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Tomahawk Steak

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The Tomahawk Steak is a luxurious, thick-cut ribeye with the rib bone left long for dramatic presentation and deep, beefy flavor. Perfect for grilling or oven-finishing, it’s a special-occasion dish that’s sure to impress.

Ingredients

  • 1 Tomahawk steak (2–3 inches thick, 2–3 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp olive oil
  • 2–3 garlic cloves (optional, for basting)
  • 2–3 sprigs fresh rosemary or thyme (optional, for basting)
  • 2 tbsp butter (for finishing)

Instructions

  1. Bring the steak to room temperature by letting it sit out for 45–60 minutes.
  2. Season the steak generously on all sides with kosher salt and freshly ground black pepper. Optionally, rub with olive oil to help the seasoning adhere.
  3. Preheat a cast iron skillet or grill over high heat until very hot.
  4. Sear the steak for 3–4 minutes per side to form a crust.
  5. Reduce heat or move to indirect heat to continue cooking, or transfer to a 375°F oven to finish.
  6. Use a meat thermometer to check internal temperature; aim for 130–135°F for medium-rare.
  7. In the last few minutes of cooking, add butter, garlic, and herbs to the pan and baste the steak.
  8. Remove from heat and rest the steak for 10–15 minutes before slicing to retain juices.

Notes

  • Marinate in olive oil, garlic, and herbs for extra flavor.
  • Use charcoal or wood chips for a smoky taste.
  • Finish with compound butter for a gourmet touch.
  • Try reverse-searing for indoor cooking.
  • Enhance with balsamic glaze or red wine reduction for elegance.

Nutrition

Find it online: https://recipesbyliza.com/tomahawk-steak/