Ingredients:

  • 1 Tomahawk steak (approx. 2-3 lbs / 900g-1.4kg), about 2 inches thick
  • 2 tbsp olive oil (30ml)
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • 2 tbsp unsalted butter (30g)
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the Tomahawk steak dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
  2. Preheat oven to 250°F (120°C). Place a wire rack on a rimmed baking sheet.
  3. Place the seasoned Tomahawk on the wire rack and transfer to the preheated oven. Cook until the internal temperature reaches 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. (Use a meat thermometer inserted into the thickest part of the steak, avoiding the bone.)
  4. Remove the steak from the oven and let it rest for 10 minutes.
  5. Heat olive oil in a cast iron skillet over high heat until shimmering and almost smoking.
  6. Carefully place the rested Tomahawk steak into the hot skillet. Add the rosemary, thyme, garlic, and butter to the pan.
  7. Sear the steak for 2-3 minutes per side, basting continuously with the melted butter and herbs.
  8. Remove the steak from the skillet and let it rest for another 5-10 minutes before slicing against the grain and serving. Enjoy your tomahawk steak!