Introduction

A tomahawk steak is an impressive, flavorful cut that makes a stunning centerpiece for any meal. This recipe guides you through achieving a perfectly seared crust and juicy, tender interior with simple ingredients and classic techniques.

How to Cook a Perfect Tomahawk Steak Recipe - Recipe Image

Ingredients

1 tomahawk steak (about 1.2–1.4kg)
2 tbsp olive oil
2 tbsp unsalted butter
A few rosemary sprigs or a few thyme leaves, plus extra to serve
2 whole garlic cloves, lightly bashed

Instructions

Step 1: Take the steak out of the fridge about 1 hour before cooking and immediately pat dry using kitchen paper. Rub half the olive oil all over the steak, then season generously with salt and pepper, pressing the seasoning into the meat. Leave to come to room temperature for 1 hour to allow the flavors to penetrate.
Step 2: Preheat the oven to 200°C (180°C fan/gas 6). Heat a large frying pan, griddle, or heavy-based pan over high heat. Sear the steak for 3–4 minutes on each side, including the fat cap and bone edge. Use tongs to hold it upright to sear the bone if needed.
Step 3: As the steak sears, add the butter, rosemary or thyme, and garlic to the pan. Continuously baste the steak with the foaming butter for added flavor and moisture.
Step 4: When the steak has developed a deep golden crust, transfer it to a shallow roasting tray. Pour over the butter, herbs, and garlic from the pan.
Step 5: Roast the steak in the oven for 25–35 minutes, turning it halfway through. Cooking time will depend on the steak’s thickness and your preferred doneness. Use a digital thermometer to check internal temperature: 50°C for rare, 55–60°C for medium, and 65°C or above for well done.
Step 6: Remove the steak from the oven and transfer it to a cutting board. Rest for 15 minutes to allow the juices to redistribute.
Step 7: Slice the steak thickly, drizzle with any buttery resting juices, and garnish with extra rosemary or thyme if desired. Serve and enjoy.

Tips & Variations

For the best crust, ensure your pan is very hot before searing the steak.
Allowing the steak to rest before slicing retains its juiciness.
You can substitute thyme for rosemary based on your preference or use a mix of both.
If you don’t have a digital thermometer, use the touch test method to judge doneness.

Storage

Store any leftover steak in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven or wrapped in foil to prevent drying out. For best flavor and texture, it’s recommended to enjoy the steak fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook a tomahawk steak on a grill instead of a pan and oven?

Yes, you can sear the steak directly on a hot grill over high heat, then move it to a cooler part of the grill to finish cooking indirectly. Use a thermometer to monitor doneness and rest the steak afterward.

How thick is a typical tomahawk steak?

Tomahawk steaks are usually about 5cm (2 inches) thick, which makes them great for achieving a rare to medium-rare center with a nicely seared crust.

How to Cook a Perfect Tomahawk Steak Recipe

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A succulent, perfectly cooked tomahawk steak recipe featuring a flavorful sear in butter, garlic, and herbs, finished in the oven to your preferred doneness and rested to retain juicy tenderness.

Author: Lila
Prep Time: 15 minutes (plus 1 hour to come to room temperature)
Cook Time: 35-40 minutes (including searing and roasting)
Total Time: 1 hour 50 minutes
Yield: Serves 4
Category: Main Course
Method: Stovetop and Roasting
Cuisine: Western

Ingredients

Scale

Steak

1 tomahawk steak (about 1.2–1.4 kg)

Seasoning and Cooking

2 tbsp olive oil
2 tbsp unsalted butter
A few rosemary sprigs or a few thyme leaves, plus extra to serve
2 whole garlic cloves, lightly bashed

Instructions

Prepare the steak: Take the tomahawk steak out of the fridge about 1 hour before cooking. Immediately pat it dry using kitchen paper to remove moisture which aids in achieving a great sear. Rub half of the olive oil all over the steak. Season generously with salt and pepper, pressing the seasoning into the meat to ensure it penetrates deeply. Leave the steak on the counter for 1 hour to come to room temperature and allow the seasoning to fully develop.
Preheat and sear: Preheat your oven to 200°C (180°C fan, gas mark 6). Heat a large, heavy-based frying pan, griddle, or skillet on high heat until very hot. Place the steak in the pan and sear for 3-4 minutes on each side, including carefully searing the fat cap and the bone edges by holding the steak upright with tongs if necessary. As the steak sears, add the unsalted butter, rosemary or thyme, and lightly bashed garlic cloves to the pan. Continuously baste the steak with the foaming butter and herb mix to infuse flavor and keep the surface moist.
Roast the steak: Once the steak has developed a deeply golden, flavorful crust, transfer it to a shallow roasting tray. Pour any butter, garlic, and herb mixture from the pan over the steak for added flavor. Place in the preheated oven and roast for 25-35 minutes, turning the steak halfway through the cooking time to ensure even roasting. The exact time depends on the steak’s thickness and your preferred doneness. Use a digital meat thermometer to check the internal temperature: 50°C for rare, 55-60°C for medium, and 65°C or higher for well done.
Rest and serve: Remove the steak from the oven and transfer it to a cutting board. Let it rest for 15 minutes to allow the juices to redistribute and keep the steak moist. Slice the steak thickly against the grain, pour over any juices collected during resting, and garnish with extra rosemary or thyme sprigs as desired before serving.

Notes

Bringing the steak to room temperature before cooking ensures more even cooking throughout.
Basting with butter and herbs during searing adds deep flavor and keeps the steak moist.
Use a reliable meat thermometer to get your preferred doneness precisely.
Resting the steak after cooking is crucial for juicy, tender results.
If you prefer, you can substitute rosemary with thyme or vice versa depending on your flavor preference.

Keywords: Tomahawk steak, steak recipe, roasting steak, seared steak, herb butter steak