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Indulge in the magnificent flavor and tender texture of a perfectly cooked tomahawk steak. This impressive cut promises a rich, beefy aroma that fills your kitchen. Achieving a beautiful crust and juicy interior is simpler than you think. Our pan-seared tomahawk recipe guarantees a show-stopping meal.
Perfectly Pan-Seared Tomahawk Recipe with Garlic Herb Butter
Course: Main CourseCuisine: AmericanDifficulty: IntermediateServings
2
servingsPrep time
15
minutesCooking time
30
minutesCalories
950
kcalIngredients
1 (2.5-3 lb) Tomahawk steak
2 tablespoons Kosher salt
1 tablespoon Freshly ground black pepper
4 tablespoons Unsalted butter
4 Garlic cloves, smashed
2 Fresh rosemary sprigs
2 Fresh thyme sprigs
2 tablespoons Olive oil
Directions
- Remove the tomahawk steak from the refrigerator. Pat it completely dry with paper towels. Season generously all over with kosher salt and black pepper. Let it rest at room temperature for at least 30 minutes, or up to 1 hour.
- Preheat your oven to 400°F (200°C). Heat a large, oven-safe cast-iron skillet over high heat until it’s smoking slightly. Add the olive oil to the hot skillet.
- Carefully place the seasoned tomahawk steak into the hot skillet. Sear undisturbed for 3-4 minutes per side. This creates a deep, irresistible crust.
- Reduce the heat to medium. Add the butter, smashed garlic, rosemary, and thyme to the skillet. Tilt the pan and spoon the melted herb butter over the steak repeatedly for 1-2 minutes. This basting infuses rich flavor.
- Transfer the skillet with the steak to the preheated oven. Roast for 8-15 minutes, depending on your desired doneness. Use a meat thermometer for accuracy: 125°F for rare, 130-135°F for medium-rare.
- Once cooked to your preference, remove the steak from the oven. Transfer it to a cutting board. Tent loosely with foil. Let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring maximum tenderness.
- Slice the steak against the grain, off the bone. Serve immediately with any remaining pan juices or herb butter. Enjoy every succulent bite.
Notes
- Chef’s Secret: Reverse searing yields an even more consistent internal temperature. Season the steak and place it on a wire rack over a baking sheet. Cook in a 250°F oven until internal temperature reaches 115-120°F, then sear in a hot skillet.
- Storage: Leftover tomahawk steak can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to prevent drying out.
- Substitution: If fresh herbs aren’t available, use 1 teaspoon dried rosemary and 1 teaspoon dried thyme. Add them to the butter during the basting step.
Mastering this magnificent tomahawk recipe brings a restaurant-quality experience right to your home. The rich, savory flavors from the searing and herb basting create an unforgettable meal. Each tender slice offers pure indulgence, perfect for a special occasion or a luxurious weeknight treat. Don’t be intimidated by its size; the process is straightforward and incredibly rewarding.
If you’ve enjoyed perfecting this spectacular cut of beef, we encourage you to explore other fantastic beef dishes. Discover more amazing beef BBQ recipes to elevate your grilling game. For a classic pairing, consider a rich beef gravy to complement your steak or even try your hand at a warming beef bone broth recipe for future culinary adventures. Continue your culinary journey by learning about different methods for cooking a tomahawk steak, delve into the history and characteristics of rib eye steak, or find more inspiration with pan-seared steak recipes. Happy cooking!
