Never seen a steak like this: a massive tomahawk grilled to juicy perfection, sliced thin, and loaded into soft tortillas with creamy guacamole and spicy chili oil. These steak tacos deliver pure, restaurant-level flavor in every bite.
Why You’ll Love This Recipe
- Juicy, perfectly seared tomahawk steak
- Creamy guacamole and bright salsa balance the richness
- Dramatic presentation that feels special yet approachable
Key Ingredients & Substitutions
- Tomahawk steak: A bone-in ribeye with long bone; regular ribeye or New York strip works if tomahawk is unavailable.
- Guacamole: Fresh mashed avocado with lime and salt; store-bought is fine in a pinch.
- Pico de gallo or salsa: Fresh tomato, onion, cilantro, and chili; any bright salsa can substitute.
- Chili oil: Spicy chili crisp or infused oil for heat; hot sauce works as a simpler alternative.
- Tortillas: Soft corn or flour tortillas; lightly toast them for better structure.
Quick Expert Tips
- Season the steak generously and let it sit at room temperature before grilling for even cooking.
- Rest the steak for 5–10 minutes after grilling so the juices redistribute before slicing.
- Build the tacos just before serving so the guacamole stays fresh and the tortilla does not get soggy.
Recipe Card
- Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4 | Calories: 550
- Ingredients:
- 1 tomahawk steak (about 2–2.5 lbs / 900–1100 g)
- Coarse salt and black pepper
- 2 tablespoons oil for grilling
- 3–4 tablespoons herb butter or garlic butter (or a simple béarnaise-style sauce)
- 8 small corn or flour tortillas
- 1 cup guacamole
- ½ cup pico de gallo or fresh salsa
- Fresh cilantro leaves
- Thinly sliced red onion
- Chili oil or chili crisp for finishing
- Optional: lime wedges
- Equipment:
- Grill or heavy cast-iron skillet
- Tongs
- Sharp knife
- Cutting board
- Instructions:
- Pat the tomahawk steak dry and season generously on all sides with coarse salt and black pepper. Let it sit at room temperature for 20–30 minutes.
- Preheat a grill or cast-iron skillet over high heat. Lightly oil the steak and sear for 4–6 minutes per side, or until a deep crust forms and the internal temperature reaches your preferred doneness (about 130°F / 54°C for medium-rare).
- In the last minute of cooking, top the steak with herb butter or pour a warm butter sauce over it so it melts into the crust.
- Transfer the steak to a cutting board and rest for 5–10 minutes. Slice against the grain into thin strips, discarding the large bone if desired.
- Warm the tortillas. Spread a generous layer of guacamole on each, add a spoonful of pico de gallo, and top with slices of the warm steak.
- Finish with cilantro, red onion, and a drizzle of spicy chili oil. Serve immediately with lime wedges.
Storage & Reheating
- Refrigerator: Store leftover steak and toppings separately in airtight containers for up to 2 days.
- Freezer: Cooked steak can be frozen for up to 1 month. Thaw overnight in the refrigerator.
- Reheating: Warm the steak gently in a skillet over medium heat or in a 300°F oven. Reassemble tacos fresh for best texture.
Final Thoughts
These tomahawk steak tacos combine a perfectly seared steak, creamy guacamole, bright salsa, and spicy chili oil for what might just be the best bite of your life. Fire up the grill and treat yourself. Leave a 5-star rating and a comment below if you make them!