How to Cook the Perfect Tomahawk Steak Recipe

Introduction

The tomahawk steak is a show-stopping cut known for its long bone and generous marbling that delivers incredible flavor. Perfectly cooked, it offers a tender, juicy experience that’s sure to impress at any meal. This guide will walk you through how to achieve a beautifully seared and roasted tomahawk steak.

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

1. Step 1: Take the steak out of the fridge about 1 hour before cooking and pat it dry thoroughly with kitchen paper. Rub half the olive oil all over the steak, season generously with salt and pepper, pressing the seasoning into the meat. Leave to come up to room temperature for 1 hour to help the seasoning penetrate deep into the steak.
2. Step 2: Preheat your oven to 200°C (180°C fan) or gas mark 6. Heat a large frying pan, griddle, or heavy-based pan over high heat until very hot.
3. Step 3: Sear the steak for 3-4 minutes on each side, including the fat cap and bone edge. Use tongs to hold the steak upright if needed to sear all edges evenly.
4. Step 4: As the steak sears, add the butter, herbs, and garlic to the pan. Baste the steak continuously with the foaming butter to enhance flavor and moisture.
5. Step 5: Once the steak has developed a deeply golden crust, transfer it to a shallow roasting tray. Pour any butter, herbs, and garlic from the pan over the steak.
6. Step 6: Roast the steak in the oven for 25-35 minutes, turning it halfway through to ensure even cooking. Cooking time will vary depending on the thickness of the steak and your preferred doneness.
7. Step 7: Check the steak’s internal temperature with a digital thermometer: 50°C for rare, 55-60°C for medium, and 65°C or above for well done.
8. Step 8: Transfer the steak to a board and let it rest for 15 minutes to allow the juices to redistribute.
9. Step 9: Slice the steak thickly, pour over any rested buttery juices, and garnish with a fresh rosemary or thyme sprig before serving.

Tips & Variations

• Use a meat thermometer for precise doneness and to avoid overcooking.
• Switch up the herbs by trying sage or oregano for a different aromatic profile.
• For extra flavor, marinate the steak briefly with garlic and herbs before seasoning.
• If you don’t have a large pan, sear the steak in batches or use a grill pan.

Storage

Store any leftover tomahawk steak wrapped tightly in foil or an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at a low temperature (around 120°C) to preserve juiciness, or slice and quickly pan-fry slices to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the tomahawk steak entirely on the grill?

Yes, you can grill the steak over direct and indirect heat to replicate the sear and slow cook. Start with high heat for searing, then move to lower heat until reaching your desired internal temperature.

Should I trim the fat before cooking?

It’s best to leave the fat cap intact as it renders during cooking, adding flavor and moisture. You can trim excess fat after cooking if preferred.