Tomahawk For Two Recipe

Trim & dry

Pat the tomahawk completely dry with paper towels. Trim any excessive fat or ragged edges, leaving a good fat cap for flavor.

Season generously: sprinkle kosher salt evenly over all surfaces (about 2 tablespoons), then cover the seasoned steak and refrigerate on a wire rack, uncovered, for at least 1 hour and up to 24 hours (dry brine). If refrigerating overnight, leave salt on and bring to room temperature 1 hour before cooking.

Remove the steak from the fridge 60 minutes before cooking to come to room temperature. Pat away any surface moisture with paper towels. Mix the coarse black pepper and garlic powder and press onto all surfaces of the steak for a crust.

Preheat pan

Heat a large heavy skillet or cast-iron pan over high heat until very hot (2–5 minutes). Add 1 tablespoon olive oil and swirl to coat.

Sear the steak: place the tomahawk in the hot pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Using tongs, rotate to sear all meat surfaces and edges (including the fat cap), about 2–3 minutes per side/edge. Reduce heat slightly if pan begins to smoke excessively.

Preheat the oven to 375°F (190°C) while searing, or immediately after searing if you didn't preheat earlier.

Transfer the seared tomahawk to a wire rack set in a rimmed baking sheet or leave in an oven-safe skillet. Add the butter, remaining 1 tablespoon olive oil, crushed garlic cloves and herb sprigs to the pan around the steak (if using a skillet, spoon butter over the steak briefly to baste).

Roast in the preheated oven until the internal temperature reaches desired doneness: 115–118°F (46–48°C) for rare, 120–125°F (49–52°C) for medium-rare, 130–135°F (54–57°C) for medium. For a 2" thick tomahawk, expect about 10–20 minutes depending on starting temperature and exact oven. Start checking with an instant-read thermometer at 8–10 minutes.

During the last few minutes of roasting, baste the steak with the melted butter and pan juices every 2 minutes to build flavor and sheen.

When the steak reaches 5–8°F below your target temp (carryover cooking), remove from oven and transfer to a cutting board. Tent loosely with foil and rest for 10–15 minutes. While resting, the internal temp will rise a few degrees.

While resting, spoon the pan juices into a small container and skim fat if desired. Stir in 1 teaspoon flaky sea salt into the butter juices or reserve for finishing.

Make sauce while steak rests: place the skillet with fond over medium heat. Add 1 cup red wine or beef stock and scrape up browned bits with a wooden spoon. Reduce by half (3–6 minutes). Stir in 2 tablespoons demi-glace or concentrated stock and simmer 1–2 minutes.

Turn off heat and whisk in 1 tablespoon cold butter to mount the sauce, then taste and adjust seasoning.

Remove herb sprigs and garlic from the resting juices. Using a sharp carving knife, slice the steak perpendicular to the bone into 1/2"–3/4" thick slices. Arrange on a warmed platter or cutting board.

Finish with a few spoonfuls of the warm pan juices or pan sauce and a light sprinkle of flaky sea salt. Serve immediately with optional sides.