Perfect Tomahawk Steak – Juicy, Tender & Restaurant-Quality
Learn how to cook the perfect Tomahawk steak with a crispy sear and juicy, tender center. A bold, flavor-packed steakhouse favorite made easy!
Ingredients
- - 1 2-3 pound tomahawk ribeye steak (bone-in)
- - 2 tablespoons olive oil
- - 1 tablespoon kosher salt
- - 1 teaspoon black pepper
- - 1 teaspoon garlic powder
- - 1 teaspoon smoked paprika
- - 2 sprigs fresh rosemary
- - 2 cloves garlic crushed
- - 3 tablespoons unsalted butter for basting
Instructions
- - Remove the tomahawk steak from the refrigerator and let it come to room temperature for about 30 minutes.
- - Preheat your oven or grill to 225°F (107°C).
- - Rub the steak with olive oil and season generously with salt, pepper, garlic powder, and smoked paprika.
- - Place the steak on a wire rack over a baking sheet and cook in the oven (or indirect heat on a grill) until it reaches an internal temperature of 120°F (49°C) for medium-rare.
- - Heat a cast-iron skillet over high heat and add butter, rosemary, and crushed garlic.
- - Sear the steak for 1-2 minutes per side, basting with butter until a deep crust forms.
- - Remove from heat and let the steak rest for 10 minutes before slicing.
- - Serve hot with your favorite side dishes.