Tomahawk Chop Recipe

Cooking Instructions

1. 1

   Preparing the Tomahawk Chop

   Take the Tomahawk Chop out of the refrigerator and let it rest at room temperature for 1 hour before cooking. This helps in even cooking.

2. 2

   Seasoning

   Generously season both sides of the chop with kosher salt and freshly ground black pepper. Pat the seasoning into the meat.

3. 3

   Searing the Chop

   Heat a cast-iron skillet or grill over high heat. Add olive oil and let it heat until shimmering. Place the chop in the skillet and sear for 4-5 minutes on each side until a nice crust forms.

4. 4

   Adding Flavors

   Add garlic cloves and rosemary to the skillet during the last minute of searing, spooning the oil and juices over the chop.

5. 5

   Cooking to Desired Doneness

   Transfer the skillet to the oven preheated to 375°F (190°C) and roast for about 15-20 minutes for medium-rare. Use a meat thermometer to check for an internal temperature of 130°F (54°C).

6. 6

   Resting the Meat

   Remove the chop from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute.

7. 7

   Slicing and Serving

   Slice the Tomahawk Chop into thick slices and serve on a platter, garnished with the roasted garlic and rosemary.