Creekstone Farms Tomahawk Recipe

Bring to room temperature

Remove the tomahawk from the refrigerator and leave it uncovered on a rack set over a sheet pan for 1 to 2 hours until it reaches room temperature (about 60–70°F / 16–21°C). This ensures even cooking.

Pat the steak dry thoroughly with paper towels. Trim any loose fat if desired but keep the fat cap for flavor.

Season generously: sprinkle the kosher salt evenly over both sides and the exposed bone (use about 2 tablespoons total), then grind the black pepper evenly over both sides (about 2 tablespoons). Press the seasoning gently into the meat.

Preheat oven

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

Slow-roast the steak

Place the seasoned tomahawk on the rack and roast in the oven until the internal temperature reaches 115°F (46°C) for medium-rare after searing (this will take roughly 60–90 minutes for a 48 oz steak depending on thickness). Start checking temperature at 50 minutes. Use an instant-read thermometer in the thickest part, avoiding bone.

Rest before sear

When the steak reaches the target oven temperature, remove it from the oven and tent loosely with foil for 10 minutes while you heat the skillet. This brief rest evens juices and cools the surface slightly for a better sear.

Preheat skillet

Place a heavy cast-iron skillet over high heat until it is smoking hot (3–6 minutes). You can also preheat a grill grate over high flame if you prefer a charcoal/gas finish.

Sear and baste

Add the 4 tablespoons of butter to the hot skillet along with the smashed garlic cloves, rosemary, and thyme. Immediately place the tomahawk steak in the skillet and sear for about 1.5–2 minutes per side, pressing to ensure good contact with the pan and focusing on the meat surface. Use tongs to hold the bone upright to sear edges and the fat cap for 30–60 seconds as needed. Tilt the pan and use a spoon to baste the steak continuously with melted butter and aromatics while searing to build a deep crust.

Finish to temperature

Continue searing and basting until the internal temperature reaches 125–130°F (52–54°C) for medium-rare (remove at 125°F; it will carry over to about 130°F while resting). For medium, target 135°F. Use an instant-read thermometer to confirm doneness at the thickest part.

Transfer the tomahawk to a cutting board and tent loosely with foil. Rest for 10–15 minutes to allow juices to redistribute. Rest time is important for a tender, juicy result.

Optionally sprinkle a pinch of coarse finishing salt over the sliced steak just before serving.

Carve by cutting the meat away from the bone and slicing across the grain into 1/2-inch thick slices. Serve with chimichurri or your preferred sauce at the side.