The Best Tomahawk Steak

The best tomahawk steak recipe with finishing butter.

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5 from 3 votes

The best tomahawk steak recipe I've ever made. It's impressive, feeds a crowd and is so freakin' delicious.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Steak:

2-3 Tomahawk Steaks
1.5 tbsp Kosher Salt
1.5 tbsp Black Pepper
1.5 tbsp Garlic Powder
Olive Oil as needed

Bake:

3-4 Rosemary Sprigs
3-4 Thyme Sprigs
3-4 Crushed Garlic Cloves
2-3 tbsp Unsalted Butter

Finishing Butter:

¼ cup Unsalted Butter Melted
1.5 tbsp Chopped Parsley
Kosher Salt to taste

Instructions

In a bowl, mix together all the ingredients for the finishing butter and set aside until ready to use.
Slather your room temperature steaks with beef tallow then generously season with salt, pepper and garlic powder.
Preheat your grill to 400F for direct cooking.
Add the steaks to cook for 15-20 minutes until 110 internal. Make sure to flip occasionally to develop a good crust.
Once done, pull off and rest for 10 minutes.
Preheat your oven to 500F for direct cooking. You can easily do this in a broiler or salamander grill as well.
Add your rested tomahawks to a skillet with unsalted butter, smashed garlic, thyme and rosemary. Add to the oven to broil for 3-4 minutes until the butter is sizzling and popping. Carefully pull them out and top each with the finishing butter.
Rest for 2 more minutes then slice, serve and enjoy!

Video

Notes

Make-Ahead Compound Butter

I know you're going to want to make this great steak again and again, so here's the best way to be ready whenever the craving hits: make some compound butter to stash in your fridge or freezer. First, put a stick of butter on the counter and let it soften to room temperature. Then, place the butter in a small bowl and fold in your choice of seasonings, like garlic and herbs (dill, parsley, thyme, sage and basil all work well here). The possibilities for spices and herbs here are endless! Once everything is thoroughly mixed in, form the butter into a log. Wrap the log in plastic wrap and chill in the fridge or freezer overnight, until it's firm and you can slice it easily. When you're cooking steak, put a slice on top and enjoy!

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