Introduction

The tomahawk steak is an impressive and flavorful cut, perfect for special occasions or a hearty meal. With its long bone and rich marbling, it offers both striking presentation and tender, juicy meat.

A wooden cutting board with some pink paint on one side holds a large, thick, bone-in steak cooked to medium rare, showing a dark brown, crispy outside with green herbs like rosemary and thyme on top, and a few slices cut to reveal a pink and juicy inside. Around the steak, there are browned garlic cloves and roasted herbs. A knife with a blue handle rests on the corner of the board. Nearby on a white marbled surface is a small white bowl with a green rim filled with coarse salt and ground pepper. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tomahawk steak (about 1.2–1.4kg)
2 tbsp olive oil
2 tbsp unsalted butter
A few rosemary sprigs or a few thyme leaves, plus extra to serve
2 whole garlic cloves, lightly bashed

Instructions

Step 1: Take the steak out of the fridge about 1 hour before cooking and pat dry thoroughly using kitchen paper. Rub half the olive oil all over the steak, season generously with salt and pepper, pressing the seasoning into the meat. Leave it to come up to room temperature for 1 hour to let the flavors penetrate.
Step 2: Preheat your oven to 200°C (180°C fan/gas mark 6). Heat a large frying pan, griddle, or heavy-based pan over high heat. Sear the steak for 3-4 minutes on each side, including the fat cap and bone edge. Use tongs to hold it upright if necessary.
Step 3: Add the butter, herbs, and garlic to the pan as you sear. Continuously baste the steak with the foaming butter to infuse flavor and help create a golden crust.
Step 4: Once well seared with a deep golden crust, transfer the steak to a shallow roasting tray. Pour over the butter, garlic, and herbs from the pan.
Step 5: Roast in the oven for 25-35 minutes, turning the steak halfway through cooking. Adjust time based on thickness and desired doneness. Use a digital thermometer to check the internal temperature: 50°C for rare, 55-60°C for medium, and 65°C or above for well done.
Step 6: Remove the steak from the oven and transfer it to a board. Rest for 15 minutes to allow juices to redistribute.
Step 7: Slice the steak thickly along the bone, pour over any resting juices, and garnish with a sprig of rosemary or thyme if you like. Serve immediately.

Tips & Variations

For extra flavor, marinate the steak overnight in olive oil, garlic, and herbs before cooking.
Use a meat thermometer to avoid overcooking and ensure perfect doneness.
If you don’t have fresh herbs, dried herbs can be used but add them during roasting rather than searing to avoid burning.
Allowing the steak to rest is crucial for juicy, tender meat—do not skip this step.

Storage

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or skillet to keep it tender. Avoid microwaving as it can dry out the meat.

How to Serve

A large grilled tomahawk steak with a rich brown crust and visible seasoning, resting on a wooden cutting board with pink paint on one side, topped with green herbs and roasted garlic cloves scattered around. Three thick slices of juicy, pink-centered steak are laid on the left side of the board with a knife beside them. The cutting board is placed on a white marbled surface, with a small white bowl containing coarse salt and pepper nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook a tomahawk steak without an oven?

Yes, you can cook the steak entirely on the stovetop using a heavy pan, cooking it over medium heat and turning frequently. However, finishing in the oven helps cook it evenly and retain moisture.

How do I know when the steak is cooked to my liking?

Using a digital meat thermometer is the best way to check doneness. Aim for 50°C for rare, 55-60°C for medium, and 65°C or higher for well done. Also, consider resting the steak to allow carryover cooking.