Dry Aged Tomahawk Recipe

Bring to room temperature

Remove the 40 oz dry-aged tomahawk from the refrigerator 60–90 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture; this promotes a better sear.

If the bone has any excess fat or membrane, trim lightly but leave a generous fat cap for flavor.

Generously season all surfaces of the tomahawk with kosher salt and coarsely ground black pepper. For best results, season at least 30 minutes before grilling/roasting so the salt can begin to penetrate; if you have time, season and rest for up to 1 hour at room temperature.

Preheat a cast-iron skillet over high heat until smoking hot, or prepare a grill with a single very hot searing zone (direct high heat). Add the neutral high-heat oil to the pan and swirl to coat.

Place the tomahawk in the hot skillet (or over the hot zone on the grill). Sear without moving for 2–3 minutes until a deep brown crust forms. Using tongs, rotate to sear each side and the exposed fat cap—total searing time should be about 8–10 minutes to develop an even crust. If using a grill, sear both faces and the edges over the hottest coals or burners.

If the bone causes flare-ups, move briefly to a cooler zone to control charring, then return to finish searing.

After searing, transfer the tomahawk to an oven preheated to 375°F (190°C) on a wire rack set in a sheet pan. Insert an instant-read thermometer into the thickest part of the meat, avoiding bone. Roast until the internal temperature reaches 120–125°F (49–52°C) for medium-rare, or 130°F (54°C) for medium—this will take approximately 20–30 minutes depending on thickness. For a reverse-sear method: start in the oven at 250°F (120°C) until internal temp is 10–15°F below target, then finish with a hot sear for 1–2 minutes per side to form a crust.

Remove the tomahawk from heat and tent loosely with aluminum foil. Rest for 10–15 minutes to allow juices to redistribute. During the last 2–3 minutes of resting, melt the unsalted butter in a small pan with the smashed garlic and thyme over low heat until fragrant; discard the garlic and spoon the herb butter over the meat just before carving. Season lightly with fine sea salt to taste after resting, if desired.

Slice the steak against the grain into 1/2-inch to 3/4-inch thick slices, starting near the bone and working outward. Serve on a warmed platter, spooning any collected juices and finishing butter over the slices.

Serve the 40 oz dry-aged tomahawk family-style. Recommended internal temperatures: rare 115–120°F, medium-rare 120–130°F, medium 130–140°F. Let guests slice to desired portions. Pair with roasted potatoes, charred vegetables or a simple green salad.