Tomahawk Steak - Priprav Si Doma Recipe

Remove the 1 kg tomahawk steak from the refrigerator 60–90 minutes before cooking so it comes close to room temperature. Pat the steak dry thoroughly with paper towels to remove surface moisture (this improves browning).

Just before cooking, season both sides and the exposed bone generously and evenly with 2 tablespoons coarse salt and 1 teaspoon freshly ground black pepper. Press seasoning gently into the meat.

Preheat oven and set up probe (optional)

Preheat your oven to 110°C (230°F). If you have a meat thermometer or probe, set it up to monitor internal temperature; target final temps: 52–54°C for medium-rare, 56–58°C for medium.

Roast slowly

Place the seasoned steak on a wire rack set over a rimmed baking tray (bone to one side). Put in the preheated oven and cook until the internal temperature reaches about 10–12°C below your target (≈42–44°C for medium-rare). For a 1 kg tomahawk this typically takes ~35–55 minutes depending on oven and thickness. Check temperature after 30 minutes to avoid overshoot.

Heat pan

About 5–10 minutes before the roast finishes, heat a large heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tablespoons high-smoke oil and swirl to coat.

Sear steak

When the roast reaches the target pre-sear temperature, transfer the steak to the hot pan. Sear the meat side down without moving for 60–90 seconds until a deep brown crust forms. Sear the other meat-exposed side for another 60–90 seconds. Tilt the pan and sear the rounded edges briefly to render and brown fat (use tongs and hold the steak).

Baste with butter and aromatics

Reduce heat to medium-high, add 50 g unsalted butter, 3 crushed garlic cloves and 3 sprigs thyme or rosemary to the pan. As the butter melts, tip the pan slightly and use a spoon to baste the butter, garlic and herbs over the steak for 1–2 minutes until the butter is nutty and the steak is glazed. Monitor internal temperature—remove from heat when it reaches final target (52–54°C for medium-rare).

Rest the steak

Transfer the tomahawk to a cutting board and tent loosely with foil. Let rest 10–15 minutes; carryover will raise the temperature by a few degrees and juices will redistribute.

Optional pan jus

While the steak rests, deglaze the searing pan over medium heat with 100 ml beef stock or red wine to scrape up browned bits. Reduce slightly, then whisk in 25 g cold butter off heat to create a glossy jus. Season to taste and strain if desired.

Carve and serve

Slice the steak from the bone: hold the bone, cut the meat away in even slices about 1–1.5 cm thick across the grain. Arrange on a warm platter, spoon pan jus over slices if using, and serve immediately.

If you prefer a quicker method, skip the oven and sear the steak on high heat for longer on each side, but monitor closely—reverse-sear gives more even doneness for thick tomahawks. Use a reliable instant-read thermometer for best results.