Tomahawk Ribeye Recipe

Bring steak to room temperature and season

Remove the tomahawk from the refrigerator 60–90 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels. Generously season all surfaces with the kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat oven and sear

Preheat the oven to 375°F (190°C). Heat a large heavy skillet (cast iron preferred) over high heat until very hot. Add the neutral oil and swirl to coat. Place the tomahawk in the skillet and sear undisturbed for 2–3 minutes per side until a deep brown crust forms; also sear edges for 30–45 seconds to render fat.

Finish in the oven with aromatics

Lower heat to medium. Add unsalted butter, crushed garlic cloves, thyme and rosemary to the pan. Tilt the pan slightly and, using a spoon, baste the steak with the melted aromatic butter for 30–60 seconds. Transfer the skillet to the preheated oven and roast until the internal temperature reaches desired doneness (use an instant-read thermometer): 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 2.5–3 lb tomahawk expect 18–30 minutes depending on thickness; check after 15 minutes.

Rest and carve

Remove the steak to a cutting board and tent loosely with foil. Rest for 15–20 minutes (internal temp will rise ~5–10°F). Carve by slicing steak away from the bone in 1/2-inch slices, or slice the ribeye crosswise into thick steaks. Reserve pan juices to finish with sauce if desired.

Boil potatoes

Place the baby Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes depending on size. Drain well.

Heat dairy and aromatics

While potatoes cook, warm the butter, milk and optional cream in a small saucepan over low heat until butter melts and mixture is hot but not boiling. In a small skillet, warm the olive oil and gently sauté the minced garlic for 30–45 seconds until fragrant; remove from heat to avoid browning.

Smash and mash

Return drained potatoes to the hot pot or a bowl. Using a potato masher or fork, smash potatoes to your preferred texture (some small lumps are fine). Pour in the warmed butter-milk mixture, add the sautéed garlic and chopped chives. Mash and stir gently until creamy. Season with 1/2 tsp black pepper and adjust salt to taste. Keep warm until serving.

Blanch or roast (quick option)

For tender-crisp asparagus: bring a pot of salted water to a boil and blanch asparagus 1–2 minutes until bright green. Shock in an ice bath and drain. Alternatively, roast on a sheet pan at 425°F (218°C) with a drizzle of olive oil for 8–10 minutes.

Sauté with garlic

Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter. When butter foams, add the thinly sliced garlic and cook 20–30 seconds until fragrant but not browned. Add the asparagus and toss to coat. Sauté 2–4 minutes (if blanched) or 4–6 minutes (if raw) until asparagus reaches desired tenderness. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and finish with lemon zest and a squeeze of lemon juice from half a lemon. Keep warm.

Sauté shallot and mushrooms

In the same skillet used for the steak (remove excess fat but leave browned bits), add 1 tablespoon unsalted butter and 1 teaspoon olive oil over medium heat. Add the minced shallot and sauté 1–2 minutes until translucent. Add the sliced mushrooms and cook, stirring occasionally, until they release liquid and begin to brown, about 5–7 minutes.

Deglaze with wine and reduce

Pour in 1/2 cup dry red wine to deglaze the pan, scraping up browned bits from the bottom. Increase heat to medium-high and simmer until the wine is reduced by about half, about 3–5 minutes.

Finish with stock, mustard and cream

Add 1/2 cup beef stock and 1 teaspoon Dijon mustard. Stir in thyme leaves. Simmer until the sauce thickens slightly, about 3–5 minutes. If desired, whisk in 2 tablespoons heavy cream to mellow and slightly thicken the sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting seasoning. If pan juices from the steak were reserved, whisk a tablespoon into the sauce for extra flavor.

Strain or serve with mushrooms

Serve the sauce with the mushrooms in it, spooned over the carved steak, or strain for a smoother jus. Keep warm until plating.