Tomahawk Steak Recipe

Bring to temperature

Remove the tomahawk steak from the refrigerator 1.5–2 hours before cooking to come to room temperature. Pat the steak dry on all sides with paper towels.

Season the steak

Rub 2 tablespoons olive oil evenly over both sides and the exposed bone. Mix kosher salt, cracked black pepper, garlic powder, and chopped rosemary in a small bowl. Generously season both faces and edges of the steak with the salt and pepper mixture, pressing it gently so it adheres. Don't forget to season the long bone and the fat cap.

Optional dry-brine (recommended)

If time allows, place the seasoned steak uncovered on a rack on a tray and refrigerate for 2–24 hours. This concentrates flavor and helps form a better crust. Remove from fridge 1.5–2 hours before cooking to return to room temp if you used this step.

Prepare compound butter

While the steak comes to room temp, combine softened butter, chopped parsley, chives, minced shallot, lemon zest, sea salt, and freshly ground black pepper in a bowl. Mix thoroughly until uniform. Optionally form into a log using plastic wrap and chill for 15–30 minutes, or keep at room temperature if you plan to use immediately.

Preheat and prepare

Preheat a grill for two-zone cooking: one side very hot (direct high heat) and one side medium/low (indirect). For charcoal, bank coals to one side. For gas, turn half the burners high and leave the others off or low. Also preheat a cast-iron skillet on the side burner or stove if you plan a final pan-sear. Oil the grill grates lightly.

Initial sear (direct high heat)

Brush the steak lightly with the high-heat oil. Place the tomahawk directly over the high heat and sear for 2–3 minutes per side to develop a deep brown crust. Rotate 45 degrees halfway through each side if you want cross-hatched grill marks. Sear the exposed edges and the fat cap briefly (about 30–60 seconds) until caramelized.

Finish over indirect heat

Move the steak to the cooler side of the grill (indirect heat) with the bone oriented toward the hot zone. Cover and cook until it reaches an internal temperature about 10°F (6°C) below your target, because it will rise while resting and when finished with butter. Aim for the following pull temperatures: Rare 120°F, Medium-rare 125–130°F, Medium 135–140°F. For a 2–2.5" tomahawk, plan on 20–40 minutes after searing depending on thickness and grill temp. Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone.

Optional pan finish

If preferred, preheat a cast-iron skillet until smoking, add 1 tablespoon high-heat oil and transfer the seared steak to the skillet to finish in an oven at 375°F (190°C) or on the cooler grill side. Spoon rendered fat and butter over the steak as it approaches target temperature for extra flavor and crust.

Rest the steak

Remove the steak from heat when it is 8–10°F (4–6°C) below your desired final temperature. Transfer to a cutting board and tent loosely with foil. Let rest 15–20 minutes for even juices and a final internal temperature rise.

Finish with compound butter

Slice rounds of compound butter and place atop the resting steak so it melts into the meat. Alternatively, spread butter over the sliced steak just before serving.

Carve

Hold the bone and slice the meat perpendicular to the bone into 1/2"–3/4" thick slices. Arrange on a warmed platter, spooning any accumulated juices and melted butter over the slices. Serve the bone as a dramatic presentation piece alongside the meat.

Roasted baby potatoes

Preheat oven to 425°F (220°C). Toss baby potatoes with 2 tablespoons olive oil, 1 tablespoon fresh thyme leaves, sea salt and cracked pepper. Roast in a single layer for 25–35 minutes, shaking the pan halfway, until golden and tender.

Simple mixed-green salad

Whisk 2 tablespoons olive oil with 2 tablespoons red wine or balsamic vinegar and a pinch of salt and pepper. Toss with mixed greens just before serving to keep them crisp.

Plating and garnish

Serve sliced tomahawk with roasted potatoes and salad. Garnish with extra chopped parsley or a sprig of rosemary and offer extra compound butter on the side.