Tomahawk Recipe

Remove the tomahawk from the refrigerator 60–90 minutes before cooking so it comes to near room temperature. Pat the steak very dry on all sides with paper towels.

Trim any excessive fat only if needed, leaving the thick fat cap intact for flavor. Using your hands or a spoon, season both sides and the exposed bone generously and evenly with kosher salt and coarsely ground black pepper. Press the seasonings into the meat.

Low-temperature roast

Preheat your oven to 225°F (110°C). Place a wire rack on a rimmed baking sheet. Transfer the seasoned steak to the rack and insert an instant-read or probe thermometer into the thickest part of the meat, avoiding the bone. Roast in the oven until the internal temperature reaches 115°F (46°C) for medium-rare finish after sear; this typically takes 35–50 minutes depending on thickness. Remove from oven and tent loosely with foil for 5–10 minutes.

Heat the pan

While the steak rests, place a heavy cast-iron skillet over high heat until smoking hot, about 6–8 minutes. If using a grill for the sear, prepare a two-zone fire and get the hot side very hot.

Sear and baste

Add 1 tablespoon neutral oil with a high smoke point (not listed separately; use a small splash if needed) to the hot skillet and carefully place the tomahawk fat-side down and then onto the meat to achieve a deep brown crust. Sear each side and the edges 45–90 seconds per side to develop a crust (about 3–5 minutes total). Reduce heat slightly, add the butter, crushed garlic and herb sprigs to the skillet. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly for 1–2 minutes while rotating to evenly baste and finish cooking. Use the probe thermometer to confirm final internal temperature: 125°F (52°C) for medium-rare, 130°F (54°C) for medium.

Rest

Remove the steak to a cutting board and let rest, loosely tented, for 10–15 minutes to allow juices to redistribute. During resting, the temperature will rise ~5°F.

If desired, sprinkle a little flaky sea salt over the sliced meat. Hold the bone and slice the meat perpendicular to the bone into 1/4–1/2" thick slices. Serve with roasted or steamed vegetables or sides of your choice and any pan juices spooned over the slices.