Prime Tomahawk Recipe

Bring to temperature

Remove the tomahawk from the refrigerator and let it sit at room temperature for 45–60 minutes. Pat dry thoroughly with paper towels to remove surface moisture (this helps with browning).

Season

Generously season all surfaces of the steak with 2 tablespoons kosher salt, 1 tablespoon coarse black pepper, and 1 teaspoon garlic powder. Press the seasonings into the meat so they adhere.

Preheat oven and pan

Preheat oven to 375°F (190°C). Place a large oven-safe cast-iron skillet or heavy stainless steel pan over high heat until very hot (3–5 minutes).

Sear

Add 2 tablespoons neutral oil to the hot pan and swirl. Carefully place the tomahawk, fat cap side down first if needed, and sear undisturbed for 2–3 minutes until a deep brown crust forms. Turn and sear each side and the edges (using tongs) for about 2 minutes per side to build an even crust — total searing time about 8–10 minutes.

Aromatics & butter baste

Reduce heat to medium-high. Add 4 tablespoons unsalted butter, 4 smashed garlic cloves, and 4 thyme sprigs to the pan. Once the butter melts and foams, tilt the pan and use a spoon to baste the steak continuously for 1–2 minutes to coat the surface and add flavor.

Finish in the oven

Transfer the skillet to the preheated oven. Roast until the internal temperature registers 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium, about 12–25 minutes depending on steak thickness and desired doneness. Use an instant-read thermometer inserted into the thickest part, avoiding the bone.

Rest

Remove the steak from the oven, transfer to a cutting board, and tent loosely with foil. Rest 15–20 minutes. While resting, the internal temperature will rise a few degrees and juices will redistribute.

Slice and finish

Carve the tomahawk by slicing across the grain into 1/2-inch to 3/4-inch thick slices. Sprinkle with flaky sea salt to taste. Serve with chimichurri or pan jus if desired.

Prep vegetables

While the steak comes to room temperature, preheat the oven to 425°F (220°C) if you will roast vegetables concurrently (you can roast them while the steak finishes if oven space/temperature allows). Trim and cut vegetables into uniform sizes: baby carrots whole, fingerling potatoes halved, Brussels sprouts halved, squash cut into 1-inch pieces, parsnips peeled and cut into batons.

Toss with oil & seasoning

In a large bowl, toss 1.5 lbs seasonal vegetables with 3 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 tablespoon chopped fresh rosemary or thyme. Add 1 teaspoon lemon zest and toss again.

Roast

Spread the vegetables in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast in the 425°F (220°C) oven until tender and caramelized at the edges, about 20–30 minutes, shaking the pan or turning once halfway through for even browning. Root vegetables (potatoes, carrots, parsnips) may need the full 25–30 minutes; delicate items (squash, Brussels sprouts) will be done sooner.

Finish

Remove roasted vegetables from the oven and immediately toss with 1 teaspoon sherry vinegar or balsamic (optional) to brighten flavors. Adjust seasoning with additional salt and pepper if needed.

Plate warm slices of tomahawk alongside a generous portion of seasonal roasted vegetables. Sprinkle vegetables and steak with flaky sea salt (about 1/2 teaspoon) and spoon any reserved pan jus or chimichurri over the meat. Serve immediately.