ChezCindy: Restaurant-style Tomahawk Steak

 

You don't need to go to a restaurant to enjoy a Tomahawk Steak.  Most butcher shops carry this exceptional cut of meat, and the cooking process is something you can do in your own kitchen. 

Because it's a thick cut, the tomahawk steak is best when pan-seared and then finished in the oven. Searing creates a nice brown crust on the steak, while finishing in the oven allows you to cook it to your desired doneness.

Before cutting and serving, the steak is basted with a mixture of butter, roasted garlic, and fresh thyme for that final restaurant touch.  The result is a juicy, flavorful, and tender piece of meat.

Tomahawk Steak

1 small head garlic

1 tomahawk ribeye steak, about 1 3/4 inches thick (2 - 2.5 pounds)

Kosher salt, to taste

Freshly ground pepper, to taste

2 tablespoons oil

6-8 tablespoons unsalted butter

4-6 large sprigs fresh thyme and/or rosemary

Heat oven to 350 degrees.  Place the garlic head in foil, drizzling it with oil and a sprinkle of salt, closing the foil over the garlic.  Roast for 25-30 minutes until soft.  Remove from the oven, setting aside to cool.  Increase the oven heat to 425. 

Use paper towels to pat dry the steak.  Generously sprinkle salt on all sides of the steak, adding pepper sparingly as desired.  Place a large cast iron pan over medium-high heat.  Add 2 tablespoons oil, swirling to coat the pan.  Sear the steak on each side, including the long fatty edge, until a deep brown color, about 3-4 minutes per side.  Transfer the steak to a large sheet pan fitted with a metal rack.  Place in the hot oven, roasting until the steak reaches the desired temperature, 125 for rare, 135 for medium-rare, and 145 for medium.  The steak will also continue “cooking” as it rests increasing the internal temperature by 5-10 degrees.  

While the steak is cooking, make the garlic-herb butter.  Using the pan that was used to sear the steak, without cleaning the pan, add the butter to the pan to melt.  Squeeze in the soft roasted garlic cloves, mashing them into the melted butter.  Add in the sprigs or herbs.  Stir to combine, heating for 1-2 minutes.  Turn off the heat.  

When the steak is ready to come out of the oven, add it to the skillet with the garlic-herb butter mixture.  Use a large spoon to baste the garlic-herb butter over the steak, turning the steak over and repeating the basting on the second side. 

Allow the steak to rest for 5-10 minutes, loosely covering with foil to keep hot.  

Transfer the steak to a cutting board, slicing the steak across the grain.  Drizzle with additional garlic-herb butter and serve.