Tomahawk Steak prep (Print)
Sizzling tomahawk steak with melted herb butter, salted, peppered, cooked slow and made extra tasty.
# Ingredients:
→ Herbs & Spices
01 -
2 whole garlic cloves, gently crushed
02 -
a few sprigs rosemary or some thyme leaves, plus extra fresh herbs for serving
03 -
Black pepper
04 -
Salt
→ Fats
05 -
2 tablespoons unsalted butter
06 -
2 tablespoons olive oil
→ Meat
07 -
1 tomahawk steak (about 1.2–1.4 kg)
# Steps:
01 -
Put the steak on a board when you pull it from the oven. Let it chill out for around 15 minutes so the juiciness spreads through the meat. Slice it into thick pieces, pour any of those tasty juices right over, and throw on some extra fresh herbs if you’d like.
02 -
Pop your browned steak into a shallow roasting pan and pour those buttery herbs from the pan over it. Cook in your hot oven for 25 to 35 minutes, flipping it halfway. Thickness and how you like it cooked decide how long you go. Use a digital thermometer: around 50°C for rare, 55–60°C for medium, and 65°C or higher for well done.
03 -
Add butter, rosemary or thyme, plus your crushed garlic to the pan. As the steak cooks, keep spooning that foamy butter over the top.
04 -
Lay the steak in your hot pan. Sear really well for 3–4 minutes on each side and don’t forget the edges and the side with the bone. If you need to, use tongs to keep the steak upright.
05 -
Set the oven to 200°C (conventional) or 180°C (fan), gas mark 6. Get a big frying pan, grill pan, or cast iron skillet super hot on the stove.
06 -
Take the steak out of the fridge about an hour before cooking. Pat it dry with paper towels. Rub half the olive oil all over, then season really well with salt and pepper, working in your herbs. Let it hang out at room temp so those flavors really soak in.
# Notes:
01 -
Steak always turns out best if you let it rest before slicing so all the juices stay in.
02 -
High-quality, well-marbled beef is always the way to go for the tastiest result.