Tomahawk To Share Recipe

Trim & Bring to Room Temperature

Remove the tomahawk from refrigeration 1 to 2 hours before cooking (longer for very cold meat) to come closer to room temperature. Pat dry thoroughly with paper towels. If excess fat cap is uneven, trim only large, hanging pieces—leave most fat for flavor.

Season

Brush the steak lightly with olive oil (about 1 tbs). Combine kosher salt, coarsely ground black pepper and garlic powder. Generously and evenly season all surfaces, especially the exposed meat faces. Press the seasoning gently into the meat. Rest on a tray while you prepare the grill or oven.

Preheat Oven / Indirect Grill

Set oven to 120°C (250°F). If using a charcoal or gas grill, set up for indirect cooking with a stable low temperature ~120–135°C (250–275°F) and a cool zone for the steak.

Slow Roast to Internal Temperature

Place the seasoned tomahawk on a wire rack set over a rimmed baking sheet (or on the cool side of the grill). Insert a probe thermometer into the thickest part of the steak (away from the bone). Roast/indirect-cook until internal temperature reaches 46–49°C (115–120°F) for rare, or 52–54°C (125–130°F) for medium-rare — this will take roughly 60–90 minutes depending on thickness. Monitor temperature closely.

Rest Before Searing

Remove steak from the oven/grill and tent loosely with foil for 10–15 minutes while you prepare the sear station. The internal temp will hold; the brief rest helps juices redistribute.

Preheat Sear Surface

Preheat a large cast-iron skillet until smoking hot (or prepare a hot direct flame on the grill). Add 1 tbs olive oil and heat until shimmering.

High-Heat Sear

Place the tomahawk in the hot skillet or over direct flame, searing each exposed meat surface for 45–90 seconds per side until a deep brown crust forms. Use tongs to hold and sear the edges and the fat cap to render and crisp (30–60 seconds). Watch carefully to avoid burning.

Baste with Herb Butter

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves and herb sprigs to the skillet. As butter melts, tilt the pan and use a spoon to continuously baste the steak with the melted herb-garlic butter for 1–2 minutes while the internal temperature climbs to your target finish: 50–52°C (122–125°F) for rare-medium-rare, or 54–57°C (130–135°F) for medium. If using a grill, place butter and herbs in a small cast-iron pan near the sear zone and baste with a spoon.

Final Rest

Transfer the tomahawk to a cutting board, spoon any pan juices over the top, and tent loosely with foil. Rest for 10–15 minutes. The carryover will raise temperature slightly and juices will settle.

Move the steak to a large board. Optionally remove the long exposed bone French-style (trim fat and silver skin) to make presentation easier. Slice by cutting perpendicular to the bone into generous 1–1.5 cm (3/8–1/2 in) slices for sharing. Arrange slices on the board, scatter roasted garlic, spoon extra herb butter and pan juices on top, and sprinkle with flaky sea salt. Serve with lemon wedges and optional chimichurri or horseradish cream alongside. Plate optional sides (roasted potatoes, grilled asparagus) warm.

Prepare Potatoes

Preheat oven to 220°C (425°F). Halve baby potatoes and toss with 2 tbs olive oil, salt and pepper. Roast cut-side down on a baking sheet for 25–30 minutes until golden and tender.

Grill Asparagus

Trim asparagus, toss with 1 tbs olive oil, salt and pepper. Grill over medium-high heat for 6–8 minutes, turning until charred and tender. Finish with a squeeze of lemon juice.