1 Kilo Tomahawk Recipe

Bring to room temperature

Remove the 1 kg tomahawk from the refrigerator 60–90 minutes before cooking. Pat dry thoroughly with paper towels to remove moisture—this promotes a better crust.

Trim any excessive surface fat only if it’s large or ragged; leave most fat for flavor. Tuck the long frenched bone if needed for easier handling.

Season

Generously season all surfaces of the steak with kosher salt, pressing it lightly to adhere. Combine coarse black pepper, garlic powder and smoked paprika and press this rub onto both sides of the steak and the exposed fat cap. Don’t forget the edges.

Preheat oven

Preheat oven to 120°C (250°F). Place a wire rack on a rimmed baking sheet.

Low-and-slow in oven

Put the seasoned tomahawk on the wire rack and insert a probe thermometer into the thickest part of the meat (not touching bone). Roast in the oven until internal temperature reaches 48–50°C (118–122°F) for rare, 52–54°C (126–129°F) for medium-rare. This will take about 45–75 minutes depending on thickness.

Rest briefly

Remove the steak from oven and tent loosely with foil for 5–10 minutes while you preheat your skillet or grill for the sear.

Preheat skillet or grill

Heat a large cast-iron skillet or heavy grill grate over high heat until smoking hot. Add neutral oil to the skillet and swirl to coat. If using a grill, oil the grates and ensure you have a hot direct-heat zone.

Sear the steak

Place the tomahawk in the skillet or over direct high heat. Sear without moving for 60–90 seconds to develop a deep crust, then flip and sear the other side 60–90 seconds. Sear the edges (fat cap) by holding the bone or using tongs for 20–30 seconds until nicely browned.

Baste with butter and aromatics

Reduce heat to medium-high. Add the unsalted butter, crushed garlic cloves, thyme and rosemary to the skillet. As butter foams, tilt the skillet and spoon the melted butter and aromatics over the meat repeatedly (basting) for 60–90 seconds to infuse flavor and promote color.

Check final temperature

Use an instant-read thermometer in the thickest part of the steak. For rare aim for 50–52°C (122–125°F), for medium-rare 55–57°C (131–135°F). Remember carryover will raise the temperature by a couple degrees during resting.

Transfer the tomahawk to a cutting board and rest, loosely tented, for 10–15 minutes. This allows juices to redistribute.

Slice: Hold the bone and slice the steak perpendicular to the grain into 1–1.5 cm (about 1/2 inch) thick slices. Arrange on a platter.

Finish & serve: Sprinkle flaky sea salt over the slices to taste. Serve with optional chimichurri or steak sauce and lemon wedges on the side.