Tomahawk Steak Temperature Chart & Cook Time Calculator
A bone-in ribeye cut thick. At this thickness direct heat burns the crust long before the center is ready, which is exactly what reverse sear solves.
Pull temperature by thickness and doneness
| Thickness | Rare | Medium Rare | Medium | Medium Well | Well Done |
|---|---|---|---|---|---|
| 1.5 inch | 121 °F | 126 °F | 136 °F | 146 °F | 156 °F |
| 2 inch | 120 °F | 125 °F | 135 °F | 145 °F | 155 °F |
| 2.5 inch | 119 °F | 124 °F | 134 °F | 144 °F | 154 °F |
| 3 inch | 118 °F | 123 °F | 133 °F | 143 °F | 153 °F |
Every cell is the pull temperature — the point where you take it off the heat so carryover lands it on target. Tap a number for the full guide.
Calculate your exact cut →Free interactive calculator · works offline · installs to your home screenRecommended Tools for Perfect Results
The chart is only as good as your thermometer. These are the tools worth owning.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
on Amazon
Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
on Amazon
Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
on Amazon
As an Amazon Associate we earn from qualifying purchases. Prices and availability are set by Amazon and may change.
Frequently Asked Questions
What internal temperature should tomahawk be?
130 °F / 55 °C final. Pull it earlier — around 125 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
250 °F / 120 °C for reverse sear. Other methods and their temperatures are compared on each size page.
How long should tomahawk rest?
9 minutes for a typical tomahawk. Tent loosely with foil so the crust stays crisp.