Description
A beautifully cooked tomahawk steak recipe that combines searing and roasting techniques to deliver a juicy, flavorful steak with a golden crust. Enhanced with garlic, rosemary, and thyme butter basting, this steak is perfect for a special occasion or a hearty meal.
Ingredients
Scale
Steak and Seasoning
- 1 tomahawk steak (about 1.2–1.4kg)
- Salt and freshly ground black pepper, to season
For Cooking and Basting
- 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
- Prepare the Steak: Take the tomahawk steak out of the fridge about 1 hour before cooking. Immediately pat it dry using kitchen paper to remove excess moisture. Rub half the olive oil all over the steak. Generously season with salt and freshly ground black pepper, pressing the seasoning into the meat. Leave the steak to come up to room temperature for 1 hour to allow the seasoning to penetrate deeply.
- Preheat Oven and Pan: Preheat your oven to 200°C (180°C fan) or gas mark 6. Heat a large heavy-based frying pan, griddle, or skillet over high heat until very hot.
- Sear the Steak: Add the steak to the hot pan and sear for 3-4 minutes on each side, including the fat cap and bone edge. Use tongs to hold the steak upright if needed to sear the edges evenly. Add butter, garlic cloves, and herbs (rosemary or thyme) to the pan as the steak sears. Continuously baste the steak with the foaming butter using a spoon to infuse flavor and keep the meat moist.
- Roast the Steak: Once the steak has a deep golden crust, transfer it to a shallow roasting tray. Pour any butter, garlic, and herb mixture from the pan over the steak. Roast in the preheated oven for 25-35 minutes, depending on steak thickness and desired doneness. Turn the steak halfway through roasting for even cooking.
- Check Doneness: Use a digital meat thermometer to check the internal temperature: 50°C for rare, 55-60°C for medium, and 65°C or above for well done.
- Rest the Steak: Transfer the steak to a carving board and rest for 15 minutes. This step allows the juices to redistribute, ensuring a moist and tender steak.
- Serve: Slice the steak thickly across the grain, pour over any remaining buttery resting juices, and garnish with extra rosemary or thyme sprigs if desired. Serve immediately for best flavor.
Notes
- Resting the steak after roasting is essential to retain the juice and keep the steak tender.
- Use a digital thermometer for precise cooking; steak thickness affects cooking time.
- Basting with butter, garlic, and herbs adds extra flavor and moisture to the meat.
- Allowing the steak to come to room temperature helps cook it more evenly.
- You can adjust herb choices according to preference; thyme or rosemary both work well.
- Prep Time: 1 hour 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: tomahawk steak, seared steak, roasted steak, garlic butter steak, rosemary steak, tomahawk recipe
