Tomahawk Steak Recipe

Bring to room temperature

Remove the 1 kg tomahawk steak from the refrigerator at least 1 hour (up to 2 hours) before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels—moisture inhibits good searing.

Season

Generously season both sides and the exposed bone with 2 tbs kosher salt and 1 tbs coarsely ground black pepper. Press the seasoning into the meat so it adheres. If you prefer a lighter salt, season 30–45 minutes before cooking to allow salt to penetrate.

Preheat oven and pan

Preheat your oven to 120°C (250°F) for a more controlled finish. Place a cast-iron skillet on the stovetop and heat it over high heat until very hot. Add 2 tbs neutral oil and heat until shimmering but not smoking.

Sear the steak

Carefully place the steak fat-side down into the hot skillet and sear for 2–3 minutes without moving to develop a deep brown crust. Turn and sear the other large surface for 2–3 minutes. Also briefly sear the edges and exposed fat/bone (30–60 seconds per edge) to render fat and color.

Finish in the oven

If you want an even medium-rare interior and controlled cooking, transfer the skillet with the seared steak to the preheated oven. Insert an instant-read thermometer into the thickest part of the meat (away from bone). Roast until the internal temperature reaches 50–52°C (122–126°F) for rare, 55–57°C (131–135°F) for medium-rare. This typically takes 20–35 minutes depending on thickness; check after 15–20 minutes.

Alternative: Reverse sear (recommended for very even doneness)

Set oven to 110–120°C (230–250°F). Place steak on a rack over a baking tray and roast until internal temp is 45–48°C (113–118°F) for medium-rare finish. Then sear 1–2 minutes per side in a very hot skillet to form a crust and bring temp to desired final range (50–57°C).

Baste with butter and aromatics

In the last 2 minutes of searing (or immediately after removing from oven if using skillet), reduce heat to medium-low. Add 50 g unsalted butter to the pan along with 3 crushed garlic cloves, 3 thyme sprigs and 2 rosemary sprigs. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly for about 1–2 minutes to infuse flavor and help color.

Rest the steak

Transfer the tomahawk to a cutting board and tent loosely with foil. Let rest 10–15 minutes for a 1 kg steak so juices redistribute and the internal temperature evens out. During resting the temp may rise 2–4°C.

Slice and finish

Trim the bone if you wish for presentation, then slice the meat perpendicular to the bone into 1–1.5 cm thick slices. Sprinkle a little coarse finishing salt to taste and garnish with 1 tbs chopped parsley if desired. Serve immediately.

Serve the tomahawk slices on a warm platter. Good accompaniments: roasted potatoes, creamed spinach, grilled vegetables or a light chimichurri. Leftovers keep well refrigerated for 2–3 days.