Grilled Tomahawk Steak
Quick answer
- Total time
- 70 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
With a long rib bone attached and a thick eye of meat, a tomahawk steak cannot be cooked through by a hard sear alone, so it comes out of the fridge an hour ahead to let the chill leave even the meat near the bone.
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After the crust forms, the heat drops and butter with rosemary and garlic is spooned over continuously; for medium, it comes off at an internal 54 degrees.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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