Tomahawk Recipe

Bring steak to temperature

Remove the tomahawk from the refrigerator at least 1 hour (up to 2 hours for large cuts) before cooking to come to near room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

Trim any excessive loose fat if needed, and 'frenched' bone should already be cleaned—leave as is for presentation.

Season both sides and edges liberally with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres. Let sit for 20–30 minutes after seasoning to allow the salt to begin penetrating.

Preheat and oil

Preheat a heavy-duty cast-iron skillet or griddle over high heat until smoking hot (5–10 minutes). Meanwhile, rub the steak lightly with the 2 tsp olive oil to help searing.

Sear the steak

Place the tomahawk in the hot skillet and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. Also sear the edges (hold with tongs) for 30–60 seconds to render fat and color the side fat cap.

Oven preheat

Preheat the oven to 375°F (190°C) while searing so it's ready for the finish.

Transfer and roast

After searing, transfer the skillet with the steak to the preheated oven. Roast until internal temperature reaches your target (use an instant-read thermometer inserted into the thickest part, not touching bone): 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 30–50 oz tomahawk expect roughly 15–35 minutes depending on thickness and desired doneness—check often after 12 minutes.

Baste during roast (optional but recommended)

When there are about 6–8 minutes remaining (or when the steak is within ~15°F of your target), place the butter, crushed garlic cloves, and herb sprigs in the skillet beside the steak. Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the top repeatedly for 2–4 minutes to infuse flavor and develop a glossy crust.

Rest

Remove the skillet from the oven and transfer the tomahawk to a cutting board. Tent loosely with foil and rest for 10–15 minutes for a large 30–50 oz cut (shorter 8–10 minutes for smaller). Resting allows juices to redistribute and temperature to rise ~5–10°F.

Finish seasoning

If desired, sprinkle flaky sea salt over the steaks while resting for an added crunchy finish.

Carve

Slice the steak away from the bone, then thinly slice the ribeye across the grain into 1/4–1/2 inch slices. Arrange on a warmed platter or serve on the bone for dramatic presentation.

Serve immediately with pan juices spooned over slices and remaining herb-butter from the skillet. Complement with sides like roasted potatoes, creamed spinach, or a simple salad.