Tomahawk Recipe

Pat dry & season

Remove the tomahawk from the refrigerator. Pat the steak thoroughly dry with paper towels. Combine kosher salt, black pepper, and garlic powder in a small bowl. Generously and evenly coat all surfaces of the steak with the salt‑pepper mixture, pressing it lightly so it adheres. If time allows, place the seasoned steak on a rack set over a tray and refrigerate, uncovered, for 2–24 hours to dry‑brine (longer time increases flavor and crust). If short on time, proceed after seasoning.

Remove the steak from the refrigerator 45–60 minutes before cooking to bring it closer to room temperature (this promotes even cooking). Meanwhile, preheat your oven to 180°C (350°F). If using a grill, set up for two‑zone cooking with one hot direct side and a cooler indirect side.

High‑heat sear

Heat a large cast‑iron skillet or heavy pan over high heat until smoking. Add the neutral oil and swirl to coat. Sear the steak 1.5–2 minutes per side on all meat surfaces (including the ends and the long bone-facing edges) until a deep brown crust forms. If using a grill, sear each side directly over the hottest zone for about 1.5–2 minutes to develop crust and nice grill marks. Use tongs to hold and sear the exposed bone/edges briefly for color.

Add aromatics & butter (optional)

If using a skillet, reduce heat to medium‑high, add the butter, smashed garlic cloves, and chopped rosemary. As the butter melts and foams, tilt the pan slightly and spoon (baste) the butter over the steak continuously for 30–60 seconds to add flavor and help crust development.

Transfer the seared steak to a rack set inside a roasting pan (or move to the indirect zone of a grill). Insert an instant‑read thermometer into the thickest part of the meat, avoiding bone. Roast in the preheated oven or continue on the cooler grill zone until internal temperature reaches desired doneness: 49–52°C (120–125°F) for rare, 54–57°C (130–135°F) for medium‑rare. Expect roughly 10–20 minutes depending on thickness. Check temperature often to avoid overcooking.

Remove the steak from the oven or grill when it reaches target temperature. Tent loosely with foil and rest for 12–15 minutes; carryover cooking will raise the internal temperature by ~3–5°C. While resting, spoon any pan juices over the steak and let flavors redistribute.

Slice & serve

Transfer the tomahawk to a cutting board. Optionally finish with a sprinkle of flaky sea salt and garnish with thyme sprigs and lemon wedges. Slice the meat perpendicular to the bone in 1–1.5 cm thick slices and serve immediately.