salt to penetrate the meat.
• Let the cooked steak rest for 5–10 minutes tented loosely with foil; this redistributes juices and keeps the meat tender.
• For a baked potato with crispy skin, poke holes, brush lightly with oil, and bake at 400°F for 50–60 minutes until a knife passes through easily.
• Warm the sour cream, bacon, and cheese toppings slightly before plating so they adhere to the hot potato rather than sliding off.

Substitutions

• Demi-glace → beef reduction or pan sauce (simpler but less concentrated)
• Cheddar cheese → gruyère or smoked gouda (deeper, earthier flavor)
• Sour cream → crème fraîche or Greek yogurt (tanginess remains, texture differs slightly)

Storage & make-ahead

Refrigerate leftovers in airtight containers separately (steak and potato) for up to 3 days. Reheat steak gently in a 275°F oven; reheat potato in the microwave or oven.

Equipment

grill or grill pan · cast-iron skillet (if cooking indoors) · meat thermometer · baking sheet

How do you know when a tomahawk ribeye is done cooking?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let it rest 5–10 minutes before serving to retain juices.

Can you cook a tomahawk ribeye indoors?

Yes, use a cast-iron skillet or grill pan on high heat. Sear 4–5 minutes per side, then finish in a 400°F oven until desired doneness.

What size tomahawk steak should you buy?

A 2–3 pound tomahawk feeds 1–2 people generously. Allow 1.5–2 inches thickness for even cooking.

Can you substitute the demi-glace?

Yes, use beef pan sauce, reduced beef broth, or skip it entirely. Demi-glace adds rich depth but is optional.

How far in advance can you prep the loaded potato?

Bake and cool the potato up to 1 day ahead, then refrigerate. Reheat and top with toppings just before serving for best texture.