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Tomahawk Steak Recipe

Tomahawk Steak Recipe
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This Tomahawk Steak Recipe guides you through cooking a thick, bone-in ribeye steak that is juicy, tender, and full of bold, beefy flavor. With simple ingredients like coarse sea salt, black pepper, and butter, along with searing and oven finishing techniques, this recipe delivers an impressive presentation and unforgettable taste perfect for special occasions or any steak lover’s meal.

Ingredients

Scale

Main Ingredients

  • 1 Tomahawk steak (2–3 inch thick bone-in ribeye with long rib bone attached)
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • Olive oil or high smoke point oil, for searing
  • Butter, 2–3 tablespoons for basting
  • 2–3 garlic cloves, smashed
  • Optional fresh herbs (rosemary or thyme), a few sprigs

Optional Variations and Garnishes

  • Smoked paprika or chipotle powder (for smoky BBQ twist)
  • Fresh herb mixture (parsley, rosemary, thyme) for herb crust
  • Garlic-infused butter (for finishing)
  • Cajun or Creole spices (for spicy blackened style)
  • Flaky sea salt and freshly chopped parsley for garnish

Instructions

  1. Preparing the Steak: Remove your tomahawk steak from the fridge and allow it to come to room temperature for about 1 hour. This ensures more even cooking. Pat it dry thoroughly with paper towels to help form a crust during searing.
  2. Seasoning: Generously season both sides with coarse sea salt and freshly ground black pepper. If desired, lightly brush with olive oil to help the seasoning stick and promote browning.
  3. Searing the Steak: Heat a large cast-iron skillet or grill pan over high heat. When very hot, add the steak and sear for 3–4 minutes on each side until a deep brown crust forms. Don’t forget the edges – use tongs to hold the steak upright and sear all around.
  4. Adding Flavors: Lower the heat to medium and add butter, smashed garlic cloves, and fresh herbs like rosemary or thyme. Tilt the pan and use a spoon to baste the butter over the steak repeatedly, infusing layers of flavor.
  5. Finishing in the Oven: Transfer the skillet to a preheated oven set to 375°F (190°C). Cook for an additional 10–15 minutes for medium-rare or adjust timing for your preferred doneness. Use a meat thermometer to check internal temperature—130°F (54°C) for medium-rare.
  6. Resting: Remove the steak from the oven and let it rest for 10–15 minutes loosely covered with foil. This allows juices to redistribute so every bite is juicy and tender.

Notes

  • Let your steak sit out for an hour before cooking to ensure even cooking.
  • Cook your steak in a heavy pan or on a large grill to get a perfect sear without steaming the meat.
  • Always check internal temperature with a thermometer for accurate doneness.
  • Baste with butter and herbs to enrich flavor and add moisture to the crust.
  • Rest the steak before slicing to keep it juicy; cutting too soon causes juices to escape.

Nutrition

Keywords: Tomahawk steak, ribeye, steak recipe, grilling steak, oven steak, bone-in steak, juicy steak, special occasion steak

Find it online: https://linacorner.com/tomahawk-steak-recipe/