Grilled Tomahawk Steak
Quick answer
- Total time
- 70 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Grilled Tomahawk Steak is prepared by cooking a thick, bone-in ribeye cut to achieve a seared exterior and juicy interior.
Read more
The steak must be taken out of refrigeration one hour before cooking to ensure the core reaches room temperature, which prevents uneven cooking. After patting the surface dry, the meat is seasoned with salt, black pepper, and olive oil. Searing the steak in a preheated hot pan creates a deep Maillard crust. The heat is then reduced to add butter, rosemary, and crushed garlic. Continuous spooning of the melted butter over the meat coats the surface with aromatics. Due to the thickness of the cut, the steak is finished in the oven and then rested for ten minutes to allow the juices to redistribute evenly before slicing.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Take the 800 g tomahawk steak out 1 hour before cooking so the thick center loses its chill.
Pat the surface and the area near the bone dry with paper towels so it sears instead of steaming.
- 2Season
Rub 1 tablespoon salt, 1 teaspoon black pepper, and 3 tablespoons olive oil over both sides and all edges.
Press the seasoning into the thick rim and around the bone so every bite is seasoned evenly.
- 3Control
Heat the pan over high heat until it is very hot, then add the steak.
Do not move it at first. Sear each broad side and the edges for 2-3 minutes until a deep brown crust forms.
- 4Step
When the outside is deep brown, lower the heat and add 30 g butter, 2 rosemary sprigs, and 5 crushed garlic cloves.
If the butter darkens too fast or smells burnt, lift the pan briefly from the heat.
- 5Finish
Spoon the melted butter over the steak continuously for 3-5 minutes, coating the top and bone side.
Because the steak is thick, finish it in a 180°C oven for 5-10 minutes if the center still needs more cooking.
- 6Prep
Remove the steak when the internal temperature reaches 54°C for medium, or your preferred doneness.
Rest it for 10 minutes, then slice along the bone and across the grain once the juices have settled.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tomahawk-steak-gui relies on a room temperature rest to develop a deep Maillard crust during the sear.
- Finish cue
- Remove the steak when the internal temperature reaches 54°C for medium, or your preferred doneness.
- Avoid this
- Do not move it at first.
- Storage and reheating
- The steak must be taken out of refrigeration one hour before cooking to ensure the core reaches room temperature, which prevents uneven cooking.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
70min, 7 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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