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Tomahawk Steak Recipe

Tomahawk Steak Recipe
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The Tomahawk Steak Recipe delivers an indulgent, juicy, and flavorful bone-in ribeye steak with a stunning presentation. Perfectly seared to develop a rich crust and cooked to your preferred doneness, this recipe is suited for all skill levels and versatile cooking methods, making it ideal for special dinners or weekend feasts.

Ingredients

Scale

Main Ingredients

  • 1 Tomahawk Steak (1–2 inches thick)
  • Sea Salt (coarse)
  • Freshly Ground Black Pepper
  • Garlic Powder or Fresh Garlic
  • Olive Oil or High Smoke Point Oil
  • Butter (optional)
  • Fresh Herbs (like rosemary or thyme, optional)

Instructions

  1. Prepare Your Steak: Bring the tomahawk steak to room temperature by resting it on the counter for about 30 to 60 minutes before cooking to ensure even cooking. Pat it dry with paper towels and season generously with sea salt, black pepper, and garlic powder on all sides. A dry surface helps the steak sear beautifully.
  2. Preheat Your Cooking Surface: Whether using a grill, cast-iron skillet, or oven, ensure your heat source is hot before placing the steak on it. High heat is crucial for developing a caramelized crust. For grilling, preheat to medium-high heat; for stovetop, preheat the skillet over medium-high until shimmering.
  3. Sear the Steak: Place the steak on the hot surface and sear each side for about 3 to 5 minutes, including the edges. This locks in juices and creates the signature crust. If using butter and herbs, add them during the last minute of searing to baste the steak and enhance flavor.
  4. Cook to Desired Doneness: After searing, reduce heat or move the steak to indirect heat (if grilling) or transfer the skillet to a preheated 375°F (190°C) oven. Cook until the internal temperature reaches your preferred doneness: 120-125°F for rare, 130-135°F for medium-rare, or 140-145°F for medium. Use a meat thermometer for accuracy.
  5. Rest Before Slicing: Transfer the steak to a cutting board, loosely tent with foil, and rest for 10-15 minutes to allow juices to redistribute, ensuring each bite is juicy and tender.

Notes

  • Season salt flakes at least 40 minutes before cooking or overnight in the fridge to improve flavor and tenderness.
  • Use an instant-read meat thermometer to ensure perfect doneness and avoid guessing.
  • Always rest the steak after cooking to keep it juicy and tender.
  • Try the reverse sear method: cook slowly in the oven first, then sear at high heat for a perfect crust.
  • Baste with melted butter and fresh herbs during the last minutes of cooking for enhanced aroma and richness.

Nutrition

Keywords: Tomahawk steak, ribeye, steak recipe, grilled steak, bone-in steak, juicy steak, hearty dinner, dinner recipe

Find it online: https://emillycooks.com/tomahawk-steak-recipe/