One of the most beautifully fat marbled cuts of beef, tender and rich in flavor, is easy to cook if you have a professional chef’s secrets how, which I do, right here!
Course Meat
Cuisine American
Keyword Tomahawk Steak Professional Tips
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
resting time 2 hourshours
Total Time 2 hourshours40 minutesminutes
Servings 2servings
Ingredients
2-3lbTomahawk Steak
1-2tbsCoarse salt
1tbspOlive oil
2Garlic clovescrushed
2Rosemary stalksone chopped the other for garnish
1tbspButter
Instructions
Rub the steak, both sides, with salt and let it sit out on a sheet pan for 2 hours, yep, 2 hours!
Meanwhile, chop 1 branch of rosemary into pieces. Mix with olive oil and garlic and set aside.
Preheat oven to 450 and place a heavy cast iron rectangle pan (long enough to accommodate the length of steak and bone) in the oven to get hot.
Move the heated pan to the stove top, turn on the fire. Place the steak on the pan (bone hanging off) and sizzle it on one side, about 3 minutes.
Turn it over, brush with rosemary mixture and sizzle another 3 minutes.
The last minute, toss in the butter. As it melts and mixes with the juices in the pan, spoon that mixture over the steak several times.
Carefully transfer the pan to the oven. Roast for 20-25 minutes or until internal temperature is 130-135 F.
Remove. Let the steak rest 10 minutes. Slice and serve.