Tomahawk Steak
A massive, bone-in ribeye steak with a dramatic presentation and incredible flavor. Seared to perfection and finished with butter and herbs for a steakhouse-quality meal.
- Total time
- 35 min
- Servings
- 2
- Calories
- 890
- Protein
- 68g
Ingredients
- 1 steak (2-3 lbs) tomahawk steak (bone-in ribeye)
- 1 tbsp kosher salt
- 1 tsp fresh cracked black pepper
- 4 tbsp unsalted butter
- 3 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 4 cloves garlic cloves, smashed
- 2 tbsp high smoke point oil
Instructions
- 1
Remove tomahawk steak from refrigerator 45 minutes before cooking to bring to room temperature.
- 2
Pat steak completely dry with paper towels. Season generously all over with kosher salt and cracked black pepper.
- 3
Heat 12-inch cast iron skillet over high heat until smoking hot, about 3-4 minutes.
- 4
Add 2 tbsp oil to skillet and carefully place tomahawk steak away from you to avoid splatter. Sear undisturbed for 4-5 minutes until deep brown crust forms.
- 5
Flip steak and sear second side for 4-5 minutes. Reduce heat to medium.
- 6
Add butter, thyme, rosemary, and garlic cloves to pan. Tilt skillet and continuously baste steak with foaming butter for 4-6 minutes until internal temperature reaches 130°F for medium-rare.
- 7
Transfer steak to cutting board and rest for 10 minutes before serving. Spoon pan butter and herbs over top.
Tools you’ll need
- 12-inch cast iron skillet
- meat thermometer
- tongs
- paper towels
- cutting board
- spoon for basting
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