How to Cook the Perfect Tomahawk Steak
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
2 giant steaks
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Calories
1006 kcal
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Course
Main Course
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Cuisine
American
How to Cook the Perfect Tomahawk Steak
Description
How to Cook the Perfect Tomahawk Steak involves seasoning the thick ribeye cut generously with kosher salt and black pepper to enhance its natural flavor. The steak is first seared on a very hot outdoor grill to create a caramelized crust and smoky notes, with heat applied to all sides for a full sear. Afterward, it is transferred to a preheated oven at 375°F to gently bring the interior to medium-rare (130°F), ensuring a tender and evenly cooked result. The finishing touch is a compound butter combining softened butter, minced garlic, parsley, rosemary, salt, pepper, and Worcestershire sauce that melts over the steak at rest, adding richness and aromatic complexity.
The steak can be served sliced alongside the compound butter, showcasing its juicy texture and aromatic herbs. This method provides a controlled cooking process ideal for the thick Tomahawk cut. If a grill is unavailable, searing in a hot stovetop pan before oven finishing is a good alternative. When grilling, indirect heat can be employed to finish cooking while maintaining the lid closed to keep temperature consistent.
Resting the steak for 5 to 10 minutes after cooking allows juices to redistribute, ensuring tenderness. The salt used during seasoning follows a rule of one teaspoon per pound of steak for thorough flavor penetration. This recipe takes advantage of the long bones for presentation and grilling technique, resulting in a richly flavored steak with herbaceous butter accompaniment.
Ingredients
- 2 beef Tomahawk steak
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
Compound Butter
- 8 tablespoons butter room temperature, salted
- 2 teaspoon garlic minced
- 2 teaspoon parsley fresh, minced
- 1 teaspoon rosemary minced fresh
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
Instructions
- Heat an outdoor grill to highest heat. Preheat oven to 375 degrees.
- Season steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.
- Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill.
- Transfer the steak to a baking sheet . Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.
- Let rest 5-10 minutes. Spoon 1-2 tablespoons of compound butter onto the steak. Slice as serve.
Compound Butter
- In a bowl, combine butter, garlic, parsley, rosemary, salt, pepper and Worcestershire sauce. Mix until well blended.
Notes
- Use about 1 teaspoon of kosher salt and black pepper per pound of steak to season thoroughly.
- If you do not have outdoor grill access, sear the steak in a heavy stovetop skillet before oven cooking.
- To finish cooking on the grill, place the steak over indirect heat and keep the lid closed to maintain a steady 375°F temperature.
- Allow the steak to rest 5-10 minutes before slicing to help retain juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2giant steaks
Amount Per Serving
Calories 1006 kcal
% Daily Value*
| Serving | 1steak | |
| Calories | 1006kcal | 50% |
| Protein | 93g | 186% |
| Fat | 67g | 103% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 254mg | 85% |
| Sodium | 244mg | 10% |
| Potassium | 1401mg | 30% |
| Calcium | 27mg | 3% |
| Iron | 9.1mg | 51% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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