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tomahawk steak

Tomahawk Steak

5 from 1 vote
A show-stopping Tomahawk Steak cooked using the foolproof reverse sear method. Finished with a rich garlic herb compound butter for a beautiful restaurant-quality crust and juicy center.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 2 people
Course: dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 bone-in tomahawk steak About 2.5 to 3 inches thick
  • 1 tablespoon kosher salt Coarse salt is best for crust
  • 1 tablespoon black pepper Freshly ground
  • 4 tablespoons unsalted butter Softened for compound butter
  • 2 cloves garlic Minced
  • 1 tablespoon fresh thyme Finely chopped
  • 1 tablespoon high-heat oil Avocado or grapeseed oil

Equipment

  • 1 Cast iron skillet For a hard sear
  • 1 Wire rack For even oven cooking
  • 1 Baking sheet To catch drippings
  • 1 digital meat thermometer Crucial for perfect doneness

Method
 

  1. Mix softened butter, minced garlic, and chopped thyme in a small bowl, then form into a log and chill.
  2. Pat the steak completely dry with paper towels and season generously on all sides with salt and pepper.
    seasoning raw tomahawk steak
  3. Place the steak on a wire rack over a baking sheet and bake at 250 degrees Fahrenheit until the internal temperature reaches 115 degrees.
    tomahawk steak ready for the oven
  4. Heat a cast-iron skillet with oil over high heat until smoking, then sear the steak for two minutes per side.
    searing tomahawk steak in cast iron
  5. Transfer the steak to a cutting board, top with slices of compound butter, and let it rest for ten minutes before slicing.

Nutrition

Serving: 340gCalories: 850kcalCarbohydrates: 2gProtein: 65gFat: 65gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 210mgSodium: 1150mgPotassium: 850mgVitamin A: 15IUVitamin C: 2mgCalcium: 40mgIron: 4.5mg

Notes

Ensure the steak is completely dry before seasoning to get the best possible crust. Let the meat rest for a full ten minutes before slicing so the juices redistribute.

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