How to Cook a Perfect Tomahawk Steak Recipe
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.
- 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
