📝 About This Recipe
The Tomahawk is the undisputed king of steaks, featuring a thick-cut ribeye with the long, frenched bone left intact for a dramatic, prehistoric presentation. This recipe utilizes the reverse-sear method to ensure a perfectly edge-to-edge pink medium-rare interior while developing a deeply caramelized, savory crust. Infused with aromatic garlic, fresh rosemary, and high-quality butter, this steak is a masterclass in luxury dining that turns any dinner into a grand celebration.
🥗 Ingredients
The Beef
- 1 piece Tomahawk Ribeye Steak (36-48 oz, at least 2 inches thick, Prime grade preferred)
- 2 tablespoons Kosher Salt (Coarse grain for better crust development)
- 1 tablespoon Black Peppercorns (Freshly cracked, coarse)
- 1 teaspoon Garlic Powder (For deep savory undertones)
The Aromatics and Basting
- 4 tablespoons Unsalted Butter (High-quality European style)
- 2 tablespoons Grapeseed Oil (Or any high-smoke point oil)
- 5 cloves Garlic (Smashed but kept whole)
- 3 sprigs Fresh Rosemary (Whole)
- 4 sprigs Fresh Thyme (Whole)
- 1 piece Shallot (Halved)
Finishing Touches
- 1 pinch Maldon Sea Salt (Flaky finishing salt)
- 1 tablespoon Fresh Parsley (Finely chopped for garnish)
👨🍳 Instructions
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1
Remove the steak from the refrigerator at least 45-60 minutes before cooking to allow it to come to room temperature; this ensures even cooking throughout the thick cut.
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2
Pat the steak extremely dry on all sides using paper towels. Moisture is the enemy of a good sear.
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3
In a small bowl, mix the kosher salt, coarse black pepper, and garlic powder. Generously season the steak on all sides, including the thick edges, pressing the spices into the meat.
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4
Preheat your oven to 225°F (107°C). Place a wire rack over a rimmed baking sheet to allow for 360-degree airflow around the meat.
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5
Insert a meat thermometer into the thickest part of the steak, avoiding the bone. Place the steak in the oven and roast until the internal temperature reaches 115°F (46°C) for medium-rare.
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6
Once the target temperature is reached (usually after 45-60 minutes), remove the steak from the oven and tent loosely with foil. Let it rest for 10 minutes.
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7
Heat a large heavy-duty cast-iron skillet or griddle over high heat until it is screaming hot and just beginning to smoke. Add the grapeseed oil.
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8
Carefully place the steak in the skillet. Sear for 1-2 minutes without moving it until a deep brown crust forms. Flip the steak using sturdy tongs.
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9
Immediately add the butter, smashed garlic cloves, shallot, rosemary, and thyme to the pan. The butter will foam and bubble.
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10
Tilt the pan slightly so the flavored butter pools at the bottom. Use a large spoon to continuously baste the hot butter over the steak for the final 1-2 minutes of searing.
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11
Use the tongs to hold the steak upright and sear the fatty edges for 30 seconds to render the fat cap.
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12
Remove the steak from the pan and place it on a warm cutting board. Pour the remaining pan juices over it and let it rest for a final 5-10 minutes.
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13
To serve, carve the meat away from the bone, then slice the ribeye against the grain into thick strips. Sprinkle with Maldon sea salt and fresh parsley.
💡 Chef's Tips
Always use a digital meat thermometer; with a cut this expensive, guessing is not an option. If your skillet isn't large enough for the bone, you can perform the final sear on a very hot outdoor grill. Don't trim the fat cap; it provides essential flavor and moisture during the low-and-slow roasting phase. Ensure your kitchen is well-ventilated or turn your exhaust fan to high before the searing step, as it will produce significant smoke. Letting the meat rest twice (once after the oven and once after the sear) is the secret to retaining all the juices.
🍽️ Serving Suggestions
Pair with a bold, tannic Cabernet Sauvignon or a smoky Malbec to cut through the richness of the ribeye. Serve alongside truffle mashed potatoes or duck-fat roasted fingerling potatoes. Add a side of charred broccolini with lemon zest or creamed spinach with nutmeg. A classic wedge salad with blue cheese dressing provides a cool, crisp contrast to the warm, savory steak. Offer a side of fresh chimichurri or a dollop of horseradish cream for guests who enjoy a bright acidity.