Pan-Seared Tomahawk Steak
A show-stopping, bone-in ribeye seared in a cast iron skillet until a golden crust forms, then finished in the oven. Simple, impressive, and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 745
- Protein
- 58g
Ingredients
- 1 steak, about 2 to 2.5 lbs tomahawk steak (or large bone-in ribeye)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 3 cloves garlic cloves, smashed
- 2 sprigs fresh rosemary sprigs
Instructions
- 1
Remove the steak from the refrigerator and pat both sides completely dry using paper towels, pressing firmly for 10 seconds on each side to remove all moisture.
- 2
Sprinkle 1 teaspoon of salt and 0.5 teaspoon of black pepper evenly across both sides of the steak, rubbing gently to coat.
- 3
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 4
Place a 12-inch cast iron skillet over medium-high heat and wait 3 minutes until the pan is very hot and feels like it radiates warmth when you hold your hand 2 inches above it.
- 5
Place the steak in the center of the hot skillet and leave it untouched for 5 minutes without moving or turning, until you hear a steady sizzle and smell a deep toasted aroma.
- 6
Flip the steak over using tongs and sear the other side for another 5 minutes without moving, until the underside is deeply browned and crusty.
- 7
Push the steak to the side of the skillet and add 2 tablespoons of butter, 3 smashed garlic cloves, and 2 rosemary sprigs to the open space.
- 8
Tilt the skillet so the melted butter pools, then use a spoon to baste (pour) the hot butter over the top of the steak repeatedly for 45 seconds until it glistens.
- 9
Transfer the entire skillet to the preheated 400°F oven and bake for 8 to 12 minutes, until the internal temperature reads 130°F on an instant-read thermometer inserted into the thickest part of the meat, without touching the bone.
- 10
Remove the skillet from the oven using an oven mitt to protect your hand from the hot handle, and let the steak rest in the pan for 3 minutes before serving.
Tools you’ll need
- paper towels
- 12-inch cast iron skillet
- tongs
- spoon
- instant-read thermometer
- oven mitt
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
