The Tomahawk (big) Recipe

Prepare the Steak

Take the Tomahawk steak out of the refrigerator and allow it to come to room temperature for at least 1 hour before cooking.

Season the Steak

Generously season both sides of the steak with kosher salt, black pepper, and garlic powder. Press the seasoning into the meat to ensure it adheres well.

Preheat the Grill or Oven

Preheat your grill to high heat (about 450-500°F) or preheat your oven to 400°F if using the oven.

Sear the Steak

If grilling, place the steak directly on the grill grates and sear for about 4-5 minutes on each side to achieve a nice crust. If using an oven, sear the steak in a hot skillet with olive oil for 3-4 minutes on each side before transferring to the oven.

Cook to Desired Doneness

Continue cooking the steak on the grill or transfer it to the oven. Use a meat thermometer to check for doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well done.

Rest the Steak

Once the steak reaches your desired doneness, remove it from the heat and let it rest for at least 10-15 minutes. This allows the juices to redistribute.

Finish with Butter and Herbs

While the steak is resting, melt the butter in a small saucepan and add the fresh rosemary. Pour the herb-infused butter over the steak before serving.

Serve

Slice the Tomahawk steak against the grain and serve with your choice of sides.